Experience the true taste of Kerala in every heavenly bite
Ingredients
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500g mutton, cut into pieces
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1 cup yogurt, 1/2 teaspoon turmeric powder & salt to taste
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1 tablespoon ginger-garlic paste & red chili powder
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1 teaspoon biryani masala or garam masala
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2 cups basmati rice, soaked in water for 30 minutes and drained
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1 bay leaf & 1-inch cinnamon stick
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2-3 green cardamom pods & cloves
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2 large onions, tomatoes & 2-3 green chilies
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1/4 cup mint leaves & coriander leaves (chopped)
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2 tablespoons ghee & 1/2 teaspoon turmeric powder
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1 teaspoon red chili powder & biryani masala
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Saffron strands soaked in warm milk (for color and aroma)
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Lemon wedges, Chopped mint and coriander leaves
Preparation
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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.
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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.
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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.
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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.
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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.
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Add the chopped mint and coriander leaves to the mutton masala and mix well.
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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.
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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.
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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.
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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.
Other Recipes
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Veg Biryani
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.
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Plain Rice
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.
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Mango Sticky Rice
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.
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Sweet Rice (Zarda)
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.
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Perfect Fried Rice
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.
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Chicken Fried Rice
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.
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Lemon Rice
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.