kerala-style-mutton-dum-biriyani-ramzan-special-recipe-chicken-biriyani-kerala-biriyani-recipe
kerala-style-mutton-dum-biriyani-ramzan-special-recipe-chicken-biriyani-kerala-biriyani-recipe

 

 

Ingredients

  • For mutton masala
  • 1. Mutton – 500 gms
  • 2. Coconut oil – 2 Tablespoon
  • 3. Shallots/ onion (sliced) – 30 Nos/ 4 Big/ 2 Cups
  • 4. Green chilli (slightly crushed) – 4 Nos
  • 5. Curry leaves – 2 Stems
  • 6. Salt – As required
  • 7. Ginger (crushed) – 2 Tablespoon
  • 8. Garlic (crushed) – 2 Tablespoon
  • 9. Cinnamon sticks – 2 Inch piece
  • 10. Cloves – 5 Nos
  • 11. Fennel seeds – 1 Teaspoon
  • 12. Garlic cloves (small) – 12 Nos
  • 13. Turmeric powder – ½ Teaspoon
  • 14. Coriander leaves – 2 Stems
  • 15. Mint leaves – 2 Stems
  • 16. Boiling water – 3 Cups/ as required
  • 17. Tomato (big/ sliced) – 1 No
  • 18. Garam masala – 1.5 Teaspoon
  • For rice
  • 19. Basmati rice – 500 gms
  • 20. Salt – To taste
  • 21. Water – To cook rice
  • 22. Cinnamon - 2 Inch piece
  • 23. Cloves – 12 Nos
  • 24. Cardamom – 7 No
  • 25. Star anise – 5 Nos
  • 26. Fennel seeds – 2 Teaspoon
  • 27. Peppercorns – 1 Teaspoon
  • 28. Coriander leaves (chopped) – ½ Cup
  • 29. Mint leaves (chopped) – ½ Cup
  • For dum
  • 30. Cashew nuts – 15 Nos
  • 31. Kismis – 15 Nos
  • 32. Onion (thinly sliced) – 1 No
  • 33. Ghee – 2 Tablespoon
  • 34. Pineapple (chopped)/ Pineapple essence – 1 Cup/ few drops

Instructions

For mutton masala

  1. Heat coconut oil in pan and add shallots/ onion sliced, green chillies and curry leaves.
  2. Add salt and sauté till onion becomes soft.
  3. Add crushed ginger, garlic and slightly crushed cinnamon, cloves and fennel seeds.
  4. Sauté for sometime then add garlic cloves.
  5. Sauté till onion turns light brown color.
  6. Add mutton pieces and turmeric powder and mix well.
  7. Add coriander leaves and mint leaves and mix well.
  8. Add enough boiling water to cook mutton and mix.
  9. Cover the pan and cook till mutton is properly cooked and gravy is thick. Stir occasionally.
  10. Add tomato pieces and garam masala and mix well. Cover the pan and cook for some more time till tomatoes are cooked well.
  11. Parallelly cook the biriyani rice.

For biriyani rice

  1. Soak basmati rice for 30 minutes.
  2. Drain it after 30 minutes.
  3. Cook the rice with salt and excess water till 50% is done.
  4. Add whole spices, coriander leaves and mint leaves. Again, cook the rice till 75% is done.
  5. Keep it aside and get ready for Dum (biriyani cooking method).

 

For making Dum

  1. Fry cashew nuts, kismis and onion in ghee/ coconut oil till brown color and keep aside.
  2. Layer cooked mutton and rice one above other till the mutton masala and rice is over. If the biriyani quantity is less, just adding the rice above the cooked mutton masala is enough.
  3. Add fried cashew nuts and kismis over the mixed/ layered mutton masala and rice.
  4. Also add pineapple pieces on the top. If pineapple is not available add few drops of pineapple essence before serving the biriyani (optional)
  5. Sprinkle ghee over the biriyani and cover with a lid.
  6. For dum – close with a tight lid/ seal the lid with some all-purpose flour dough.
  7. Put some burning charcoal on the top (over the lid) and bottom (burner) of the biriyani pot for a perfect dum biriyani.
  8. Don’t fire up the burner. It will cause the biriyani to burn.
  9. Keep it for 30 minutes and open the lid.
  10. Perfect mutton dum biriyani is ready.

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