Thalassery Mutton Biriyani

Thalassery Mutton Biriyani

There are many varieties of birianis available all across India mutton biriyani is one among them. Thalassery biriyani is popular among the people in Kerala. Also, it is the tastiest biriyani I have ever tasted. Since I am from Thalassery nothing or no other recipe of biriyani ever beat the taste of our authentic Thalassery biriyani recipe. the unique preparation style and the rice used is making this stand out from the rest of the biriyani recipes.

Jeraaka shala/ Jerakasamba rice is used to prepare this authentic Thalassery biriyani it has less/ no red chilli powder instead of that green chillies are preferred.

My aunt is an expert in preparing biriyani, She has this gift that everything she makes is so tasty and perfect. There is a side dish she used to prepare for biriyanis. That’s so perfect and best combination for biriyani. I will share the recipe of that chutney in my future blog post. So let’s just go to through the recipe of Thalassery style mutton biriyani.

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5 from 2 votes

Thalassery Special Mutton Biriyani

Thalassery Biriyani is popular among foodies. And its the very tasty among all other type of biriyanis. This recipe shows you how to make perfect Thalassery style dum biriyani.

Prep Time30 mins

Cook Time1 hr

Resting Time20 mins

Course: Dinner, Lunch, Main Course

Cuisine: Indian, kerala

Keyword: biriyani, Cucumber juice, Dates recipe, dum biriyani, fuljar soda recipe, kerala biriyani, kerala mutton biriyani, lamb biriyani, malabar biriyani, malabar mutton biriyani, mutton biriyani, mutton dum biriyani recipe, recipe, thalassery biriyani, thalassery dum biriyani, thalassery mutton biriyani

Servings: 2 people

Calories: 350kcal

Equipment

• pressure cooker
• Pan
• rice cooker

Ingredients

• 1 1/2 cup(180ml) Jerakashala Rice
• 100 gm Mutton
• 3 Medium Onion
• 1 Medium Tomato
• 1 tbsp Ginger-Garlic-green chilli paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Pepper Powder
• 3/4 tsp Garam asala
• 1 tbsp Curd/Yogurt
• 1 1/2 tbsp Ghee
• 4 Mint Leaves
• Coriander leaves
• 4 Cloves
• 1 Cinnamon
• 1 Bay Leaves
• Water
• Salt to taste
• 10 Raisin
• 10 Cashew nuts

Instructions

For Masala

• Marinate mutton by adding

  ¼ tsp turmeric powder,

  1/2 tsp chilli powder,

  1/2 tsp coriander powder,

   ¼ tsp pepper powder,

  ¼ tsp garam masala,

  1 tsp curd,

  1 tsp ginger-garlic-green chilli paste

  Mix well and keep it for at least 20 minutes.

Step 2:

• After 20 minutes cook the marinated mutton in a pressure cooker by adding 1 glass water until 10 whistles (depends on the Mutton).

Step 3

• Heat 1 1/2 tsp ghee in a pan, add finely sliced onion and fry it till it turns golden brown. Then take it out from the oil and keep aside.

Step 4:

• Add 10 raisins and 10 cashews in the same ghee in the pan. Saute for 3 to 5 minutes. Take out from the oil and keep aside.

Step 5:

• Add some coconut oil(if you want more oil) in the same pan, add remaining two finely sliced onions. Saute well by adding a pinch of salt. When it turns golden brown in colour, add ginger-garlic-green chilli paste. Then keep stirring in a low flame for 15 to 20 min.

Step 6:

• Add one chopped tomato and cook it by covering the pan until tomatoes become soft and mushy.

Step 7:

• Add pressure cooked beef in masala in the pan and let the gravy become thick in a low flame. Add chopped coriander and mint leaves.

For Rice:

Step 1:

• Clean the rice and soak it in water for 20 min. After that add 1 tsp Ghee in a rice cooker and add 3 cloves, a small piece of cinnamon and one bay leaves.

Step 2:

• Add drained rice and sauté well. I have taken 1 ½ cup of rice(180ml cup). Add water as per the quantity of rice. ( 1 ½ cup of water extra for how much rice you take). Add some lemon juice, it prevents the rice from being sticky. Switch off the cooker when it's almost 90% cooked.

