Name: Malabar Style Mutton Biryani recipe by Femina Shiraz at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Mutton – 1 kg; Onion – 6 (chopped); Tomatoes - 5 (chopped); Green chilies (crushed) – 10; Ginger garlic paste – 2 tbsp; Coconut oil / vegetable oil – 1/4 cup; Turmeric Powder – 1/2 tsp; Curd – 1 cup; Coriander leaves (chopped) - 1/4 cup; Cloves – 6; Cinnamon – 1 inch piece; Cardamom – 4; Bay leaf – a small piece; Salt – as required; Lemon Juice – 1 tbsp; Garam masala powder – 2 tsp; Cooked ghee rice - 6 cups; FOR GARNISH:; Onion (sliced) - 1; Ghee - 3 tbsp; Raisins - 2 tbsphttp://www.betterbutter.in/recipe/add#; Cashew nuts - 2 tbsp

Ingredients Serving: 8

Mutton – 1 kg
Onion – 6 (chopped)
Tomatoes - 5 (chopped)
Green chilies (crushed) – 10
Ginger garlic paste – 2 tbsp
Coconut oil / vegetable oil – 1/4 cup
Turmeric Powder – 1/2 tsp
Curd – 1 cup
Coriander leaves (chopped) - 1/4 cup
Cloves – 6
Cinnamon – 1 inch piece
Cardamom – 4
Bay leaf – a small piece
Salt – as required
Lemon Juice – 1 tbsp
Garam masala powder – 2 tsp
Cooked ghee rice - 6 cups
FOR GARNISH:
Onion (sliced) - 1
Ghee - 3 tbsp
Raisins - 2 tbsphttp://www.betterbutter.in/recipe/add#
Cashew nuts - 2 tbsp

Instructions

First let us prepare the mutton masala. For this, heat 1/4 cup vegetable oil in a pressure cooker.
Add the whole spices, that is, the cardamom, cinnamon, cloves and bay leaf. Saute for a minute.
Next add the chopped onions and saute until they turn light brown in color.
Next add the ginger garlic paste and the crushed green chilies. Saute until the raw smell goes off.
Now add the chopped tomatoes and saute until they turn soft.
Then add the turmeric powder and mix well.
To this, add the washed and cleaned mutton pieces and saute for a minute.
Add the curd and salt as required and mix well.
Now close the pressure cooker and cook on medium high flame for 15 minutes and then simmer for 5-10 minutes.
Once the pressure goes off, open the lid and add the lemon juice and coriander leaves and boil for a minute.
Masala is ready, keep it aside.
Now heat the remaining 3 tbsp ghee in a pan.
Fry 1 sliced onion until they turn light brown.
Next add in the washed and drained raisins.
Once they begin to plump up, add in the slit cashew nuts.
Fry until the nuts turn golden brown. Keep this aside.
Now we have to assemble the rice and mutton masala to cook on dum.
For this, take a deep, non-stick pan.
Do not switch the flame on now.
On the pan, place one layer of the mutton masala, spreading the base.
On top of this, spread a layer of ghee rice.
Then sprinkle about 1/2 tsp of garam masala powder.
Then, again place a layer of the mutton masala on top, followed by ghee rice layer and 1/2 tsp garam masala well sprinkled.
Follow this until all the masala and ghee rice is used up.
Ensure that you end with a layer of rice at the top.
And sprinkle some garam masala powder.
Now close the pan and switch the flame on simmer. To be safe, I would recommend to place a small steel/aluminium lid below the pan, so as to avoid the chances of our biriyani getting burnt due to direct flame.
Keep this on dum (meaning steam) for about half an hour, until you could see water droplets condensed on the lid.
Garnish with fried onions, raisins and cashew nuts.
Serve hot with pickle, raitha and sulaimani.

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