Ingredients with Measurements:
- 1 kg mutton
- 4 cups basmati rice
- 2 cups sliced onions
- 2 cups sliced tomatoes
- 1 cup chopped coriander leaves
- 1 cup chopped mint leaves
- 1 cup yogurt
- 1/2 cup ghee
- 1/2 cup oil
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1 tsp salt
- 4 cups water
Special equipment needed:
- Large pot with lid
- Heavy-bottomed pan
- Mixing bowl
Step-by-step instructions:
1. Wash the mutton and marinate it with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric powder, and salt. Keep it aside for 2 hours.
2. Wash the rice and soak it in water for 30 minutes.
3. Heat ghee and oil in a large pot. Add sliced onions and fry until golden brown.
4. Add sliced tomatoes, coriander leaves, mint leaves, cumin seeds, fennel seeds, black pepper, and salt. Cook for 5 minutes.
5. Add marinated mutton and cook for 10 minutes.
6. Add 4 cups of water and bring it to a boil. Cover and cook for 30 minutes or until the mutton is tender.
7. In a separate heavy-bottomed pan, add 8 cups of water and bring it to a boil. Add soaked rice and cook for 5 minutes. Drain the water and keep the rice aside.
8. Layer the cooked mutton and rice in the pot. Cover and cook on low heat for 20 minutes.
9. Turn off the heat and let it rest for 10 minutes.
10. Garnish with fried onions and coriander leaves.
Time:
Preparation time: 2 hours
Cooking time: 1 hour 15 minutes
Temperature:
Low heat
Serving size:
8-10 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Lamb can be used instead of mutton.
- Ghee can be substituted with butter or oil.
- Biryani masala can be substituted with garam masala.
Variations:
- Chicken can be used instead of mutton.
- Vegetables like carrots, peas, and potatoes can be added.
- Cashews and raisins can be added for a richer taste.
Tips and tricks:
- Use good quality basmati rice for best results.
- Marinate the mutton for at least 2 hours for a better taste.
- Use a heavy-bottomed pan to prevent burning.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the biryani in a large platter with fried onions and coriander leaves on top.
Garnishes:
Fried onions and coriander leaves
Pairings:
Raita, pickle, and papad
Suggested side dishes:
- Chicken kebab
- Vegetable curry
- Naan bread
Troubleshooting advice:
- If the biryani is too dry, add a little water and cook for a few more minutes.
- If the rice is too sticky, rinse it with cold water before cooking.
Food safety advice:
- Wash your hands and utensils before cooking.
- Cook the mutton thoroughly to avoid foodborne illnesses.
Food history:
Thalassery Biryani is a popular biryani from the Malabar region of Kerala, India. It is known for its unique flavor and aroma.
Flavor profiles:
Spicy, aromatic, and flavorful
Serving suggestions:
Serve hot with raita, pickle, and papad.
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Region: Indian