How to make Mopillah Biryani - The muslims in Kerala like their biryani made this way.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Rice (चावल)
Cuisine : Kerala
Course : Rice
Mopillah Biryani Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
You can also find more Rice recipes like Caribbean Rice, Sprouted Moong Khichdi , Sweet and Sour Chicken Rice, Jhatpat Methi Aloo Chawal.
Prep Time : 21-25 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mopillah Biryani Recipe
Boneless mutton 250 grams
Rice soaked for 20 minutes 1 1/2 cups
Cinnamon 1/2 inch
Star anise 1
Green cardamoms 2-3
Bay leaves 2-3
Cloves 3-4
Fennel seeds (saunf) 1 tablespoon
Ghee 3 tablespo for greasing
Salt to taste
Coconut milk 1 1/2 cups
Lemon juice 1 tablespoon
Onion chopped 1 medium
Green chillies 2-3
Garlic cloves 4-5
Ginger 1 inch
Poppy seeds (khuskhus/posto) 1 teaspoon
Tomato chopped 1 medium
Yogurt 1/2 cup
Onions 2 medium
Cashewnuts 1/2 cup
Raisins 1/4 cup
Fresh coriander 10-12 sprigs
Garam masala powder for sprink
Method
Step 1
Preheat oven at 180ºC.
Step 2
Marinate mutton pieces with salt, turmeric powder and garam masala powder and pressure cook till well done.
Step 3
Grind together cinnamon, star anise, green cardamom, torn bay leaves, cloves and fennel seeds to a coarse powder.
Step 4
4. Heat 1 tablespoon ghee in a non-stick pan. Add rice, mix and lightly sauté for a minute. Add 1 tablespoon prepared powder and salt and mix well. Add 1½ cups water and 1½ cups coconut milk and mix well. Add lemon juice, mix, cover and cook on low heat till rice is done.
Step 5
Heat 1 tablespoonghee in another non-stick pan. Add chopped onion, mix and sauté till golden.
Step 6
Grind torn green chillies, garlic, ginger, poppy seeds and salt to a fine paste. Add some water and grind again.
Step 7
Add prepared paste to the onion mixture, mix and cook for a minute. Add tomato, mix, cover and cook for 2-3 minutes. Add salt and yogurt, mix, cover and cook till done.
Step 8
Heat remaining ghee in another non-stick pan.
Step 9
Slice onions and sprinkle some salt and mix well.
Step 10
Add cashewnuts to the hot pan and fry till golden. Drain into a bowl. Similarly fry raisins.
Step 11
Fry sliced onions in the same pan cook till theycaramelize. Drain on absorbent paper.
Step 12
Add cooked mutton with water into yogurt mixture, mix and cook on high heat till water reduces.Reduce heat and cook further.
Step 13
Chop coriander sprigs and add ¾ to the pan.
Step 14
Take a glass baking dish and grease with some ghee. Layer with some prepared rice, half prepared mutton and repeat the procedure again. Top with remaining rice and even the layer. Top with fried cashewnuts, raisins and caramelized onions and sprinkle garam masala powder and remaining chopped coriander. Cover the baking dish with aluminum foil.
Step 15
Place the baking dish on a baking tray, put the tray in the preheated oven andbake for 25 minutes.
Step 16
Place the baking dish on a baking tray, put the tray in the preheated oven andbake for 25 minutes.
