Kothiyavunu.com

Flavors remind 'God's Own Country'

Join 100,201 other subscribers!

Sign Up, and Get More Recipes Delivered Directly To Your Inbox.

Uncategorized

Mutton Biryani Recipe | Lamb-Goat Biryani Recipe – Kerala Style

Recipe for Mutton Biryani /Lamb /Goat Biryani – Kerala Style

Ingredients : 


For Rice :
Basmati rice : 2 cups
Water : 4 cups
Cloves /Karambu : 4 nos
Cardamom /Elakka : 4 pods
Cinnamon stick /Karuvapatta : 1 (1″ pieces)
Bay leaves /Karuvaella  : 1 no
Lemon Juice /Naranganeer : 2 tsp (freshly squeezed)
Salt to taste

For Marinating Mutton:
Lamb /Ghost /Mutton  : 1 kg /2.2 lb
Turmeric powder /ManjalPodi : 1/2 tsp
Red chilli powder /Mulakupodi  : 1 tsp
Yogurt /Thayir : 1/2 cup
Biryani masala  : 1 tsp
Salt to taste

For Mutton Masala :
Onion /Savola : 4 (medium, thinly sliced)
Tomato /Thakali  : 2 (medium, finely chopped)
Green chillies /Pachamulaku  : 15-20 (chopped)
Ginger /Inji : 1″Piece
Garlic /Veluthulli  : 8-10 cloves
Biryani masala : 1 tsp
Red chilli powder /Mulakupodi : 1 tsp
Coriander powder /Mallipodi  : 2 tbsp
Turmeric powder /Manjalpodi : 1/4 tsp
Mint leaves/Pudhinaella : 1/4 cup (chopped)
Cilantro/Corainder leaves /Malliella : 1/2 cup (chopped)
Oil/Ghee : 2 tbsp

For Nutty paste :
Fennel seeds /Perumjeerakam : 1 tsp
Poppy seeds /Kas Kas : 1 tsp
Grated Coconut /Thenga Chirakiyathu : 3 tbsp
Cashew nut /Kasuvandiparippu  : 10 nos


For Garnishing :
Cashew nuts /Kasuvandiparippu  : Handful
Raisins /Unakka Munthiri  : Handful
Ghee /Ney  : 3-5tbsp
Onion /Savola : 1/2 cup (thinly sliced)
Coriander leaves /Malliella : Handful
Saffron /Kashmiram /Kunkumapoov : 1-2 strand
Warm milk : 2 tsp

How to make Mutton Biryani | Lamb-Goat Biryani – Kerala Style Mutton Biryani


Preparing Nutty Paste : 
1. Soak the poppy seeds,fennel seeds,cashewnut in the water for half an hour and grind it with grated coconut to smooth paste and keep it aside.

Cooking  the Mutton Masala:
1 .Cut the mutton piece into medium size pieces, wash & clean mutton with pinch of turmeric and drain the water well.
2. Marinate the mutton with all above mentioned marinate ingredients for 1/2 -1 hrs at room temperature.
3. Meanwhile blend ginger,garlic,green chillies to coarse paste and set it aside.
4. Heat ghee/oil in a pan/pressure cooker. Add thinly sliced onion and saute onions until it is translucent and add the ginger,garlic,green chillie paste,saute until brown color.
5. Add chopped tomatoes and saute for few seconds.
6. Add the briyani masala,turmeric powder,red chilli powder,coriander powder,combine well and saute untill the raw smell goes.
7. Add marinated mutton pieces and add nutty paste, herbs; lower the flame, adjust the salt  (Note : If needed add very little water.) 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.
8. When it done or when the pressure settled down open the lid and cook till the gravy becomes thick & mutton is tender remove from fire. Adjust the salt.

Kerala Mutton Biryani

Cooking the Rice:

1. Soak the rice for 30mins and drain the water completely.
2. Boil the required water,with half of the whole masala (cardamom, cloves & cinnamon )and little olive oil & salt.
3. Heat ghee in a pan & splutter whole masala, add the cleaned & drained rice, when the rice starts cracking add it to boiled water and cook the rice for 810 mins.(uncovered)
4. When rice done drain the excess water immediately spread the rice on a tray and sprinkle the lemon juice.let it cool for sometime.

Preparing Garnish :
1. Heat ghee and fry the thinly sliced onion till golden colour and crispy for 15 miutes sprinkle little sugar to caramelize,remove and drain on to the paper towel.
2. Now fry cashews and then raisins until they turn golden colour,drain and remove on to the paper towel and keep it aside.(Save the leftover ghee for layering the briyani)
3. Mix saffron strand in warm milk and keep it aside.


