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."
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:
- 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.