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Thalassery Biriyani

INGREDIENT – To serve 6 persons

Mutton medium pieces 1.25 kg
Sliced onion 500 g
Ginger crushed 2 inch piece
Garlic crushed 4 big cloves
Green chilli crushed 4 nos
Tomatoes chopped 2 nos
Curd 60 ml
Coriander leaves chopped 35 g
Mint leaves chopped 30 g
Refined oil 60 ml
Salt To Taste
Melam Thalassery Biriyani Masala 2½ – 3 tsp
Ghee 15 ml
Lemon ½ no
Rose water 30 ml
Pandanus leaf (Biriyani Kaitha) 1 no


Onion 75 g
Ghee 30 ml
Refined oil 70 ml
Kaima Rice 5 cups (1 cup – 200 g)
Hot water 7 ½ cups (1 cup is 150 ml)
Green Cardamom ½ tsp
Cloves ½ tsp
Cinnamon 1 stick
Mace scraped ½ tsp
Salt To Taste

  • Pressure cook the mutton and keep aside.
  • Heat oil in a vessel.
  • Add sliced onions and saute the onions until they start turning colour.
  • Add the crushed ginger, garlic and green chillies and saute until the raw smell is gone.
  • Add the Melam Thalassery Biriyani Masala and saute for a minute.
  • Add tomatoes and saute. Once the tomatoes are mashed and the oil starts separating, add the curd and lemon juice.
  • Season with salt.
  • Then add the mutton.
  • Cook further till the oil separates again.
  • Finish with chopped mint, coriander leaves and pandanus leaves.
  • Fluff up the ghee rice using a fork and transfer the rice on to the mutton masala.
  • Drizzle 15 ml ghee and rose water.
  • Cover and put on dum for 10 minutes.
N.B.: This biriyani can be prepared using chicken also.
  • Wash and drain the rice.
  • Heat oil and ghee in a thick bottomed vessel.
  • Add the spices and sliced onion, till onion becomes soft.
  • Add the rice and saute till the rice is coated with oil.
  • Add water and salt and mix well.
  • When water level goes below the rice level, cover with a tight fitting lid.
  • Transfer the vessel on to a pre-heated tawa.
  • Cook further for 10 minutes on a very low flame and switch off the flame and leave it on the tawa.


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