What kind of biryani is your favorite? Have you tried any unusual variants? How about Thalassery Mutton Dum Biryani ?
Thalassery Mutton Dum Biryani Recipe – Malabar Mutton Biryani Recipe and Biryani Chammanthi – Chutney Recipe
Preparation Time : 1 hour
Cooking Time : 1 to 11/2 hour
Serves : 6
Ingredients :
For the Mutton /Goat Masala :
Mutton /Goat /Lamb : 2 lb /1 kg (Mutton may be substituted with chicken or beef)
Onions : 6 sliced
Green Chilies : 20 -25 (depending on spice level)
Ginger : 1 big piece
Garlic : 2 tbsp (crushed)
Red Chili Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Tomato : 2 big (chopped)
Yogurt /Curd (beaten) : 1/2 cup
Cloves : 2
Cinnamon : 1 inch stick
Star anise : 1
Bay leaves : 1 or use Garam Masala Powder : 1 tsp
Lemon juice : juice of 1 lemon (optional)
Water : 1 cup
Ghee + Oil : 1/4 cup
For Rice :
Jeerakasala Rice /Basmati Rice : 4 cups
Water drained from the cooked mutton : 3 cups
Warm Water : 4 cups
Lemon juice : from 1 lemon
Cinnamon : 1″ stick
Cardamom : 4
Cloves : 4
Ghee : 1/4 cup
Oil : 1/4 cup
Salt to taste
To Garnish :
Cashew nuts : handful
Raisins : handful
Onion : 2 (very thinly sliced)
Rose essence : 1 tsp mixed in 1 tbsp water
Saffron : coupled of pinches, mixed in 3 tbsp warm milk
Biriyani Masala or Garam Masala Powder : 1 tbsp
Ghee : 1/4 cup
Coriander Leaves : handful (chopped)
Wheat flour / All purpose flour : 2 cups
Water required
How to make Thalassery Mutton Dum Biryani – Malabar Mutton Biryani:
Cooking the Mutton Masala :
1. Wash & clean the mutton pieces well. Keep aside.
2. Blend ginger,garlic,green chillies to coarse paste and set it aside.
4. In the pan, heat ghee + oil, add the sliced onions saute it till it becomes translucent.
5. Add the chopped tomatoes and fry till the masala is cooked through and mushy.
6. Now add the marinated mutton pieces, and salt; add 1 cup of water and lower the flame, adjust the salt and cook covered for 15-20 minutes or until the gravy becomes little thick and mutton is tender (or) pressure cook it for 3-4 whistle.
7. When it done or when the pressure settled down open the lid; add the lime juice(Note: it’s purely optional) mix well and drain the water/stock from the mutton masala through a strainer and keep the water/stock and the mutton separately and set it aside.
Cooking the Rice :
1. Wash the Jeerasala Biryani rice /Basmati rice with water and drain it .
2. In a thick bottom vessel, add the ghee and oil to it.
4. Add the whole spices; cinnamon, cardamom and cloves to the pan and saute for a min.
5. Add the drained briyani /basmati rice and saute for few minutes.
6. Add the water/stock drained from the cooked mutton, if the water from the cooked mutton measures less than 3 cups, add plain extra water to make it to 3 cups and add the warm water to the rice (Note : By doing this way the rice will taste more tastier and this is secret tip, I learned from my aunt.)
7. Now reduce the heat to low and cook till for 8-10 mins;You have to par cook the rice- 3/4 cooked and rest will get cooked during dum. (Note : Do not over boil the rice.To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right.)
For Garnish :
1. Heat ghee and fry the thinly sliced onion till golden colour and crispy for about 15 minutes; sprinkle little sugar to caramelize, remove and drain on to the paper towel.
