Mutton Ularthiyathu

Mutton - Hi Mom How To Make Cake, On this share Mutton, I have provide any thing about cake

Mutton

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Nadan Mutton Curry | Kerala Style Mutton Curry | Step by Step Recipe

Mutton - Hi Mom How To Make Cake, On this share Mutton, I have provide any thing about cake

Mutton

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Malabar Mutton Biriyani | Step by Step Recipe

Mutton - Hi Mom How To Make Cake, On this share Mutton, I have provide any thing about cake

Mutton

Malabar Mutton Biriyani

Spicy Malabar style Mutton Biriyani.
Prep Time: 30 minutes
Cooking Time: 60 to 80 minutes
Serves: 4 to 5
Ingredients:
For Rice:

1. Basmati rice-2 cups( see notes)
2. Ghee - as required
3. Cinnamon - 2" piece
4. Cloves - 4
5. Cardamom - 4
6. Bay leaf- 1
7. Boiling hot water- 4 cups
8. Salt - to taste

For Mutton Masala:

1. Ginger- 2" piece
2. Garlic - 6 large cloves
3. Green chilies - 7 to 10(according to taste- See notes)
4. Mutton,cleaned and cut into medium pieces - 500 gms
5. Garam masala- 1/2 tsp+1/2 tsp
6. Turmeric powder - 1/4 tsp+1/4tsp
7. Black pepper powder- 1/2 tsp+ 1/2 tsp
8. Lemon juice - 1 tsp
9. Onion,sliced - 2.5 cups(5 medium)
10. Tomato,diced- 3/4 cup(1 large)
11. Fennel powder - 1/2 tsp
12. Yogurt - 2 tbsp
13. Curry leaves - 2 sprigs
14. Coriander leaves,chopped - 2 tbsp
15. Mint leaves,chopped - 1 tbsp
16. Salt- to taste
17. Oil/ghee- as required

For Layering/garnishing:

1. Onion,sliced- 1/2 cup( one medium)
2. cashew nuts - 2 tbsp
3. Raisins - 2 tbsp
4. Ghee - as required
5. Mint leaves,chopped - 1 tbsp
6. Coriander leaves - 2 tbsp
7. Garam masala- 1/8 tsp
8. Ghee - 1 to 2 tsp
9. Saffron (mixed with warm water )- 1 pinch(optional)

Instructions:
To Prepare Rice:

Wash the rice until water runs clear.Soak rice in plenty of water  for about 20 minutes.

Heat ghee in a pan.Add cinnamon,cloves cardamom and bay leaves.Saute until fragrant.

Add the drained rice and fry for about 2 to 3 minutes ,stirring continuously.

Pour the boiling hot water and add salt to taste.Cover and cook until it is 90 % done and water is completely absorbed.Fluff it up using a fork and keep aside until required. 

To Prepare Mutton Masala:

Combine together ginger,garlic and green chilies in a blender and grind to form a coarse paste.

In a bowl combine together 1 tsp of the prepared ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to taste.Keep aside for about 20 minutes.

Heat oil in a pan and the onion and saute until it turns pale.Next add the remaining ginger,garlic and green chili paste.Saute until onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to avoid sticking/burning.)

Once onion turns golden brown ,add the cubed tomato and cook until it turns mushy.

Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric powder and 1/2 tsp black pepper powder.Mix well until combined.Add the marinated mutton, yogurt and salt to taste, stir to combine.

Add curry leaves , cover and cook for about 40 to 50 minutes or until the mutton is tender.( Check in between and give it a stir to avoid burning.)

Finally add coriander and mint leaves.Mix well and switch off the stove.

For layering/garnishing:

Heat ghee in a pan and fry sliced onion,cashew nuts and raisins( for layering/garnishing) separately until it turns golden brown.Keep aside.

For layering ,take a heavy bottomed pan and add half of the prepared mutton masala.Add half of the rice over the masala.Sprinkle half of the fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)

Add the remaining mutton masala followed by the remaining rice.

Sprinkle the remaining fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(drizzle saffron water on top if desired)

Cover with a tight-fitting lid .Heat a heavy bottomed pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.(Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for  about 20 to 25 minutes.).Serve with raitha ,pickle and pappadom.

