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.






Comments

  1. Wow what a flavourful biriyani!

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

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

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

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

    Super Thalassery biriyani ennum nammude weakness ane...

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

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  7. Looks super delicious....lovely click

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  8. Biryani looks adipoli Vrinda, Najan anngotu varate.

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

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

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

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

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

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

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

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  16. Biryani looks incredible.very tempting pic.

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

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  18. biryani looks perfect and delicious...nice click!

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

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

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  21. Your biryani looks so colourful and tempting!

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

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

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  24. feel to grab that plate .. really superb

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

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

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  27. Thank You.
    worked well with ur reciepe.

    Kep up.

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  28. 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.. :)

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  29. Delicious.
    http://realhomecookedfood.blogspot.coom

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