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We hope you got insight from reading it, now let’s go back to thalassery style mutton dum biryani recipe. To cook thalassery style mutton dum biryani you only need 41 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Thalassery Style Mutton Dum Biryani:
- Get For Marination:
- Get 1 kg Mutton cut into medium sized pieces
- Get 1/2 inch Ginger piece
- Use Garlic – 10 medium sized cloves
- Provide Green chillies – 10, adjust according to the spice level
- Prepare 1 tsp Red chilli powder –
- Provide 1/2 tsp Turmeric powder
- Use 1 tsp Garam Masala Powder
- You need 1/2 cup Yogurt/curd
- Provide 1 tbsp Lemon Juice
- Use 1 tsp Salt
- Use For Mutton Masala:
- Get 6 Onion medium sized, finely sliced
- Prepare 2 Tomato, medium sized finely chopped
- Prepare 1/2 cup Ghee
- Use 1/2 cup Butter
- Provide Water as required
- Prepare to taste Salt
- You need For Rice:
- Prepare 4 cups Jeerakasala/kaima rice
- Provide 4 pods Green Cardamom
- Get 2 Star Anise
- Use 6 cloves
- Prepare 1 Bay leaf
- Provide 2 Cinnamon Stick
- You need 1 tbsp Lemon Juice
- Prepare 1 tablespoons Ghee
- Use To taste Salt
- You need Water as required
- Provide For Layering & Garnishing:
- Take 2 cup Onion thinly sliced
- Take As needed Cashew nuts
- Provide As needed Raisins
- Take 3 tbsp Ghee
- Provide 1/4 tsp Garam Masala
- Provide 1 tbsp Rose water
- Get 3/4 cup Chopped coriander and mint leaves
- Prepare For Dum
- Prepare 2 cup All-purpose flour :
- Use Water as required
- Prepare Mix together and make a smooth dough like chappathi
Steps to make Thalassery Style Mutton Dum Biryani:
- Clean and wash the mutton pieces and keep aside. Coarsely grind together ginger, garlic and green chilies into a coarse paste. Marinate the mutton pieces with the ginger-garlic-green chillies paste along with the other ingredients mentioned in the “For marination” section and keep it aside for 30 mins or overnight.
- In a pan, heat 3 tbsp oil + 1 tbsp ghee. Add sliced onion, salt, & turmeric and saute until the raw smell goes away. Add chopped tomatoes and saute until the tomatoes are mushy. Add the marinated mutton pieces aloong with water and mix well. Cover and cook stirring occasionally for 30 minutes until the gravy becomes thick & the meat is tender. You could also pressure cook the meat mixture for 3-4 whistles. Switch off the flame and set aside.
- Wash and soak the rice for 20 mins. Drain the water completely and set aside. In a heavy-bottomed vessel, add the whole spices mentioned under “For rice” and saute until fragrant. Lower the flame and add the drained rice and saute for few mins. Add water, lemon juice, salt and bring it to boil. Cook the rice only 3/4th and the rest will be cooked during the dum process. Fluff the rice gently using a fork.
- In a pan, heat ghee, add the sliced onions and fry until golden brown and crispy. Remove from heat and drain on a paper towel. In the same pan, fry the cashew nuts & raisins until they turn golden colour and drain on a paper towel.
- In a biryani pot, spread ghee evenly to the bottom of the dish. Add half of the prepared mutton masala and spread it evenly. Layer half of the cooked rice over the mutton masala. Repeat the process again. Add half of the fried cashew nuts, raisins, fried onions, chopped mint & coriander leaves. Add the final layer of rice on top of it. Finally add the leftover toppings. Sprinkle ghee and rose water over the final layer on the top.
- Close the biryani pot with a tight fitting heat resistant lid, and seal the edges of the lid with the prepared dough without the slightest opening. Place the biryani pot on top of a tawa and cook on low heat for 20 mins until steam comes out from the dough seal. Switch off the flame after 20 mins. Leave it on the tawa unopened for 10 more mins. Break open the dum seal. Using a long spoon, gently mix the rice and mutton masala. Serve hot with raita and pappadam.
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