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Thalassery Mutton Dum Biriyani

Rafeeda AR
0 minutes
Prep Time
60 minutes
Cook Time
4 People
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Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Kerala
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 500 gms mutton, cleaned
  2. 1/2 tsp each turmeric powder and red chilli powder
  3. 1 tbsp ginger garlic paste
  4. 1 tsp black pepper powder
  5. 1/2 tsp garam masala powder
  6. salt to taste
  7. 1 tbsp ghee
  8. 2 onions, sliced thinly & 2 tomatoes, chopped
  9. 3 green chillies slit
  10. 4 tbsp yogurt
  11. 2 tbsp each of coriander and mint leaves, chopped
  12. Juice of 1 lime
  13. For rice : 2 cups basmati rice
  14. 1 tbsp ghee
  15. 1 each bay leaf & cinnamon
  16. 4 cloves
  17. 2 cardamoms
  18. 5-6 peppercorns
  19. 1 small onion sliced
  20. 600 ml hot water
  21. For Dum : 1/2 cup oil
  22. 1 medium onion sliced thinly
  23. 8-10 cashew nuts split
  24. 10-12 raisins
  25. 2 tbsp each mint & coriander leaves chopped
  26. 1 tbsp garam masala powder
  27. 1 1/2 tbsp rose water


  1. Marinate the mutton with ingredients 2-5 in a pressure cooker, for 1 hour or overnight. Wash and soak rice in water for an hour. Drain and set aside.
  2. For the Dum: Heat oil in a frying pan, fry the onions with a pinch of salt till brown and crispy. Drain and keep aside. Heat ghee in a deep saucepan, add onions and green chillies, saute till soft. Add in the tomatoes, cook till the mixture becomes thoroughly cooked.
  3. Meanwhile, place the pressure cooker with the marinated mutton on a high flame, cook for 3 whistles. Lower the flame and cook for 10 minutes.Add the cooked mutton along with the stock into the onion-tomato mixture and cook on low flame for 10 mins. Add the lime juice, yogurt, coriander and mint leaves and give a nice stir. Adjust the salt and seasoning, cook till just boiled.
  4. In another saucepan, heat the ghee for the rice. On medium flame, add in the whole masala and fry for a couple of minutes. Add the onions, sauté till just soft, for around 3 minutes.
  5. Add in the drained rice, sauté till the rice becomes crispy, for around 10 mins. Add in the hot water, adjust salt, increase the flame and wait till the water boils. Lower the flame, tightly close the lid and leave for 10 minutes. Heat the chappathi tawa/ griddle on medium flame till done.
  6. Sprinkle 1/2 garam masala and 1/2 the fried dum ingredients over the prepared mutton masala. Layer the whole rice on top of the masala. Sprinkle the remaining garam masala, the remaining dum ingredients, coriander and mint leaves, and finally the rose water.
  7. Tightly wrap with aluminum foil and close the lid. Leave on the griddle on low flame for 15-20 minutes till an aroma wafts in the kitchen. Turn it off.
  8. There are two ways of serving this biriyani: Give the biriyani a light mix and serve altogether Or Separate the rice into another bowl and serve the masala and rice separately. This way of serving is more authentic.
  9. Serve warm with raita, pickle and pappad.

Reviews (3)  

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Shambhavi Gupta
Shambhavi Gupta   Jan-05-2016

Sounds and looks very yummy :D

bina bedi
bina bedi   Oct-27-2015

Rafeeda I am following you diligently!!!!!

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