Thalassery Mutton Biryani / Malabar Mutton Biryani



Thalassery Mutton Biryani / Malabar Mutton Biryani


This is our take on the famous Thalassery/Kannur style mutton biryani. It is an exotic dish prepared during special events in north Kerala. It is a simplified version to fit with our fast life style now but has the taste is not lost. Preparation time is about 1.5 to 2 Hours and this will serve 4.

INGREDIENTS 
  • 1 lb(about 500 gms) Mutton Cut into large pieces
  • 1/2 tsp Chili Powder 
  • 1/2 tasp Turmeric Powder 
  • 1 tbsp Yogurt
  • Gharam Masala - As required
  • 1 tbsp of chopped Ginger 
  • 1 tbsp of chopped Green Chili
  •  1 tbsp of chopped Garlic 
  • One medium sized Onion, sliced
  • One small Tomato, sliced
  • water - 1/4 cup(for cooking mutton)
  • salt - according to taste
  • Biriyani  Rice - 2 cups (Use Jeerasala/Jerrasambarice if available else go for basmati rice)
  • Onion 1 small- sliced thinly for frying
  • Raisins and Cashews(Optional)
  • 4 cups Water 
  • 1 tbsp of Ghee(Clarified butter)
  • 1 tbsp of Vegetable oil 
  • Pudina(Mint) and coriander leaves -thinly chopped
Directions



Cooking the mutton
 Wash mutton and add chili powder, turmeric powder, 1/2 tsp gharam masala(try using whole masala like cloves, cinnamon, star anise, basil leaves instead, for best taste). Coarse grind Green chili, garlic and ginger and add to mutton. Marinate the mutton pieces with yogurt  and keep aside for 15 minutes.  Cook the mutton with onion and tomato for about 15 minutes(3-4 whistles) Take the mutton pieces from the pressure cooker and lightly fry it on a hot wok on the sides.

Cooking the rice
    Heat up the 4 cups of water near boil. Wash the Biryani/Basmati rice with water and drain it. In a thick bottom vessel(must have a properly fitting lid), add the oil and ghee and heat it on medium. Fry the onion slices over low heat until golden brown and keep it aside. Fry Cashew and raisins and keep it aside. Add the basmati rice to the oil and fry for 1 minute(just warm up only, so that rice is covered with oil) Add the enough warm water. Add salt and some gharam masala or whole spices. Cook the rice at high heat till the water starts boil and cover the lid and Cook at low heat till the rice absorbs all the water(This is the tricky as there are chances that rice sticks to the bottom if dries up, or the rice is not cooked properly, cook at low heat and check the rice when you see the steam coming out of the rice almost stops, do not open the lid too often)

Assembling  the biryani
   Fry the Mutton in a Non stick Pan for 3 minutes with 1 tsp of oil , enough to turn the color on sides and dry it. In a baking pan add 1/2 of the cooked rice as a layer and then add the mutton pieces and spread half of the pudina and coriander leaves and the fried onions,cashew and raisins. Spread the remaining rice and spread some Gharam masala on top of the rice and cover with aluminium foil and bake it at 300 degree F for 20- minutes. Garnish with remaining Pudina and Coriander leaves, fried onions , cashew and raisins. Serve with raitha and papad. Traditionally the baking step was done by keeping burning coal on top of the biryani after covering with a tight fitting heat resistant lid.






33 Comments:

Sharmilee! :) said...

Wow what a flavourful biriyani!

Jay said...

Biryani looks so inviting...I love this...!!!

Happy Cook said...

How i wish i had this for dinner today, looks so perfect and delicous.

Sreelekha Sumesh said...

Entamme .thakarpan biriyani.Perfect pic.njanum ennoru malabar dish anu post cheythe:)

Kairali sisters said...

Control pokunu..pokunnu..epol pokum, dha poi...:-)

Super Thalassery biriyani ennum nammude weakness ane...

Sushma Mallya said...

looks yum,love biryani, will try your version with chicken..

Priti said...

Looks super delicious....lovely click

Swathi said...

Biryani looks adipoli Vrinda, Najan anngotu varate.

Kitchen Flavours said...

I had biryani yesterday only...but seeing the pics...i want to have that bowl right now....very super duper yum looking biryani....

kitchen flavours said...

Looks really delicious! I love briyani. Definitely bookmarking this!

Reshmi said...

wow wht a colorful shot my dear....looks truely divine...........

Suja Sugathan said...

Wow looks fabulous..nammude weakness aa..love this biryani

Shama Nagarajan said...

delicious tempting biriyani

kothiyavunu.com said...

Beautiful clicks dear....My all time fav..Ithu kandittu muzhuvan thinnu theerkan thonunnu..:)

Akila said...

Wow... looks so yummy yummy.... and wonder clicks....

Kamalika said...

Wow the dish looks too good...loved the snap too...

Sailaja Damodaran said...

Mouthwatering.my all time favorite.

Suman Singh said...

Biryani looks incredible.very tempting pic.

Hamaree Rasoi said...

I have weakness for mutton and your yummy preparation is certainly not helping me;-) Looks very tempting
Deepa
Hamaree Rasoi

Nitha said...

Super biriyani tto..

Rekha shoban said...

biryani looks perfect and delicious...nice click!

Pavithra said...

The spread looks so delicious this is one delicious meal and the clicks are awesome too vrinda..

Viki's Kitchen said...

Biryani looks so inviting dear. The name itself is enough....thalassery biryani rocks!

Angie's Recipes said...

Your biryani looks so colourful and tempting!

An Open Book said...

oh my i have this craving fr biryani after seeing this...yummm

Ragini Miranda's Kitchen said...

Fabulous !!! have never made a Malabar mutton biryani .Will def try this !!Great pic too !!
www.happyhealthyfuncooking.blogspot.com

PranisKitchen said...

feel to grab that plate .. really superb

Sarah Naveen said...

i love this..looks so delicious and tempting :)

SpicyTasty said...

Very nice recipe. must try. Nice and tempting clicks.

Faisal Mohammed said...

Thank you.

Faisal Mohammed said...

Thank You.
worked well with ur reciepe.

Kep up.

Rafeeda said...

hi... i'm a new cook. i tried making this over the weekend, and noticed an issue with the recipe - you have not mentioned anything what to do with the masala of the meat. if we add only the fried meat, the whole thing would be too dry, so after frying, i poured the masala and cooked till it became a thick gravy and then used in the layering, overall it was a good biriyani... was this step missed? please advise.. :)

Kitchen Queen said...

Delicious.
http://realhomecookedfood.blogspot.coom

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