Malabar Mutton Biryani Recipe
Malabar Mutton Biryani is a fragrant and flavorful dish that hails from the Malabar region of India, renowned for its rich culinary traditions. This recipe brings together tender mutton, aromatic basmati rice, and a blend of spices to create a sumptuous main course that will impress your guests and delight your family. The careful layering of ingredients results in a dish that is not only visually appealing but also a true celebration of flavors. Perfect for special occasions or a comforting family meal, this biryani is best served hot with accompaniments such as Biriyani Chammanthi (Green Chutney) and Masala Chaas (Indian Spiced Buttermilk).
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked for 15 minutes) | 2 cups |
| Mutton (chopped) | 300 grams |
| Green chillies | 4 |
| Ginger garlic paste | 1 tablespoon |
| Coriander leaves (chopped) | 1/4 cup |
| Mint leaves | 1/4 cup |
| Curd (Dahi/Yogurt) | 60 ml |
| Tomatoes (chopped) | 3 |
| Onions (sliced) | 3 |
| Cumin seeds | 1 teaspoon |
| Bay leaf (tej patta) | 1 |
| Cashew nuts | 5 |
| Raisins | 15 |
| Cardamom pods | 1 |
| Ghee | 2 tablespoons (more to serve) |
| Coriander powder | 1 tablespoon |
| Milk | 100 ml |
| Saffron strands (soaked in milk) | 1 teaspoon |
| Water | 4 cups |
| Cinnamon stick (Dalchini) | 2-inch |
| Cloves (Laung) | 2 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Black peppercorns | 3 |
| Green chillies | 2 |
Preparation Time
| Task | Duration |
|---|---|
| Preparation | 20 minutes |
| Cooking | 40 minutes |
| Total | 60 minutes |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~600 |
| Protein | ~35g |
| Carbohydrates | ~80g |
| Fat | ~20g |
| Fiber | ~4g |
Instructions
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Preparation of Ingredients: Begin by thoroughly preparing all the ingredients. Chop the mutton into bite-sized pieces, slice the onions and tomatoes, and wash the mint and coriander leaves.
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Making the Biryani Masala: In a mixer grinder, add the ingredients for the biryani masala—green chillies, ginger garlic paste, and a bit of water. Blend until you achieve a smooth paste. Set aside.
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Soaking the Rice: Soak the basmati rice in water for about 10-15 minutes, then drain and set aside to allow it to dry slightly.
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Cooking Onions: Heat ghee in a cast iron or heavy-bottomed kadai over medium heat. Once hot but not smoking, add the sliced onions and sauté them until they are golden brown and caramelized. For added texture, you can set aside some of the onions to sprinkle on top later.
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Cooking Tomatoes: In the same pan, add the chopped tomatoes and sauté them until they become mushy. This will create a flavorful base for the biryani.
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Combining Ingredients: Once the tomatoes are soft, add the ginger garlic paste, curd, and the freshly ground biryani masala. Incorporate spices like cardamom, turmeric powder, and coriander powder. Cook this mixture until the raw smell of ginger garlic disappears.
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Adding Mutton: Add the mutton pieces to the pan, mixing well with the spiced mixture. Cover the pan with a lid and allow the mutton to cook through.
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Preparing the Biryani Pot: In a separate biryani pot, melt additional ghee and add remaining spices—green chillies, mint, coriander leaves, cashew nuts, raisins, and bay leaves. Sauté until everything is slightly brown.
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Cooking the Rice: Pour in the milk, curd, and water into the biryani pot. Allow it to come to a boil, then gently add the drained basmati rice. Season with salt to taste.
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Simmering: Lower the heat, cover the pot with a lid, and allow the biryani to cook for about 15 minutes, or until the rice is cooked through and the flavors meld together.
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Layering: Take another biryani pot and layer half of the cooked rice at the bottom. On top of the rice, spread the cooked mutton mixture evenly, followed by the remaining rice.
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Final Touches: Use a spoon to create random holes in the rice and pour a little saffron-infused milk into each hole. Finish with a drizzle of ghee, the reserved caramelized onions, and additional cashew nuts and raisins for garnish.
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Serving: Cover the pot tightly to allow the flavors to settle and serve the biryani hot. Accompany it with Biriyani Chammanthi (Green Chutney) and Masala Chaas (Indian Spiced Buttermilk) for a complete meal.
Tips for Perfect Biryani
- Choosing the Right Rice: Always use high-quality basmati rice for the best flavor and texture.
- Marination: For extra tender meat, consider marinating the mutton with yogurt and spices for a few hours or overnight.
- Layering: The layering technique enhances flavor; ensure even distribution of spices and ingredients.
- Serving: Biryani tastes even better the next day as the flavors continue to develop.
By following this recipe, you will create a delicious Malabar Mutton Biryani that captures the essence of this traditional dish, making it a delightful centerpiece for any gathering or a comforting meal at home. Enjoy every aromatic bite!
