Thalassery Mutton Biryani

Instructions

1. 1

   Preparation and Marination

   • In a bowl, combine the mutton pieces with yogurt, 0.5 tsp turmeric powder, and 1 tsp salt. Mix well, cover, and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
   • Gently wash the Jeerakasala rice until the water runs clear. Soak it in water for 30 minutes, then drain completely using a colander.
   • Make a coarse paste of ginger, garlic, and green chilies using a grinder or mortar and pestle.
   • Soak the saffron strands in 2 tbsp of warm milk and set aside.
2. 2

   Fry Onions and Garnish

   • Heat vegetable oil in a wide, heavy-bottomed pan over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep, uniform golden brown. This is called 'bista'.
   • Carefully remove the fried onions with a slotted spoon and spread them on a paper towel to crisp up. Set aside.
   • In the same oil, fry the cashews until golden, then remove. Fry the raisins until they plump up, then remove. Set cashews and raisins aside.
3. 3

   Cook the Mutton and Rice

   • Transfer the marinated mutton to a pressure cooker. Add 1/2 cup of water and cook for 5-6 whistles (about 20-25 minutes) or until the mutton is 80% tender.
   • While the mutton cooks, prepare the rice. In a large pot, bring 5 cups of water to a rolling boil. Add the cinnamon stick, cloves, cardamom pods, bay leaf, 1.5 tsp salt, and 1 tbsp of ghee.
   • Add the drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. It should still have a firm bite.
   • Immediately drain the rice in a colander and spread it on a large plate to cool slightly and prevent further cooking.
4. 4

   Prepare the Biryani Masala

   • In a large, heavy-bottomed pot suitable for 'dum', heat 3 tbsp of ghee over medium heat. Add the ginger-garlic-chili paste and sauté for 2-3 minutes until fragrant.
   • Add the chopped tomatoes and cook until they become soft and mushy.
   • Stir in the biryani masala powder and the remaining 0.25 tsp turmeric powder. Sauté for one minute.
   • Add half of the fried onions (bista), reserving the other half for layering.
   • Once the pressure has released from the cooker, add the cooked mutton along with all its stock to the pot. Mix well and cook for 5-7 minutes, allowing the masala to thicken and coat the mutton.
   • Stir in 0.5 cup each of chopped mint and coriander leaves, and the lemon juice. Cook for one more minute, then turn off the heat. The masala base is ready.
5. 5

   Layer and 'Dum' Cook

   • Spread half of the par-cooked rice evenly over the mutton masala in the pot.
   • Sprinkle half of the remaining fried onions, fried cashews, raisins, and the remaining chopped mint and coriander leaves over the rice.
   • Layer the rest of the rice on top to form the final layer.
   • Garnish the top with the last of the fried onions, cashews, and raisins. Drizzle the saffron-infused milk, rose water (if using), and the remaining 2 tbsp of ghee over the rice.
   • Seal the pot tightly with a lid. You can place a heavy object on the lid or seal the edges with dough to trap the steam.
   • Place the pot on a tawa (flat griddle) over the lowest possible flame. Cook on 'dum' for 20-25 minutes.
6. 6

   Rest and Serve

   • Turn off the heat and let the biryani rest, unopened, for at least 15-20 minutes. This step is crucial for the flavors to meld and the rice to finish cooking in the residual steam.
   • Open the lid and gently fluff the biryani from the sides using a flat spatula, mixing the layers slightly as you serve.
   • Serve hot with a side of raita, pappadam, and date-lemon pickle.