Authentic Keralan Thalassery Mutton Biryani with Warm Malabar Parotta
Experience the aromatic richness of Malabar cuisine with tender mutton layered in fragrant Kaima rice, spiced gently with whole spices and caramelized shallots. Served alongside flaky Malabar parottas for a truly royal feast.
75min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Marinate the mutton pieces with yogurt, half of the ginger-garlic paste, turmeric, red chilli powder, and salt for at least 30 minutes.
2
Pressure cook the marinated mutton with a splash of water until tender and fully cooked.
3
In a heavy-bottomed pan, heat ghee and coconut oil, then fry the sliced onions until golden brown and crispy; set aside for garnish.
4
In the same pan, sauté the remaining whole spices, ginger-garlic paste, tomatoes, mint, and coriander leaves until fragrant and soft.
5
Add the cooked mutton to the masala and simmer until the gravy is thick and well-combined.
6
In a separate pot, boil water with whole spices and salt, add the soaked Kaima rice, and cook until it is 70-80 percent done; drain well.
7
Layer the rice over the mutton masala in the pan, sprinkle with fried onions, chopped herbs, and a drizzle of ghee.
8
Cover tightly with a lid and cook on very low heat (dum) for 15 minutes.
9
Serve hot with freshly prepared warm Malabar parottas.
Ingredients
500g mutton, cut into pieces
2 cups Kaima rice (Jeerakasala rice), washed and drained
3 large onions, thinly sliced
2 tomatoes, chopped
1/2 cup thick curd
2 tbsp ginger-garlic paste
1/4 cup mint leaves
1/4 cup coriander leaves
1 tsp turmeric powder
1.5 tsp kashmiri red chilli powder
1 tsp garam masala
Whole spices (cardamom, cloves, cinnamon, bay leaves)
3 tbsp ghee
2 tbsp coconut oil
Salt to taste
Warm Malabar Parotta for serving
*This AI-generated recipe may contain inaccuracies.