Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf


Try out this special Syrian Christians’ mutton biryani cooked in dum, flavored with rich coconut milk and meat stock, & wrapped in plantain leaf which lends its earthy aroma to the dish. This lip smacking biriyani is served with a side of raita & guarantees to take your taste buds to a gourmet’s heaven.

  • 35 mins
  • Prep Time
  • 1 hr
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating


    For the rice:

    Basmati Rice – 3 cups of rice soaked in water for at least 2 hours

    Water – 6 cups

    Bay leaves- 2

    Cardamom – 3 pods

    Cloves – 4

    Cinnamon – 1″ stick

    Butter – 4-5 tbsp

    Salt – To taste

    Lemon juice – 2 tsp

    For the mutton/chicken:

    Mutton/chicken – 1 kg, cut into medium bite size pieces

    Onions – 5, thinly sliced

    Green chilies – 8-10, finely chopped

    Ginger-garlic paste – 1 tbsp

    Turmeric powder- 1 tsp

    Chili powder- 3 tsp

    Garam masala powder- 2 tsp

    Coriander leaves -A bunch, finely chopped

    Mint leaves – A bunch, finely chopped

    Coconut milk- 1/2 cup

    Yoghurt/curd – 1/2 cup

    Ghee/clarified butter – 3 tbsp

    Salt – To taste

    Water- As needed

    For garnish:

    Cashew nuts – 10-12

    Raisins – 10-12

    Onions – 1, thinly sliced


  • 35 mins
  • Prep Time
  • 1 hr
  • Cook Time
  • 1Clean and wash the mutton pieces. Allow them to drain.

    2Marinate the mutton with turmeric powder, chili powder, garam masala powder, and salt. Keep it aside for at least 2 hours.

    3In a heavy bottomed vessel, melt butter and fry the bay leaves, cardamom pods, cloves, and cinnamon. Add the soaked rice and fry for 2-3 minutes until the rice becomes crisp, making sure not to brown the rice.

    4Add 6 cups of boiling water, lemon juice, and salt and allow it to boil.

    5Cover and cook for about 5-10 mins until the rice is half cooked and no water is left. Remove from flame and keep aside.

    6In a large pan, heat oil. Add the chopped onions and saute until it is golden brown. Add ginger-garlic paste & green chilies and saute until the raw smell goes away.

    7Add the marinated mutton, mix well, and fry for 5-6 mins until the color changes.

    8Add the chopped coriander + mint leaves, yogurt, salt, & 1/2 cup of water and mix well.

    9Cover with a lid and cook until the meat is 3/4 done. Pour the coconut milk into the gravy and cook on low flame for another 10-15 mins until the meat is completely coated with the masala and the gravy becomes thick. Remove from flame.

    10In a small pan, melt ghee. Fry the cashew nuts and raisins and drain them on a paper towel. In the same pan, fry the sliced onions until dark brown and drain them on a paper towel. Keep it aside.

    11Clean 2-3 large banana leaves. Wilt it slightly by placing them on flame and flipping the sides to make them soft & pliable. Smear some ghee on the leaf.

    12Place a layer of the mutton masala with little gravy as the bottom layer and top it with a layer of rice. Garnish with cashewnuts, raisins and fried onions. Sprinkle ghee over the layer.

    13Wrap the banana leaf as a parcel and tie it securely with banana fiber or thread. Repeat the process with the remaining mutton masala and rice on the next banana leaf. Place the parcels in a steamer and steam cook the biryani for 10-15 mins.

    14Remove from the steamer and keep it aside for another 5 mins. You could also bake the parcels in a preheated oven at 300 degrees for 10 mins.

    15Serve with raita and pickle of your choice.

    1 Review

    May 2, 2020


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