A fragrant and flavorful biryani from the Malabar coast of Kerala. Tender mutton is layered with short-grain Kaima rice, fried onions, and aromatic spices, then slow-cooked to perfection. A true festive delight.
Indulge in aromatic Malabar Mutton Biryani! Perfectly spiced, melt-in-mouth mutton for a truly soul-satisfying meal.
This kerala dish is perfect for dinner. With 505.91 calories and 36.97g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
0.25 cup Mint Leaves (Fresh, chopped)
0.25 cup Coriander Leaves (Fresh, chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Garam Masala
1 tsp Salt (For marinade)
1 inch Cinnamon Stick
4 Cloves
4 Green Cardamom Pods
1 Star Anise
2 tbsp Lemon Juice (Freshly squeezed)
15 Cashew Nuts (Whole or halved)
2 tbsp Raisins
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
1 cup Water (For mutton masala)
Instructions
1
Marinate Mutton & Prep Rice
In a large bowl, combine the mutton pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and 1 tsp of salt. Mix thoroughly to coat each piece.
Cover and let it marinate for at least 1 hour at room temperature, or up to 8 hours in the refrigerator for best results.
Gently wash the Kaima rice until the water runs clear, then soak it in fresh water for 20-30 minutes. Drain completely just before cooking.
In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
2
Prepare Fried Onions (Bista) & Garnish
Heat vegetable oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are uniformly golden brown and crisp. Do not rush this step.
Using a slotted spoon, remove the fried onions (bista) and spread them on a paper towel to drain excess oil. Set aside.
In the same oil, fry the cashew nuts until golden, then remove. Next, fry the raisins until they puff up. Remove and set aside with the cashews.
3
Cook the Mutton Masala
In a heavy-bottomed pot or pressure cooker, heat 3 tbsp of ghee over medium-high heat.
Add the marinated mutton and sear for 5-7 minutes, stirring, until it's browned on all sides.
Add the chopped tomatoes and slit green chilies. Sauté for 5-6 minutes until the tomatoes break down and the oil starts to separate.
Pour in 1 cup of water, mix well, and bring to a boil. Cover and cook until the mutton is tender (approx. 5-6 whistles in a pressure cooker or 50-60 minutes on the stovetop).
Once cooked, check the consistency. The gravy should be thick. If it's watery, cook uncovered on high heat for a few minutes to reduce it.
Stir in the chopped mint leaves, coriander leaves, and half of the prepared fried onions (bista). Mix well and turn off the heat.
4
Cook the Rice
In a large pot, bring 4 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, star anise), 1 tbsp of ghee, and 1.5 tsp of salt.
Add the drained rice to the boiling water. Cook for 7-9 minutes, or until the rice is 90% cooked. It should still have a slight bite to it.
Immediately drain the rice completely in a colander and let it stand for a couple of minutes.
5
Layer and 'Dum' Cook the Biryani
Use the same pot with the mutton masala or a separate heavy-bottomed pot. Spread half of the cooked rice evenly over the mutton masala.
Sprinkle half of the remaining fried onions, half the fried cashews and raisins, and half the saffron milk over the rice layer.
Spread the remaining rice on top to form the final layer.
Garnish the top with the rest of the fried onions, cashews, raisins, saffron milk, and lemon juice.
Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with dough or a clean kitchen towel.
Cook on the lowest possible heat for 15-20 minutes. The steam trapped inside will cook the rice completely and infuse the flavors.
6
Rest and Serve
Turn off the heat and let the biryani rest, with the lid on, for at least 15 minutes. This is a crucial step for the flavors to meld.
Open the lid and gently fluff the biryani from the sides using a flat spatula or fork, trying not to break the rice grains.
Serve the Malabar Mutton Biryani hot with a side of raita, papad, and lime pickle.