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Saturday, July 9, 2011

Mutton Biriyani -Kerala Style

Usually in muslim wedding there must be biriyani either with mutton or with chicken.You can follow the same recipe with chicken also.


For Mutton masala

1.Mutton -1 kg
2.Onion -1/2 kg
3.Tomato - 2 no
4.Green chillies grinded -13 no
5.Ginger -2 tsp
6.Garlic -2 tsp
7.Mint leaves -1/2 bunch
8.Corriander leaves -1/2 bunch
9.Oil -2 tsp
10.Turmeric powder- 1/2 tsp
11.Garam masala powder- 1 tsp
12.Curd -1/4 cup
13.salt for taste
14.Poppy seed (khus-khus) - 1 tsp
15.Cashew nut -8 no

For Rice

Rice - 1kg
Cloves -4or 5 no
Cinnomon - 4 sticks
Cardomom -4 no
Ghee - 4 or 5 tsp
water -1 1/2 L

For Garnishing

Onion - 2 no
Ghee to fry
Cashew nuts -50 gm
Raisins - 50 gm


Mutton masala

1. Heat oil in a vessel and saute onion till it becomes pale,to this add ginger ,garlic paste, and grinded green chilli.

2. Add salt and mix well,also add tomatoes.

3.Then add turmeric powder

4.To this add Mutton pieces and cook it then add curd and grounded poppy seed ,cashew paste to it and cook well.Till it becomes thick.

5.Then add chopped mint leaves and coriander leaves.Also add garam masala powder.

6.Now the Mutton masala is ready.


1. Wash and drain the rice well.

2.Pour little ghee in vessel and then add cardamom,Cinnamon,cloves.

3.Then add measured water and wait till it boils,to the boiling water add rice.

4.After four or five steam turn off the burner.

Garnishing and Mixing(dum)

1.In a pan heat the ghee and fry the onion still it turn brown,also fry cashew and raisins.

2.In a big vessel pour some ghee and above it spread one portion of mutton masala.

3.Above it one layer of rice,followed by the fried onion ,cashew,raisins and chopped mint and coriander leaves.

4. Then another layer of mutton ,followed by rice and garnishing.Also pour some ghee on top of rice.

5. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.

Now the Mutton biriyani is ready ..Serve it with raita,pickle and pappad.You can add saffron

soaked in milk for giving extra colour and taste to biriyani.