Thalassery Biryani-Biriyani

Traditional Yummy thalassery biryani/Biriyani

Thalassery Biryani-Biriyani

Traditional Yummy thalassery biryani/Biriyani

Category : Non-Vegetarian, Rice

By Mia Varghese

Published On: 12 May 2010

Rating: 3
21 Votes, 2 Reviews
Write a Review
45 Minutes
Served : 5
Print Recipe



Step 1

Prepare Biryani masala first:
1)Wash mutton well and cut into big pieces. For biryani, mutton pieces must be little bit big. Not too big.

Step 2

Grind ginger, garlic and chillies. No need to make it like a paste.

Step 3

Heat pressure cooker and add oil.

4)Saute crushed ginger, garlic, chillies and onions along with salt until the onions become translucent. Salt will make the onions become translucent fast.

Step 4

Add tomatoes and saute it until it softens.

Step 5

Then add mutton, pepper powder and turmeric powder. Mix well and cook for 15 minutes.

Step 6

Mutton will take long time to cook. After 15 minutes, you can pressure cook for 3 whistles. There will be enough water coming from mutton/tomato/onions.

Step 7

Once the mutton is cooked, wait until the pressure cooker cools down or until all the pressure releases from the cooker.

Step 8

If the gravy is a lot, boil them again to reduce the gravy. (If you are preparing for more rice make sure you have enough gravy).

Step 9

Add lime juice, chopped coriander and chopped mint leaves.

Step 10

After 5 minutes and if the meat is cooked well, add curd and stir well. If the mutton is not cooked well, boil it for some more time. Once the curd is mixed do not boil it.

12)Add home made garam masala and close the pressure cooker with a lid and switch it off.

Step 11

Make garnishing:
1)Fry the cashew nuts in ghee and oil. Keep it aside when the color of the cashew starts changing.

Step 12

Fry the raisins and keep it aside. Make sure you don`t burn it.

Step 13

Now, fry the onion until it becomes golden color. Once it is fried, place it on a paper towel to absorb excess oil.

Step 14

Home made garam masala must be prepared before you are done with the rice.

Step 15

To prepare rice:
1)Wash rice well and pour enough water to immerse the rice and keep it for 15 minutes.

Step 16

Heat a vessel and put the ghee. When the ghee is hot enough, put the onions and saute well until onion starts changing the color.

Step 17

Add cardamom, cloves, cinnamon, cumin seeds and bay leaves until the nice aroma of spices comes out.

4)Pour 5 to 6 glasses of water into the vessel. Make sure you don`t put more water than needed. If the water is not enough you can add water at a later stage.

Step 18

Now add the needed amount of salt to this.

Step 19

Now strain the rice and put it into the vessel.

5)Cook the rice in high flame with lid open. When the water is almost gone, close the lid and cook the rice for around 8 minutes. Make sure the rice doesn`t over cook. Also make sure you cook the rice enough. You can keep checking it by pressing the rice.

6)Once the rice is cooked, just mix the rice without messing the rice up. You can just shake the vessel also to mix it.

Step 20

Make dum for biryani:
1)Take a oven safe thick vessel and apply ghee in the vessel.

Step 21

Divide the rice into 3 portions and Biriyani masala into 2 portions.

Step 22

Now, sprinkle garam masala on top of the rice. Put enough garam masala around little less than half teaspoon.

Step 23

Now put the first portion of rice into the vessel and spread it nicely and put the 1st portion of biryani masala with mutton and spread it.

5)Now put the 2nd portion of rice and spread nicely. Sprinkle the garam masala as mentioned above.

Step 24

Now put the remaining portion of masala with mutton and spread it nicely.

Step 25

Spread the 3rd portion of rice on top of the biryani masala and sprinkle the garam masala as mentioned above.

Step 26

Take a long spoon and just push into the bottom and move a little. It is just to do a small mix of rice and mutton. Do it in 2 or 3 places. Don`t mix it too much.

Step 27

Now spread the cashew, raisins and onions on top of the rice.

Step 28

Cover the vessel with aluminium foil and put the lid on top of it.

Step 29

Preheat oven around 300 degrees on bake mode and put the vessel in the oven and wait for 25 to 30 minutes. If you don`t have oven, put on the gas and in a low flame. Keep it for 20 minutes.

Step 30

Take out the vessel and open the foil and mix the thalassery biryani well with masala and the onions.

Step 31

:) Enjoy the thalassery biryani/biriyani with curd salad and papadam.

Lakshmi Ram

This thalassery biryani is so authentic.. thanks.


Tried this thalassery biryani twice, it is excellent. What a biryani!.. Loved it.. Yummy.

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.