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Seeraga samba Mutton Biriyani

June 4, 2018 by Suguna Vinodh 51 Comments

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seeraga-samba-mutton-biriyani-recipe-15
As a Tamilian, I am so partial to biriyani made with the aromatic short grained seeraga samba rice. The rice soaks up the meat stock and spices so well that the end result is very flavorful. I tried this mutton biriyani during one of our travels. Chef Peter is a home cook at Tipperary estate and we loved his mutton biriyani. He uses green chillies alone for spicing up the biriyani. It was very different. He was happy to share the recipe and here it is.
seeraga-samba-mutton-biriyani-recipe-1

Prep Work
Soak the seeraga samba rice in water. Set aside. Soak the rice when starting to cook. Let the rice soak for half an hour.

Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes. Ignore the whistles. I like the mutton to be “fall of the bone” tender. So cook for a long time. Remove from heat and let the pressure from the cooker release naturally.
Note: I always salt the mutton while cooking. The mutton will be well seasoned and flavorful that way. Also always buy mutton with bone. Bone is so flavorful.
seeraga-samba-mutton-biriyani-recipe-2

The important thing in this biriyani is the masala paste. Here is what you will need.
seeraga-samba-mutton-biriyani-recipe-1-3

Grind all the ingredients for the masala paste with little water. Grind to a fine paste. Make sure that the paste is fine and not coarse. Set aside.
seeraga-samba-mutton-biriyani-recipe-4

Making the biriyani
Take a heavy pan and add in the ghee and peanut oil. Chef Peter says that wood pressed peanut oil (மர செக்கு கடலெண்ணெய்) is the secret for his biriyani. Add in the sliced onions and the remaining salt. The salt helps in browning the onions quicker.
seeraga-samba-mutton-biriyani-recipe-3

Saute till the onions are nicely brown and caramelized. It will take about 10 minutes.
seeraga-samba-mutton-biriyani-recipe-5

Add in the masala paste and saute for 3-4 minutes.
seeraga-samba-mutton-biriyani-recipe-6

Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves). Saute for a couple of minutes.
seeraga-samba-mutton-biriyani-recipe-7

Remove the mutton pieces and add in the mutton cooked water (mutton stock). Measure the stock and add it to the pan.
seeraga-samba-mutton-biriyani-recipe-8

Add in half a cup of curd. Whisk the curd well so it does not form into lumps when added to the pan. Add in the water.
Note – For every cup of rice used, we need two cups of liquid. I have used two cups of rice today. So I need four cups of liquid. I had one cup of mutton stock. So I added that one cup of mutton stock and three cups of water (1 stock + 3 water = 4 liquid). Please also note that I have not included the curd for measurement.
seeraga-samba-mutton-biriyani-recipe-9

Add in juice of half a lime and the cooked mutton with bone.
seeraga-samba-mutton-biriyani-recipe-10

When it come to a boil, drain the water from the rice and add it to the pan.
seeraga-samba-mutton-biriyani-recipe-11

Cover the pan with a lid and let it cook for the first four minutes on medium flame.
seeraga-samba-mutton-biriyani-recipe-12

Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
seeraga-samba-mutton-biriyani-recipe-12

The rice will be about 80% done. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
seeraga-samba-mutton-biriyani-recipe-14

After the rest, Enjoy Peter’s home style seeraga samba Biriyani!
seeraga-samba-mutton-biriyani-recipe-1-2

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seeraga-samba-mutton-biriyani-recipe-1-2

Seeraga samba Mutton Biriyani


★★★★★

5 from 14 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 50 mins
  • Yield: 4-5 1x
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Description

Tamil style spicy mutton biriyani made with seeraga samba rice, spice paste and green chillies


