Kayalptnam or Kayal is a town in the Tuticorin district of Tamilnadu. As it has majority of Muslim population,it is famous for its biriyani .This biriyani is rich in texture as we are adding nuts .Another highlight of this biriyani is,it is cooked in coconut oil.This is also prepared,by keeping in dhum The mutton is marinated with yogurt and cooked.Trditionally,muton is marinated and cooked in the gravy.But it is time consuming.So we have cooked the mutton first and then added to the gravy.I got this recipe from Asiya Omar of Samaithu asathalam space.Thank you mam for your wonderful recipe.I have tweeked it according to my taste.This biriyani will become a must for weekends,because of its unique taste.
1.Mutton - 2 lb ( 1 kg)
2.Curd - 1/2 cup
3.Ginger garlic paste - 1/2 tsp
4.Salt - 1/2 tsp
1.Onion - 21/2 + 1/2 (for frying)
2.Tomato - 1 1/2 (big)
3.Green chillies - 6
4.Curd - 1/2 cup
5.Mint leaves - 1/2 cup(chopped)
6.Cilantro leaves - 1/2 cup (chopped)
7.Ginger garlic paste - 2 tsp
8.Cinnamon sticks - 1 inch piece
9.Cloves - 7 to 8
10.Biriyani leaves - 3
11.Star anise - 2 to 3
12.Cardamom - 3 to 4
13.Fennel seeds - 1 tsp
14.Ghee - 50 gm
15.Coconut oil - 5o gm
1.Coconut pieces - 2
2.Almonds - 2 tbsp
3.Pistachios - 2 tbsp
4.Cashews - 2 tbsp
For cooking rice:
1.Basmati rice - 3 cups
2.Cinnamon stick - 1/4 inch
3.Cloves - 3
4.Biriyani leaves - 1
5.Ginger garlic paste - 1/4 tsp
6.Salt - 1/4 tsp
Method For preparing the gravy:
Marinate the mutton with curd ,ginger garlic paste and salt for an hour,if the mutton is tender.Since we don't get tender mutton pieces here , I marinated over night. Take half onion and fry it till brown with little oil for garnishing.Soak the nuts for half an hour and remove its skin.I soaked the almonds and pistachios overnight.
Cook the mutton with the marnation for 3 whitles or untill,the meat is fully cooked.Don't add extra water.The curd is enough to cook the mutton.Mean while wash and soak the bamati rice for half an hour and strain it completely in a colader.
Take a pan,add ghee , coconut oil and heat it.When it is hot enough,add cinnamon,cloves,brinji leaves,star anise and fennel seeds.When whole spices,gives out aroma,add green chillies and sliced onion.Saute the onions till it turns pinkish brown colour,add turmeric powder and chilli pwdr.Give it a toss ,till the raw smell of the chilli powder is gone.
Now add curd to the masala and give it a stir.Cook well,till it is coated well with the masala.
This is how ,the gravy looks,when it oozes out oil.I have added 1/2 cup water as I felt my gravy was bit dry..Adjust salt to taste.
Cooking rice:When the gravy is half done,start preparng the rice,as it has to be hot for keeping in dhum.Take a wide bowl,add add a tbsp of oil and splutter with cinnamon sticks,fennel seeds,cardmom and cloves.
Add little ginger garlic paste and saute it ,without sticking to the bottom.
Now strain the rice in a colander and keep it ready.Save the strained water for keeping in dhum.
Layering and keeping in dhum:
When the rice is cooked,we can either transfer it directly to the gravy and keep in dhum or follow this method.Take a wide bowl,add little ghee at the bottom ,and take half of the gravy and spread it in the bowl.