Malabar Mutton Biryani

1. 1
   prep · ~30 min

   Marinate the mutton.

   1.Take 500g mutton pieces in a bowl.

   2.Add 0.5 cup whisked yogurt, 1 tsp turmeric powder, 1 tsp garam masala, 2 tsp coriander powder, and 1 pinch black pepper powder.

   3.Add 1 tsp salt and mix well to coat all pieces.

   4.Cover and marinate for 30 minutes at room temperature.

   TIPFor deeper flavor, marinate overnight in the refrigerator.
2. 2
   pressure cook · ~30 min

   Pressure cook the mutton.

   1.Transfer marinated mutton to a pressure cooker.

   2.Add 1 cup water and mix well.

   3.Close the lid and cook on medium-high heat for 2 whistles.

   4.Reduce heat to low and cook for another 20 minutes.

   5.Let the pressure release naturally.

   TIPThe mutton should be tender but not falling off the bone, as it will cook further during dum.
3. 3
   prep · ~40 min

   Soak and parboil the rice.

   1.Wash 2 cups kaima rice in 3-4 changes of water until it runs clear.

   2.Soak in fresh water for 30 minutes, then drain thoroughly.

   3.Bring 3 cups water and 0.5 tsp salt to a rolling boil in a large pot.

   4.Add drained rice and cook until 70% done (grains are firm but not hard, about 5-6 minutes).

   5.Drain immediately and spread on a plate to prevent further cooking.

   TIPKaima rice absorbs water quickly; watch closely to avoid overcooking.
4. 4
   fry · ~15 min

   Fry the onions, cashews, and raisins.

   1.Heat 2 tbsp ghee in a large heavy-bottom pan over medium heat.

   2.Add 4 sliced onions and fry until deep golden brown, stirring continuously (10-12 minutes).

   3.Remove three-quarters of the fried onions and set aside for layering.

   4.Add 2 tbsp cashews and 2 tbsp raisins to the remaining onions in the pan.

   5.Fry until cashews turn golden and raisins plump up (1-2 minutes), then remove and set aside for garnish.

   TIPCaramelize the onions patiently on medium-low heat for the signature Malabar sweetness.
5. 5
   saute · ~15 min

   Build the mutton masala.

   1.Add 2 tbsp ghee to the same pan with the reserved quarter of fried onions.

   2.Add 2 inch cinnamon stick, 4 green cardamom, 4 cloves, 1 star anise, 1 mace, 1 tsp fennel seeds, and 2 bay leaves.

   3.Sauté for 30 seconds until aromatic.

   4.Add 2 tbsp ginger-garlic paste and 4 slit green chilies; sauté until the raw smell disappears (1 minute).

   5.Add 2 chopped tomatoes and cook until soft and oil separates (4-5 minutes).

   6.Add the pressure-cooked mutton along with its stock; mix well and simmer for 5 minutes until gravy thickens slightly.

   7.Stir in 2 tbsp lemon juice and adjust salt if needed.

   TIPThe masala should be loose enough to steam the rice layers but not watery.
6. 6
   assemble · ~5 min

   Layer the biryani.

   1.Spread the mutton masala evenly across the bottom of the pan.

   2.Gently layer all the parboiled rice on top, spreading evenly.

   3.Sprinkle the reserved fried onions, chopped coriander leaves, and mint leaves.

   4.Drizzle 0.5 tsp rose water over the rice.

   5.Add a few drops of ghee on top for richness.

   TIPDo not press the rice down; let it rest lightly on the masala for airy grains.
7. 7
   steam · ~40 min

   Cook on dum.

   1.Seal the pot with a tight-fitting lid and place a heavy weight on top or seal edges with dough.

   2.Place a flat tawa under the pot to create indirect heat.

   3.Cook on high heat for 5 minutes until you see steam escaping.

   4.Reduce heat to the lowest setting and continue cooking for 25-30 minutes.

   5.Turn off heat and let it rest, covered, for 10 minutes.

   TIPThe tawa prevents the bottom layer from burning — an essential step for dum biryani.
8. 8
   assemble · ~3 min

   Gently mix and serve.

   1.Open the lid and let the aroma settle for a minute.

   2.Gently fold the rice from the bottom upwards to mix the layers without breaking the grains.

   3.Transfer to a serving dish and top with the reserved fried cashews and raisins.

   TIPMix with a light hand; you want distinct grains, not a mush.

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