Mutton Biriyani In Malabar Style


Mutton Biriyani In Malabar Style

Mutton biriyani, a traditional favorite, is prepared using `Dhum` method
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Kerala
Servings 3 people


For garnishing:


  • Wash the biriyani rice well and keep aside for draining.
  • Chop the mutton into fairly big sized pieces. Wash well and drain. Keep this aside.
  • Take a pan and pour oil. Heat the oil and fry 150g of sliced onion.
  • Add ground ginger, garlic and green chillies. Saute for sometime.
  • Add ground poppy seeds, coriander powder, turmeric powder and saute well.
  • Add mutton pieces and fry for sometime.
  • Add chopped tomatoes, curd, curry leaves, required salt and 1/4 cup water. Cover with a lid and cook in low flame.
  • When the mutton pieces are half cooked, add chopped mint leaves and coriander leaves.
  • Cook until the mutton is done and the gravy has acquired a thick consistency. Keep this aside.
  • In another pan, pour ghee and fry the finely sliced onion for garnishing, cashew nuts and raisins. Keep this aside.
  • Into the same pan, splutter cloves, cinnamon and cardamom.
  • Add sliced onion which comes under rice preparation, and saute well.
  • Add the drained biriyani rice and fry for 5 minutes. To this, add lime juice, hot water and required salt.
  • Cover with a lid and cook until rice becomes soft and water has evaporated. Stir occasionally and remove from fire.
  • Take a deep vessel and put one layer of mutton masala. Sprinkle some garam masala .
  • Follow up with a layer of cooked rice, some garam masala, some fried onions, cashew nuts and raisins.
  • Finish one more layer on top in the prescribed manner.
  • Cover the vessel with a lid and cook for 15 minutes in a hot oven. You can also cook on gas stove with hot coals on top.
  • Mutton biriyani in malabar style is ready and serve with mint chutney, pickle and pappad.
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