Malabar Mutton Biryani
Ingredients :
For the Mutton /Goat Masala :
Mutton /Goat /Lamb : 2 lb /1 kg (Mutton may be substituted with chicken or beef)
Onions : 6 sliced
Green Chilies : 20 -25 (depending on spice level)
Ginger : 1 big piece
Garlic : 2 tbsp (crushed)
Red Chili Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Tomato : 2 big (chopped)
Yogurt /Curd (beaten) : 1/2 cup
Cloves : 2
Cinnamon : 1 inch stick
Star anise : 1
Bay leaves : 1 or use Garam Masala Powder : 1 tsp
Lemon juice : juice of 1 lemon
Water : 1 cup
Ghee + Oil : 1/4 cup
For Rice :
Basmati Rice : 4 cups
Water drained from the cooked mutton : 3 cups
Warm Water : 4 cups
Lemon juice : from 1 lemon
Cinnamon : 1″ stick
Cardamom : 4
Cloves : 4
Ghee : 1/4 cup
Oil : 1/4 cup
Salt to taste
To Garnish :
Cashew nuts : handful
Raisins : handful
Onion : 2 (very thinly sliced)
Rose essence : 1 tsp mixed in 1 tbsp water
Safforn : coupled of pinches, mixed in 3 tbsp warm milk
Biriyani Masala or Garam Masala Powder : 1 tbsp
Ghee : 1/4 cup
Coriander Leaves : handful (chopped)
Mint Leaves : handful (chopped)
For Sealing :
Wheat flour / All purpose flour : 2 cups
Water required
Preparation :
Cooking the Mutton Masala :
1. Wash & clean the mutton pieces well. Keep aside.
2. Blend ginger,garlic,green chillies to coarse paste and set it aside.
3. Marinate the mutton with chilli powder, turmeric powder and all whole garam masala or garam masala powder along with corasely blended ginger garlic paste and yogurt and set it aside for 1/2 to1 hour. (Note : For best result marinate the mutton overnight in the refrigerator; so that all the flavors will get into it.)
4. In the pan, heat ghee + oil, add the sliced onions saute it till it becomes translucent.
5. Add the chopped tomatoes and fry till the masala is cooked through and mushy.
6. Now add the marinated mutton pieces, salt and add 1 cup of water and lower the flame, adjust the salt and cook covered for 15-20 minutes or until the gravy becomes little thick and mutton is tender (or) pressure cook it for 3-4 whistle.
7. When it done or when the pressure settled down open the lid and drain the water from the mutton masala through a strainer and keep the water and the mutton separately and set it aside.
Cooking the Rice :
1. Wash the Jeerasala Biryani rice /Basmati rice with water and drain it .
2. In a thick bottom vessel, add the ghee and oil to it.
4. Add the whole spices; cinnamon, cardamom and cloves to the pan and saute for a min.
5. Add the drained briyani /basmati rice and saute for few minutes.
6. Add the water drained from the cooked mutton, if the water from the cooked mutton measures less than 3 cups, add plain extra water to make it to 3 cups and add the warm water to the rice (Note : By doing this way the rice will taste more tastier and this is secret tip, I learned from my aunt.)
7. Add the lemon juice and cook the rice at high heat till the water starts boil and cover the lid.
8. Now reduce the heat to low and cook till the steam comes out of the rice almost stops and all water is absorbed (Note : Do not open the lid too often.)
For Garnish :
1. Heat ghee and fry the thinly sliced onion till golden colour and crispy for about 15 minutes; sprinkle little sugar to caramelize, remove and drain on to the paper towel.
2. Now fry cashews and then raisins until they turn golden color, drain and remove on to the paper towel and keep it aside. (Note : Save the leftover ghee for layering the briyani)
3. Mix few saffron strand in 3 tbsp warm milk and 1tsp of rose essence with 1 tbsp of water and keep it aside.
Malabar Mutton Biryani
Ingredients :
For the Mutton /Goat Masala :
Mutton /Goat /Lamb : 2 lb /1 kg (Mutton may be substituted with chicken or beef)
Onions : 6 sliced
Green Chilies : 20 -25 (depending on spice level)
Ginger : 1 big piece
Garlic : 2 tbsp (crushed)
Red Chili Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Tomato : 2 big (chopped)
Yogurt /Curd (beaten) : 1/2 cup
Cloves : 2
Cinnamon : 1 inch stick
Star anise : 1
Bay leaves : 1 or use Garam Masala Powder : 1 tsp
Lemon juice : juice of 1 lemon
Water : 1 cup
Ghee + Oil : 1/4 cup
For Rice :
Basmati Rice : 4 cups
Water drained from the cooked mutton : 3 cups
Warm Water : 4 cups
Lemon juice : from 1 lemon
Cinnamon : 1″ stick
Cardamom : 4
Cloves : 4
Ghee : 1/4 cup
Oil : 1/4 cup
Salt to taste
To Garnish :
Cashew nuts : handful
Raisins : handful
Onion : 2 (very thinly sliced)
Rose essence : 1 tsp mixed in 1 tbsp water
Safforn : coupled of pinches, mixed in 3 tbsp warm milk
Biriyani Masala or Garam Masala Powder : 1 tbsp
Ghee : 1/4 cup
Coriander Leaves : handful (chopped)
Mint Leaves : handful (chopped)
For Sealing :
Wheat flour / All purpose flour : 2 cups
Water required
Preparation :
Cooking the Mutton Masala :
1. Wash & clean the mutton pieces well. Keep aside.
2. Blend ginger,garlic,green chillies to coarse paste and set it aside.
3. Marinate the mutton with chilli powder, turmeric powder and all whole garam masala or garam masala powder along with corasely blended ginger garlic paste and yogurt and set it aside for 1/2 to1 hour. (Note : For best result marinate the mutton overnight in the refrigerator; so that all the flavors will get into it.)
4. In the pan, heat ghee + oil, add the sliced onions saute it till it becomes translucent.
5. Add the chopped tomatoes and fry till the masala is cooked through and mushy.
6. Now add the marinated mutton pieces, salt and add 1 cup of water and lower the flame, adjust the salt and cook covered for 15-20 minutes or until the gravy becomes little thick and mutton is tender (or) pressure cook it for 3-4 whistle.
7. When it done or when the pressure settled down open the lid and drain the water from the mutton masala through a strainer and keep the water and the mutton separately and set it aside.
Cooking the Rice :
1. Wash the Jeerasala Biryani rice /Basmati rice with water and drain it .
2. In a thick bottom vessel, add the ghee and oil to it.
4. Add the whole spices; cinnamon, cardamom and cloves to the pan and saute for a min.
5. Add the drained briyani /basmati rice and saute for few minutes.
6. Add the water drained from the cooked mutton, if the water from the cooked mutton measures less than 3 cups, add plain extra water to make it to 3 cups and add the warm water to the rice (Note : By doing this way the rice will taste more tastier and this is secret tip, I learned from my aunt.)
7. Add the lemon juice and cook the rice at high heat till the water starts boil and cover the lid.
8. Now reduce the heat to low and cook till the steam comes out of the rice almost stops and all water is absorbed (Note : Do not open the lid too often.)
For Garnish :
1. Heat ghee and fry the thinly sliced onion till golden colour and crispy for about 15 minutes; sprinkle little sugar to caramelize, remove and drain on to the paper towel.
2. Now fry cashews and then raisins until they turn golden color, drain and remove on to the paper towel and keep it aside. (Note : Save the leftover ghee for layering the briyani)
3. Mix few saffron strand in 3 tbsp warm milk and 1tsp of rose essence with 1 tbsp of water and keep it aside.
karuppurojakkal 