RECIPES
KERALA
Thalassery Biriyani

To serve 6 persons
Ingredient | Quantity | |
---|---|---|
Mutton medium pieces | 1.25 kg | |
Sliced onion | 500 g | |
Ginger crushed | 2 inch piece | |
Garlic crushed | 4 big cloves | |
Green chilli crushed | 4 nos | |
Tomatoes chopped | 2 nos | |
Curd | 60 ml | |
Coriander leaves chopped | 35 g | |
Mint leaves chopped | 30 g | |
Refined oil | 60 ml | |
Salt | To Taste | |
Melam Thalassery Biriyani Masala | 2½ – 3 tsp | |
Ghee | 15 ml | |
Lemon | ½ no | |
Rose water | 30 ml | |
Pandanus leaf (Biriyani Kaitha) | 1 no | |
To make Ghee Rice | ||
Onion | 75 g | |
Ghee | 30 ml | |
Refined oil | 70 ml | |
Kaima Rice | 5 cups (1 cup – 200 g) | |
Hot water | 7 ½ cups (1 cup is 150 ml) | |
Green Cardamom | ½ tsp | |
Cloves | ½ tsp | |
Cinnamon | 1 stick | |
Mace scraped | ½ tsp | |
Salt | To Taste |
Cooking method:
- Pressure cook the mutton and keep aside.
- Heat oil in a vessel.
- Add sliced onions and saute the onions until they start turning colour.
- Add the crushed ginger, garlic and green chillies and saute until the raw smell is gone.
- Add the Melam Thalassery Biriyani Masala and saute for a minute.
- Add tomatoes and saute. Once the tomatoes are mashed and the oil starts separating, add the curd and lemon juice.
- Season with salt.
- Then add the mutton.
- Cook further till the oil separates again.
- Finish with chopped mint, coriander leaves and pandanus leaves.
- Fluff up the ghee rice using a fork and transfer the rice on to the mutton masala.
- Drizzle 15 ml ghee and rose water.
- Cover and put on dum for 10 minutes.
N.B.: This biriyani can be prepared using chicken also.
To make Ghee Rice
Cooking Method:
- Wash and drain the rice.
- Heat oil and ghee in a thick bottomed vessel.
- Add the spices and sliced onion, till onion becomes soft.
- Add the rice and saute till the rice is coated with oil.
- Add water and salt and mix well.
- When water level goes below the rice level, cover with a tight fitting lid.
- Transfer the vessel on to a pre-heated tawa.
- Cook further for 10 minutes on a very low flame and switch off the flame and leave it on the tawa.