To serve 6 persons
|Mutton medium pieces||1.25 kg|
|Sliced onion||500 g|
|Ginger crushed||2 inch piece|
|Garlic crushed||4 big cloves|
|Green chilli crushed||4 nos|
|Tomatoes chopped||2 nos|
|Coriander leaves chopped||35 g|
|Mint leaves chopped||30 g|
|Refined oil||60 ml|
|Melam Thalassery Biriyani Masala||2½ – 3 tsp|
|Rose water||30 ml|
|Pandanus leaf (Biriyani Kaitha)||1 no|
|To make Ghee Rice|
|Refined oil||70 ml|
|Kaima Rice||5 cups (1 cup – 200 g)|
|Hot water||7 ½ cups (1 cup is 150 ml)|
|Green Cardamom||½ tsp|
|Mace scraped||½ tsp|
- Pressure cook the mutton and keep aside.
- Heat oil in a vessel.
- Add sliced onions and saute the onions until they start turning colour.
- Add the crushed ginger, garlic and green chillies and saute until the raw smell is gone.
- Add the Melam Thalassery Biriyani Masala and saute for a minute.
- Add tomatoes and saute. Once the tomatoes are mashed and the oil starts separating, add the curd and lemon juice.
- Season with salt.
- Then add the mutton.
- Cook further till the oil separates again.
- Finish with chopped mint, coriander leaves and pandanus leaves.
- Fluff up the ghee rice using a fork and transfer the rice on to the mutton masala.
- Drizzle 15 ml ghee and rose water.
- Cover and put on dum for 10 minutes.
N.B.: This biriyani can be prepared using chicken also.
To make Ghee Rice
- Wash and drain the rice.
- Heat oil and ghee in a thick bottomed vessel.
- Add the spices and sliced onion, till onion becomes soft.
- Add the rice and saute till the rice is coated with oil.
- Add water and salt and mix well.
- When water level goes below the rice level, cover with a tight fitting lid.
- Transfer the vessel on to a pre-heated tawa.
- Cook further for 10 minutes on a very low flame and switch off the flame and leave it on the tawa.