2. Now fry cashews and then raisins until they turn golden color, drain and remove on to the paper towel and keep it aside. (Note : Save the leftover ghee for layering the briyani)
3. Mix few saffron strand in 3 tbsp warm milk and 1tsp of rose essence with 1 tbsp of water and keep it aside.
Now it is time for Dum
Dum is the process of layering the meat and rice, then slow cooking it by sealing the vessel with a layer of dough, and is cooked on dum; steaming over coals. Since we do not have coals here is alternative ways to do it.
2. Meanwhile make a dough out of the wheat flour / maida with little water, the same way you would do it for chappathi and set it aside.
3. In a oven proof dish, grease your cooking dish and spread half of the mutton masala and with some cooked rice,
4. Sprinkle biryani masala , fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and 1 tsp of the rose essence over the rice as the final layering. Repeat this process.
5. Close with tight fitting heat resistant lid; seal the edges of the lid with above prepared dough. (Note : There should not be even the slightest opening.) (or) if you don’t prefer sealing it with dough, then close it with aluminium foil, crimp along the side and and bake it for 20 mins.
6. When it is done, remove and keep the dish covered until serving.
Cooking Thalassery Mutton Dum Biryani in Stove top :
1. Place flat cast iron skillet or tawa on the lowest burner of your stove. The flame should be at the lowest setting.
2. Layer the meat and rice; sprinkle
biryani masala , fried cashews, raisins, fried onions, chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and 1 tsp of the rose essence over the rice as the final layering. Repeat this process.
3. Close with tight fitting heat resistant lid; seal the edges of the lid with above prepared dough. (Note : Do not let any steam escape) and place the biryani vessel on top of the iron skillet or tawa and cook on low heat for 15 mins and turn off the flame.
4. Let it rest unopened on tawa for another 15 mts and break open the seal; now dum is also done.
Yummy Thalassery Mutton Dum Biryani is ready. Serve hot with Raita, Pickle or Biryani Chammanthi (recipe below) and Pappadam on the side and Enjoy!
Notes :
- Mutton may be substituted with chicken or beef or pork as you wish.
- Over night marination of mutton /meat in refrigerator makes it more juicy and flavorful.
- Actual this biryani recipe calls for jeerakasala rice(special rice used in Kerala for biryani), but I made it with basmati rice because, I couldn’t get that kind of rice anywhere here.If you have access to get jeerakasala rice,then use them more traditional delicious taste.
- I prefer to use fresh fried onions instead of store bought as it gives a great taste to dish.
- Always sprinkle corainder and mint leaves as final layer over the rice, which makes the biryani taste more flavorful.
Other Biryani’s You Might Also Like :
Meen/Fish Biryani
Prawns /Shrimp Biryani /Chemmeen Biryani
Chicken Biryani – Kerala Style
Egg /Mutta Biryani
Neychoru/Ghee rice
Biryani Chammanthi Recipe – Biryani Chutney Recipe
Ingredients :
Grated Coconut : 1 cup
Mint leaves : 2 tbsp
Coriander Leaves /Cilantro : 2 tbsp
Green chillies : 2
Yogurt : 2 tsp
Salt to taste
How to make Biryani Chammanthi Recipe – Biryani Chutney Recipe :
1. Blend everything except yogurt to a smooth fine mixture.
2. Transfer and mix it with yogurt; adjust the salt and serve with Biryani and Enjoy !
I hope you try this Thalassery Mutton Dum Biryani with Biryani Chammanthi and let me know how it turned out for you.Enjoy!
Happy Cooking!
Sangeetha
Hi, I use US cups measurements in all my recipes 1 US cup of rice = 200 grms. This is slightly different from other countries which is 228 grms.Hope this helps and you get to try this recipe and like it too.
Happy Cooking!
Sangeetha
Hi sangeetha can u guide me wid d measurement of rice? U mentioned 4 cup of rice. Is it 1cup=250gram?
Hi can u guide me with the measurement of cup.for measuring rice. Is 1 cup=300gram??
You're Welcome DR.Vijay! I'm so glad to know that you liked the biriyani recipe and and that it works first time:) Thanks for trying and sharing your feedback here.I’m really happy to know that your family enjoyed it.My belated birthday wishes to your wife :)Hope to see you again…
Cheers!
