I had been into teaching for 2 years in Palakkad which I believe is the most noble profession in the world. I had taught students who were so good and lovely yet naughty. II had shared good rapport with them while being a teacher. This recipe is from one of my student’s mother which he got me on my request as I wanted to try it after I had attended his brother’s marraige.
Recipe for Palakkadan mutton Biriyani
Biriyani Rice/ Jeerakasala rice/ Bangladeshi rice(If not available you can use Long grained basmati rice)- 1 kg
Mutton- 1 kg
Refined oil- 1/4 litre
Ghee- 250 g
Garlic paste-100 g
Shallots/small onion/ chumanna ulli- 100 g( crushed with the help of mortar and pestle)
Onions(sliced)- ½ kg
Cinnamon, cloves, cardamom- 5 no.s each
Tomato- ½ kg(sliced)
Curd/Yogurt- ½ cup
Lemon juice- that of 1
Chilly powder- 1 tbsp
Garam masala- 1 tsp
Green chillies- 10 no.s
Coriander leaves/Cilantro- 50 g(chopped)
Mint leaves/pudina- 50 g(chopped)
Salt- As per requirement
Method of Preparation
In a sauce pan, heat oil and half of the ghee. Add in cinnamon, cloves, cardamom and sauté. Then add sliced green chillies, shallots and sliced onions and continue sauté.
Now add in ginger and garlic paste and sauté. Then add mint leves, coriander leaves and sauté till it becomes a paste.
Now add salt, mutton and curd to it. Let the mutton cook well and then add required water to it. ( The ratio of water : rice= 1:11/ 4 ). When the water roll boils, add in rice and cook.
When rice is almost done add remaining ghee and lemon juice.
And then put lid to close it and keep a weight over the lid for about 15 minutes.(this is the easiest way of doing dum, if you are ready to work hard there are more methods of doing dum).
Palakkadan biriyani is ready to be served.