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Hi lets say a warm hello to this delicious and aromatic Malabar Mutton Biriyani. Aromatic jeera rice  with succulent pieces of mutton perfectly wrapped in aromatic herbs and spices .

Biriyani needs no introduction,A classic meal and very popular among all over India.Biriyani is a very tasty and aromatic meal perfect for any occasion.To day I am posting a typical Malabar style mutton biriyani recipe here.

 

 

Based on cooking method   biriyani can classify in to two kachchi biriyani and pakki biriyani

Kachchi Biriyani

In the Kachchi biriyani marinated raw meat or poultry is cooking with raw rice.raw meat is layered with raw rice before being cooked. the marinade is yogurt based and aromatic. Traditionally kachchi biriyani is cooked in clay oven and the vessel is usually sealed with cooking dough to allow the biriyani to cook in its own steam and the sealed pot is not opened until the biriyani is ready to be served.

Pakki Biriyani

In pakki biriyani the meat is cooked before being layered with  half cooked rice.Meat and rice are cooking separately then layering and cooking in a sealed vessel in slow fire.this method is called dum cooking and my Malabar biriyani is a typical Pakki biriyani.

 

 

 

Biriyani is basically a rice  based dish,rice blended with meat or poultry.Biriyani is first introduced by Mughals in North India,Where as south Indian biriyani  is highly influenced by the Arabs.Ingredients of biriyani may vary according to the type of meat used and the region biriyani is from.But mostly the rice is basmathi and meat is mutton or chicken.But in Kerala we are using a special rice called khyma or jeerakasala,its a special small grained fragrant rice.Malabar biriyani preparation is dum method the cooking vessel is sealing with dough and placing hot charcoal on top of the lid,then cooking in slow fire.

 

 

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