Mutton Biryani Thalassery Style / Mutton Biryani

Mutton Biryani Thalassery style is a classic Mutton Biryani from the Thalassery region. Biryani 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 Biryani. The Biryani varieties are many ranging from Thalassery style, Malabar style Mutton Biryani, Hyderabadi Dum Biryani, Thalapakittu Biryani, Dindigal Style Biryani, Bombay Biryani, Madras Mutton Biryani, Pressure cooker Biriyani or Easy Biryani… 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/ Biryani,  is often considered as a complete meal, and is popular as one pot meal. Introduced by the Muslim Community (there are many theories about the origin of Biryani) in India, Mutton Biriani is enjoyed all over India. Mutton Biryani is a great party meal, and is served with Raita, Salad and pickles. All you need is some appetizers and desserts for a great Party. Iftaar meals are regarded incomplete with Mutton Biryani. Eid Biryani or Eid day special Mutton Biriyani is filled with all kinds of tempting aromas and love and joy. In Kerala, Thalassery Mutton Biryani is quite famous; the rice, the masala everything about it is so delicious and makes you want more!!

Also, check my other exotic rice recipes like Thalassery Chicken Biryani, Dum Chicken Biryani (Kachi Gosht), Kerala Fish Biryani, Egg Biryani, Ghee rice, Kappa Biriyani prepared with Tapioca and Beef ribs, Paneer Pulao, Coconut rice, Tomato Paneer Pulao, Vegetable fried rice, Tomato Biriyani in coconut milk etc. Pulao and Biriyani make great lunch recipes for parties. Serve Pulao with some thick gravy curry like Punjabi Chicken curry, Chicken Kadai, Butter chicken or my other Mutton recipes like Grilled Lamb with green marinade, Kerala Mutton Curry,Kashmiri Mutton curry etc.

Mutton 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. Mutton should be cooked till tender, so, proper marination is required to make delicious Mutton Biriyani. Please follow the steps correctly for the best results. Here is my version of Mutton Biriyani Thalassery style, enjoy with Raita, Papad and Lime dates pickle. Hope you all like it like the rest of my family and friends.

Time : 1 hour
Serves: 5

Ingredients for Rice:

Ingredients for Mutton Biriyani Korma

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.

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.

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 160^o 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.

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!!