Malabar Style Mutton Biryani | How to make Malabar Style Mutton Biryani

By Femina Shiraz  |  28th Jun 2017  |  
5 from 1 review Rate It!
  • Malabar Style Mutton Biryani, How to make Malabar Style Mutton Biryani
Malabar Style Mutton Biryaniby Femina Shiraz
  • Prep Time


  • Cook Time


  • Serves





About Malabar Style Mutton Biryani Recipe

Malabar style mutton biryani is a scrumptious and filling meal. The meat masala is prepared using loads of onion, tomatoes, green chilies, ginger garlic, curd and spices. This masala is then layered between ghee rice and cooked on dum (steam) until done. Serve this delicious biryani with some pickle, raitha and sulaimani.

Malabar Style Mutton Biryani is a delicious dish which is enjoyed by the people of every age group. The recipe by Femina Shiraz teaches how to make Malabar Style Mutton Biryani step by step in detail. This makes it easy to cook Malabar Style Mutton Biryani in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Malabar Style Mutton Biryani at home. This amazing and mouthwatering Malabar Style Mutton Biryani takes 30 minutes for the preparation and 60 minutes for cooking. The aroma of this Malabar Style Mutton Biryani is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Malabar Style Mutton Biryani is a good option for you. The flavour of Malabar Style Mutton Biryani is palatable and you will enjoy each and every bite of this. Try this Malabar Style Mutton Biryani and impress your family and friends.

Malabar Style Mutton Biryani

Ingredients to make Malabar Style Mutton Biryani

  • Mutton – 1 kg
  • onion – 6 (chopped)
  • tomatoes - 5 (chopped)
  • Green chilies (crushed) – 10
  • ginger garlic paste – 2 tbsp
  • coconut oil / vegetable oil – 1/4 cup
  • turmeric Powder – 1/2 tsp
  • curd – 1 cup
  • coriander leaves (chopped) - 1/4 cup
  • cloves – 6
  • cinnamon – 1 inch piece
  • cardamom – 4
  • bay leaf – a small piece
  • salt – as required
  • lemon Juice – 1 tbsp
  • Garam masala powder – 2 tsp
  • Cooked ghee rice - 6 cups
  • onion (sliced) - 1
  • ghee - 3 tbsp
  • raisins - 2 tbsp
  • cashew nuts - 2 tbsp

How to make Malabar Style Mutton Biryani

  1. First let us prepare the mutton masala. For this, heat 1/4 cup vegetable oil in a pressure cooker.
  2. Add the whole spices, that is, the cardamom, cinnamon, cloves and bay leaf. Saute for a minute.
  3. Next add the chopped onions and saute until they turn light brown in color.
  4. Next add the ginger garlic paste and the crushed green chilies. Saute until the raw smell goes off.
  5. Now add the chopped tomatoes and saute until they turn soft.
  6. Then add the turmeric powder and mix well.
  7. To this, add the washed and cleaned mutton pieces and saute for a minute.
  8. Add the curd and salt as required and mix well.
  9. Now close the pressure cooker and cook on medium high flame for 15 minutes and then simmer for 5-10 minutes.
  10. Once the pressure goes off, open the lid and add the lemon juice and coriander leaves and boil for a minute.
  11. Masala is ready, keep it aside.
  12. Now heat the remaining 3 tbsp ghee in a pan.
  13. Fry 1 sliced onion until they turn light brown.
  14. Next add in the washed and drained raisins.
  15. Once they begin to plump up, add in the slit cashew nuts.
  16. Fry until the nuts turn golden brown. Keep this aside.
  17. Now we have to assemble the rice and mutton masala to cook on dum.
  18. For this, take a deep, non-stick pan.
  19. Do not switch the flame on now.
  20. On the pan, place one layer of the mutton masala, spreading the base.
  21. On top of this, spread a layer of ghee rice.
  22. Then sprinkle about 1/2 tsp of garam masala powder.
  23. Then, again place a layer of the mutton masala on top, followed by ghee rice layer and 1/2 tsp garam masala well sprinkled.
  24. Follow this until all the masala and ghee rice is used up.
  25. Ensure that you end with a layer of rice at the top.
  26. And sprinkle some garam masala powder.
  27. Now close the pan and switch the flame on simmer. To be safe, I would recommend to place a small steel/aluminium lid below the pan, so as to avoid the chances of our biriyani getting burnt due to direct flame.
  28. Keep this on dum (meaning steam) for about half an hour, until you could see water droplets condensed on the lid.
  29. Garnish with fried onions, raisins and cashew nuts.
  30. Serve hot with pickle, raitha and sulaimani.

My Tip:

Ghee rice recipe available at

Reviews for Malabar Style Mutton Biryani (1)

Geetanjali Khannaa year ago


Cooked it ? Share your Photo