Malabar Mutton Biryani | How to make Malabar Mutton Biryani

By Fajeeda Ashik  |  19th Nov 2015  |  
4.3 from 3 reviews Rate It!
  • Malabar Mutton Biryani, How to make Malabar Mutton Biryani
Malabar Mutton Biryaniby Fajeeda Ashik
  • Prep Time


  • Cook Time


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About Malabar Mutton Biryani Recipe

Biryanis are made for special occasions due to the long procedures, but I make it when I feel like having it. My kids love biryani so I dont make it very spicy but before I used to make it a little spicy, now I consider the taste of kids too so I make it less spicy, my hubby like it a little sweet

Malabar Mutton Biryani

Ingredients to make Malabar Mutton Biryani

  • For masala:
  • 1 kg mutton
  • 8 Medium sized onions
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 5 green chillies
  • 3 Medium sized tomatoes
  • 1 tsp garam masala
  • 3 tsp yoghurt
  • ½ Tsp turmeric Powder
  • oil as required
  • salt as per taste
  • For rice:
  • 1 kg rice
  • 3 Pieces of cinnamon stick
  • 7 Pods of cardamom
  • 7 cloves
  • water to boil
  • 1 tbsp lemon juice
  • For Dum:
  • Fried onions
  • Fried cashewnut and raisins
  • Chopped coriander leaves and mint leaves
  • 1 tsp pineapple essence
  • 1 tsp Yellow food color

How to make Malabar Mutton Biryani

  1. Clean the mutton pieces and keep aside and drain the excess water. Soak the rice for 30 minutes. In a big vessel take add some water in which the rice has to be cooked.
  2. Keep the water for boiling. In this put cinnamon sticks, cardamom, cloves and salt. Drain the rice. When the water boils add the rice, lime juice to avoid the rice from sticking. Cook till rice is al dente/ semi cooked.
  3. In a nonstick vessel add oil, put the sliced onions and saut till it becomes brown,add ginger garlic paste and saute well. Add ½ tsp turmeric powder and 1 tsp garam masala powder. Add the chopped tomatoes and mix well till the tomatoes become soft.
  4. Add yogurt and mix well. Add the mutton and mix well and cook the mutton till fully done. You can even use a pressure cooker. The masala should have a thick gravy.
  5. Add some chopped coriander and mint leaves to this curry. Fry 2 onions for garnishing and for the dum. Fry the cashew nuts and raisins.
  6. In a vessel, add some ghee and spread at the bottom. Add half of the boiled rice. Next add some coriander and mint leaves, sprinkle some garam masala, half of the essence and color and some ghee. Now put the masala over this rice.
  7. Add the rest of the rice on top and spread evenly. Sprinkle some more garam masala powder, fried cashews and raisins, the essence and color, put the chopped leaves and fried onions. Apply some ghee all over.
  8. Cover the top of the vessel tightly with aluminium foil and close the lid tightly so that no air escapes. Simmer the flame and keep on dum for 20 to 30 minutes.
  9. For garnishing you can use boiled eggs too. Serve hot with yogurt salad, pappadam and achar.

Reviews for Malabar Mutton Biryani (3)

Ayesha Latif2 years ago

When do u add the ginger garlic paste?

Annie Thomas3 years ago

sounds yummy

Daman Bedi3 years ago

Very nice fajeeda! Love this recipe :)

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