Experience the true taste of Kerala in every heavenly bite
500g mutton, cut into pieces
1 cup yogurt, 1/2 teaspoon turmeric powder & salt to taste
1 tablespoon ginger-garlic paste & red chili powder
1 teaspoon biryani masala or garam masala
2 cups basmati rice, soaked in water for 30 minutes and drained
1 bay leaf & 1-inch cinnamon stick
2-3 green cardamom pods & cloves
2 large onions, tomatoes & 2-3 green chilies
1/4 cup mint leaves & coriander leaves (chopped)
2 tablespoons ghee & 1/2 teaspoon turmeric powder
1 teaspoon red chili powder & biryani masala
Saffron strands soaked in warm milk (for color and aroma)
Lemon wedges, Chopped mint and coriander leaves
Marinating the mutton: In a large bowl, mix the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and salt. Cover the bowl and let the mutton marinate for at least 1 hour or preferably overnight in the refrigerator.
Cooking the rice: In a pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice, bay leaf, cardamom pods, cinnamon stick, cloves, and salt. Cook the rice until it's about 70% cooked (the grains should still have a bite to them). Drain the water and set the partially cooked rice aside.
Preparing the biryani masala: In a large heavy-bottomed pot or a biryani pot, heat ghee or vegetable oil over medium heat. Add the thinly sliced onions and green chilies. Sauté until the onions turn golden brown.
Add the marinated mutton to the pot and cook on medium-high heat until the mutton pieces are browned and the oil starts to separate.
Stir in the chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt. Cook until the tomatoes become soft and the masala is well combined.
Add the chopped mint and coriander leaves to the mutton masala and mix well.
Layering the biryani: Now, layer the partially cooked rice over the mutton masala in the pot. Sprinkle some fried onions (if using), saffron milk, and a few teaspoons of ghee over the rice.
Cover the pot with a tight-fitting lid and place it on a tava (griddle) on low heat. This ensures even cooking and prevents the bottom from burning.
Cook the biryani on low heat for about 30-40 minutes or until the mutton is tender and the rice is fully cooked and aromatic.
Once the biryani is done, gently fluff the rice with a fork. Garnish with chopped mint and coriander leaves and serve hot with lemon wedges.