NOTES

• For best results use HOMEMADE GARAM MASALA
• Adjust the number of green chilies  according to your taste.I used about 15 to 18 green chilies as it was the less spicy variety.If you are using the spicy variety use 7 to 10 or according to your taste.
• Use Jeerakasala rice for best results.

Malabar Mutton Biriyani

Spicy Malabar style Mutton Biriyani.
Prep Time: 30 minutes
Cooking Time: 60 to 80 minutes
Serves: 4 to 5
Ingredients:
For Rice:

1. Basmati rice-2 cups( see notes)
2. Ghee - as required
3. Cinnamon - 2" piece
4. Cloves - 4
5. Cardamom - 4
6. Bay leaf- 1
7. Boiling hot water- 4 cups
8. Salt - to taste

For Mutton Masala:

1. Ginger- 2" piece
2. Garlic - 6 large cloves
3. Green chilies - 7 to 10(according to taste- See notes)
4. Mutton,cleaned and cut into medium pieces - 500 gms
5. Garam masala- 1/2 tsp+1/2 tsp
6. Turmeric powder - 1/4 tsp+1/4tsp
7. Black pepper powder- 1/2 tsp+ 1/2 tsp
8. Lemon juice - 1 tsp
9. Onion,sliced - 2.5 cups(5 medium)
10. Tomato,diced- 3/4 cup(1 large)
11. Fennel powder - 1/2 tsp
12. Yogurt - 2 tbsp
13. Curry leaves - 2 sprigs
14. Coriander leaves,chopped - 2 tbsp
15. Mint leaves,chopped - 1 tbsp
16. Salt- to taste
17. Oil/ghee- as required

For Layering/garnishing:

1. Onion,sliced- 1/2 cup( one medium)
2. cashew nuts - 2 tbsp
3. Raisins - 2 tbsp
4. Ghee - as required
5. Mint leaves,chopped - 1 tbsp
6. Coriander leaves - 2 tbsp
7. Garam masala- 1/8 tsp
8. Ghee - 1 to 2 tsp
9. Saffron (mixed with warm water )- 1 pinch(optional)

Instructions:
To Prepare Rice:

Wash the rice until water runs clear.Soak rice in plenty of water  for about 20 minutes.

Heat ghee in a pan.Add cinnamon,cloves cardamom and bay leaves.Saute until fragrant.

Add the drained rice and fry for about 2 to 3 minutes ,stirring continuously.

Pour the boiling hot water and add salt to taste.Cover and cook until it is 90 % done and water is completely absorbed.Fluff it up using a fork and keep aside until required. 

To Prepare Mutton Masala:

Combine together ginger,garlic and green chilies in a blender and grind to form a coarse paste.

In a bowl combine together 1 tsp of the prepared ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to taste.Keep aside for about 20 minutes.

Heat oil in a pan and the onion and saute until it turns pale.Next add the remaining ginger,garlic and green chili paste.Saute until onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to avoid sticking/burning.)

Once onion turns golden brown ,add the cubed tomato and cook until it turns mushy.

Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric powder and 1/2 tsp black pepper powder.Mix well until combined.Add the marinated mutton, yogurt and salt to taste, stir to combine.

Add curry leaves , cover and cook for about 40 to 50 minutes or until the mutton is tender.( Check in between and give it a stir to avoid burning.)

Finally add coriander and mint leaves.Mix well and switch off the stove.

For layering/garnishing:

Heat ghee in a pan and fry sliced onion,cashew nuts and raisins( for layering/garnishing) separately until it turns golden brown.Keep aside.

For layering ,take a heavy bottomed pan and add half of the prepared mutton masala.Add half of the rice over the masala.Sprinkle half of the fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)

Add the remaining mutton masala followed by the remaining rice.

Sprinkle the remaining fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(drizzle saffron water on top if desired)

Cover with a tight-fitting lid .Heat a heavy bottomed pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.(Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for  about 20 to 25 minutes.).Serve with raitha ,pickle and pappadom.

