Thalassery Mutton Dum Biriyani - My 10th guest post for Simply Sweet N Savory
Recipe type: Rice
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For Masala :
  • 500 gm.  mutton, cleaned
  • ½ tsp.  turmeric powder
  • ½ tsp.  red chilli powder
  • 1 tbsp. ginger garlic paste
  • 1 tsp.  black pepper powder
  • ½ tsp.  garam masala powder
  • Salt to taste
  • 1 tbsp.  ghee
  • 2 medium onions, sliced thinly
  • 3 green chillies, slit
  • 2 medium tomatoes, chopped
  • 4 tbsp.  yogurt
  • 2 tbsp.  chopped mint leaves
  • 2 tbsp.  chopped coriander leaves
  • Juice of one lime
  • For Rice :
  • 2 cups basmati rice
  • 1 tbsp ghee
  • 1 small bay leaf
  • 1 small pc cinnamon
  • 4 cloves
  • 2 cardamoms
  • 5-6 peppercorns
  • 1 small onion, sliced
  • 600 ml hot water
  • For Dum :
  • ½ cup oil
  • 1 medium onion, sliced thinly
  • 8-10 cashew nuts, split
  • 10-12 raisins
  • 2 tbsp.  chopped mint leaves
  • 2 tbsp.  chopped coriander leaves
  • 1 tbsp.  garam masala powder
  • 1½ tbsp.  rose water
  1. Marinate the mutton with ingredients from turmeric powder to salt in a pressure cooker, for a minimum of one hour. If able to marinate overnight, then it would taste even better.
  2. Wash the rice thoroughly and soak in water for an hour. Drain and set aside.
  3. Prepare the dum ingredients. Heat oil in a frying pan and fry the onions with a pinch of salt till brown and crispy.
  4. Take out and then fry the cashews till brown. Finally fry the raisins till puffed. Drain all onto a kitchen towel, and set aside.
  5. Heat a deep saucepan and pour in the ghee. Add in the onions and green chillies and sauté till soft.
  6. Add in the tomatoes, and cook till the mixture becomes thoroughly cooked, that you are not able to really make out the onion or tomato! The more it gets cooked, the tastier the masala becomes.
  7. Leave it on slow flame for the masala to get cooked maximum.
  8. Meanwhile, place the pressure cooker with the marinated mutton on high flame, cook for three whistles. Lower the flame and cook for another 10 minutes. Switch off and allow the pressure to go by itself.
  9. Add the cooked mutton along with the stock into the onion-tomato mixture and cook on low flame for around 10 minutes.
  10. Add the lime juice, yogurt, coriander and mint leaves and give a nice stir. Adjust the salt and seasoning, cook till just boiled and switch off. The masala should be thick and not watery.
  11. In another saucepan, heat the ghee for the rice. On medium flame, add in the whole masala and fry for a couple of minutes. Add the onions and sauté till just soft, for around 3 minutes. Add in the drained rice and sauté till the rice becomes crispy, for around 10 minutes.
  12. Add in the hot water, adjust salt, increase the flame and wait till the water boils. Immediately, lower the flame to minimum, tightly close the lid and leave the rice undisturbed for 10 minutes.
  13. After this time, open the lid and check for doneness of the rice. It would be done with a little bite inside. Switch off and give it a light mix.
  14. Now let’s start the dum. Heat the chappathi tawa/ griddle on medium flame till done.
  15. Sprinkle half the garam masala and half the fried dum ingredients over the prepared mutton masala.
  16. Layer the whole rice on top of the masala. Sprinkle the remaining garam masala, the remaining dum ingredients, coriander and mint leaves, and finally the rose water.
  17. Tightly wrap with aluminum foil and close the lid. Leave on the griddle on low flame for 15-20 minutes till an aroma wafts in the kitchen. Switch off.
  18. Serve warm with raita, pickle and pappad!!!
There are two ways of serving this biriyani :
Give the biriyani a light mix and serve altogether.
Separate the rice into another bowl, and serve the masala and rice separately. This way of serving is more authentic.
Normally, I mix and serve to ensure everybody gets equal access  to the masala!!!
Recipe by The Big Sweet Tooth at