Ingredients

Scale

For the masala paste

  • 1 inch piece ginger
  • 7 cloves garlic (you may need more if you use small Indian garlic)
  • 10 green chillies
  • 1 teaspoon kalpasi
  • 1/2 inch piece cinnamon
  • 2 cardamom
  • 1/2 of a star anise
  • 2 clove
  • 2 small piece mace (jadhi pathiri)

Other Ingredients

  • 500 grams mutton with bone
  • 500 ml seeraga samba rice
  • 3 tablespoon ghee
  • 3 tablespoon peanut oil
  • 2 medium onions, sliced
  • 1 teaspoon plus 1/2 teaspoon salt
  • 2 tomatoes, chopped
  • 5 sprig mint leaves, chopped
  • 5 sprig coriander leaves, chopped
  • 1/2 cup curd
  • juice of half a lemon/lime

Instructions

Prep Work

  1. Soak the seeraga samba rice in water. Set aside. Soak the rice when starting to cook.
  2. Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes.
  3. Grind all the ingredients for the masala paste with little water. Grind to a fine paste.

Making the biriyani

  1. Take a heavy pan and add in the ghee and peanut oil.
  2. Add in the sliced onions and remaining salt.
  3. Saute till the onions are nicely brown and caramelized.
  4. Add in the masala paste and saute for 3-4 minutes.
  5. Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves). Saute for a couple of minutes.
  6. Remove the mutton pieces and add in the mutton cooked water (mutton stock). Measure the stock and add it to the pan.
  7. Add in half a cup of curd. Whisk the curd well so it does not form into lumps when added to the pan. Add in the water. *see notes
  8. Add in juice of half a lime and the cooked mutton with bone.
  9. When it come to a boil, drain the water from the rice and add it to the pan.
  10. Cover the pan with a lid and let it cook for the first four minutes on medium flame.
  11. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
  12. The rice will be about 80% done. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture.
  13. After the rest, Enjoy Peter’s home style seeraga samba Biriyani!

Notes

For every cup of rice used, we need two cups of liquid. I have used two cups of rice today. So I need four cups of liquid. I had one cup of mutton stock. So I added that one cup of mutton stock and three cups of water (1 stock + 3 water = 4 liquid). Please also note that I have not included the curd for measurement.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: biriyani
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Archna says

    October 11, 2021 at 12:27 am

    This is the most accurate biryani recipe ever. The rice was impeccable and boiling the mutton turned out to be so convenient! Brilliant recipe! I halved the chillies though

    Reply
    • Suguna Vinodh says

      October 13, 2021 at 11:53 am

      Thank you!

      Reply
  2. Vasanth says

    February 16, 2021 at 8:58 pm

    I was surfing YouTube for a long time to cook seeraga samba biriyani and was not really convinced with anything, that is where I searched Google and got this during the lockdown (like 8 months before). So far I’ve sent this link to min of 10 friends and everyone has tried min of 5 times till date. All thanks to you and yeah this is amaazingg!!!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 17, 2021 at 12:08 am

      Thank you so much. This means a lot to me.

      Reply
  3. Billing John says

    January 1, 2021 at 7:45 am

    Simple recipe but came out amazing. Big fan of all your non veg recipes. Have tried most of them, very clear instructions Thank you so much for your website. Please keep up the good work

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 4, 2021 at 8:20 pm

      Thank you!

      Reply
  4. C.K.Baskar Baskar says

    November 10, 2020 at 3:10 am

    kannama nalla per yen thamizh la podala ?

    Reply
  5. karthika says

    July 11, 2020 at 11:03 am

    extraordinary, very simple and tasty

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 11, 2020 at 7:59 pm

      Thank you!

      Reply
  6. Joan says

    May 7, 2020 at 1:33 am

    I think this was the best biriyani that I ever made! Your instructions and measurements are so precise! Thanks for reinforcing my confidence.

    ★★★★★

    Reply
    • Joan says

      June 6, 2020 at 11:36 am

      When I tried doubling the recipe and using Double Deer jeeraga samba rice, the rice got overcooked. What could be the problem? I did with the correct measurements.

