Department of Cultural Affairs, Government of Kerala

Kerala Culture

Mutton Biriyani

An easy to prepare biriyani in a pressure cooker. 
Biriyani rice – 2 cups
Sliced onion – 2 cups
Tomato cut into four – 2 nos
Green chilies – 4 nos
Garlic – 2 tsp
Ginger – 2 tsp
Curd – ½ cup
Mutton cut into big pieces – 1 Kg
Turmeric powder – ½ tsp
Chili powder – 1 tsp
Coriander powder – 3 tsp
Pepper powder – ¼ tsp
Cinnamon – 2 sticks
Cloves – 5 nos
Star anise – 2 nos
Cardamom – 4 nos
Nutmeg – 2 nos
Fennel seeds – 1 tsp
Coriander leaves – ¼ cup
mint leaves – ¼ cup
Curry leaves - as required
Oil - as required
Ghee – ¼ cup
Biriyani leaf – 2 nos
Salt - as required
Cashew nuts – ¼ cup
Lemon – ½ of lemon
Method of Preparation:
Soak rice in water for half an hour and strain it. Crush ginger, garlic and green chilies. Add half of this mixture to the mutton pieces along with curd and salt. Mix well and keep it aside for ½ hour. Place a cooker on flame. Add oil to it. Now add half of the onions and fry it. Keep the fried onions aside. Now add the remaining half of onions, crushed green chili mixture and sauté well. Add cloves, fennel seeds, nutmeg, cinnamon, star anise, biriyani leaf, tomato and curd. Sauté well. Add marinated mutton pieces along with the dry curry powders (chili, coriander, pepper). Now cook it with the lid closed till you one whistle. Open the cooker. Add mint leaves, coriander leaves, rice, 3 cups of water, salt and the remaining ghee and lemon juice. Close the lid again and cook till you hear another whistle. It will be evenly cooked now. Garnish it with fried onions and roasted cashew nuts. 


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