For Dum

Step 1:

• Add this cooked rice on top of prepared masala as a layer. Put some fried onions, Raisins, cashews, coriander leaves, mint leaves on top of rice. Add the remaining rice on top of that and repeat the same process as above.

Step 2:

• Normally food colour is used to get a yellowish colour but instead of that, I prefer turmeric. To make a natural food colour, add ¼ tsp turmeric in 2 tsp milk and mix well, then pours this mixture on top of dum.

Step 3:

• Take an aluminium foil, cover the pan on top then keep the pan lid on top. Keep the flame as low as possible during the whole process of dum.

Step 4:

• Keep it for 10 min. Open when done, you will feel the yummiest smell.

Video

https://youtu.be/1oVVt5CkLhs

Ingredients

• Mutton: 100gm
• Jerakashala Rice: 1.1/2  cup(total: 270ml )
• Onion: (3 medium sizes)
• Tomato: 1( medium size)
• Turmeric Powder: 1/4 tsp
• Chilli Powder: 1/2 tsp
• Coriander Powder: 1/2 tsp
• Garam Masala: 3/4 tsp
• Curd: 1 tbsp
• Ginger, Galic, green chilli paste: 1 tbsp
• Ghee: 1 1/2 tbsp
• mint leaves: 4
• Raisin: 10
• Cashew nuts: 10
• Coriander leaves
• Water
• Cinnamon: 1
• Cloves:4
• Bay leaves:1
• Lemon: 1/2

Steps to prepare Thalassery Mutton Biriyani

For Masala:

Step 1:

Marinate mutton by adding

 ¼ tsp turmeric powder,

1/2 tsp chilli powder,

1/2 tsp coriander powder,

 ¼ tsp pepper powder,

¼ tsp garam masala,

 1 tsp curd,

1 tsp ginger-garlic-green chilli paste

Mix well and keep it for at least 20 minutes.

Step 2:

After 20 minutes cook the marinated mutton in a pressure cooker by adding 1 glass water until 10 whistles (depends on the Mutton).

Step 3

Heat 1 1/2 tsp ghee in a pan, add finely sliced onion and fry it till it turns golden brown. Then take it out from the oil and keep aside.

Step 4:

Add 10 raisins and 10 cashews in the same ghee in the pan. Saute for 3 to 5 minutes. Take out from the oil and keep aside.

Step 5:

Add some coconut oil(if you want more oil) in the same pan, add remaining two finely sliced onions. Saute well by adding a pinch of salt. When it turns golden brown in colour, add ginger-garlic-green chilli paste. Then keep stirring in a low flame for 15 to 20 min.

Step 6:

Add one chopped tomato and cook it by covering the pan until tomatoes become soft and mushy.

Step 7:

Add pressure cooked beef in masala in the pan and let the gravy become thick in a low flame. Add chopped coriander and mint leaves.

For Rice:

Step 1:

Clean the rice and soak it in water for 20 min. After that add 1 tsp Ghee in a rice cooker and add 3 cloves, a small piece of cinnamon and one bay leaves.

Step 2:

Add drained rice and sauté well. I have taken 1 ½ cup of rice(180ml cup). Add water as per the quantity of rice. ( 1 ½ cup of water extra for how much rice you take). Add some lemon juice, it prevents the rice from being sticky. Switch off the cooker when it’s almost 90% cooked.

For Dum

Dum is the process of making a layer of prepared masala and rice then keep cooking in a low flame for 10min by sealing the pan.

Step 1:

Add this cooked rice on top of prepared masala as a layer. Put some fried onions, Raisins, cashews, coriander leaves, mint leaves on top of rice. Add the remaining rice on top of that and repeat the same process as above.

Step 2:

Normally food colour is used to get a yellowish colour but instead of that, I prefer turmeric. To make a natural food colour, add ¼ tsp turmeric in 2 tsp milk and mix well, then pours this mixture on top of dum.

Step 3:

Take an aluminium foil, cover the pan on top then keep the pan lid on top. Keep the flame as low as possible during the whole process of dum.

Step 4:

Keep it for 10 min. Open when done, you will feel the yummiest smell.

To go to my YouTube channel Nimz Kitchen to get the video recipe and subscribe to my channel if you like the recipe.