Sangeetha
Hello Sangeetha,
This recipe is perfect because I tried it and it came out great. The measures and steps very well explained. I made my first biryani and that too for my wife's birthday. She and my children liked it a lot.
Thanks a lot and cheers to the great job.
Regards,
Vijay
Hi, I'm really sorry for the delayed reply. Yes in this recipe biryani masala used only for the garnish and I meant tomato and onion should be mushy. If you wish you can use it while marinating the mutton instead of garam masala. Hope this helps! Once agian sorry for delayed reply.
Thanks!
Sangeetha
Hi Lincy, Thank you for such a wonderful comment. I'm so glad to know that this recipe turned well for you and also gave you confidence in cooking biryani 🙂 that makes me so happy :)Thanks a lot for sharing your feedback with us, it means a lot. Hope you get to try other recipes and like them too.
Cheers!
Sangeetha
Hi Blossom, I'm really sorry for the delayed reply. I was away from active blogging. Thanks a ton for asking me about the lime juice. Actually I wanted to mention it in my steps, but I forgot it somehow. Thanks again. I've updated 🙂 Yes when you add lime juice along with the curd it curdles but here we are adding it finally after cooking mutton. It's always a optional step if you perfer to skip it, it's absolutley fine. I generally like little tangy flavor and add lime juice in almost everything to get that extra kick 😉 Hope this helps! Sorry again for late reply.
Thank you!
Sangeetha
Hi, I will convey your blessings and the credit to my aunt for sure. I’m so glad to hear that they turned out so well for you, even though you faced a challenge 🙂 I guess the amount of time needed will depend on the variety of rice used.Thank you for trying and sharing your feedback. Please do try other recipes and hope you like them too.
Cheers!
Sangeetha
Hi Amina, Sorry for the delayed reply. I was away from active blogging hence delay.I'm really sorry about that. Thank you so much for sending this recipe to your friends and family. Hope they do like this recipe and comes out well for them. Do revert back with thier feedback. Thanks for sharing valuable tip for novices. Much appreciated! Hope to see you around more!
Cheers!
Sangeetha
Yes you can chicken instead mutton.
I tried your recepie and it came out well. I was a total failure in biryani, but this recepie gave me a lot of confidence ☺Thank you…..
Hi, I'm making the biriyani now, and I'm a little confused. So the biriyani masala is used only as a garnish? Is it not included while making the mutton? You say "until the masala is mushy", here do you mean the onion and tomato should be mushy or am I supposed to add the biriyani masala at this point?
Hey Sangeetha I have one doubt in ur marination part. You have mentioned juice of one lime for as part of ingredients but you have not included the same in ur steps for cooking mutton. Also since curd is used as one of the marination ingredients adding lime juice will curdle the mixture won't it.? When to add then lime juice.Hoping to get an early reply.
I made this today! Bless your aunt. This is a fantastic recipe to keep! We llllllove it to the core. I even made the homemade garam masala you suggested. My only challenge was that the rice was not cooked through (i used the bake method, and i cooked the rice to 3/4 marked by it breaking in three parts as you suggested). I ended up steaming it, it turned out fantastic.
Our Khushially is Dec 13 & have sent your recipe to friends & relatives to enjoy with family.
can smell the mouth watering fragrance of your Biryani
Ps:Novices pls note time to cook various meats mutton, beef, chkn will vary especially if marinated overnight.
best of this Festive Season to You & all your readers.
amina
Hi Vinee, I'm so glad it came out well for you.Nice to know that your husband liked it. Feel free to post it in your blog, waiting to see that 🙂 Thanks for trying from here and also for letting me know dear.
Cheers!
Sangeetha
hi Sangee, I prepared this biriyani and it turned out great. Your tip of adding stock is really superb….My hubby is from thalaserry but my mum in law dont make mutton biriyani so I proudly presented this to my thalaserry hubby and he liked it 🙂 Thankkk uu..I hope u dont mind me blogging it linking to ur blog.
