Malabar Mutton Biriyani - Tasty Traditional Recipes
Ingredients for marination
Mutton - ½ kg (cut into medium size)
Coriander leaves – 25 g
Mint leaves – 25 g
Curry leaves – 10 g
Green chillies – 5 no.
Cumin seeds – 1 tsp
Garlic (chopped) – 2 tsp
Ginger (chopped) – 2 tsp
Turmeric powder – ½ tsp
Lime juice – 1 tsp
Poppy seed paste – 1 tsp
Yogurt – ½ cup
Coriander powder – 2 tsp
Aniseed powder – ½ tsp
Ingredients for biriyani rice
Ghee – 3 tsp
Cinnamon – 5 to 6 no.
Bay leaf – 1
Cardamom seeds – 4 to 5 no.
Curry leaves
Onion (chopped) – 1 cup
Biriyani rice – 250 g
Water – ½ L
Ingredients for masala
Ghee – 2 tsp
Cinnamon – 5 no.
Bay leaf – 1
Cloves – 4 no.
Cardamom – 4 no.
Nutmeg – 100 g
Tomato – 1
Ingredients for decoration
Onion (sliced) – 1 cup
Cashew nuts – ¼ cup
Raisins – ¼ cup
Method of preparation
You may begin by marinating the mutton pieces. Take the mutton pieces in a bowl and add garlic, cloves, cinnamon, aniseeds, green chillies, turmeric powder, poppy-seed paste, chopped ginger, nutmeg, bay leaf, mint leaves, cumin seeds, cardamom, coriander powder, lime juice, curry leaves, yoghurt and salt. Mix well and keep it aside
Now take a pan and heat one teaspoon of ghee. Put cashew nuts. When they become brown, remove it. Repeat the process with raisins. You may now put big onions, salt and stir well. Keep the contents aside.
Heat three teaspoons of ghee in a pan. Put shredded onions and stir. To this, add tomatoes and stir well. Now add the marinated mutton. Pour enough water and stir a bit. Close the vessel and cook.
Take another vessel and heat four teaspoons of ghee. Put cloves, aniseeds, cinnamon, cumin seed powder and curry leaves. To this, add cardamom and onions. Stir well and add the rice. Stir again. Pour enough water to cover the rice. Now add salt. Cover the vessel and cook.
Now remove the lid of the pan in which the mutton is being cooked. Stir a bit.
From the vessel in which the rice is being prepared, remove a portion of the cooked rice into a bowl. Take some mutton pieces and place them on top of the remaining rice in the vessel. Add the portion of the cooked rice removed into a bowl on top of the mutton pieces. Again add the remaining mutton pieces on top of this. Finally add cashew nuts, raisins and fried onions. Add some coriander leaves and cook for a minute.
Now get ready to savour this popular delicacy from the Malabar region of Kerala.
Tasty Traditional Recipes
Malabar Chicken Biriyani
Ingredients
Basmathi rice - 1 kg
Chicken - 1
Biriyani Masala Paste
(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp
Green chilly - 10
Ginger garlic paste - 2 tbsp
Coriander leaves - 50 g
Mint leaves - 25 g
Curd - 150 ml
Tomato - 150 g
Onion - 1 kg
Black cumin seeds - 1 tsp
Cinnamon stick - 2 pieces
Bay leaves - 2
Cashew nuts kismis - 50 g
Cardamom - 5
Ghee - 200 g
Coriander powder - 2 tbsp
Milk - 500 ml
Saffron - 1 pinch
Water (For rice) - 1 litre
Method
Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes saute well.
Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well.
Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour.
Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes.
Take another saucepan and place half the rice into it. And add the chicken on the top of the rice.
And put the remaining rice on top of the chicken. And spread to make an even layer.
Make random holes through the rice with a spoon and pour into each a little saffron milk.
Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.
Ingredients:
Beef – 500g
Oil – 3 Tbsp
Small onion – 5
Garlic – 3 cloves
Curry leaves – few
To Marinate
Chilli powder – 2 tsp
Coriander powder – 5 tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Ginger garlic paste – 4 tsp
Lemon Juice – 1 tsp
Salt
(Note: vary the amount of chilli powder as per your spice level)
Method:
Cut the beef into small pieces. Was it and press it well so as to remove water from it.
Mix all ingredients to marinate. Make it into a good paste. Add cut beef pieces and mix well.
Pressure cook marinated beef till beef is cooked well. (I usually go for 3-4 whistle and then switch of the stove.
Wait for the steam to go completely and then open the cooker)
If stock is there, cook without putting the lid till beef is almost 80% dry.
Heat oil in a pan and add curry leaves and fry till its crisp and keep it aside.
Add crushed small onion and crushed garlic pods and sauté till it becomes soft.
Add cooked beef and mix well.
Cook in medium flame and keep stirring in between and you will notice beef starts to become dry.
Continue cooking and beef will slowly start becoming brown. Add little oil if masala is sticking to the pan and then reduce the flame.
Cook till beef is completely dry and becomes dark brown in color.(It may take approx 15-20 min for the beef to become this stage)
Add the fried curry leaves on the top. Serve hot.
Tasty Traditional Recipes
Chicken Fry - Tasty Traditional Recipes
Ingredients
Chicken Drumsticks or Legs – 4 to 6 large ones 1 kg
Lemon Juice – 1 tbsp
Oil – for shallow frying
Marinade
Kashmiri Chilly Powder – 1.5 to 2 tbsp (Alter according to your spice tolerance)
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tbsp
Black Pepper Powder – 1 tsp
Ginger Garlic Paste – 2 tbsp
Garam Masala Powder – 1/2 to 1 tsp
Chicken Masala Powder – 1 tbsp (optional) [I use store bought Eastern or Nirapara brands]
Lemon Juice – 1 tbsp
Salt – to taste
Marinated Chciken Pieces
Method
Remove the skin from the chicken drumsticks and wash it thoroughly. Soak the pieces in water along with 1 tbsp lemon juice for around 5 minutes. Wash and drain the pieces and keep aside.
Make 2 or 3 slits on each drumstick so that masala gets inside.
Prepare a marinade using all the above ingredients and rub on the chicken pieces. Keep aside for atleast 1 hour. For best results, you can marinate the chicken drumsticks for 24 hours in the refrigerator.
Heat oil in a non stick frying pan and add the chicken drumsticks. Do not over crowd the pan.
Fry the pieces on medium heat, changing sides occasionally, until the pieces are browned thoroughly. Drain onto paper towels.
Repeat for left over pieces.
Tasty Traditional Recipes
