To serve 6 persons
Ingredient | Quantity |
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 |
Curd | 60 ml |
Coriander leaves chopped | 35 g |
Mint leaves chopped | 30 g |
Refined oil | 60 ml |
Salt | To Taste |
Melam Thalassery Biriyani Masala | 2½ - 3 tsp |
Ghee | 15 ml |
Lemon | ½ no |
Rose water | 30 ml |
Pandanus leaf (Biriyani Kaitha) | 1 no |
To make Ghee Rice | |
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Onion | 75 g |
Ghee | 30 ml |
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 |
Cloves | ½ tsp |
Cinnamon | 1 stick |
Mace scraped | ½ tsp |
Salt | To Taste | |
Cooking method: • 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 Cooking Method: • 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.