Hello, Thank you! I do like chef thumma recipes. Though this recipe sounds cumbersome and ingredients are the same used in chef thumma recipe, the method of preparation of this recipe is different and it is worth the efforts.
dear sangeetha
seeing the detailed ingredients and the meticulous preparation, the Biryani looks very tasty & tempting, but it is too cumbersome. copy right of the recipe makes it difficult to print. however there is one recipe from Sheff thumma restaurant style Chicken dhum biryani using almost the same ingredients that i have prepared a number of times and it is something from the outer world the site is wah shef.
Hi, I wish i have your name.:) So happy to hear you tried and liked this recipes 🙂 Thanks a lot for trying and this wonderful feedback.Thanks to refering this humble site to your friends.Hope they do like the recipes posted here. Please keep me posted with your feedback when you try recipes from here.It's tryly movitvating!:) Hope to see you more around.
Cheers!
Sangeetha
Ithil muttonu pakaram chicken use cheyyyamo?
I made this mutton biryani for 20 people. Can't stop thanking kothiyavunu.com for all the appreciation i got today. Everyone loved the biriyani. Thanks a lot for this awesome receipe. I didn't forget to introduce kothiyavunu to my friends too. Best wishes for your blog. Keep posting fantastic receipes like these…
Hi Ninu, I’m so glad to hear that they turned out so well for you and great to know that your friends appreciated you 🙂 Thanks for trying this recipe and returning to leave a comment!Hope you get to try other recipe too.
Cheers!
Sangeetha
Awesome! nothing makes me happy more than the news, I am inspiring some to cook.:) Thank you for trying recipe from here and letting me know. Please do keep me posted when you try the recipe.
Cheers!
Sangeetha
hiii sangeetha …sorry for the late reply….i tried this recipe on Easter party…i have become a star among friends…..its smell itself is mouthwatering….thank you soooo much for sharing this easy recipe…..
Ninu
Ingredients il lime juice kandu…pakshe eppozhanu use cheyyendennu paranjitilla
Because of kothiyavunnu.com am a star in my family circles. .. thanks a lot kothiyavunnu.com
You're welcome Mathew! Drain remaining water (if any).I hope this answers your question.
Sangeetha
Hi….thankyou Sangeetha for sharing such a simple & delicious recipe…but 1 doubt remaining……what to do with the water+stock leftover, after cooking the rice separately?
Hi Raji, Thank you.I guess you didn't read the intro & notes of the recipe properly…I did mention about that.I made it with basmati rice, coz I couldn't find Jeerkasala rice anywhere in US.Thank for your valuable info…much appreciated! Hope to see you around more.
Thanks!
Sangeetha
hi.. Your Biriyani looks greats.i am from thalaserry. we never use Basmati rice for Biriyani preparation.We use only Jeerakasala rice.
Hi, I wish I had a exact answer for your query…I have no clue about using vinegar with coconut milk for biryani 🙁 Sorry! All I can say is just substitute oil for ghee and skip the yogurt.Sorry for not being much help here.
Thanks!
Sangeetha
Hi Anna, Looks like my reply is coming a bit delayed, sorry about that 🙁 Yes water i meant here is the stock from the cooked mutton.I hope this answers your question.Please do try this when time permits and let me know the outcome.
Happy Cooking!
Sangeetha
Your recipe looks amazing, but I can't take any dairy at all; not even ghee or yogurt. Do you think it would work ok if I mixed vinegar with coconut milk?
Thank you, J.
Could you please tell me what you mean by separate the muttin from the water? Do you mean gravy? I am a little confused but wiuld live to make it.
Hi Jignesh, Thanks a lot for trying this and also for the comment. Nice to know that this recipe worked well for you 🙂
Cheers!
Sangeetha
I have tried this & it's an awesome dish !! I loved the 'Indian Recipes cooking show', 'Indian Cooking Recipe', 'Indian Cooking'
Thanks Sherin! Did you try it out? Do let me know how it turned out..
