What kind of biryani is your favorite? Have you tried any unusual variants? How about Thalassery Mutton Dum Biryani ?
Thalassery Mutton Dum Biryani Recipe – Malabar Mutton Biryani Recipe and Biryani Chammanthi – Chutney Recipe
Preparation Time : 1 hour
Cooking Time : 1 to 11/2 hour
Serves : 6
For the Mutton /Goat Masala :
Mutton /Goat /Lamb : 2 lb /1 kg (Mutton may be substituted with chicken or beef)
Onions : 6 sliced
Green Chilies : 20 -25 (depending on spice level)
Ginger : 1 big piece
Garlic : 2 tbsp (crushed)
Red Chili Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Tomato : 2 big (chopped)
Yogurt /Curd (beaten) : 1/2 cup
Cloves : 2
Cinnamon : 1 inch stick
Star anise : 1
Bay leaves : 1 or use Garam Masala Powder : 1 tsp
Lemon juice : juice of 1 lemon (optional)
Water : 1 cup
Ghee + Oil : 1/4 cup
For Rice :
Jeerakasala Rice /Basmati Rice : 4 cups
Water drained from the cooked mutton : 3 cups
Warm Water : 4 cups
Lemon juice : from 1 lemon
Cinnamon : 1″ stick
Cardamom : 4
Cloves : 4
Ghee : 1/4 cup
Oil : 1/4 cup
Salt to taste
To Garnish :
Cashew nuts : handful
Raisins : handful
Onion : 2 (very thinly sliced)
Rose essence : 1 tsp mixed in 1 tbsp water
Saffron : coupled of pinches, mixed in 3 tbsp warm milk
Biriyani Masala or Garam Masala Powder : 1 tbsp
Ghee : 1/4 cup
Coriander Leaves : handful (chopped)
Wheat flour / All purpose flour : 2 cups
How to make Thalassery Mutton Dum Biryani – Malabar Mutton Biryani:
Cooking the Mutton Masala :
1. Wash & clean the mutton pieces well. Keep aside.
2. Blend ginger,garlic,green chillies to coarse paste and set it aside.
4. In the pan, heat ghee + oil, add the sliced onions saute it till it becomes translucent.
5. Add the chopped tomatoes and fry till the masala is cooked through and mushy.
6. Now add the marinated mutton pieces, and salt; add 1 cup of water and lower the flame, adjust the salt and cook covered for 15-20 minutes or until the gravy becomes little thick and mutton is tender (or) pressure cook it for 3-4 whistle.
7. When it done or when the pressure settled down open the lid; add the lime juice(Note: it’s purely optional) mix well and drain the water/stock from the mutton masala through a strainer and keep the water/stock and the mutton separately and set it aside.
Cooking the Rice :
1. Wash the Jeerasala Biryani rice /Basmati rice with water and drain it .
2. In a thick bottom vessel, add the ghee and oil to it.
4. Add the whole spices; cinnamon, cardamom and cloves to the pan and saute for a min.
5. Add the drained briyani /basmati rice and saute for few minutes.
6. Add the water/stock drained from the cooked mutton, if the water from the cooked mutton measures less than 3 cups, add plain extra water to make it to 3 cups and add the warm water to the rice (Note : By doing this way the rice will taste more tastier and this is secret tip, I learned from my aunt.)
7. Now reduce the heat to low and cook till for 8-10 mins;You have to par cook the rice- 3/4 cooked and rest will get cooked during dum. (Note : Do not over boil the rice.To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.)
For Garnish :
1. Heat ghee and fry the thinly sliced onion till golden colour and crispy for about 15 minutes; sprinkle little sugar to caramelize, remove and drain on to the paper towel.
2. Now fry cashews and then raisins until they turn golden color, drain and remove on to the paper towel and keep it aside. (Note : Save the leftover ghee for layering the briyani)
3. Mix few saffron strand in 3 tbsp warm milk and 1tsp of rose essence with 1 tbsp of water and keep it aside.
Now it is time for Dum
Dum is the process of layering the meat and rice, then slow cooking it by sealing the vessel with a layer of dough, and is cooked on dum; steaming over coals. Since we do not have coals here is alternative ways to do it.
2. Meanwhile make a dough out of the wheat flour / maida with little water, the same way you would do it for chappathi and set it aside.
3. In a oven proof dish, grease your cooking dish and spread half of the mutton masala and with some cooked rice,
4. Sprinkle biryani masala , fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and 1 tsp of the rose essence over the rice as the final layering. Repeat this process.
5. Close with tight fitting heat resistant lid; seal the edges of the lid with above prepared dough. (Note : There should not be even the slightest opening.) (or) if you don’t prefer sealing it with dough, then close it with aluminium foil, crimp along the side and and bake it for 20 mins.
6. When it is done, remove and keep the dish covered until serving.
Cooking Thalassery Mutton Dum Biryani in Stove top :
1. Place flat cast iron skillet or tawa on the lowest burner of your stove. The flame should be at the lowest setting.
2. Layer the meat and rice; sprinkle
biryani masala , fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and 1 tsp of the rose essence over the rice as the final layering. Repeat this process.
3. Close with tight fitting heat resistant lid; seal the edges of the lid with above prepared dough. (Note : Do not let any steam escape) and place the biryani vessel on top of the iron skillet or tawa and cook on low heat for 15 mins and turn off the flame.
4. Let it rest unopened on tawa for another 15 mts and break open the seal; now dum is also done.
- Mutton may be substituted with chicken or beef or pork as you wish.
- Over night marination of mutton /meat in refrigerator makes it more juicy and flavorful.
- Actual this biryani recipe calls for jeerakasala rice(special rice used in Kerala for biryani), but I made it with basmati rice because, I couldn’t get that kind of rice anywhere here.If you have access to get jeerakasala rice,then use them more traditional delicious taste.
- I prefer to use fresh fried onions instead of store bought as it gives a great taste to dish.
- Always sprinkle corainder and mint leaves as final layer over the rice, which makes the biryani taste more flavorful.
Other Biryani’s You Might Also Like :
Prawns /Shrimp Biryani /Chemmeen Biryani
Chicken Biryani – Kerala Style
Egg /Mutta Biryani
Biryani Chammanthi Recipe – Biryani Chutney Recipe
Grated Coconut : 1 cup
Mint leaves : 2 tbsp
Coriander Leaves /Cilantro : 2 tbsp
Green chillies : 2
Yogurt : 2 tsp
Salt to taste
How to make Biryani Chammanthi Recipe – Biryani Chutney Recipe :
1. Blend everything except yogurt to a smooth fine mixture.
2. Transfer and mix it with yogurt; adjust the salt and serve with Biryani and Enjoy !
I hope you try this Thalassery Mutton Dum Biryani with Biryani Chammanthi and let me know how it turned out for you.Enjoy!