Thalassery Mutton Biriyani

Anything cooked up with rice and meat is main meal in many parts of the world during Eid.It may vary from one country to another or from one state to another or even from one district to the other.There are dishes cooked apart from rice varieties but any meat is always included.
Today is the 10th of the month and yes time for our MFB Challenge.And no doubt about the theme ...anything cooked for Eid.In Sha Allah very little days for this blessed month to end.Hope everyone has made up to the maximum :)
Today's recipe is a Thalassery Mutton Biriyani.Thalassery is very famous for its Biriyani.Being a place of North Malabar it is also famous for many variety of snacks.The main difference in the Biriyani is the use of the short grains which gives a wonderful aroma.It is called as the Jeerakasala or Kaima.On to the recipe:
Ingredients
For the gravy
Mutton    1.2 kg
Onion      6  (sliced)
Tomato     3 (    ''    )
Ginger         1 big piece                                
Garlic        10-12 nos.
Green chilli      15 nos.
Turmeric powder       1/2 tsp           
Garam masala(homemade)  1/2 tsp 
Coriander powder  1 tbsp
Yogurt(thick)  1/4 cup
Cinnamon       2 small piece
Cardamom       2
Cloves              4
Coriander leaves    1/4 cup (chopped)
Mint leaves          1/4 cup     ''
Lime Juice   11/2 tsp
Oil               2 tbsp 
Salt              accord.to taste 
Method of Cooking
-Coarsely grind the Ginger,Garlic and Green chillies and keep aside.
-In a thick bottom vessel,heat oil ,add cinnamon,cloves and cardamom,after a minute add the onions and a little salt (adding salt helps cook onions fast)
-When the onion turns translucent add the sliced tomatoes.
-When the tomatoes turn slightly soft and the ground paste.Mix well and let the tomatoes cook well.
-Now add the Mutton pieces along with the yougurt and all the powders mentioned and give a good mix.Also add enough salt.
-Cover and cook for 25 minutes stirring in between once or twice,so that it does not get burnt.No need to add any extra water.You can also use a pressure cooker and keep for 3 to 4 whistles.
-Once the mutton is cooked add lime juice and the chopped leaves.Mix well and and cook without the lid for 5 more minutes and then switch off the flame.

For the Rice and Garnish
Jeerakasala/Kaima rice(short grains)   4 cups
Boiling Water        7 cups
Onion              1(thinly sliced)
Cinnamon          1'' piece
Cardamom         2
Bay leaf            1
Oil     1/4 cup 
Ghee         3 tsp
Raisins       a fistful 
Cashew nuts    ''       
Lime juice        1 tblsp
Salt         as needed.

Cooking Method
-Wash and soak the rice(water 2'' above rice level)for 15 to 20 minutes ,then drain the water and keep aside.
-Heat water in a saucepan and let it boil.You can use a kettle also. 
-In the mean time,heat a pan and add oil
-When the oil is hot fry the onions and transfer on to a large strainer.In the same oil fry cashew nuts(golden brown) and raisins (when puff) and keep aside.(These are used at the time of layering and garnishing)
-Again to the remaining oil add ghee,then add cinnamon,cardamom and the bay leaf and the drained rice.
-Saute the rice in ghee for 2-3 minutes and then add the boiling water.
-Now add the salt and lime juice and mix well.
-Cover and cook till water is fully absorbed and the rice is done,flip the rice once in between(takes around 12 to 15 mins to cook)

Layering and garnishing
Fried onions,cashew nuts and raisins (previously kept aside)
Chopped Coriander leaves      1/4 cup
Chopped Mint leaves  3 tbsp
Garam masala(home made)  1/4 tsp
Lime juice    1 tsp
The cooked Mutton masala and the Rice
Process
-In a heavy bottom pan ,spread a little rice at the bottom.On top sprinkle lime juice, little fried onion-cashew-raisins,little coriander leaves,pinch of garam masala 
-Spread half of the Mutton masala evenly on top of the rice
-Again spread half from the remaining rice
-Top it again with lime juice,fried items,coriander leaves and pinch of garam masala and add the remaining Mutton masala evenly.
-Lastly,add the remaining rice evenly and top it with all the remaining items along with the leaves.
-Cover it tightly with a lid and keep on medium-low flame for 20-25 minutes.
-After 20-25 minutes,off the flame,when you open the lid you will find steam coming out from the rice and the leaves turned dark.
-Let the rice stay covered for 5 more minutes. 
-After 5 minutes ,using a spatula mix the rice and masala and transfer into a serving dish.
-Serve with pickles,green chammanthi and raita.

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