Malabar Mutton Biryani Recipe
Spicy layered Rice with Mutton pieces which is sauteed with freshly ground spicy paste. This enhances the taste and Keeps the rice flavourful. This is one of the non vegetarian delicacies in Malabar, served with Biryani Chammanthi for lunch.
Malabar Mutton Biryani Recipe is a non vegetarian delicacy from the Malabar region of Kerala is very popular, especially amongst Biryani lovers. This uses a freshly homemade biryani masala paste with cinnamon, cardamom, green chillies, fennel and peppercorns.The mutton is separately prepared with this masala paste and mushy cooked tomatoes till cooked to tender.
The rice is cooked till done in the biryani pot flavoured with whole spices, salt, cashew, raisins, coriander, curd and milk. Once done, the rice is layered with cooked mutton and then flavoured with saffron milk to get an amazing flavour.
If you like this recipe, try more recipes like
- 2 cups Basmati rice , soaked for 15 minutes and drained
- 300 grams Mutton , chopped
- 4 Green Chillies
- 1 tablespoon Ginger Garlic Paste
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 1/4 cup Mint Leaves (Pudina)
- 60 ml Curd (Dahi / Yogurt)
- 3 Tomatoes , chopped
- 3 Onions , sliced
- 1 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 5 Cashew nuts
- 15 Sultana Raisins
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 tablespoons Ghee , (more to serve)
- 1 tablespoon Coriander Powder (Dhania)
- 100 ml Milk
- 1 Saffron strands , soaked in bit of milk
- 4 cups Water To be ground to paste
- 2 Green Chillies
- 2 inch Cinnamon Stick (Dalchini)
- 2 cloves Cloves (Laung)
- 1 teaspoon Fennel seeds (Saunf)
- 3 Cardamom (Elaichi) Pods/Seeds
- 3 Whole Black Peppercorns
How to make Malabar Mutton Biryani Recipe
To begin making Malabar Mutton Biryani Recipe, prep all the ingredients well. Once done, take the ingredients for biryani masala in a mixer grinder and grind to a smooth paste with the help of little water. Also soak basmati rice in water for 10-15 minutes.
Heat the ghee in a cast iron or heavy bottomed kadai; Once the ghee is hot but not yet smoking, add the sliced onions and saute till golden brown in colour and caramelized. You can take these onions out and add them at the end of the recipe for a nice texture.
Now into the same pan, add the sliced tomatoes and saute well till mushy.
Once the tomatoes are mushy, add in ginger garlic paste, curd and freshly ground biryani masala paste, cardamom, turmeric powder, and coriander powder and saute a bit till the raw smell of ginger garlic paste goes away. Add the mutton pieces and cook well with lid closed.
Melt the ghee in a biryani pot and add in the remaining spices- green chillies, mint, coriander leaves, cashew nuts, raisins, bay leaves and saute till brown in colour.
Add milk, curd, and water. Wait till it comes to a boil and then add rice. Add salt to taste. Lower the heat, cover the pan with a lid and continue to cook for 15 minutes or till teh rice is done.
Take another biryani pot, place half the rice into it. Now layer the cooked flavourful mutton on the top of the rice. Add the remaining rice on top of the mutton. Spread the contents of the pan to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk.
Place a few spoons of ghee, caramelized onion, cashew nuts and raisins on the surface and cover tightly. Serve the biryani hot.