Cheers!
Sangeetha
You're Welcome Sharmila! I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! I hope you do try more recipes from here and enjoy them too.:)
Cheers!
Sangeetha
Today we are going to make thalassery biriyani
Thank you for sharing this awesome recipe with others. I tried it out and it was truly amazing. Thank you very much
Hello, You're welcome! I’m so glad you and your family loved this recipe and that they turned out so well for you! Thanks for trying the recipe from here and returning to leave a comment! Hope you get to try more recipe from here.:)
Cheers!
Sangeetha
I made this biriyani yesterday. My hubby loved it ! And so did my son. My husband loved the tasty rice. Thanks for sharing the secret tip :). And thx a ton for posting this recipe. Indded we are lucky to have grandmas and aunts who can cook so well.
Thank you. Use 2 cups water to 1 cup rice. I didn't 3 cups of gravy, could you pl be more specific ?
Cheers!
Sangeetha
Yes it is :)yet to install the print gadget…will update soon!
You are welcome Alby! Happy to know that this recipe worked out well for you. I hope you do try more of my recipes. Thanks for your comment!
Cheers!
Sangeetha
I am sure it will be very tasty
I cannot print it
hi..
biryani is simply superb..I am having one doubt how much of water we should add for rice ….if we are adding 3 cups of gravy how much of water is added..pls reply me..thanks
I’m so glad to hear everybody in the party enjoyed the biryani and that they turned out so well for you! Thanks for returning to leave a comment and your very welcome 🙂 Please do try other recipes when time permits and I hope you like them too.
Cheers!
Sangeetha
super biryani and i tried it for my daughter birthday's party…everybody liked it very much and asking where you ordered this biryani…your secret is super idea..thanks a ton for this recipe and sharing a secret with us….
Successful preparation… Thank you for the simple recipe with some great tips for a superb biriyani..
Hi Kavitha, Thanks for lovely comment.Sorry can't be of much help here.I live in CA. Anyway will try to touch base my friends in NJ and will let you know soon.
Cheers!
Sangeetha
It's pleasure to know that your family love it! Thanks for trying and sharing your feedback!
Cheers!
Sangeetha
Thanks Jose 🙂
Wow………..Sangeetha your biriyani looks so yummy.can you tell me where can I get jeerakashala rice in new jersey.
super dea..itried ..nw m nd family eating..they appreciating me..no knwz the secret
kidilan….tnx
Thanks everyone 😀 Really appreciate your time !
@ San, Sumi…try it and let me how it turned out. I'm sure u will love it 🙂
Wow Sangeetha, this looks marvellous 🙂 I have tried a lot of biriyani varaiations Sangee but must say thalassery biriyani is the best. Thalassery bhashayil paranjaal 'ee duniyavil ebede poyaalum thalassery biriyani thanne beshttt' 😉 ha ha
wow dear sherrikyum kothiyavanu
Perfect looking briyani. Nice recipe. Looks so good and mouthwatering. YUM!…
This looks really good. Sherikum kothi aakunu
sangee….adipoli biryani!!!superb pic!
That looks delicious…
Aarthi
http://www.yummytummyaarthi.com/
ente chechye ingane kothipikkaruthu kettoooooooooooo
adipoli biriyani and chammanthi………..superb
Few weeks back I too tried this,it was very delicious. Yours look really awesome,nice pictures.
lovely recipe..Tip to cook the rice is great. will try this out.
Lovely biryani !! Nothing can beat a spicy biryani !!
wow – i am drooling here… awesome post…
Whoa sangee iam speechless on seeing this delish looking mutton biryani. I do not eat mutton that often but you pics speaks volume and it has tempted me a lot. Got to try it.
biryani looks so tempting..drooling over the pics!!
Kande Pohe
It looks so mouthwatering…I could have some right now 🙂
Beautiful clicks!
Sharikkum kothiyavunnu…