NOTES

• For best results use HOMEMADE GARAM MASALA
• Adjust the number of green chilies  according to your taste.I used about 15 to 18 green chilies as it was the less spicy variety.If you are using the spicy variety use 7 to 10 or according to your taste.
• Use Jeerakasala rice for best results.

Malabar Mutton Biriyani

Spicy Malabar style Mutton Biriyani.
Prep Time: 30 minutes
Cooking Time: 60 to 80 minutes
Serves: 4 to 5
Ingredients:
For Rice:

1. Basmati rice-2 cups( see notes)
2. Ghee - as required
3. Cinnamon - 2" piece
4. Cloves - 4
5. Cardamom - 4
6. Bay leaf- 1
7. Boiling hot water- 4 cups
8. Salt - to taste

For Mutton Masala:

1. Ginger- 2" piece
2. Garlic - 6 large cloves
3. Green chilies - 7 to 10(according to taste- See notes)
4. Mutton,cleaned and cut into medium pieces - 500 gms
5. Garam masala- 1/2 tsp+1/2 tsp
6. Turmeric powder - 1/4 tsp+1/4tsp
7. Black pepper powder- 1/2 tsp+ 1/2 tsp
8. Lemon juice - 1 tsp
9. Onion,sliced - 2.5 cups(5 medium)
10. Tomato,diced- 3/4 cup(1 large)
11. Fennel powder - 1/2 tsp
12. Yogurt - 2 tbsp
13. Curry leaves - 2 sprigs
14. Coriander leaves,chopped - 2 tbsp
15. Mint leaves,chopped - 1 tbsp
16. Salt- to taste
17. Oil/ghee- as required

For Layering/garnishing:

1. Onion,sliced- 1/2 cup( one medium)
2. cashew nuts - 2 tbsp
3. Raisins - 2 tbsp
4. Ghee - as required
5. Mint leaves,chopped - 1 tbsp
6. Coriander leaves - 2 tbsp
7. Garam masala- 1/8 tsp
8. Ghee - 1 to 2 tsp
9. Saffron (mixed with warm water )- 1 pinch(optional)

Instructions:
To Prepare Rice:

Wash the rice until water runs clear.Soak rice in plenty of water  for about 20 minutes.

Heat ghee in a pan.Add cinnamon,cloves cardamom and bay leaves.Saute until fragrant.

Add the drained rice and fry for about 2 to 3 minutes ,stirring continuously.

Pour the boiling hot water and add salt to taste.Cover and cook until it is 90 % done and water is completely absorbed.Fluff it up using a fork and keep aside until required. 

To Prepare Mutton Masala:

Combine together ginger,garlic and green chilies in a blender and grind to form a coarse paste.

In a bowl combine together 1 tsp of the prepared ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to taste.Keep aside for about 20 minutes.

Heat oil in a pan and the onion and saute until it turns pale.Next add the remaining ginger,garlic and green chili paste.Saute until onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to avoid sticking/burning.)

Once onion turns golden brown ,add the cubed tomato and cook until it turns mushy.

Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric powder and 1/2 tsp black pepper powder.Mix well until combined.Add the marinated mutton, yogurt and salt to taste, stir to combine.

Add curry leaves , cover and cook for about 40 to 50 minutes or until the mutton is tender.( Check in between and give it a stir to avoid burning.)

Finally add coriander and mint leaves.Mix well and switch off the stove.

For layering/garnishing:

Heat ghee in a pan and fry sliced onion,cashew nuts and raisins( for layering/garnishing) separately until it turns golden brown.Keep aside.

For layering ,take a heavy bottomed pan and add half of the prepared mutton masala.Add half of the rice over the masala.Sprinkle half of the fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)

Add the remaining mutton masala followed by the remaining rice.

Sprinkle the remaining fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(drizzle saffron water on top if desired)

Cover with a tight-fitting lid .Heat a heavy bottomed pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.(Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for  about 20 to 25 minutes.).Serve with raitha ,pickle and pappadom.

NOTES

• For best results use HOMEMADE GARAM MASALA
• Adjust the number of green chilies  according to your taste.I used about 15 to 18 green chilies as it was the less spicy variety.If you are using the spicy variety use 7 to 10 or according to your taste.
• Use Jeerakasala rice for best results.