Kerala Style Mutton Biriyani

Kerala special - Kerala Style Mutton Biriyani

Kerala Style Mutton Biriyani | Pachakam

Kerala Style Mutton Biriyani

Kerala special - Kerala Style Mutton Biriyani

By shahana salim

Published On: 01 Oct 2006

Rating: 4
22 Votes, 5 Reviews
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45 Minutes
Served : 3
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Step 1

Heat ghee in a pan.

Step 2

Saute onions till golden brown.

Step 3

Add garlic-ginger-green chilly paste and fry for 2 mins.

Step 4

Add chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into it.

Step 5

Saute for a few minutes till the masala becomes thick.

Step 6

Add cut and cleaned mutton pieces and stir.

Step 7

Pour little water [if required] and mix.

Step 8

Cook till mutton is done.

Step 9

Add yoghurt.

Step 10

Boil water in another vessel.

Step 11

Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.

Step 12

Cook rice until it is done and drain.

Step 13

:- Take care the rice not to be sticky.

Step 14

Heat a vessel.

Step 15

Pour a little of ghee.

Step 16

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Step 17

Place one layer of the mutton masala above it and repeat the process till the rice and masala are over.

Step 18

Close the lid tightly and heat on a low flame for about 10 mins.

Step 19

Mix before serve.

Step 20

:- Serve with yoghurt and cocunut-pudhina chutney and pickle.


nice ... and thank you ......

deepa bejoy

its really very good & easy .here everyone liked it so much.thank u very much ,looking forward for other recepies.


This receipi was liked by everyone. However, I added some fried potatoes and hard boiled eggs with the mutton in the final layering stage. It was great.


Hi jasmine, I am also in dubai, so nice to hear from you..


hai iam jasmine frm dubai. I like this recepie very much.who ever read this should try . thanks for such a nice recepie shahana .thank u very much ,keep posting recepies like this .my hus&brother really liked this biriyani.


Every two/three years the preparation procedure should be reviewed and updates

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