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Home Dish Thalassery Style Mutton Dum Biryani

Thalassery Style Mutton Dum Biryani

Name: How to cook Thalassery Style Mutton Dum Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Little Hearts

Thalassery Style Mutton Dum Biryani

Thalassery Dum biryani is the traditional, most famed, & widely prepared biryani of Thalasseri-a small city on the Malabar Coast of Kerala in South India. Unlike other biriyani cuisines, Thalassery biryani uses Kaima/Jeerakasala rice instead of the usual basmati rice. It is a unique preparation that is enticingly spicy. A staple during Eid, this treat is a sumptuous mixture of rice and tons of aromat spices that blend together to give it that unique & unforgettable flavor.

Ingredient

1 kg

Mutton cut into medium sized pieces

1/2 inch

Ginger piece

1 tsp

Red chilli powder –

1/2 tsp

Turmeric powder

1 tsp

Garam Masala Powder

1/2 cup

Yogurt/curd

1 tbsp

Lemon Juice

To taste

Salt

Onion medium sized, finely sliced

Tomato, medium sized finely chopped

3 tbsp

Ghee

1/2 cup

Butter

4 cups

Jeerakasala/kaima rice

4 pods

Green Cardamom

Star Anise

cloves

Bay leaf

Cinnamon Stick

2 cup

Onion thinly sliced

As needed

Cashew nuts

As needed

Raisins

1/4 tsp

Garam Masala

1 tbsp

Rose water

3/4 cup

Chopped coriander and mint leaves

2 cup

All-purpose flour :

Cooking instructions

* Step 1

Clean and wash the mutton pieces and keep aside. Coarsely grind together ginger, garlic and green chilies into a coarse paste. Marinate the mutton pieces with the ginger-garlic-green chillies paste along with the other ingredients mentioned in the “For marination” section and keep it aside for 30 mins or overnight.

* Step 2

In a pan, heat 3 tbsp oil + 1 tbsp ghee. Add sliced onion, salt, & turmeric and saute until the raw smell goes away. Add chopped tomatoes and saute until the tomatoes are mushy. Add the marinated mutton pieces aloong with water and mix well. Cover and cook stirring occasionally for 30 minutes until the gravy becomes thick & the meat is tender. You could also pressure cook the meat mixture for 3-4 whistles. Switch off the flame and set aside.

* Step 3

Wash and soak the rice for 20 mins. Drain the water completely and set aside. In a heavy-bottomed vessel, add the whole spices mentioned under “For rice” and saute until fragrant. Lower the flame and add the drained rice and saute for few mins. Add water, lemon juice, salt and bring it to boil. Cook the rice only 3/4th and the rest will be cooked during the dum process. Fluff the rice gently using a fork.

* Step 4

In a pan, heat ghee, add the sliced onions and fry until golden brown and crispy. Remove from heat and drain on a paper towel. In the same pan, fry the cashew nuts & raisins until they turn golden colour and drain on a paper towel.

* Step 5

In a biryani pot, spread ghee evenly to the bottom of the dish. Add half of the prepared mutton masala and spread it evenly. Layer half of the cooked rice over the mutton masala. Repeat the process again. Add half of the fried cashew nuts, raisins, fried onions, chopped mint & coriander leaves. Add the final layer of rice on top of it. Finally add the leftover toppings. Sprinkle ghee and rose water over the final layer on the top.

* Step 6

Close the biryani pot with a tight fitting heat resistant lid, and seal the edges of the lid with the prepared dough without the slightest opening. Place the biryani pot on top of a tawa and cook on low heat for 20 mins until steam comes out from the dough seal. Switch off the flame after 20 mins. Leave it on the tawa unopened for 10 more mins. Break open the dum seal. Using a long spoon, gently mix the rice and mutton masala. Serve hot with raita and pappadam.

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