Mutton Biryani with Step by Step Pictures is a rice dish we make with Seeraga Samba Rice. This Mutton Biryani is yet another version of Mutton Biryani using the fragrant short grain Seeraga Sambar Rice popular in Tamil Nadu.
In this version, a variety of whole spices and herbs are used to make this one-pot meal.
I have another version of Mutton Biryani using Seeraga Samba Rice made in different ways, using different spices. In today's version, it's almost a similar process and results in a wonderful Rice dish.
I am going to share some one-pot dishes. While the mutton gets well cooked when pressure is cooked separately, I have done it in the same pot.
I have used browned onions that give an extra taste to the Biryani.
I have similar vegetarian biryanis prepared with Seeraga Sambar Rice like Soya Vegetable Biryani, Vegetable Biryani, Chettinad Vegetable Biryani
Other Biryanis you can try:
PIN This Mutton Biryani with Step by Step Pictures for Later
Step By Step Pictures for making Seeraga Samba Mutton Biryani
Seeraga Samba Mutton Biryani ~ Weekend Special
Wash and soak the rice for 20 to 30 mins.
Wash and cut the mutton pieces to bite-size.
For the Paste
Grind all the ingredients and keep them aside.
If you want you can pressure cook the mutton separately with salt, turmeric powder, and 1 tsp Chilli powder for 2 whistles.
For the Biryani
Else if you are using the same pan for the entire cooking, then first heat oil, roast the onions till brown, remove.
then add the mutton with salt turmeric powder and 1 tsp chili powder, 1 cup water and bring to boil, simmer for 10 mins. Drain the water and pieces. Save the water for later use.
In the same wide pan, add the ghee, oil, after a couple of minutes, add all the whole spices. Saute well.
Then add the ground paste, saute for a couple of minutes on high.
Now add the finely chopped mint and coriander leaves. Cook on high.
After a few minutes, add the drained mutton pieces, combine well.
Add the red chili powder, coriander powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides.
Now add the curds, and continue cooking on high for the entire ingredients to get mixed well and cooked.
Add the browned onions and combine well.
Cooking the Biryani
Measure the cooked broth and add the remaining water. The ratio is 1:2, however on the whole you can reduce 1/2 cup water finally. Measure the liquid to 6.5 cups.
Bring to a boil, add the drained rice, and stir well.
Cover with lid and cook on high till the water is all evaporated. Then simmer and keep over another pan for dum cooking for about 15 to 20 mins.
Continue cooking till the liquid evaporates and the rice is cooked almost. Simmer, add the saffron along with milk. Cover with lid and cook for another 10 mins on very low flame.
Recipe
Seeraga Samba Mutton Biryani ~ Weekend Special
Ingredients
Whole Spices
- 1 tsp Shah Jeera
- 2 no Bay Leaf
- 3 no Cloves
- 2 no Cardamom
- 1 inch Cinnamom
- 1 Black Stone Rathi Povvu /Dagad Phool /kalpaasi
For the Paste
- 5 Green Chillies
- 1 cup Onions
- 3 tsp Ginger Garlic paste
For the Biryani
- 500 gms Mutton
- 3.5 cups Seeraga Samba Rice
- 1 cup Onions browned
- 1/2 cup Mint Leaves
- 1/2 cup Coriander Leaves
- 1/2 cup Curds
- 2 tsp Red Chilli powder
- 2 tsp Coriander Powder
- 1/2 cup Ghee
- 1/2 cup Milk
- Few Strands Saffron
Instructions
Preparations
- Wash and Soak the rice for 20 to 30 mins.
- Wash and cut the mutton pieces to bite size.
For the Paste
- Grind all the ingredients and keep it aside.
For the Biryani
- If you want you can pressure cook the mutton separately with salt, turmeric powder and 1 tsp Chilli powder for 2 whistles.
- Else if you are using the same pan for the entire cooking, then first heat oil, roast the onions till brown, remove.
- then add the mutton with salt turmeric powder and 1 tsp chilli powder, 1 cup water and bring to boil, simmer for 10 mins. Drain the water and pieces. Save the water for later use.
- In the same wide pan, add the ghee, oil, after couple of minutes, add all the whole spices. Saute well.
- Then add ground paste, saute for couple of minutes on high.
- Now add the finely chopped mint and coriander leaves. Cook on high.
- After few minutes, add the drained mutton pieces, combine well.
- Add the red chili powder, coriander powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides.
- Now add the curds, and continue cooking on high for the entire ingredients to get mixed well and cooked.
- Add the browned onions and combine well.
- Measure the cooked broth and add remaining water. The ratio is 1:2, however on the whole you can reduce 1/2 cup water finally. Measure the liquid to 6.5 cups.
- Bring to a boil, add the drain rice and stir well.
- Cover with lid and cook on high till the water is all evaporated. Then simmer and keep over another pan for dum cooking for about 15 to 20 mins.
- Continue cooking till the liquid evaporates and the rice is cooked almost. Simmer, add the saffron along with milk. Cover with lid and cook for another 10 mins on very low flame.
Varada says
Looks like a very spicy dish. I have never heard of this variety of rice before.
Kalyani says
This variety of rice - jeeraga samba - is very hard to find here . I must lug back a pack when I am
In Chennai next. I heard it gives biryanis that authentic taste
Priya Suresh says
I love briyani cooked with Jeeraga sambar but none at home like this rice, obviously i stick always with basmati rice. Am seriously drooling over that ultimate mutton briyani, mouthwatering already.
Sandhya Ramakrishnan says
That is one flavorful biriyani. Love all the spices that you nave used in the recipe. I have heard a lot about the seeraga samba rice but have not tasted it. I will buy some next time I go to the Indian stores.
Harini says
The rice variety sounds like a local variety. I haven't heard of it at all. For my husband biryani = basmati rice 🙂
gayathriraani says
I am at the leaning phase of non veg dishes. Though I have tried chicken biryani, I haven't yet tried mutton biryani. Let me try this for today's lunch. The platter looks so good Valli..
mayurisjikoni says
There are so many varieties of rice in India. I've not heard of seeraga samba, but will hunt for it next time I'm in Bangalore. The colour of the biryani looks good.
Annapurnaz says
Must be a treat for non vegetarian, but all the other flavors that go into this can make it toothsome to vegetarians as well
Simply Tadka says
Looks so spicy and tasty... good with curd or raitta...
Renu says
A different rice, though I hardly try other than my usual 3-4. The biryani looks super tempting, and yes brown onions adds to the taste. I liked your pot, is that ceramic?
Chef Mireille says
though I love mutton curries - don't usually opt for mutton in biryani - will have to try this soon
Suja Ram says
Wowwww..I want to try Biryani with Seeraga Samba rice, which I havent done yet.Am sure it must be very flavourful Valli..
Padmajha PJ says
I have heard about seeraga samba rice and though we get it around here never thought og buying a pack.Next months grocery shopping will feature this rice:).And made with this rice, the briyani must have tasted awesome!