Kerala Mutton Biryani

Method

1. 1

   Marinate mutton: Mix 750g mutton with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate overnight.

2. 2

   Fry birista: Slice 4 large shallots thinly. Deep fry until very dark golden. Drain. Reserve oil.

3. 3

   Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water with whole spices 5-6 minutes. Drain.

4. 4

   Cook mutton masala: In a heavy pot heat reserved birista oil. Add marinated mutton and cook on high heat 12-15 minutes until mutton is nearly done.

5. 5

   Add birista and herbs: Add half the birista to the mutton. Add fresh mint and coriander.

6. 6

   Layer rice: Spread parboiled rice over the mutton.

7. 7

   Add garnishes: Add remaining birista, 4 tbsp ghee, fresh herbs and saffron milk.

8. 8

   Seal and dum cook: Seal pot tightly with dough. Cook on tawa — high heat 5 minutes then lowest heat 40 minutes.

9. 9

   Rest: Rest 10 minutes.

10. 10

    Serve: Open carefully. Mix from the bottom. Kerala mutton biryani has fragrant Jeerakasala rice. Serve with raita.