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5 from 10 votes
Malabar mutton biryani
Malabar Mutton Biryani
Prep Time
30 mins
Cook Time
1 hr
 

A delicious biryani made with layered fragrant rice and mutton gravy , garnished with fried onions, cashew and raisins

Course: Main Course
Cuisine: Indian, malabar
Keyword: Calicut mutton biriyani, kozhikodan mutton biryani, Malabar mutton biriyani, Malabar mutton biryani
Ingredients
Dry spices to Powder
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 3 tbsp coriander seeds
Grind to Paste
  • 2 inch ginger
  • 12 garlic cloves
  • 2 tsp poppy seeds ground to paste
  • 15-20 green chillies or as tolerated
For Marination
  • 3 cups yogurt
  • 2 cups coriander leaves finely chopped
  • 1 cup mint finely chopped
  • ½ cup curry leaves finely chopped
  • 1 juice from lemon small size
  • 1 tbsp salt or to taste
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp biryani masala
  • 4 medium tomatoes chopped
  • 2 pounds mutton cut into small pieces
For garnish
  • 4 tbsp clarified butter or ghee
  • 1 tsp salt
  • 4-5 medium onions cut into thin and long strips
  • 10 -12 cashews
  • 10 -12 raisins
  • 1 cup mint and coriander leaves finely chopped
For Biryani rice
  • 6 cups rice Kaima or Jeeraka sala
  • 10 cups water approximately
  • 4 - 5 tbsp clarified butter or ghee add more for rich taste
  • 5-6 cloves
  • 10-12 cardamom
  • 1 inch cinnamon
  • 2 bayleaves
  • ¼ tsp nutmeg (jathika) powder
  • 1 star anise
  • 3 tsp salt or as desired
Instructions
Marinate the Mutton
  1. Wash and clean the meat with salt and water .

  2. Marinate it with all the ingredients in the "For Marination" section for about 25-30 minutes.

Fry the Garnishes
  1. In an instant pot switch on the saute mode.

  2. Add ghee and wait till it turns hot.

  3. Add onions and saute , you can add the salt to speed the browning of onions.

  4. When brown and crisp , drain it out into a paper towel lined plate.

  5. Next add cashews and raisins and brown them and drain it out .

For Rice
  1. Wash the rice well and soak it in water for about 10 -15 minutes.

  2. Drain well and keep aside.

  3. In the same oil and ghee used to fry the garnishes, add the dry spices in the section "For biryani rice".

  4. Add the drained rice and saute for about 10 minutes .

  5. Add water , salt and switch to Rice mode and cook till done .

  6. Wait for natural pressure release and switch off the instant pot.

For Mutton Gravy
  1. In a regular pressure cooker, heat up some oil and ghee.

  2. Sautee chopped onions and add marinated mutton and fry well.

  3. Add about quarter cup of water and cook for about 4 to 5 whistles.

  4. Once the steam is released add the chopped coriander and mint leaves and cook on open flame till the gravy is semi thick.

Layering the biryani
  1. In a large casserole , layer rice .

  2. Add some mutton gravy .

  3. Add the garnishes and again layer with rice and gravy . Keep repeating.

  4. Finally add the garnishes along with chopped coriander and mint leaves.