Mutton Biryani (My version of Kayees Mutton Biryani)

        This is my  version of mutton biryani adapted from the famous Kayees Chicken  Biryani popularly known as " Kayikkande Biryani "( "Kayees - a restaurant in kochi  which is famous for its signature biryani  which has a unique flavour .This biryani is usually served with sallas, dates  pickle and lemon pickle).I referred to a recipe which uses chicken but since my husband is a huge fan of mutton biryani, I have used mutton for this recipe.Though it may not taste exactly the same as Kayees Biryani but this recipe is definitely worth trying.The specialty of this biryani is that  mutton is marinated in spices, turmeric and curd and uses lots of  fried onions, nuts, raisins, ghee, and cubed pineapple pieces and the final stage of cooking is done in  saffron and coconut milk.

To Marinate

1. Mutton - 2 lb 
2. Turmeric powder - 1 tsp
3. Ginger garlic paste - 1 tbsp
4. Corinader leaves- 1tbsp
5. Mint leves - few
6. Coriander powder - 1.5 tsp
7. Garam Masala powder - 1/2 tsp
8. Thick Curd  1/2 cup
9. Green chilly paste - 8 long chilies crushed
10. Lemon juice - 1 tbsp
11. Salt - To Taste

Method for Marination

1. Grind ingredients numbered 2 to 10 to a fine paste.
2. Add the paste to mutton and marinate well.
3. Keep aside for at least 2 hrs . For best results keep it refrigerated overnight.

Ingredients for Preparing Rice

• Basmati rice -3  cup
• Water - 12 cup
• Salt 

Whole Spices

• Green cardamom - 6
• Black cardamom - 2
• Cinnamon stick - 2
• Cloves - 5
• Bay Leaves -1
• Peppercorns - 10

Method

1. Soak  rice in water for half an hour and drain .
2. To the heavy bottomed vessel add water, salt and whole spices and bring to boil.
3. Add rice to boiling water and cook until rice is 3/4 th done.
4. Drain and keep aside

Ingredients For Mutton Masala

• Onion - 2 big finely sliced
• Pearl Onions - 1/2 cup (sliced)
• Tomato -1 medium
• Ginger Garlic Paste - 1 tbsp
• Green chilly  - 4 crushed
• Turmeric powder - 2 tsp
• Coriander Powder - 1 tbsp
• Biryani Masala powder - 1  tsp (i use homemade biryani masala)
• Coriander Leaves  - few
• Mint Leaves few
• Salt - to taste
• Oil - 3 tbsp
• Ghee - 3 tbsp

 

For Garnishing

• Cashew
• Pineapple cubes - 1/2 cup- 3/4 cup
• Raisins
• Fried Onions
• Coriander Leaves
• Mint Leaves 
• Coconut milk -1/2 cup
• Saffron strands - few
• Ghee - 4 tbsp

Method for Preparing Mutton Masala

1. Pressure cook mutton till done.
2. Heat 3 tbsp ghee in a pan and fry 1/2 cup sliced  onions till  dark brown and keep aside .(You can add a pinch of sugar to caramelize the onions easily).
3. Fry the nuts and raisins and keep aside.
4. In the same pan , add oil and saute  sliced onions  and pearl onions till light brown.
5. Add ginger garlic paste followed by green chilli, mint and coriander leaves and saute till a nice aroma comes.
6. Add turmeric, chilli, coriander powders, salt  and biryani masala powder and saute for 3 mins.
7. Add chopped tomatoes and cook till they become mushy.
8. Add cooked mutton pieces along with the stock and mix everything well.
9. Cover and close the lid stirring occasionally till the masala is well coated in the mutton.
10. Switch of the flame and keep mutton masala aside

Final Setting

1. Preheat an oven to 350F
2. In a mall bowl add a pinch of saffron to 2 tbsp of warm water or milk.Allow it to dissolve for 10 mins.
3. In an oven proof vessel grease  the bottom of vessel with little ghee .
4. Add alternative layers of mutton masala and cooked rice
5. In the middle of each layer of briyani ,add with fried onions, nuts , raisins,cubed pineapple pieces, and mint and coriander leaves.
6. Finally garnish with fried onions, nuts , raisins,cubed pineapple pieces, and mint and coriander leaves. saffron milk, coconut milk and  4 tbsp of ghee.
7. Cover the vessel  with an aluminium foil and Bake in a preheated oven for 20 -30 mins .
8. Take out  from the oven and fluff up the rice gently.
9. Serve hot with sallas(onion salad in vinegar), dates tamarind chutney, mint chutney, lemon pickle and papapd.

Notes

1. If you are not having an oven , don't worry. The same biryani can be made by placing the biryani filled vessel on a wide tawa which is placed on the flame in very low heat.Keep if for about 30 to 40 minutes.
2. Be generous in adding ghee to this recipie as this gives extra flavor for biryani.
3. The addition of coconut milk makes the rice soft and flavorful.
4. The amount of salt in the gravy should be slightly on the higher sides as we are washing our cooked rice in cold water which will make it less salty.