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Special Thalassery Biryani Recipe

Submitted by: maniyapan | Date Added: 27 Oct 2011
Listed in: Rice, Noodles, Pasta, Breads
Ingredients Ingredients for masala:
Mutton(goat) - 2 1/2lbs/1 kg
Garlic(medium) - 13 cloves(crushed)
Ginger(crushed) - 1 big piece
Tomatoes - 4 nos(chopped)
Green chillies - 13 nos
Onions(thinly sliced) - 3 nos
Fresh pepper powder - 1 to 2 tsp
Lime juice - 1 tbsp
Curd - 2 tbsp
Garam masala(preferably home made with jathi pathri) - 1/2 tsp
Coriander leaves(chopped) - 1 big handful
Mint leaves(chopped) - 1 handful
Salt - As reqd
Oil - As reqd

To prepare rice:(make the rice after the biryani masala is ready)
Basmati rice/Biryani rice - 3 1/2 cups
Water - 5 to 6 glasses
Onion(medium) - 1 cup(sliced)
Cumin seeds(Jeera) - 1 tsp
Cardamom pods(Elakka) - 5 nos
Cloves(Grambu) - 7 nos
Cinnamon sticks - 5 small pieces
Bay leaves - 2 or 3 nos
Ghee - 2 to 3 tbsp
Salt - As reqd

To garnish the Biryani:
Onions(thinly sliced) - 2 nos
Cashew nuts - 12 pieces
Raisin(Unakka munthiri) - 12 nos
Ghee and oil to fry the onions
Cooking InstructionsPrepare Biryani masala first:
1)Wash mutton well and cut into big pieces. For biryani, mutton pieces must be little bit big. Not too big.

2)Grind ginger, garlic and chillies. No need to make it like a paste.

3)Heat pressure cooker and add oil.

4)Saute crushed ginger, garlic, chillies and onions along with salt until the onions become translucent. Salt will make the onions become translucent fast.

5)Add tomatoes and saute it until it softens.

6)Then add mutton, pepper powder and turmeric powder. Mix well and cook for 15 minutes.

7)Mutton will take long time to cook. After 15 minutes, you can pressure cook for 3 whistles. There will be enough water coming from mutton/tomato/onions.

8)Once the mutton is cooked, wait until the pressure cooker cools down or until all the pressure releases from the cooker.

9)If the gravy is a lot, boil them again to reduce the gravy. (If you are preparing for more rice make sure you have enough gravy).

10) Add lime juice, chopped coriander and chopped mint leaves.

11)After 5 minutes and if the meat is cooked well, add curd and stir well. If the mutton is not cooked well, boil it for some more time. Once the curd is mixed do not boil it.

12)Add home made garam masala and close the pressure cooker with a lid and switch it off.

Make garnishing:
1)Fry the cashew nuts in ghee and oil. Keep it aside when the color of the cashew starts changing.

2)Fry the raisins and keep it aside. Make sure you don`t burn it.

3)Now, fry the onion until it becomes golden color. Once it is fried, place it on a paper towel to absorb excess oil.

4)Home made garam masala must be prepared before you are done with the rice.

To prepare rice:
1)Wash rice well and pour enough water to immerse the rice and keep it for 15 minutes.

2)Heat a vessel and put the ghee. When the ghee is hot enough, put the onions and saute well until onion starts changing the color.

3)Add cardamom, cloves, cinnamon, cumin seeds and bay leaves until the nice aroma of spices comes out.

4)Pour 5 to 6 glasses of water into the vessel. Make sure you don`t put more water than needed. If the water is not enough you can add water at a later stage.

3)Now add the needed amount of salt to this.

4)Now strain the rice and put it into the vessel.

5)Cook the rice in high flame with lid open. When the water is almost gone, close the lid and cook the rice for around 8 minutes. Make sure the rice doesn`t over cook. Also make sure you cook the rice enough. You can keep checking it by pressing the rice.

6)Once the rice is cooked, just mix the rice without messing the rice up. You can just shake the vessel also to mix it.

Make dum for biryani:
1)Take a oven safe thick vessel and apply ghee in the vessel.

2)Divide the rice into 3 portions and Biriyani masala into 2 portions.

3)Now, sprinkle garam masala on top of the rice. Put enough garam masala around little less than half teaspoon.

4)Now put the first portion of rice into the vessel and spread it nicely and put the 1st portion of biryani masala with mutton and spread it.

5)Now put the 2nd portion of rice and spread nicely. Sprinkle the garam masala as mentioned above.

6)Now put the remaining portion of masala with mutton and spread it nicely.

7)Spread the 3rd portion of rice on top of the biryani masala and sprinkle the garam masala as mentioned above.

8)Take a long spoon and just push into the bottom and move a little. It is just to do a small mix of rice and mutton. Do it in 2 or 3 places. Don`t mix it too much.

9)Now spread the cashew, raisins and onions on top of the rice.

10)Cover the vessel with aluminium foil and put the lid on top of it.

11)Preheat oven around 300 degrees on bake mode and put the vessel in the oven and wait for 25 to 30 minutes. If you don`t have oven, put on the gas and in a low flame. Keep it for 20 minutes.

12)Take out the vessel and open the foil and mix the biryani well with masala and the onions.

:) Enjoy the thalassery biryani/biriyani with curd salad and papadam.

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Comments (2):

Great recipe..... I'm not a mall but followed this recipe and it came out amazing ....Left by: Navin (24 Jan 2014)

With regard to the Biryani receipe...it seems to be good...but I feel u should give us the recipe of the Garam Masala......I feel in every cooking it is very important what garam masala u use...especially the thalassery Masala is very good b'cauz I have colleagues frm there...they bachelors so it is difficult to get it out frm them..they bring food frm India when they come to Muscat...so pls if u cld email me the recipe of the Garam Masala for Biryani......and also if u have the masala for Prawns which they fill in Patri (rice patri) and steam....thanking u in anticipation.......Left by: Sunita Jacob (14 Nov 2011)

 

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