Mangalorean Mutton Biryani
A classic recipe and step-by-step method of preparing Mangalorean-style biryani. You will love this traditional dish usually made during Muslim weddings.
Servings 6
Ingredients
For Biryani Masala:
- 1 piece cinnamon 3-inch
- 4 cardamoms
- 7 cloves
- 1 tbsp whole black pepper
- 2 tbsp fennel seeds badi saunf
- 8 almonds chopped
- 1 tbsp poppy seeds khus khus
- 3 tbsp chopped ginger
- 7 cloves garlic chopped
- 8 green chilies or according to preference
- 1 small onion chopped.
- 1 cup roughly chopped coriander leaves
For the Gravy:
- 1 kilogram mutton cut into medium pieces with bones or boneless
- 3 large onion sliced 3 cups
- 2 large ripe tomatoes chopped
- 4 green chilies slitted
- 1 cup yogurt
- 3 tbsp ginger & garlic paste
- 2 tbsp coriander powder
- ¼ tsp turmeric powder
- 1 tbsp lemon juice
- ½ cup chopped coriander leaves
- ¼ cup cooking oil
- 1 ½ tsp salt
For preparing rice:
- 5 cups Basmati Rice washed & soaked for 30 minutes
- 2 inch piece of cinnamon stick
- 4 pods of green cardamom
- 2 bay leaves
- 1 tbsp vinegar
- 5 tbsp salt
- 3 tbsp of oil
- 8 litres of water
For Dum Cooking:
- 1 cup fried onion Birishta
- ½ cup fried nuts optional
- ¼ cup milk with a pinch of yellow food color and 1 tsp rose water.
- 4 tbsp of ghee or butter
- ½ cup chopped coriander leaves + few mint leaves
- 1 tsp garam masala powder
- 1 tbsp of shahi jeera optional
Instructions
For Biryani Masala
- Dry roast whole spices ( black pepper, cinnamon, cardamom, cloves, fennel seeds) almonds and poppy seeds till they start giving a pleasant aroma. Set aside.
- Heat 1 tbsp oil in same pan and fry ginger, garlic, green chilies and onion. In a grinder combine all of the above ingredients and grind to a smooth paste. If needed add very little water.
For preparing the gravy
- Wash mutton pieces and marinade with yogurt, ginger & garlic paste and salt as required for about 1 hour.
- Heat oil in a pressure cooker and fry onion till light golden. Add whole green chilies, tomatoes, turmeric and coriander powder and fry till tomatoes are cooked and oil starts separating. (The raw smell of spices should turn aromatic).
- Now add the marinated mutton pieces and cook on high flame for about 2 minutes stirring constantly.
- Finally, add biryani masala paste along with half cup of water and salt. Stir well, close the lid and cook till mutton is just done. (Do not over cook the mutton). Once the mutton is cooked add lemon juice and chopped coriander leaves and cook for another minute. Now the gravy is ready but keep it warm.
To prepare rice
- Heat a big size cooking pot and boil water in it. Water should be filled up to 3/4 of its capacity. Once the water starts boiling, add all whole spices along with salt, vinegar and oil. Now slowly add the soaked rice and cook till it is 80% done. Sieve the rice in large colander and keep the rice warm.
For Dum Cooking
- Keep an old pan on heat for preheating (to keep the biryani pot on it for dum cooking).
- Take a large non stick pan and add the mutton gravy as first layer (preserve some gravy if you find it in excess). Now spread half of the cooked rice evenly and loosely over the gravy without pressing it.
- Sprinkle the coloured milk (2 to 3 tsp), fried onion, garam masala powder, shahi jeera and chopped herbs.
- Spread rest of the rice and repeat the step 4.
- Finally, pour melted ghee or butter and make big deep dents into the rice so that the steam can come to the surface. Cover the pot with an aluminium foil and place the lid in a way that no steam escapes. Place the biryani pot on the preheated hot pan and cook on low flame for about 15 minutes.
- When you see that the foil is up with lot of steam, switch off the flame and keep the biryani covered for another 10 minutes.
- After 10 minutes open the lid and serve the biryani hot with Raita