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Mutton Biriyani - Madurai Muslim Style
Published On: 01 Apr 2006
for more details, click the name of the ingredient
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
telugu: Jaikaaya / Jajikayi
kannada: Jaika / Jajikai / Jeerake
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Garam Masala
Heat oil in a heavy bottom vessel and fry the spices.
Chop onions and saute it along with the spices, till it turns light brown.
Chop ginger and garlic and add it to the onions and fry it.
Add the mutton pieces and allow it to cook for 15 mins, stir in between.
Chop the tomatoes and add it to the mutton and allow it to cook for 15 mins or till the tomatoes get blend well.
Add chilly powder, coriander powder and the garam masala and stir for 2 mins.
Add the yoghurt and stir well till it is mixed properly with the gravy and allow the gravy to cook for another 5 mins.
Chop the mint and coriander leaves and add it to the gravy along with the green chillies and cover the vessel tightly with the lid.
Simultaneously, boil 3 cups of water and cook the rice till it`s half cooked.
Add the rice along with the remaining water (if any) to the gravy and mix well and allow it to cook on a low flame with the lid tightly on for about 10 mins.
Stir once in between to mix the gravy well with the rice.
Switch off the stove and do not remove the lid for another 10 mins.
:- This allows the biriyani to dum.
:- Serve the biriyani with raitha and papads.
:- Hope you enjoy this Biriyani as much as me and everyone i have passed this on to!!! : )
Thank you Larson, glad that the recipe has helped you!
Annette, I tried the recipe for the first time and it came out so good. We never get good south Indian biriyani here in North Carolina. Now I can make my own any time. Thank you very much. Best wishes..
What about Salt !!!!!!!!
Really nice recipe..I tried mutton biriyani for the first time and it came out really well..Thanks a lot..
Thanx for posting a comment, i have not checked this site in a long time so i dont know for how long your query has been there. To clear them here goes. 1) Yes! it has to be raw mutton pieces, which will get cooked perfectly well by the time the gravy is done. 2) The rice has to be cooked in a seperate vessel and once its half done transfer it to the vessel in which the gravy is being made and blend well. I hope this clears your queries.
Very good recipe for mutton biryani.It has a professional taste of biryani. The biryani came out so well and I recommend that everyone try out this recipe.
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