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Tender, succulent mutton and fragrant, short-grain jeerakasala rice cooked in layers with a rich, spicy masala. This Kerala-style dum biryani is a festive classic, garnished with fried onions, cashews, and raisins for a touch of sweetness.
For 4 servings
Marinate the Mutton
Prepare the Rice
Fry Garnishes (Birista)
Tender, succulent mutton and fragrant, short-grain jeerakasala rice cooked in layers with a rich, spicy masala. This Kerala-style dum biryani is a festive classic, garnished with fried onions, cashews, and raisins for a touch of sweetness.
This kerala recipe takes 135 minutes to prepare and yields 4 servings. At 929.99 calories per serving with 45.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Mutton
Prepare the Biryani Masala
Layer and Cook on Dum
Rest and Serve
Substitute mutton with bone-in chicken pieces. Reduce the marination time to 1 hour and pressure cook for only 2-3 whistles.
Replace mutton with a mix of hearty vegetables like carrots, potatoes, cauliflower, and beans. Sauté the vegetables with the masala instead of pressure cooking. Add paneer or tofu for protein.
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.
If you don't have a pressure cooker, cook the marinated mutton in a heavy-bottomed pot with 1/2 cup of water on low heat for 60-75 minutes, or until tender, before making the masala.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides heme iron from the red meat, a form that is easily absorbed by the body. Iron is vital for forming hemoglobin, which carries oxygen in the blood and helps prevent anemia.
The combination of complex carbohydrates from rice and energy-dense fats from ghee and mutton provides a substantial and sustained source of energy.
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory, antioxidant, and immunity-boosting properties.
A single serving of this Mutton Biryani (approximately 475g) contains an estimated 650-750 calories. The final count depends on the fat content of the mutton and the amount of ghee used.
Mutton Biryani is a rich, celebratory dish. While it's a great source of protein, iron, and B-vitamins from the mutton, it is also high in calories and saturated fats from the ghee and red meat. It's best enjoyed in moderation as part of a balanced diet, typically on special occasions.
Jeerakasala (or Kaima) is a short-grain, aromatic rice from Kerala, prized for its unique fragrance and ability to absorb flavors without turning mushy. If you cannot find it, the best substitute is a good quality, aged Basmati rice. Note that Basmati will result in longer grains and a slightly different aroma.
Mushy rice is usually caused by overcooking it in the initial boiling stage. Ensure you cook it only to 90% doneness; it should still have a firm bite. Another reason could be too much residual moisture in the mutton masala before layering. The masala should be thick, not watery.
The key to tender mutton is a good marinade and proper cooking. Marinating overnight with yogurt (which contains tenderizing enzymes) is highly effective. You can also add a tablespoon of raw papaya paste to the marinade. Finally, ensure you cook it until it's almost falling off the bone before the 'dum' stage.
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