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To serve 6 persons

Ingredient	Quantity
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
To make Ghee Rice
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

Cooking method:
• 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.

To make Ghee Rice
Cooking Method:
• 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.