Thalassery Mutton Dum Biryani Recipe- Malabar Mutton Biriyani Restaurant Style, is the most common festive dish in Kerala Muslim society. The taste of Biryani differs from place to place and home to home. This is my Amma’s / mom’s version of Thalassery Mutton Biryani and it tastes real like having from a restaurant. The detailed recipe with step by step cooking pictures follows.
Coming to the recipe part now, as mentioned above this is the very famous biriyani in Thalassery, is a commercial town on the Malabar Coast in Kannur district, in the state of Kerala, India. It is the largest populated municipality of North Malabar. Thalassery Biryani is a rice- based dish blended with spices, chicken or mutton.As it is the only biryani recipe in Kerala cuisine, it can also be called Kerala biryani. The main difference between Thalassery biryani and other biryani’s is that it used only Khaima/ Jeerakasala rice- a short grain , thin rice which is also called biryani rice in Kerala. This particular recipe does not use basmati rice.
The recipe and cuisine of Thalassery biryani has clear conspicuous differences with other biryani’s. The kaima rice used to cooked along with spices and there should not be any water remaining in the cooking and have completely evaporated. The blending of ghee rice with mutton masala is done by the dum process, a method used to cook by sealing the biryani pot with a tight lid. The pre- cooked mutton masala and ghee rice are arranged in layers inside the pot. After sometime the biryani will be ready to serve.
This is the most popular and best served authentic and aromatic Thalassery Mutton biryani recipe. This is must try recipe for all biryani food lovers. So what are you waiting for? Do give it a try, you will love this rich flavorful biryani.
How to Make Thalassery Mutton Dum Biryani Recipe- Malabar Mutton Biriyani Restaurant Style
Wash and drain mutton pieces, set aside.
Heat a pan with 2 tbsp ghee, fry cashew nuts and rasins, set aside. Add 2 sliced onions and roast until golden brown color and set aside.
On the same pan add 1 tbsp oil and fry onions along with little salt, until translucent.
Add crushed ginger and garlic along with slit green chillies, saute it for a couple of minutes.
Add sliced tomatoes and saute until tomatoes turn mushy.
Add mutton pieces along with turmeric powder, pepper powder and salt, combine well.
Add yogurt along with chopped mint leaves, coriander leaves and 1 tsp lemon juice. Combine well.
Add red chilly powder and combine well, cover and cook it for 20 mins.
Then add in 4 tbsp fried onion and garam masala powder. Cook for 10 more minutes.
Off the flame and keep it aside.
Heat 2 tbsp ghee in a wide pan and add cinnamon stick, cloves, star anise, bay leaves and cardamom. Saute well for a minute.
Then add in crushed ginger and sliced onions. Saute it for a couple of minutes.
Add washed and soaked rice( soak for 15 minutes only) and fry in medium low flame, until rice turns dry.
Pour 1 and 1/2 cups of boiling water. ( ratio- 1 cup rice= 1 and 1/2 cup water) Cook on low flame until the entire water is absorbed. Now the rice is done and set aside.
Now you have to do the dum. ( layering rice and mutton masala )In a heavy bottom sauce pan add mutton masala. Sprinkle little fried onions, half of the chopped coriander leaves and mint leaves .
Add the rice evenly spread over the mutton masala. Sprinkle fried onions, cashews nuts, raisins and coriander leaves.
pour remaining ghee evenly on top of the rice and add diluted food color. Close the biryani pot and close it with a tight lid.
Place a flat tawa or frying pan on your stove top. The flame should be very low. Place your biryani pot on top of the flat frying pan and leave it for 15 minutes. Off the flame and keep it rest for 10 more minutes. Now your Biryani is ready to serve. Serve along with raita, mint chutney and pickles.
Enjoy!! Happy cooking and stay healthy.