Bhatkal Special Mutton Biryani
An aromatic coastal Karnataka delicacy featuring succulent mutton and uniquely spiced short-grain rice. Layered with caramelized onions and fragrant mint, this Nawayath specialty offers an unforgettable explosion of authentic coastal flavors.
80min
Total Time
4
Servings
Bhatkali (Coastal Karnataka)
Cuisine
Recipe
1
Heat ghee and oil in a heavy-bottomed pot and fry half of the sliced onions until golden brown and crisp; remove and set aside as barista.
2
In the same pot with remaining oil, add whole spices, remaining onions, and green chillies, sautéing until onions turn translucent.
3
Add ginger-garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes, turmeric powder, and Bhatkali biryani masala, cooking until the tomatoes turn mushy and oil separates.
5
Add the mutton pieces, yogurt, half of the mint and coriander leaves, and salt. Sear well for 5 minutes.
6
Pour in 1 cup of water, cover, and pressure cook the mutton for 4-5 whistles until tender.
7
In a separate large vessel, bring water to a boil with salt and whole spices, then add soaked rice and cook until 70% done; drain well.
8
Layer the partially cooked rice directly over the cooked mutton masala in the pot.
9
Top with the fried onions, remaining mint and coriander, and drizzle saffron milk over the rice.
10
Cover tightly with a lid and dum cook on very low heat for 15-20 minutes before gently mixing and serving hot.
Ingredients
500g mutton, cut into pieces
2 cups Jeera Samba rice or Kaima rice, washed and soaked
3 large onions, thinly sliced
2 ripe tomatoes, chopped
1 tbsp ginger-garlic paste
1/2 cup thick plain yogurt
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
4 green chillies, slit
1 tsp turmeric powder
2 tbsp special Bhatkali biryani masala powder
3 tbsp ghee
2 tbsp vegetable oil
Whole spices (2 green cardamoms, 2 cloves, 1-inch cinnamon stick, 1 bay leaf)
Salt to taste
A pinch of saffron soaked in 2 tbsp warm milk
*This AI-generated recipe may contain inaccuracies.