Malabar Mutton Biriyani

Ingredients: For Rice:

Basmati rice-2 cups( see notes)

Ghee - as required

Cinnamon - 2" piece

Cloves - 4

Cardamom - 4

Bay leaf- 1

Boiling hot water- 4 cups

Salt - to taste

For Mutton Masala:

Ginger- 2" piece

Garlic - 6 large cloves

Green chilies - 7 to 10(according to taste- See notes)

Mutton, cleaned and cut into medium pieces - 500 gms

Garam masala- 1/2 tsp+1/2 tsp

Turmeric powder - 1/4 tsp+1/4tsp

Black pepper powder- 1/2 tsp+ 1/2 tsp

Lemon juice - 1 tsp

Onion, sliced - 2.5 cups(5 medium)

Tomato, diced- 3/4 cup(1 large)

Fennel powder - 1/2 tsp

Yogurt - 2 tbsp

Curry leaves - 2 sprigs

Coriander leaves, chopped - 2 tbsp

Mint leaves, chopped - 1 tbsp

Salt- to taste

Oil/ghee- as required

For Layering/garnishing:

Onion, sliced- 1/2 cup( one medium)

Cashew nuts - 2 tbsp

Raisins - 2 tbsp

Ghee - as required

Mint leaves, chopped - 1 tbsp

Coriander leaves - 2 tbsp

Garam masala- 1/8 tsp

Ghee - 1 to 2 tsp

Saffron (mixed with warm water )- 1 pinch(optional)

Method:

To Prepare Rice: Wash the rice until water runs clear. Soak rice in plenty of water for about 20 minutes. Heat ghee in a pan. Add cinnamon, cloves, cardamom, and bay leaves. Sauté until fragrant. Add the drained rice and fry for about 2 to 3 minutes, stirring continuously. Pour the boiling hot water and add salt to taste. Cover and cook until it is 90 % done and water is completely absorbed. Fluff it up using a fork and keep aside until required.

To Prepare Mutton Masala: Combine together ginger, garlic, and green chilies in a blender and grind to form a coarse paste. In a bowl combine together 1 tsp of the prepared ginger, garlic, and green chili paste, mutton, 1/2 tsp garam masala, 1/4 tsp turmeric powder, 1/2 tsp black pepper powder, lemon juice, and salt to taste. Keep aside for about 20 minutes. Heat oil in a pan and the onion and sauté until it turns pale. Add the remaining ginger, garlic, and green chili paste. Sauté until onion turns soft and golden brown. (Add 2 to 3 tbsp of water in between to avoid sticking/burning.) Once onion turns golden brown, add the cubed tomato and cook until it turns mushy. Next add fennel powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder, and 1/2 tsp black pepper powder. Mix well until combined. Add the marinated mutton, yogurt and salt to taste, stir to combine. Add curry leaves, cover and cook for about 40 to 50 minutes or until the mutton is tender. Check in between and give it a stir to avoid burning. Add coriander and mint leaves. Mix well and switch off the stove.

For layering/garnishing: Heat ghee in a pan and fry sliced onion, cashew nuts, and raisins separately until it turns golden brown. Keep aside. For layering, take a heavy bottomed pan and add half of the prepared mutton masala. Add half of the rice over the masala. Sprinkle half of the fried onion, cashew nuts, raisins, coriander leaves, mint leaves, one pinch of garam masala, and few drops of ghee. Mix saffron with 1 tbsp warm water and drizzle on top if desired. Add the remaining mutton masala followed by the remaining rice. Sprinkle the remaining fried onion, cashew nuts, raisins, coriander leaves, mint leaves, one pinch of garam masala, and few drops of ghee. Drizzle saffron water on top if desired. Cover with a tight-fitting lid. Heat a heavy bottomed pan/tava and place the biriyani vessel on top. Reduce the flame to the lowest and cook for about 20 minutes. Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for about 20 to 25 minutes. Serve with raitha, pickle, and pappadom.

Happy Cooking!

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