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Malabar Mutton Biryani

Course: Main Course
Cuisine: Indian

Ingredients

To prepare the rice:

  • 750 gms long grained basmati rice
  • 1 small red onion; finely sliced
  • 4 cloves
  • 4 green cardamom pods
  • 1 inch cinnamon bark
  • Salt to taste
  • 2 tbsp ghee
  • Boiling water double the quantity of rice

To prepare the biryani masala:

  • 1.2 kg lamb leg on the bone; cut into medium sized pieces
  • 12 green chillies medium hot; adjust to heat preferences
  • 7 medium garlic cloves
  • 4 inches ginger
  • 8 medium sized red onions; finely sliced if small, take 10 onions
  • 1 ½ cups fresh coriander leaves; finely chopped
  • 1 tsp turmeric powder
  • 1 tsp poppy seeds khus khus
  • 3 tbsp lemon juice
  • ½ cup yoghurt
  • 1 tsp garam masala powder
  • 1/8 tsp saffron threads
  • 4-5 tbsp ghee
  • Salt to season

Instructions

For rice:

  • Wash the rice well multiple times till the water runs clear; drain and keep aside.
  • In a large, heavy bottomed pot, heat the ghee and add the whole spices; fry on low heat till fragrant.
  • Then add the onions and sauté till softened (not brown). Next add the drained rice and fry on low heat till the rice gets toasted lightly (would turn shiny or make a crackling sound).
  • Next add the boiling water, season with salt and mix. Cook on high heat till ¾ ths of the water has been absorbed. Then reduce heat and cook covered till the remaining water has been absorbed and the rice has cooked completely.
  • (The rice to water ratio used is 1:2 and is the same even if you use khaima rice)

For biryani masala:

  • Soak the poppy seeds in 2 tbsp warm water for 15 minutes; grind to a paste.
  • Crush the ginger, garlic and half of the chillies in a mortar and pestle; keep aside.
  • Add the saffron to 1 tbsp lemon juice, mix and leave aside to infuse well.
  • In a large, heavy bottomed pan, heat ghee and add the onions; sauté till soft.
  • Then add the crushed ginger-garlic-chilli mixture and continue to sauté.
  • When the rawness of the aromatics has disappeared, add turmeric powder and season with salt. Also add the remaining whole chillies.
  • (The amount of chillies will need to be adjusted based on the variety used. If it’s low heat variety, then increase the quantity used)
  • Mix well and add the lamb pieces along with the yoghurt. Mix and cook covered on low to medium heat till half done. (Remember there is no water used to cook the lamb so stir occasionally to ensure that it’s not getting burnt. If the mixture feels too dry, add a few tbsp of water and not more.)
  • When the lamb is half cooked, add the remaining lemon juice. Taste and season with salt if necessary and continue to cook till the lamb is completely cooked and tender.
  • Finally add the coriander leaves and poppy seed paste; mix well and keep aside.

To assemble:

  • In a large serving platter or vessel, spread ¼ ths of the biryani masala.
  • Sprinkle a pinch of garam masala powder and then add a layer of rice. Sprinkle some of the infused saffron.
  • Then layer again with biryani masala and repeat the process till you have three layers of masala and rice.
  • Cover tightly and cook on low heat or in an oven for about 4-5 minutes.
  • Serve warm