Final Cooking and Layering :

Cooking in Oven :

1. Preheat oven to 350 degree F/180 degree C.
2. In a oven proof dish, grease your cooking dish and spread half of the mutton masala and with some cooked rice,
3. Sprinkle 
biryani masala, fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk over the rice as the final layering. Repeat this process.
4. Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins.
5. When it is done, remove and keep the dish covered untill serving.
Mutton Biryani



Cooking in Stove top – Dum Method :
1. 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.
2. Place flat cast iron skillet or tawa on the lowest burner of your stove. The flame should be at the lowest setting.
3. 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 the rice as the final layering. Repeat this process.
4. Close with tight fitting 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 dough, then close it tight fitting lid and place the biryani vessel on top of the iron skillet or tawa and cook on for 15 mins and turn off the flame.
5. Let it rest unopened on tawa for another 15 mts and break open the seal; now dum is also done.

Serve hot with Raita, Pickle or Biryani Chammanthi and Pappadam on the side and Enjoy!

Related Posts :
Meen/Fish Biryani
Neychoru/Ghee rice
Prawns /Shrimp Biryani /Chemmeen Biryani
Chicken Biryani – Kerala Style
Egg /Mutta Biryani

Asha of asha-oeanichope and priya of Priyas recipes has shared a beautiful awards with me. Thank u a lot asha and priya.

From Asha

From Priya

I would love to share this awards to all my blogger friends.I request all my lovely friends to feel free to accept it and post it in your blog.

Happy blogging and a Happy Holiday 🙂
Sangeetha

5/5 (1 Review)
0/5 (0 Reviews)


Sharing is Caring!

Comments

  1. sangeetha says

    You're welcome Manju! I’m so glad to hear that they turned out so well for you! Thanks for returning to leave a comment! Hope you get to try more recipes from here.'

    Cheers!
    Sangeetha

  3. sangeetha says

    Hi Vinaya, I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment!I hope you do try more recipes from here.

    Cheers!
    Sangeetha

  5. kothiyavunu.com says

    Hello Santosh, I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! I hope you do try more of recipes from here and like them too.

    Cheers!
    Sangeetha

  11. kothiyavunu says

    Ana,Thx for that sweet note, I am glad that you liked the recipe, do try it and let me know..Biryani masala is a blend of whole spices roasted and then powdered.You can check out the briyani masala recipe in the recipe index..Thanks.

  12. Anonymous says

    Beautiful Pic & recipe would love to try it ASAP!!! Can u please tell what do you mean by "Biryani Masala" in the marinating section ?
    Waiting for ur reply..Thx Ana

  15. Malar Gandhi says

    Wish I lived somewhere close to your house…he he, Mutton Biriyani (kerala style) is very very inviting:) Looks perfect and awesome:) Lovely pictures too:) Can't say enough..how much I like meat dishes:)

    I paid lot of attention to the cabbage thoran after you gave me the tips…I am glad that it turned out great:) Thanks for sharing your valuable ideas:)

  16. Shabs.. says

    That biriyani looks super…it is very differnt from the ones we make..feel like having biriyani…thats one dish that i i nver get fed up even i eat all day…….i wish somebody cud make this for me….aakkanulla kshamoyonnum illa:)….Merry Xmas to u and family…

  27. Ushnish Ghosh says

    Dear sangeetha
    Congrats for your awards and thanks for sharing with me. I am running short of awards on my page 🙂
    I am now doing serious paper research on south Indian Biriyani..it is quite diff from the northern ones, especially the spices. I think Fennel is the key Now that the winter is here, i need to cook southern Biriyani…
    Thanks for this great recipe..
    Enjoy the Holidays

  37. Dolly says

    Wow. Looking at your absolutely awesome and irresistible Mutton Biryani will inspire me make it at our house pretty soon..unless you can send me some..

    The nutty paste is something new to me , the rest of the ingredients is pretty much what we use in our Mutton Biryani.

    As always love ur beautiful Clicks..oh b4 I forget a big CONGRATULATION..on ur award..u absolutely deserve it.

  41. Faiza Ali says

    Oh My !! Adipoli Biryani dear. I am missing my grandma's kerala biryani now 🙁 Will definitely ask her to make it again when I visit Kerala next.

  42. Nostalgia says

    Adipoli.. biriyani looks fantastic..I miss seeing that egg on top for Kerala biriyani.. otherwise I can just sit and eat up that whole batch you made

  44. Gulmohar says

    ente Sangee…ingane kothippikkathe..X'mas -nu oru biryani undakkanamennu orthirikkuva..Your biryani looks prefect and yumm..Congrats on your awards !!!

JOIN US!

Sign Up, and Get More Recipes Delivered Directly To Your Inbox.

Pick Your Favourite!

Featured In

Media Mention 2|kothuyavunu.com