Go Back
Seeraga Samba Mutton Biryani
Print Pin
No ratings yet

Seeraga Samba Mutton Biryani

Seeraga Samba Mutton Biryani is a popular South Indian Biryani made with Seeraga Samba rice and a whole lot of spices.
Course Main Dish - Rice
Cuisine South Indian
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Mutton Dishes
Author Srivalli

Ingredients

  • 500 gms Seeraga Samba Rice
  • 500 gms Mutton
  • 75 gms Ghee
  • 75 gms Cooking Oil
  • 1 cup Onions juliennes
  • 1 tsp Ginger Garlic paste
  • 3 nos Green Chillies
  • Handful Mint Leaves
  • Handful Coriander Leaves
  • 1.5 tsp Red Chili powder
  • 100 gms Curds
  • Salt to taste
  • 6 cups Water

Whole Spices

  • 1 Star Anise Anasa puvvu
  • 1 Mace Javitri
  • 2 Bay Leaf
  • 3 Cloves
  • 2 Cardamom
  • 1 Cinnamon
  • 1 Black Stone / Rathi Povvu /Dagad Phool /kalpaasi

Instructions

  • Wash and soak the rice for 20 to 30 mins.
  • Wash and cut the mutton pieces to bite size.
  • Take enough water, add a pinch of salt, turmeric and pressure cook for 1 whistle and then simmer for 15 mins.
  • Once the pressure falls down, drain the water and save the water for later use.
  • In a wide pan, add the ghee, oil, after couple of minutes, add all the whole spices. Saute well.
  • Then add onion juliennes, slit green chillies, saute for couple of minutes on high. Then add ginger garlic paste and saute well.
  • Now add the chopped mint and coriander leaves. Cook on high.
  • After few minutes, add the drained mutton pieces, combine well.
  • Add the red chilli 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.
  • Measure the cooked broth and add remaining water. The whole water quantity should be 6 cups.
  • Bring to a boil, add the drained rice and stir well.
  • Cover with lid and cook on high till all the water is evaporated. Simmer and keep over another pan for dum cooking for about 15 to 20 mins.
  • Once done, let the pressure fall down and transfer to a serving bowl
  • This is good on its own.

Notes

The rice was about 3 cups and it needs equal parts water. So retain the mutton broth and add extra as required.
This only takes about 20 mins for the rice and meat to get cooked.So ensure the meat is well roasted when it is cooked along with the spies and curds.
Tried this recipe?Mention @cooking4all or tag #cooking4all!