Get ready to savour the exotic aroma and flavours of Thalassery mutton dum biryani!

Clean and rinse the mutton pieces. Set aside.

In a pan, gently heat the ingredients mentioned under 'for biryani masala' over a low flame. Then, grind them in a mixer grinder to make a fine powder and set aside.

Heat refined oil in a pan over a medium flame. Add the chopped onions and fry them evenly until golden. You can do this in two or three batches.

Then, wash and rinse the rice, and keep the soaked rice aside for 20 minutes.

In a biryani pot, add the cleaned mutton pieces, chopped tomatoes, ginger paste, garlic paste, green chillies, turmeric powder, chopped mint leaves, coriander leaves, three fourth of the fried onion, two teaspoons of masala powder, lime juice, two tablespoons of yoghurt, and salt to taste and combine well.

Add 600 ml of water. Cover and cook. Once it starts boiling, add two teaspoons of chilli flakes and salt if required. Cover for another 30 to 40 minutes or until the mutton is cooked well.

Meanwhile, heat another pot and add 100 gms of clarified butter, two bay leaves, two small pieces of cinnamon sticks, and cardamom. Sauté for a few seconds.

Add six cups of water and a pinch of salt. Once the water starts boiling, add the soaked rice. Cook the rice until 70 per cent is done, then drain it and set aside.

Once the mutton is cooked well, open the lid and continue cooking until the gravy becomes partly thick and the clarified butter settles on top.

Add some coriander leaves as a thin layer above the gravy. Then, add a layer of cooked rice. On top of this, spread some fried onion, fried cashews, and coriander leaves. Repeat after adding the second layer of rice.

Finally, heat a cast iron tawa and keep the biryani pot on top. Cook the biryani in its own steam or dum, for about 20 to 25 minutes over a low flame. Thalassery Biryani is ready to be served.

Note: If Kaima rice is unavailable, you may use Basmati rice.

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