Name: Thalassery Mutton Dum Biriyani recipe by Rafeeda AR at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 gms mutton, cleaned; 1/2 tsp each turmeric powder and red chilli powder; 1 tbsp ginger garlic paste; 1 tsp black pepper powder; 1/2 tsp garam masala powder; Salt to taste; 1 tbsp ghee; 2 onions, sliced thinly & 2 tomatoes, chopped; 3 green chillies slit; 4 tbsp yogurt; 2 tbsp each of coriander and mint leaves, chopped; Juice of 1 lime; For Rice : 2 cups basmati rice; 1 tbsp ghee; 1 each bay leaf & cinnamon; 4 cloves; 2 cardamoms; 5-6 peppercorns; 1 small onion sliced; 600 ml hot water; For Dum : 1/2 cup oil; 1 medium onion sliced thinly; 8-10 cashew nuts split; 10-12 raisins; 2 tbsp each mint & coriander leaves chopped; 1 tbsp garam masala powder; 1 1/2 tbsp rose water

Ingredients Serving: 4

500 gms mutton, cleaned
1/2 tsp each turmeric powder and red chilli powder
1 tbsp ginger garlic paste
1 tsp black pepper powder
1/2 tsp garam masala powder
Salt to taste
1 tbsp ghee
2 onions, sliced thinly & 2 tomatoes, chopped
3 green chillies slit
4 tbsp yogurt
2 tbsp each of coriander and mint leaves, chopped
Juice of 1 lime
For Rice : 2 cups basmati rice
1 tbsp ghee
1 each bay leaf & cinnamon
4 cloves
2 cardamoms
5-6 peppercorns
1 small onion sliced
600 ml hot water
For Dum : 1/2 cup oil
1 medium onion sliced thinly
8-10 cashew nuts split
10-12 raisins
2 tbsp each mint & coriander leaves chopped
1 tbsp garam masala powder
1 1/2 tbsp rose water

Instructions

Marinate the mutton with ingredients 2-5 in a pressure cooker, for 1 hour or overnight. Wash and soak rice in water for an hour. Drain and set aside.
For the Dum: Heat oil in a frying pan, fry the onions with a pinch of salt till brown and crispy. Drain and keep aside. Heat ghee in a deep saucepan, add onions and green chillies, saute till soft. Add in the tomatoes, cook till the mixture becomes thoroughly cooked.
Meanwhile, place the pressure cooker with the marinated mutton on a high flame, cook for 3 whistles. Lower the flame and cook for 10 minutes.Add the cooked mutton along with the stock into the onion-tomato mixture and cook on low flame for 10 mins. Add the lime juice, yogurt, coriander and mint leaves and give a nice stir. Adjust the salt and seasoning, cook till just boiled.
In another saucepan, heat the ghee for the rice. On medium flame, add in the whole masala and fry for a couple of minutes. Add the onions, sauté till just soft, for around 3 minutes.
Add in the drained rice, sauté till the rice becomes crispy, for around 10 mins. Add in the hot water, adjust salt, increase the flame and wait till the water boils. Lower the flame, tightly close the lid and leave for 10 minutes. Heat the chappathi tawa/ griddle on medium flame till done.
Sprinkle 1/2 garam masala and 1/2 the fried dum ingredients over the prepared mutton masala. Layer the whole rice on top of the masala. Sprinkle the remaining garam masala, the remaining dum ingredients, coriander and mint leaves, and finally the rose water.
Tightly wrap with aluminum foil and close the lid. Leave on the griddle on low flame for 15-20 minutes till an aroma wafts in the kitchen. Turn it off.
There are two ways of serving this biriyani: Give the biriyani a light mix and serve altogether Or Separate the rice into another bowl and serve the masala and rice separately. This way of serving is more authentic.
Serve warm with raita, pickle and pappad.

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