Keralan Indian · India

Mustard and Cumin Kozhikode Biryani with Rice and Meat

Name: Mustard and Cumin Kozhikode Biryani with Rice and Meat
Total time: 32 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 500g mutton; 300g basmati rice; 1 large onion, sliced; 2 tomatoes, chopped; 2 green chilies, slit; 1 tsp cumin seeds; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp red chili powder; 1 cup plain yogurt; 1/2 cup water; 10 cashew nuts; 10 raisins; 2 tbsp ghee; 1/2 teaspoon mustard seeds; 1/2 teaspoon ground cumin

A pungent and earthy combination that adds complexity to the biryani.

32 minutes4 servings

Method

Toast mustard seeds in ghee before adding cumin, then proceed with the onion and tomato sauté as usual.
Marinate mutton with yogurt, turmeric, red chili powder, and garam masala for 1 hour.
In a pot, heat ghee, add cumin seeds, then onions, tomatoes, and green chilies. Cook until onions are golden.
Add marinated mutton, cook until browned. Add rice, water, cashew nuts, and raisins. Cover and simmer on low heat for 20 minutes.
Let rest for 10 minutes before serving.

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