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Malabar Mutton Biriyani | Preparation time: 1 to 3 hours |
| READ REVIEWS (0) | | Malabar, the northern region of Kerala, is popular for its culinary treats, especially those with meat and rice .It's a superb dish of ghee, rice, mutton and spices. | | | | | | Ingredients |
- Mutton 1 kg
- Basmathi rice 1 kg
- Onion 500 g
- Garlic 50 g
- Ginger 50 g
- Green chilli 100 g
- Coriander powder 3 tsp
- Turmeric powder 1 tsp
- Red chilli powder half tsp
- Tomato 300 g
- Poppy seeds 2 tsp
- Fresh coconut half cup
- Coriander leaves 1 small bunch
- Mint leaves 1 small bunch
- Curd as required
- Limejuice 4 tbsp
- Ghee 200 g
- Oil as required
- Cashew nuts 500 g
- Raisins 50 g
- Garam masala powder 2 tsp
- Salt to taste
For garam masala
- Cinnamon 2 pieces
- Cardamom 3-4 "
- Cloves 3-4 "
- Nutmeg quarter
- Aniseed half tsp
- Cumin seed half tsp
- Mace 2 strands
| Preparation Method |
- Cut and clean mutton in big pieces.
- Slice the muttons; grind green chillies, ginger and garlic.
- Grind poppy seeds and fresh coconut and keep aside.
- Chop coriander leaves and mint leaves.
- Heat a pressure cooker and add oil and 3/4 of sliced onion and fry.
- Add ginger, garlic and green chillies and fry for 2-3 minutes
- Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time.
- Add mutton and fry for a few minutes and add curd and salt.
- Cover the cooker and cook on slow fire for 15-20 minutes.
- When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside.
- Wash and drain the water from the rice.
- Heat ghee and add rice and fry for 4-5 minutes.
- Add salt and double quantity of water and boil till the rice is cooked.
- Remove from fire.
- Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside.
- Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins.
- Put one layer of mutton over that and repeat the process till all rice and mutton are over.
- Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes.
- Serve with curd and raita and papad.
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