Mutton Biriyani Thalassery Style

by | Nov 17, 2015 | Dinner, Easter Recipes, Featured, Festive Specials, Kerala Recipes, Lunch, Mutton, Rice | 1 comment

Mutton Biriyani Thalassery Style

Mutton Biriyani Thalassery style is a classic Biriyani from the Malabar region. Biriyani is a classic Indian dish and is famous all over the world. In India it comes in a variety of brands depending on the region and even on the people who are expert in making this complex dish. It certainly require much time and good practice to perfect the art of making Biriyani. The Biriyani varieties are many ranging from Thalassery style, Malabar style, Hyderabadi, Thalapakittu, Dindigal Style, Bombay Biriyani, Madras Biriyani, Pressure cooker Biriyani or Easy Biriyani… you can go on and on. Each style is different and tastes fab. So, it is up to you to develop and perfect your style with practice.

Biriyani is often considered as a complete meal, and is often referred to as one pot meal. Introduced by the Muslim Community (there are many theories about the origin of Biriyani) in India, Biriyani is enjoyed all over India. it is a great party meal, and is served with Raita, Salad, pickles. All you need is some appetizers and desserts for a great Party.

Biriyani is everyone’s favourite and the flavour and aroma makes it a very fine delicacy. While making Biriyani, Rice plays an important part. From the aromatic long grained Basmati Rice to Khaima/ Jeerakasala rice the rice used is different in each region. Cooking of rice is also important. It should be cooked most delicately so as not to break the rice. I have tried with almost all brands of rice, long Dehradun Basmati rice is good for most varieties of Biriyani or Pulao. However, for Mutton Biriyani Thalassery style recipe or Thalassery Chicken Biriyani, Jeerakashala rice or Khaima rice is considered best. Chicken or Mutton can be prepared with this recipe. Here is my version of Mutton Biriyani Thalassery style. Hope you all like it like the rest of my family and friends.

Time : 1 hour
Serves: 5

Ingredients for Rice:

Khaima / Jeerakasala Rice: 3 cups
Boiling Water: 6 cups
Onion: 2 nos
Cashewnuts: few
Kismis: few
Cardamom: 5 nos
Cloves: 5 nos.
Cinnamon stick: 3 nos.
Pepper corns: ½ tsp
Bay leaf: 1
Lime juice: 1 tsp
Oil + Ghee: 3 tbsp
Salt: as required

Ingredients for Mutton Kurma

Mutton: 1 kg
Onion: 5 nos.
Ginger: 2” piece
Garlic: 10-12 cloves
Green Chilly: 12 nos
Raw Papaya: 1small piece
Pepper Corns: 1 tsp
Coriander Pdr: 1 tbsp
Turmeric Pdr: 1 tsp
Jeera (Cumin): a pinch
Perumjeerah (aniseed): ½ tsp
Sajeera (caraway seed): ½ tsp
Cardamom: 4 nos
Cloves: 5 nos
Cinnamon stick: 3 nos
Nutmeg (Mace) Jathipatri: ½ tsp
Star Anise: ½ tsp
Tomatoes: 3 nos.
Coriander + Mint Leaves chopped: 1 cup
Lime juice: 1 tbsp
Cashew nut + Coconut paste: little ( ¼  cup)
Curd: ½ cup

Method

Wash and soak the rice in water for an hour. Drain and keep aside. Heat oil + Ghee in a Biriyani Pot (I use non-stick as the rice won’t break). Fry the cashews, Kismis and onions to golden brown, drain and keep aside. Add the whole spices to oil and then the rice. Fry the rice for some time. Add Boiled water, enough salt and lime juice and cover and cook on low flame till the rice is fully cooked and the water is dried. Keep it half open for cooling.

Mutton Biriyani Thalassery style

Wash and clean mutton pieces. Drain and soak in 2 tbsp curd (buttermilk) + turmeric pdr.  Heat the Pressure pan, Sauté sliced onions in enough Oil + ghee add few curry leaves. Grind Ginger, garlic, green chilly, papaya, all spices and masala together, add this paste to onion and sauté for some time. Add chopped tomatoes and continue for another minute and add mutton pieces (squeeze and drain the water out), curd and salt. Grind the cashew and coconut with little water and add this paste and, chopped coriander + mint leaves, lime juice and mix well.

Mutton Biriyani Thalassery style

Pressure cook the meat. There should be little gravy.

Layer the rice and cooked mutton in a thick bottomed Biriyani pot. Also sprinkle the fried Onions, cashews and kismis. Top layer should be covered with fried onions and cashews and chopped coriander leaves. Cover, seal and cook it on a low flame for 10- 15 mts if you want to make dum. (I baked it for 10 mts on 160o c). Enjoy your Biriyani with Raita, Pappad and Lime pickle.

For Raita, chop Onion, squeeze and add chopped cucumber and a green chilly, add little grated carrot or tomato (optional) and add thick butter milk and salt. Sprinkle with coriander leaves.

Mutton Biriyani Thalassery style

Raita

Tips

  • You can try with long grained Basmati Rice, which also tastes awesome.
  • The Mutton should have little gravy.
  • You can also do chicken this way. No need to soak in curd, in the beginning, also no need of papaya.
  • You can add little colour to the rice by adding saffron strands to milk or adding little Kesari/ orange color.
  • Always prepare Rice first and allow to cool. Then the rice grains will stay intact.

Have a great meal. Enjoy. God Bless!!

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