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Thalassery Mutton Dum Biryani | Thalassery Dum Biriyani Recipe
Thalassery Mutton Biriyani is a traditional malabar cuisine of thalassery, a place in kerala. It has a unique fragrant and a delicious taste. The meat is slow cooked and the cooked rice is layered on top of the meat. The edges of the vessel is sealed with dough, covered completely and the biriyani is kept on dum.
Refer Wiki
Ingredients
- Mutton - 1 kg
- Onion - 5 to 6 (big, sliced)
- Ginger Garlic Green Chilli Paste - 3 tbsp
- Tomato - 4 (big, sliced)
- Pepper Powder - 4 tbsp
- Garam Masala Powder - 2 tbsp
- Curd - 1/2 cup
- Lemon Juice - 1/2 cup
- Coriander Leaves - 3/4 cups (chopped)
- Mint Leaves - 3/4 cups (chopped)
- Rice - 5 cups (soaked and drained)
- Oil - 3 tbsp
- Ghee - 3 tbsp
- Cardamom - 2
- Clove - 2
- Cinnamon Stick - small piece
- Fried Onion - 1/2 cup
- Pineapple Essense - 1 tsp (optional)
Instructions
- Heat oil and ghee in a wok, add cinnamon stick, cardamom and clove. Saute for 1 minute. Add onion, ginger garlic green chilli paste and saute until onion's are fifty percent cooked.
- Add tomato and cook until everything turns mushy. Add pepper powder (2 tbsp), garam masala powder (1 tbsp), salt and mix well until combined.
- Add mutton, mix, cover and cook till the gravy is semi thick.
- Add curd, lemon juice and mix well. Add handful of coriander leaves and mint leaves and mix further. Add remaining pepper powder and garam masala powder, mix, cover and cook till the mutton is done.
- Meanwhile in another pan, heat ghee, oil, add onion and saute. Add water, 1 tbsp lemon juice, salt and bring to a boil. Add rice and cook till the rice is 90 percent done. Strain the rice and keep aside.
- To assemble the biriyani, heat a deep bottom vessel, add little ghee, add half of the cooked meat, layer it with half cooked rice.
- Sprinkle little coriander leaves and mint leaves, little ghee. Continue the step till the rice covers the top.
- Garnish with fried onions, coriander and mint leaves. Pour pineapple essence and ghee. With the spoon, make few holes in the rice for the flavor to spread evenly in to the biriyani.
- Cover and keep dum for 15 minutes.
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