Thalassery Mutton Dum Biriyani, Malabar Mutton Dum Biriyani
Author:
Yummy N Tasty
Posted on,
23, Sep 2015
13 K views.
17
4.2/5 ( 46 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
120-150 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
For Marination:
- Mutton - 1 Kg, cut into medium sized pieces
- Ginger - 1 ½ inch piece
- Garlic - 10-12 medium sized cloves
- Green chillies - 15-25 Nos, adjust according to the spice level
- Red chilli powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam Masala Powder – 1 Teaspoon
- Yogurt/curd - ½ cup
- Lemon Juice - 1 Tablespoon
- Salt - 1 Teaspoon
For Mutton Masala:
- Onion, medium sized - 6 Nos, finely sliced
- Tomato, medium sized - 2 nos, finely chopped
- Ghee - ⅛ cup
- Oil/Dalda - ⅛ cup
- Water as required (approx: 1 - 1 ½ cup)
- Salt to taste
For Rice:
- Basmathi/Kaima/Jeerakasala Rice – 4 cups
- Green Cardamom – 4 Nos
- Black Cardamom – 2 Nos
- Star Anise – 2 Nos
- Clove – 6 Nos
- Bay leaf – 1 nos
- Cinnamon Stick – 2 Nos, one inch piece
- Lemon Juice - 1 Tablespoon
- Ghee - 1 Tablespoon
- Salt as required
- Water as required
For Layering & Garnishing:
- Thinly sliced Onion - 2 cup
- Cashew nuts - 20-25 Nos
- Raisins - 15-20 Nos
- Ghee - 3 Tablespoon + 2 Tablespoon
- Garam Masala - ¼ Teaspoon + ¼ Teaspoon
- Rose water - 1 Tablespoon
- Chopped coriander and mint leaves - ¾ cup
For Dough:
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions:
Initial Preparation:
- Clean and wash the mutton pieces. Drain the water completely and set aside.
- Grind together the ginger, garlic, green chillies mentioned in 'For marination' and make a coarse paste.
- In a large bowl add in the washed mutton pieces, prepared ginger-garlic-green chilli paste and all the other ingredients mentioned under 'For marination'.
- Mix well and refrigerate it for at-least 2 hrs (keep it overnight or 6-8 hrs for best results).
- In a pan heat 2 tablespoon ghee, add in the thinly sliced onion mentioned in 'For Layering & Garnishing' and fry till golden color and crispy. Remove from ghee and set aside.
- In the same pan, fry cashew nuts, then raisins until light golden color. Remove from ghee and set aside.
Mutton Masala Preparation:
- Heat ghee + oil/dalda in a pressure cooker and sauté the sliced onion till it becomes translucent.
- Now add the chopped tomato and cook till the tomatoes are mashed well.
- Add in the marinated mutton pieces along with the marinated masala, required amount of water, salt and combine well.
- Cover the pressure cooker and cook till the mutton is tender or 3-4 whistles over medium heat.
- Switch off the flame and let it cool. When the pressure is settled down, open the cooker and take 1 ½ cup gravy/stock and keep it aside.
- Check for salt. Cook till the remaining gravy becomes thick. Set aside.
Rice Preparation & Layering :
- Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
- In a cooking pot, heat one tablespoon of ghee. Add all whole spices mentioned under 'For rice' and fry for few seconds.
- Lower the flame, pour 1 ½ cup of reserved mutton gravy/stock, enough water to cook the rice, lemon juice and salt into the pot and bring to boil on medium-high heat. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
- In a biriyani pot/oven proof dish, add 1 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then add half of the prepared mutton masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the mutton masala layer.
- Then layer the left over mutton masala. Spread half of the toppings (fried onion, cashew nuts, raisins, ¼ teaspoon garam masala, chopped coriander and mint leaves).
- Then layer the rest of the rice on top of it. Spread the left over toppings.
- Finally, pour 2 tablespoon of melted ghee and the rose water on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
- Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and mutton pieces from the bottom of the pan using a long spoon.
- Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
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Thalassery Mutton Dum Biriyani, Malabar Mutton Dum Biriyani
Author - Yummy N Tasty |
Posted on - 23, Sep 2015 |
Recipe URL, https://www.yummyntasty.com/recipes/thalassery-mutton-dum-biriyani-malabar-mutton-dum-biriyani/ |
Cooking time - 120-150 minutes |
Serving - 6-8 person(s) |
Ingredients :
For Marination:
- Mutton - 1 Kg, cut into medium sized pieces
- Ginger - 1 ½ inch piece
- Garlic - 10-12 medium sized cloves
- Green chillies - 15-25 Nos, adjust according to the spice level
- Red chilli powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam Masala Powder – 1 Teaspoon
- Yogurt/curd - ½ cup
- Lemon Juice - 1 Tablespoon
- Salt - 1 Teaspoon
For Mutton Masala:
- Onion, medium sized - 6 Nos, finely sliced
- Tomato, medium sized - 2 nos, finely chopped
- Ghee - ⅛ cup
- Oil/Dalda - ⅛ cup
- Water as required (approx: 1 - 1 ½ cup)
- Salt to taste
For Rice:
- Basmathi/Kaima/Jeerakasala Rice – 4 cups
- Green Cardamom – 4 Nos
- Black Cardamom – 2 Nos
- Star Anise – 2 Nos
- Clove – 6 Nos
- Bay leaf – 1 nos
- Cinnamon Stick – 2 Nos, one inch piece
- Lemon Juice - 1 Tablespoon
- Ghee - 1 Tablespoon
- Salt as required
- Water as required
For Layering & Garnishing:
- Thinly sliced Onion - 2 cup
- Cashew nuts - 20-25 Nos
- Raisins - 15-20 Nos
- Ghee - 3 Tablespoon + 2 Tablespoon
- Garam Masala - ¼ Teaspoon + ¼ Teaspoon
- Rose water - 1 Tablespoon
- Chopped coriander and mint leaves - ¾ cup
For Dough:
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions :
Initial Preparation:
- Clean and wash the mutton pieces. Drain the water completely and set aside.
- Grind together the ginger, garlic, green chillies mentioned in ‘For marination’ and make a coarse paste.
- In a large bowl add in the washed mutton pieces, prepared ginger-garlic-green chilli paste and all the other ingredients mentioned under ‘For marination’.
- Mix well and refrigerate it for at-least 2 hrs (keep it overnight or 6-8 hrs for best results).
- In a pan heat 2 tablespoon ghee, add in the thinly sliced onion mentioned in ‘For Layering & Garnishing’ and fry till golden color and crispy. Remove from ghee and set aside.
- In the same pan, fry cashew nuts, then raisins until light golden color. Remove from ghee and set aside.
Mutton Masala Preparation:
- Heat ghee + oil/dalda in a pressure cooker and sauté the sliced onion till it becomes translucent.
- Now add the chopped tomato and cook till the tomatoes are mashed well.
- Add in the marinated mutton pieces along with the marinated masala, required amount of water, salt and combine well.
- Cover the pressure cooker and cook till the mutton is tender or 3-4 whistles over medium heat.
- Switch off the flame and let it cool. When the pressure is settled down, open the cooker and take 1 ½ cup gravy/stock and keep it aside.
- Check for salt. Cook till the remaining gravy becomes thick. Set aside.
Rice Preparation & Layering :
- Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
- In a cooking pot, heat one tablespoon of ghee. Add all whole spices mentioned under ‘For rice’ and fry for few seconds.
- Lower the flame, pour 1 ½ cup of reserved mutton gravy/stock, enough water to cook the rice, lemon juice and salt into the pot and bring to boil on medium-high heat. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
- In a biriyani pot/oven proof dish, add 1 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then add half of the prepared mutton masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the mutton masala layer.
- Then layer the left over mutton masala. Spread half of the toppings (fried onion, cashew nuts, raisins, ¼ teaspoon garam masala, chopped coriander and mint leaves).
- Then layer the rest of the rice on top of it. Spread the left over toppings.
- Finally, pour 2 tablespoon of melted ghee and the rose water on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid – OR – Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
- Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and mutton pieces from the bottom of the pan using a long spoon.
- Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don’t overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that’s the right consistency.
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