Loading...
A fragrant Malabar classic, this biryani uses short-grain Jeerakasala rice and tender mutton cooked in a rich, spiced onion masala. Layered and slow-cooked to perfection, it's a true taste of Kerala.
For 4 servings
Preparation and Marination
Fry Onions and Garnish
Cook the Mutton and Rice
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
A fragrant Malabar classic, this biryani uses short-grain Jeerakasala rice and tender mutton cooked in a rich, spiced onion masala. Layered and slow-cooked to perfection, it's a true taste of Kerala.
This kerala recipe takes 125 minutes to prepare and yields 4 servings. At 1078.13 calories per serving with 64.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Biryani Masala
Layer and 'Dum' Cook
Rest and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 1-2 whistles or simply cook the chicken directly in the masala until tender.
Add 4-6 hard-boiled eggs to the mutton masala just before layering the rice.
Substitute mutton with a mix of paneer, mushrooms, and assorted vegetables like carrots, beans, and potatoes. Sauté the vegetables in the masala until they are partially cooked before layering.
Mutton is a high-quality protein, crucial for building and repairing tissues, muscle growth, and supporting overall body function.
Red meat like mutton is a fantastic source of heme iron, which is easily absorbed by the body and helps prevent anemia by aiding in the formation of red blood cells.
The blend of spices like turmeric, ginger, garlic, and cloves contains potent anti-inflammatory and antioxidant compounds that can aid digestion and boost immunity.
The combination of complex carbohydrates from rice and healthy fats from ghee and nuts provides a sustained release of energy, making it a very fulfilling and satisfying meal.
Thalassery Biryani is unique due to its use of short-grain, aromatic Jeerakasala or Kaima rice instead of Basmati. It gets its distinct sweet and savory flavor from a generous amount of fried onions (bista) and a special blend of Malabar spices, and typically does not use red chili powder.
While you can use Basmati rice, it will alter the authentic taste and texture of the dish. If using Basmati, be sure to adjust the water and cooking time accordingly, as it cooks differently from Jeerakasala rice.
A typical serving of Thalassery Mutton Biryani (around 625g) contains approximately 750-900 calories, depending on the amount of ghee and oil used and the fat content of the mutton.
This biryani is a rich and celebratory dish. It is a great source of protein from mutton and provides energy from carbohydrates and fats. However, due to the use of ghee, fried onions, and red meat, it is high in calories and saturated fat. It is best enjoyed in moderation as part of a balanced diet.
Tenderness depends on the quality of the meat and the cooking process. Ensure you are using fresh, good-quality mutton. Marinating with yogurt helps tenderize it. Also, make sure you pressure cook it for the recommended time until it is about 80% cooked before adding it to the masala.