Kayal Ahani Biriyani

For the Mutton Marination:

1 kg Mutton (boneless or mixed pieces)

1 cup Curd

1 tbsp Ginger-Garlic paste

Green chilies (to taste, usually 10–15 for a spicy kick)

Salt to taste

4-6 Cardamom pods

3 sticks Cinnamon (1" size)

6–8 Cloves

2 tsp Fennel seeds (Sombu)

1 Bay leaf

Handful of Coriander, Mint, and Pandan leaves 

For the Rice and Cooking:

1 kg Seeraga Samba Rice (soaked for 30 minutes)

1.5 cups Thick Coconut Milk

1.5 cups Second extract Coconut Milk

2 tsp Almonds & 2 tsp Cashews (ground into a paste)

Ghee and oil for cooking 

Preparation Steps

Marinate the Mutton: Clean and wash the mutton. Mix the mutton with all the ingredients listed under "Marination" (curd, spices, herbs, paste) and let it rest for at least 30 minutes to 1 hour.

Prepare the Base: In a large pot (or Mann Chatti/clay pot), heat ghee and oil. Add whole spices (cardamom, cloves, cinnamon).

Cook the Meat: Add the marinated mutton along with the ground almond-cashew paste. Sauté well until the raw smell disappears and the oil separates.

Add Coconut Milk: Pour in the 1.5 cups of second-extract coconut milk. Cover and cook until the mutton is 90% tender.

Add Final Coconut Milk: Add the thick coconut milk to the mutton gravy and bring to a simmer.

Cook the Rice: In a separate pot, boil water with salt, pandan leaf, and whole spices. Add the soaked Seeraga Samba rice and cook until it is 70% done (it should still have a bite). Drain the rice.

Dum Process: Layer the half-cooked rice over the mutton gravy. Add some ghee and fried onions on top.

Seal and Steam: Seal the pot with a tight lid (using dough if necessary) and cook on very low heat (Dum) for 15–20 minutes. 

Key Tips for Kayal Ahani Biryani

Color: The biryani should be white/off-white, so do not use turmeric or red chili powder.

Spice: The heat comes solely from green chilies and black pepper.

Rice: Seeraga Samba is crucial for the authentic texture and aroma.

Coconut Milk: Using fresh, thick coconut milk is key to the creamy texture.