Mutton Pothi Biryani

 

          This Kerala style traditional Biryani is a local delicacy and is extremely flavourful. It is also called as Kizhi Biryani. It is quite unique as rice and mutton are cooked separately and then layered with few toppings. It is then wrapped in a banana leaf and steam cooked to enhance the flavour of the dish. 

          The banana leaf can be wrapped like a parcel / packet called Pothi or as a potli / pouch which is called Kizhi in the local lingo. Traditionally, small grain rice, called Jeerakasala rice is used in this recipe, but it also goes well with Basmati rice. This is a must try recipe and a great party recipe too. This one-pot meal is best enjoyed with raita and papad. 

          Pothi Biryani is fast catching up with many Kerala restaurants worldwide. In fact, I came across this traditional Biryani in one of the Kerala restaurants and I totally loved this concept of biryani in a banana leaf. It is just divine. 

          At times, pineapple, raisins or saffron is used as a garnish. But I skipped these ingredients. You may add them if you wish. It can be served directly from the banana leaf itself for a nice weekend lunch at home. Though the process may be slightly lengthy for some, however the end result is this super yummy comfort food. So enjoy!!!!

• 1 cup small grain rice, soaked for 30 minutes, washed and drained
• 500 gms. mutton with bones
• 2-3 boiled eggs
• 3 tbsp. oil
• 1 onion sliced
• 1 onion, chopped
• 1 tomato, chopped
• 2-3 tbsp. fried cashew nuts
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. ghee
• banana leaves as required
• aluminum foil as required

Marination - 

• 1 tbsp. ginger-garlic paste
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt

          Marinate the mutton with all the mentioned ingredients, preferably overnight. 

          To cook the rice - bring sufficient quantity of water to a boil. Add the drained rice and cook till it is almost done. Drain and keep aside. 

          Heat oil in a pan and fry the sliced onion till well browned. Drain and keep aside.

          In the same oil, fry the chopped onion till light brown. Add the tomato and sauté till it is mashed. 

          Now add the marinated mutton and cook, covered, till almost dry. Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. 

          When it is cool enough to handle, remove the lid and simmer further till the gravy is thick. Keep aside.

          Heat a tawa / pan and place the banana leaf for a few seconds (both sides). This will help it to become more pliable and soft so that it can be easily folded without breaking. 

          To assemble - Place an aluminum foil and over it keep a banana leaf. Grease it a bit with some ghee. Place some cooked rice and then layer with little of the cooked mutton, followed with another layer of rice. 

          Place a boiled egg over the rice. Sprinkle some fried onion, cashews and coriander leaves. Drizzle some ghee and a tbsp. of the mutton gravy.

           Gently fold the banana leaf along with the foil into a parcel. Make 1-2 similar parcels with the remaining rice and mutton curry.

          Place a kadai / pan with some water and bring it to a boil. Place a perforated stand and arrange the parcels. 

          Cover it and steam for 8-10 minutes on a low flame. You can also steam in a pressure cooker or an idli stand. 

          Serve with some raita and papad if you wish for a nice traditional Kerala style Biryani.