Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani Recipe

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Ingredients:

For Marinating the Mutton:

• 1 kg mutton pieces
• 1 cup curd
• 1 tablespoon ginger-garlic paste
• Green chillies, as per taste
• Salt to taste
• 4-6 cardamom pods
• 3 sticks of 1" size cinnamon
• 6–8 cloves
• 2 teaspoons fennel seeds
• 1 bay leaf
• Handful of coriander leaves, mint leaves, and pandan leaves

For Nuts Paste:

• 2 teaspoons of Almonds
• 2 teaspoons of Cashews
• 2 teaspoons of Poppy seeds  (soaked for 30 minutes)

Coconut Milk:

• 1.5 cups thick Coconut Milk
• 1.5 cups second extract Coconut Milk

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

For Cooking the Rice:

• 5 cups Seeraga Samba Rice (soaked for 20–30 minutes)
• Coconut Oil and Ghee for tempering
• 6 -8 Cardamom Pods
• 3 sticks of 1" size Cinnamon
• 6–8 Cloves
• 2 teaspoons Fennel Seeds
• 1 Bay Leaf
• Finely chopped Pandan Leaves
• Green Chillies, slit
• Finely chopped Onions
• 2–3 tablespoons Ginger-Garlic paste
• Handful of Coriander Leaves and Mint Leaves
• Lemon juice
• Handful of Raisins
• Salt to taste

For the Dhum Effect:

• Coconut shells turned into hot coal
• A heated Griddle
  

Method:

• Combine mutton with curd, ginger-garlic paste, green chillies, salt, cardamom, cinnamon, cloves, fennel seeds, bay leaf, coriander leaves, mint leaves, and pandan leaves.
• Allow to marinate for 30 minutes.

• Cook marinated mutton until tender, adding water as needed. 
• Cook until the mutton turns soft and tender.

• Soak almonds, cashews, and poppy seeds for 30 minutes.
• Grind into a fine paste, adding very little water.

• Add ground paste to cooked mutton.
• Cook on low flame for a few minutes to avoid thickening and scorching.
• When it starts to boil, add thick coconut milk and second extract coconut milk.
• Boil on very low flame, stirring occasionally. Ensure it doesn't thicken or curdle.
• Drain meat, saving coconut milk broth for later.

Cooking the Rice:

• Wash & Soak the rice in ample of water for about 20–30 Minutes.
• Heat coconut oil and ghee. Temper with cardamom, cinnamon, cloves, fennel seeds, and bay leaf.
• Add finely chopped pandan leaves. Fry until shrivelled.
• Fry slit green chillies on low flame for texture and spiciness.
• Sauté onions until water content is removed, retaining colour without browning.
• Add ginger-garlic paste, coriander leaves, and mint leaves. Sauté until aromatic.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Cooking Rice with Mutton:

• Add cooked mutton, salt, and curd. Cook on very low flame for about 5 minutes.
• Pour in saved coconut milk broth and enough water (approximately 7.5 cups for 5 cups (1 kg) of rice and meat). Mix well. Boil on very low flame, stirring occasionally to prevent curdling.
• Add soaked and well-drained rice, pour in lemon juice, and let it boil on a high flame.
• Once water reduces to half, reduce the flame to medium. Cook for a few more minutes.

Unveiling the Dhum Effect: 

Method: 

• Transfer the biriyani pot to a heated griddle.  As the biriyani pot rests over the griddle, the magic unfolds. The seeraga samba rice absorbs the flavourful essence from the mutton and spices, creating a symphony of aromas that will make your kitchen the stage for a culinary masterpiece. 
• Burn the coconut shells and allow it to burn out for a few minutes until the coconut shells turn into hot coal. 

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

• Transfer it onto the biriyani pot lid.  This will infuse a smoky richness into our creation. This traditional technique elevates the biriyani, adding a layer of complexity that tantalizes the senses.
• Cook on the lowest flame for 15–20 minutes, allowing the griddle to heat the pot from the bottom and the hot coal from the top, mimicking the traditional dhum effect.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

• After the tantalizing wait, switch off the flame, and let the biriyani pot sit undisturbed for another 10 -15 minutes. This allows the flavours to intermingle, reaching their crescendo.
• Now, with bated breath, lift the lid. The aromatic cloud that escapes is not just a fragrance; it's the embodiment of Kayalpattinam's culinary artistry.

Notes & Tips:

Cooking Mutton:

• After marinating, ensure to cook the mutton until it is tender, adding water as needed.
• When adding nuts and poppy seeds paste, cook on low flame to prevent thickening and scorching.
• Add thick coconut milk and second extract coconut milk on very low flame, stirring occasionally. Avoid thickening and curdling.

Tips for Cooking Rice for Kayalpattinam Biriyani:

• Use Seeraga Samba Rice for an authentic taste.
• Opt for coconut oil for tempering, providing an authentic flavour.
• Fry pandan leaves for a unique texture and flavour.
• When sautéing onions, retain colour without browning to preserve the biriyani's white colour.
• Cook meat and curd on a very low flame for approximately 5 minutes.
• While boiling coconut milk broth, ensure a very low flame, stirring occasionally to prevent curdling.
• The biriyani requires approximately 7.5 cups of water (including coconut milk broth) for 1 kg of rice and meat.

    As we savour the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani, let's appreciate not just the flavours on our plate, but the heritage it carries. Each bite is a journey through time, a nod to the generations that crafted this culinary masterpiece. So, roll up your sleeves, grab your apron, and let's cook up some history!