Ingredients
Scale
- 500 grams Mutton
- 500 grams Seeraga Samba Rice
- 1/2 cup (125 ml) refined Sunflower Oil
- 50 grams Garlic paste
- 50 grams Ginger paste
- 2 medium Onion, sliced
- 2 medium Tomatoes, chopped
- 8 Dried Red chillies ground to paste
- 3 Cloves
- 3 Cardamom
- 5 Cinnamon sticks
- 5 stalks Coriander leaves
- 5 stalks Mint leaves
- 1/4 cup (60 ml) plus 1 tablespoon Curd
- juice of 1 Lime
- 1 1/2 teaspoon Sea salt while cooking mutton gravy
- 1 tablespoon Sea salt while boiling rice in water
Instructions
- Soak the rice in lots of water. Set aside.
- Heat oil in a pan and add a table spoon of curd. Add in the Cinnamon, cloves and cardamom. Fry for 10 seconds. Add in the garlic paste. Fry for 2-3 minutes on medium flame.
- Now, add in the ginger paste. Fry for 2-3 minutes until the raw smell of the ginger goes off.
- Add in the chilli paste, mutton, the mint and coriander leaves, chopped onions, tomatoes, sea salt, curd and lime juice. Add in a cup (250 ml) of water. Mix well to combine.
- Cover and pressure cook everything for 10-12 whistles on medium flame. Switch off the flame and wait for the pressure to release naturally.
- Bring a pot of water to a boil and add in the soaked rice. Add in the salt. Cook until the rice is half done.
- Drain the water and add the rice to the mutton pan. Mix well to combine. Place the mutton biryani pan / vessel in a preheated 400 degree Fahrenheit oven for 30 minutes. If you don’t have an oven, heat a dosa pan on the stove and put the mutton biryani pan / vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes.
- Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.
- Prep Time: 20 mins
- Cook Time: 90 mins
- Category: Biryani
- Cuisine: South Indian, Tamilnadu