mutton biriyani kerala style

mutton biriyani kerala style

Mutton Biriyani Kerala Style

Mutton Biriyani Kerala Style is made with Indian spices marinated mutton cooked with aromatic basmati rice, spices and herbs. Raita, pickle and pappadams are  accompanied with the biriyani.

mutton biriyani kerala style

mutton biriyani kerala style

Out of all other biriyanis out there, mutton biriyani Kerala style  is one of my personal favorites for many reasons. Mutton biriyani kerala style is a meal by itself. Because you get your proteins, grain and everything in one dish and you really do not need any other accompaniment for this dish. Besides that, I just love the aroma and flavor of mutton, when it’s cooked together with the rice and spices on slow fire over a long period of time. Most importantly, the satisfaction, without any doubt mutton biriyani is the most satifying meal for me..


Try this Mutton Biriyani Kerala Style and let me know your comments please..


  • Mutton- 5oogms, cleaned
  • Biriyani rice- 400 gms
  • Hot water – 400 ml
  • Oil- 100 ml
  • Turmeric powder – 1 Tbsp
  • Chilly powder -1 Tbsp
  • Garam masala – 1 Tbsp
  • Gingergarlic paste- 1 Tbsp
  • Lemon juice – 1 Tbsp
  • Onion – 1 medium, sliced
  • Green chilly- 2 each
  • Carrots- 50 gms
  • Green beans- 50 gms
  • Curry leaves- 1 Sprig
  • Cloves – 4 pcs
  • Cardamom – 2 pcs
  • Star anise – 2 pcs
  • Whole black pepper- 1/2  Tsp
  • Black pepper crushed to taste
  • Salt to taste
  • Coriander leaves – 1 Tbsp, chopped.


  1. Marinate the mutton with oil, turmeric, chilly powder, garam masala, salt, crushed black pepper, gingergarlic paste and lemon juice and then leave it aside for 30 minutes.
  2. Wash the biriyani rice, soak for 10 minutes and drain. Keep aside.
  3. Cut carrots and green beans and keep aside.
  4. To cook the mutton- heat oil in a shallow frying pan and fry curry leaves first.
  5. Add the onions and shallow fry until they begin to turn golden brown in color.
  6. Add mutton pieces slowly into the oil and cook until the meat tender.
  7. Remove and keep aside.
  8. To cook the rice- in medium sized thick bottomed pan, heat oil and add the whole spices such as black pepper, cardamom, cloves and star anise.
  9. Add carrots and green beans and cook.
  10. Add rice, stir-fry until crispy.
  11. When the rice is crispy, add hot boiling water and salt. Mix well.
  12. Bring it to boil and continue to cook on a simmering fire.
  13. When the rice is cooked, remove from the fire, make the rice flaky by using back side of the spoon.
  14. To assemble the biriyani–in a vessel, spread rice at the bottom, arrange the mutton on top.
  15. Add the second layer of rice, sprinkle chopped coriander leaves on top.
  16. Reheat the biriyani on a stove top for 30 minutes on low flame.
  17. Make sure the lid is air tight to maintain or enhance the flavors.
  18. Serve hot with pappadam, pickle and raita.


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Bone Appetite & Happy Cooking!


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