Authentic Keralan Thalassery Mutton Biryani with Crisp Onion Raita
Indulge in the aromatic flavors of Malabar with this exquisite layered meat and fragrant rice delicacy. Infused with indigenous spices and cooked to absolute perfection, every bite offers a rich taste of Kerala's heritage.
90min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Marinate the mutton pieces with yogurt, half of the ginger-garlic paste, turmeric powder, red chili powder, and salt for at least 30 minutes.
2
Heat ghee and coconut oil in a heavy-bottomed pressure cooker. Add half of the sliced onions and fry until golden brown and crisp; set aside for garnishing.
3
In the same oil, add the whole spices, remaining ginger-garlic paste, green chilies, and sauté until the raw aroma disappears.
4
Add chopped tomatoes, mint leaves, and coriander leaves. Cook until the tomatoes turn soft and oil separates from the masala.
5
Add the marinated mutton, mix well, and pressure cook for 5 to 6 whistles until the meat is tender and cooked through.
6
In a separate large pot, bring water to a boil with whole spices, a teaspoon of oil, and salt. Add the soaked Jeerakasala rice and cook until it is 70 percent done; drain the water.
7
Layer the partially cooked rice over the prepared mutton curry in the heavy-bottomed pot.
8
Top the rice with fried onions, fried cashews, raisins, remaining fresh herbs, and the saffron milk.
9
Cover the pot tightly with a lid, seal the edges with dough or foil, and cook on very low heat (dum) for 20 minutes.
10
Gently fluff the biryani before serving hot with a side of crisp onion raita.
Ingredients
500 grams mutton, cut into bite-sized pieces
2 cups Kaima or Jeerakasala rice, washed and drained
3 large onions, thinly sliced
2 ripe tomatoes, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
3 green chilies, slit
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 cup thick plain yogurt
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
1 teaspoon garam masala
1/2 teaspoon fennel powder
3 tablespoons ghee
2 tablespoons coconut oil
Whole spices (2 bay leaves, 4 green cardamoms, 4 cloves, 2-inch cinnamon stick)
A pinch of saffron strands soaked in 2 tablespoons warm milk
Salt to taste
Fried cashews and raisins for garnishing
*This AI-generated recipe may contain inaccuracies.