Thalassery Mutton Biryani Kerala Style Recipe By Bethica Das At Betterbutter

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THALASSERY MUTTON BIRYANI - KERALA STYLE RECIPE BY BETHICA DAS AT BETTERBUTTER



Thalassery Mutton Biryani - Kerala Style recipe by Bethica Das at BetterButter image

Cook Thalassery Mutton Biryani - Kerala Style in the comfort of your home with BetterButter. Tap to view the recipe!

Provided by Bethica Das

Time 2h40m

Yield 4

Number Of Ingredients 39

Garam Masala -
3-4 green cardamoms
5-6 cloves
1" cinnamon stick
1 star anise
3-4 whole dry chilies
1 mace
a very small piece of nutmeg
1/2 tsp. cumin seeds
1/2 tsp. shahjeera
1 tsp. fennel sees
1 tbsp. coriander seeds
1 tsp. peppercorns
Mutton Curry -
500 gms mutton with bones
1 tsp. turmeric powder
salt to taste
2 tbsp. oil
1 tbsp. ghee
1 onion, chopped
1 tbsp. ginger-garlic paste
1 tomato, chopped
2 green chilies, chopped
handful of coriander & mint leaves, chopped
Rice preparation -
1 & 1 /2 cups small grain rice (preferably jeerakasala variety), soaked for 30 minutes
1 tsp. ghee
1" cinnamon,
2 green cardamoms
4 cloves
1-2 bay leaves
1 tsp. cumin seeds
Garnish -
pinch of saffron soaked in 2 tbsp. milk
1 tbsp. lime juice
1 tbsp. ghee
2-3 tbsp. coriander & mint leaves, chopped
2 tbsp. fried onions
10-12 fried cashew nuts

Steps:

  • Dry roast all the ingredients for the garam masala for 1-2 minutes or till you get a nice aroma. Keep aside to cool down and then grind to a fine powder. Marinate the mutton with 2 tbsp. of the prepared garam masala, turmeric powder and sa
  • To prepare the rice - Heat 1 tsp. ghee and temper with cinnamon, cardamoms, cloves, bay leaves and cumin seeds.
  • Saute for a few seconds and then add the drained rice. Stir fry for 2 minutes. Add 2 cups water and 1/2 tsp. salt. Pressure cook for 2 whistles.
  • To prepare the mutton curry - Heat oil in a pan and fry the onions till light brown. Add the ginger-garlic paste and fry till the raw smell is gone. Add in the tomatoes and continue to fry till it is slightly mashed.
  • Add the marinated mutton, green chilies, coriander leaves and mint leaves. Mix everything well. Cover and simmer till dry.
  • Add 1 cup water and cook, covered on a low flame till the mutton turns soft. Add more water if required. Alternatively you can pressure cook too.
  • Once the gravy is reduced and the mutton is cooked, spread the drained rice over it. Garnish with the fried onions, coriander & mint leaves, saffron milk, lime juice, ghee and fried cashews.
  • Cover with a tight lid or with a foil. Keep it on a hot tawa / griddle and cook on a very low flame for 10-12 minutes. Switch off the flame and let it remain covered for 20-25 minutes.
  • Remove the foil and fluff it up with a fork. Serve with raita, sliced onions, fresh red / green chilies and lime wedges.

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