Seeraga Samba Mutton Biriyani

by Dhivya Krishna Kumar · Published November 22, 2023 · Updated June 26, 2024

Mutton biryani is a classic dish where tender mutton pieces are added with spices, layered with fragrant seeraga samba rice, and slow-cooked to perfection. It’s known for its rich flavors, aromatic spices, and the magic of combining meat and rice in a single delicious dish.

Seeraga Samba Mutton Biriyani

“Delicious mutton simmered in aromatic spices, layered with fragrant seeraga samba rice, and crowned with onions and fresh herbs. This biryani is a culinary masterpiece, promising a journey of tantalizing tastes and unforgettable indulgence in every delightful bite."

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword Biriyani, Mutton, Mutton Recipe, Rice, Seeraga Samba Dish, Spicy

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 4 pax

Author Dhivya Krishna Kumar

Equipment

Cooker
Spatula
Pan

Ingredients

Mutton – ¾ Kg
Oil – 4 tbsp
Onion – 3 nos.
Tomato – 3 nos.
Chilli – 8nos
Ginger /Garlic Paste – 1 cup
Turmeric Powder – ¼ tsp
Salt – As required
Water– 600 ml (Measure water in same cup with which you added rice)
Seeraga Samba rice – 3 cups (soaked for 15 minutes and drained)
Curd – 1 tbsp
Pepper – 1 tbsp
Biriyani Masala – 2 tbsp
Ghee – 2 tbsp
Coriander Leaves – Handful

Instructions

Place the cooker
In a cooker or biryani pot, heat oil over medium heat
Add the thinly sliced onions and sauté until golden brown
Then add chopped tomatoes and cook until tomatoes are soft
Add some salt to it so that tomatoes are smashed well
Now add chopped green chilies on to it and sauté it for few minutes
Later add 1 cup of ginger garlic paste to it and sauté it again until raw smell goes
Add 1 tbsp of fresh curd on to it
Add mutton pieces on to it and cook on medium-high heat until the mutton is browned and oil separates
Now add turmeric powder
Cook for 5 minutes
Add required amount of salt and 2 – 3 cups of water to it
Close the lid and allow 10 whistles so that mutton is cooked well
Meantime, wash the rice and soak it for 15 minutes
In a separate pan add 1 tsp of ghee
Now add the soaked rice
Sauté the rice for 3 mins before adding to the mutton soup
Now add the rice on to it and also add required amount of water on to it
Mix well
Add 2 tbsp of biriyani masala on to it and mix well
And also add 1 tbsp of freshly grinded pepper on to it and mix well
Now add 2 tbsp of ghee to it for nice aroma
Lastly add chopped coriander leaves to it
Cover the cooker tightly with a lid
Reduce heat to medium and allow 3 – 4 whistles
Turn off the flame allowing the biryani to cook in its own steam (Dum) after 4 whistles
Once done, gently fluff the biryani with a fork, mixing the layers lightly
Serve hot with egg, raita (yogurt dip) and salad

Notes

Pictorial Guidance:

Place the cooker.

In a cooker or biryani pot, heat oil over medium heat.

Add the thinly sliced onions.

Sauté until golden brown.

Then add chopped tomatoes.

Add some salt to it so that tomatoes are smashed well.

Now add chopped green chilies on to it and sauté it for few minutes.

Cook until tomatoes and chilies becomes soft.

Later add 1 cup of ginger garlic paste to it and sauté it again until raw smell goes.

Add 1 tbsp of fresh curd on to it.

Add mutton pieces on to it and cook on medium-high heat until the mutton is browned and oil separates.

Now add turmeric powder

Cook for 5 minutes.

Add required amount of salt and 2 – 3 cups of water to it.

Allow it to boil for few minutes.

Close the lid and allow 10 whistles so that mutton is cooked well.

Meantime, wash the rice and soak it for 15 minutes.

In a separate pan add 1 tsp of ghee.

Now add the soaked rice.

Sauté the rice for 3 mins before adding to the mutton soup.

Now add the rice on to it and also add required amount of water on to it.

(Note: Water ratio should be 1:2 including water left after mutton soup is cooked.)

Mix well.

Add 2 tbsp of biriyani masala on to it and mix well.

And also add 1 tbsp of freshly grinded pepper on to it and mix well.

Now add 2 tbsp of ghee to it for nice aroma.

Lastly add chopped coriander leaves to it.

Cover the cooker tightly with a lid.

Reduce heat to medium and allow 3 – 4 whistles,

Turn off the flame allowing the biryani to cook in its own steam (Dum) after 4 whistles.

Once done, gently fluff the biryani with a fork, mixing the layers lightly.

Serve hot with egg, raita (yogurt dip) and salad.

Tips:

Adjust the spiciness according to your taste by varying the amount of biriyani powder and green chilies.
Ensure the mutton is tender by cooking it thoroughly during the initial stage before layering with rice.
Use a heavy-bottomed pan or a biryani pot for even cooking and to prevent burning.
The dum cooking process is crucial for the flavors to meld together; resist the temptation to open the lid often.

Seeraga Samba Mutton Biriyani