Moplah Biryani

This is another of my mom's recipe! She used to make this really yummy biryani :)

Moplah Biryani is a traditional dish of Malabar Muslims who are called Moplahs or Mappillay. Moplahs descended from the intermarriages between the locals and the Arab traders. They have a rich and diverse cuisine and this recipe is just a peek into their delicious cuisine!

Preparation time - 10 minutes

Cooking time - 45 minutes

Ingredients :

Mutton - 1 kg

Basmati Rice - 1 kg

Onions - 500 gm

Ginger - 50 gm

Garlic 50 gm

Green chillies - 4

Poppy seeds - 2 tsp [soaked for 30 minutes]

Curds -1 cup

Lemon juice - juice of 1 lemon

Ghee - 250 gm

Cashewnuts - 20 gm

Raisins - 20 gm

Mint leaves - 1 small bunch

Coriander leaves - 1 bunch

Rose water - 2 tbsp

Food color - a pinch [mixed with 8 tbsp of warm milk]

Garam masala - the powder made below

Salt - to taste

For the garam masala :

Cinnamon -2 gm

Cardamom - 1 gm

Cloves - 1 gm

Nutmeg - qurater piece

Mace - 2 gm

Aniseeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Cake seeds - 1/2 tsp

Method :

1. Cut the mutton into big pieces and wash. Put it in a colander and keep aside.

2. Slice the onions fine. Blend together the green chillies, soaked poppy seeds, ginger and garlic. Chop the mint and coriander leaves finely.

3. Broil all the spices and powder them.

4. Heat a heavy bottomed vessel and add half the quantity of ghee. Add half the quantity of sliced onions and fry till they turn translucent.

5. Add the paste and fry for 2-3 minutes.Add the mutton and mix for a few minutes. Add the curds, salt and half cup of water. Cover and cook on slow fire.

6. When the mutton is half cooked, add lemon juice, coriander and mint leaves.Cook till the  mutton is tender and all the water is absorbed. Remove from fire and keep aside.

7.  Heat the remaining ghee in a vessel, add the other half of the onions and fry till golden brown. Fry the cashewnuts and raisins with the onions  and remove and keep aside.

8. Put the rice in and saute it for 5-6 minutes. Add boiling water till it is above the rice. Add salt and cook till it is cooked and no water.

9. Sprinkle garam masala on top of the cooked mutton.

10. Put in a layer of cooked rice on top of the mutton. Sprinkle a little garam masala on top along with the fried onions, raisins and cashewnuts. Add a little of the color and rose water.

11. Finish with 2 more layers of rice, garam masala, fried onions, cashew nuts and raisins. Cover with a heavy lid. Place the dish on high heat for 10 minutes. Remove from heat.

12. Serve hot with mint chutney and raita.