Malabar Mutton Biryani
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.
For 4 servings
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.
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not substitute Kaima or Jeerakasala rice with Basmati. The short grain's ability to absorb flavors is key.
- 2Frying the onions to a perfect golden brown is crucial for the signature taste. Be patient and stir frequently to prevent burning, which will make the dish bitter.
- 3Do not overcook the rice before layering. It should be only 90% cooked, as it will steam further during the 'dum' process.
- 4Using a heavy-bottomed pot is essential to prevent the biryani from scorching at the bottom during dum cooking.
- 5Marinating the mutton overnight in the refrigerator results in exceptionally tender and flavorful meat.
- 6Let the biryani rest for at least 15 minutes after cooking. This step is non-negotiable for the flavors to settle and the aroma to develop fully.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces to make Malabar Chicken Biryani. Reduce the cooking time for the chicken masala to 20-25 minutes.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use a mix of sturdy vegetables like potatoes, carrots, cauliflower, and green peas, along with paneer or mushrooms. Sauté the vegetables until partially cooked before layering.
Spicier BiryaniSpicier Biryani
Increase the number of green chilies to 6-7 and add 1/2 teaspoon of black pepper powder to the mutton marinade for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body. Iron is vital for forming hemoglobin and preventing anemia.
Energy Powerhouse
The combination of complex carbohydrates from rice and healthy fats from ghee provides a sustained release of energy, making it a very fulfilling and satisfying meal.
Beneficial Spices
The biryani is flavored with spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory, antioxidant, and digestive health benefits.
Frequently asked questions
The most authentic rice for Malabar Biryani is Kaima or Jeerakasala rice. It's a short-grain, aromatic rice from Kerala that absorbs flavors beautifully and doesn't clump together like some other varieties.
