Thalassery Mutton Biryani
A fragrant Malabar classic featuring short-grain Kaima rice cooked with tender, spiced mutton and aromatic ghee. Layered with fried onions, cashews, and raisins, this feast delivers an unforgettable coastal flavor.
105min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash and soak the Kaima rice for 20 minutes, then drain thoroughly.
2
In a pressure cooker, heat ghee and coconut oil, sauté half of the sliced onions until golden brown, and set aside for garnish.
3
Add whole spices to the remaining oil, followed by ginger-garlic paste, green chilies, and the rest of the onions until translucent.
4
Stir in chopped tomatoes, yogurt, turmeric, chili powder, and salt. Cook until the oil separates.
5
Add the mutton pieces, mix well, pour in a splash of water, and pressure cook for 4-5 whistles until tender.
6
In a separate heavy-bottomed pot, heat a tablespoon of ghee and sauté the soaked rice for 3 minutes. Add boiling water in the proportion of 1:1.5, season with salt, and cook until 90% done.
7
Layer the cooked mutton masala and partially cooked rice in a large pot, topping with fried onions, fried cashews, raisins, mint leaves, and a drizzle of ghee.
8
Cover tightly with a lid and dum cook on very low heat for 15 minutes before serving hot.
Ingredients
500g mutton, cut into pieces
2 cups Kaima or Jeerakasala rice
3 large onions, thinly sliced
2 tomatoes, chopped
1 cup plain yogurt
2 tbsp ginger-garlic paste
1/2 cup fresh mint and coriander leaves
1 tsp turmeric powder
1.5 tbsp red chili powder
1 tsp garam masala
Whole spices (cardamom, cloves, cinnamon, bay leaves)
3 tbsp ghee
2 tbsp coconut oil
Cashew nuts and raisins for garnishing
Salt to taste
*This AI-generated recipe may contain inaccuracies.