Authentic Keralan Thalassery Mutton Biryani with Warm Mint Raita
Fragrant Kaima rice is layered with tender, spiced mutton and caramelized onions in this aromatic coastal masterpiece. Infused with ghee and whole spices, it offers an unforgettable feast.
105min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash and soak the Kaima rice for 20 minutes, then drain completely.
2
Heat ghee and coconut oil in a heavy-bottomed pot and fry half of the sliced onions until golden brown and crisp; set aside for garnishing.
3
In the same pot, sauté the remaining onions until translucent, then add ginger-garlic paste and green chilies.
4
Add chopped tomatoes, turmeric, chili powder, and salt, cooking until the oil separates from the masala.
5
Add the mutton pieces and yogurt, mix well, cover, and pressure cook until the meat is tender and cooked through.
6
In a separate pot, boil water with whole spices and salt, add the soaked rice, and cook until it is 70 percent done; drain.
7
Layer the partially cooked rice over the prepared mutton gravy, topping with fried onions, chopped mint, coriander, and a drizzle of ghee.
8
Cover tightly with a lid and dum cook on very low heat for 20 minutes until the flavors meld and rice is fully fluffy.
9
Serve hot garnished with reserved fried onions, accompanied by warm mint raita.
Ingredients
500g mutton, cut into pieces
2 cups Kaima rice (Jeerakasala rice)
3 large onions, thinly sliced
2 tomatoes, chopped
1 cup plain yogurt
2 tbsp ginger-garlic paste
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
1 tsp turmeric powder
1.5 tsp kashmiri chili powder
1 tsp garam masala
4 tbsp ghee
2 tbsp coconut oil
Whole spices (cardamom, cloves, cinnamon, bay leaves)
Salt to taste
Warm Mint Raita for serving
*This AI-generated recipe may contain inaccuracies.