Friday, March 25, 2022



 Mutton biriyani is a tasty biriyani prepared with lamb. This delicious rice recipe is an all-time favourite of everyone in Kerala. I am sharing the Malabar style mutton biriyani recipe. There is a special aroma when we open the dum of a biriyani which is a huge part of our memories. I am sure you will love this mouth-watering rice recipe.

Mutton dum biryani


  • Mutton - 1 kg

  • Small rice - 4 cups (UTC or Kaima or Joker rice)

  • Turmeric powder - 1/2 tsp

  • Pepper powder - 1/2 tsp

  • Crystal salt 

  • Ginger garlic paste - 1 tsp 

  • Onion - 5 nos

  • Fennel seed - 1 tsp

  • Green chilli - 3

  • Curry leaves

  • Tomato(small) - 3 nos

  • Mint and coriander leaves

  • Curd - 1 cup

  • Turmeric powder - half tsp


  • Ghee - 2 tbsp

  • Whole spices 

  • Cashew nuts

  • Raisins

  • Mint and coriander leaves

  • Sunflower oil - 4 tbsp

Kalyana veedu mutton dum biryani
Kalyana veedu mutton dum biryani


Chop the mutton into big pieces and add it to the pressure cooker. Add turmeric powder, pepper powder, ginger garlic paste and some crystal salt. Don’t pour water as there will be water in the meat. Pressure cook this until 80% of it is cooked. The cooking time depends on the mutton. For young mutton, only 1 whistle is needed. For some muttons, 3 whistles will be needed. To check if the mutton is cooked, pinch the mutton and eat a tiny piece of it.

Heat sunflower oil or coconut oil in a pan. Sauté fennel seeds, green chillies, curry leaves. After sauteing them, sauté sliced onions. Add some salt. When onion is sauteed, sauté ginger garlic paste and sliced tomatoes. After sauteing them, close the pan. After the masala is cooked, sauté some turmeric powder, chopped coriander leaves and mint leaves. When they soften, add some curd. When this is cooked, add mutton and its water to the pan. Mix well. If this mix is not sour, add more curd. Close the pan and cook the mutton in this masala for 20 minutes. 

Boil water for cooking the rice. When the water boils, add biriyani kaitha leaves to it. Add enough salt and some oil. Add the rice to the boiled water and cook it. When the rice is cooked, drain it.

Melt ghee in a pan and add cardamom, cloves, cinnamon, fennel seeds, coriander leaves, mint leaves, carrots, raisins and cashew nuts.


Add a layer of rice over the masala. Add a layer of the sautéed spices over it. Add another layer of rice over it. Add another layer of sautéed spices. Pour some oil on top of this. Maintain the dum over a low flame for 30 minutes. After 30 minutes, remove the flame and let it rest for another 30 minutes. Open the pan after this only.

The mutton biriyani is ready. 

Please watch below the video of "how to make mutton dum biryani?" below: