Malabar Mutton Dum Biryani

A plate of rich, aromatic ghee rice, delicious pieces of mutton and the occasional crunch of a well roasted cashew nut, a Malabar style Mutton dum biryani is  an explosive dish.


Mutton Biryani


Eid is just around the corner and it is the perfect time for delicious, tummy filling good. This mutton biryani is all that and more. The masala is perfect and it combines with rice to make a perfect main dish for a party or a celebration. It is not a dish that needs too much preparation time as it requires no marination of meat with curd and definitely no fine chopping and mincing. It makes for a lovely lunch on week ends and is great when served with a raitha and a chutney on the side. It is plain yummy , very delicious.


Mutton Biryani


Source Magic Cook 

  • 1 Kg Mutton cut in medium sized pieces
  • 6 Onions sliced
  • 12 Green Chilies, ground to paste
  • 2 Tomatoes, ripe
  • 1/2 cup Ginger – Garlic paste
  • Oil
  • Salt to taste
  • 4 cups Basmati Rice
  • 1/4 cup Ghee
  • 1/2 cup Oil
  • 2 inch Cinnamon
  • 5 Cloves
  • 2 Onions sliced very thin
  • 1/2 cup Coriander leaves
  • Juice of 2 Lemons
  • 1 Tbsp + 1 tsp Garam Masala
  • 1/4 cup Cashew nuts
  • a pinch Saffron dissolved in 3 Tbsp milk  or orange food color
Make the Mutton Masala
  • Wash the mutton pieces well. Keep aside.
  • Prepare all the ingredients and keep them ready.
  • Wash the rice in running water till the water runs clear. It is important that the rice should be well cooked, else the rice will become sticky. Keep the rice in a colander and let all the water strain away.
  • Take a pan / pressure cooker and heat 1/4 cup oil in it.
  • Add the 6 sliced onions to the pan and fry till slightly brown.
  • At this stage add the ground green chilies and the ginger garlic paste and fry well till the raw smell disappears.
  • Add the chopped tomatoes and cook well till the oil leaves the sides. This can be achieved faster if you cook it covered for some time so that the tomatoes cook faster.
  • Once the masala is cooked , add the mutton pieces and the required salt and stir for 5 minutes till the pieces are all covered in the masala. Cook covered till the mutton is done. The cooking can be done faster in a pressure cooker.
  • Once the mutton is cooked, check that there is not too much water in the pan. If the water content is high cook uncovered till it becomes a thick semi gravy.
  • Add half the coriander leaves, 1 Tbsp garam masala and the juice of 2 lemons to the mutton. Stir well, take the pan off the flame and keep aside.
Prepare the rice
  • Take the vessel you will be cooking rice in and heat the ghee and remaining oil in it.
  • When the ghee is hot add the finely sliced onions and fry till they are brown (BROWN NOT BURNT..!). Keep aside.
  • Fry the cashew nuts till golden in color. Keep aside.
  • In the same ghee add the drained rice and fry for about 7 minutes.
  • Add the boiling water to the rice. Take care as the pan is hot, rice is coated in hot ghee and the water you pour in will bubble up and you can burn your hand.
  • Add salt to taste as well as the cinnamon and cloves.
  • When the water comes to a boil, reduce the heat, cover and cook till the water is absorbed and the rice is 3/4 cooked. Remove from flame and keep aside.
Assemble the biryani 
  • Take a large pan, one big enough to hold the meat and the rice together.
  • Add a layer of rice  at the base of the pan.
  • Add a layer of the mutton masala on top of the rice.
  • Top the mutton with a layer of rice.  Sprinkle some coriander leaves on top of the rice along with a few cashew nuts and 1/4 tsp garam masala. Sprinkle a few drops of food color or saffron on the rice.
  • Top this layer with the remaining mutton masala.
  • End the layers with rice, fried onions, coriander leaves, cashew nuts and the food color on top.
  • Cover the biryani pot and seal the edges.
  • This can be done by making a chapati like dough with maida and sealing the edges with it. Refer here for details.
  • Place the biryani pot in a preheated oven for 30 minutes.
  • Alternately you can place a frying pan on the lowest flame of your stove, place the biryani pot on top of it and let it cook for about 30 minutes. Make sure the flame is very low as the biryani should not burn.
  • Remove the seal from the pan and serve hot with raitha and some spicy coconut chutney.

This is my entry to the Kerala Kitchen hosted by Khusi this month. 


    • Anzz says:

      Thanx dear for the lovely awards dear. It is indeed a wonderful feeling to be part of this unique world and know great friends like you. I am honored.

    • Anzz says:

      Suja, welcome to Anzzcafe and thanx for a lovely comment. Saw it first thing in the morning and brought a nice smile to the face 🙂 Do visit often dear.

Leave a Reply