      Reply
      • Suguna Vinodh says

        June 6, 2020 at 9:01 pm

        If cooking in larger quantities, hold back little water and add if necessary as rice may cook for longer time.

        Reply
  7. Vignesh says

    April 18, 2020 at 10:36 pm

    You have given the rice in ml . Can you let us know the quantity in grams . Usually for 1 kg mutton we use 600gms rice . Will take work for this recipe ( without having to change the quantity of the other ingredients.

    Reply
  8. Venkat says

    December 16, 2019 at 1:30 am

    I cooked with mushroom biriyani. The taste was super. I am the fan of your all recipes.
    Thank you for your blog

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 16, 2019 at 8:19 pm

      Thank you!

      Reply
  9. Geethu says

    May 14, 2019 at 6:31 am

    Hi dear,
    500ml or 500gms of seeraga samba rice. Can u tell the quantity of rice in cups for 1 kg mutton.

    Thank you,

    Reply
    • Suguna Vinodh says

      May 14, 2019 at 12:10 pm

      500 ml rice. Its about two standard measuring cups.
      1 cup is approx 240 ml

      Reply
  10. Viji Rajmohan says

    February 1, 2019 at 7:15 pm

    Hi Suguna,
    Tried this mutton biriyani today.came out very well. Thanks so much for sharing this excellent recipe.

    ★★★★★

    Reply
  11. Dheepakh says

    January 30, 2019 at 11:55 pm

    This recipe is so good! Tried it last week and it came perfect. I only difference which I did is by including mutton stock fully without the use of water. But I used same amount of liquid which was mentioned in the recipe. So glad I tried it.

    ★★★★★

    Reply
  12. Sasi Bharath says

    January 27, 2019 at 6:11 pm

    Hi Suganya
    I tried this recepie today. It turned out great and everybody at home loved it. Thank you s much.

    ★★★★★

    Reply
  13. Suganya says

    January 16, 2019 at 5:45 pm

    Tried this recipe today,it’s taste fabulous.i loved it.
    Hubby ‘first time ne supera briyani panirukanu sonanga’.
    Thank you so much for sharing this recipe mam.

    Reply
    • Suguna Vinodh says

      January 17, 2019 at 2:53 pm

      Thank you!

      Reply
  14. M Malini Jeganath says

    December 10, 2018 at 5:28 pm

    Hello mam… i tried this recipe.. taste was fabulous.. need a clarification.. the rice was little sticky… how can i make the rice non-sticky…

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 10, 2018 at 9:00 pm

      Did you soak the rice? Soaking the rice is vert important.

      Reply
  15. ASIR SAMRAJ N says

    November 25, 2018 at 4:34 pm

    Hi mam.. Tried this today.. Colour konjam kammi but extraordinary. Can I try the same for country chicken byriani!

    Reply
    • Suguna Vinodh says

      November 26, 2018 at 1:55 am

      Thank you so much! Yes Asir. You can try the same for chicken biryani!

      Reply
  16. Mary says

    November 7, 2018 at 3:20 am

    I tried this today and it was yum. It made me feel so satisfied. I can always trust your recipes and it has never let me down. Thanks!

    Reply
    • Suguna Vinodh says

      November 9, 2018 at 11:10 am

      Happy Deepavali to you and your family! Thank you!

      Reply
  17. Pradnya K says

    October 28, 2018 at 10:40 pm

    Hi Suguna,

    I have tried this recipe twice and it has been tasty both times. Thank you for sharing this quick recipe with us.

    One question : if tried for a country chicken, what should be the cooker cooking time for country chicken. Please let me know.

    ★★★★★

    Reply
  18. Divya says

    October 27, 2018 at 12:46 pm

    Hi Suguna,

    I tried this recipe and for the first time I got the taste of biryani which is served in Shivaji Military biryani at Banashankai Bangalore at home. Love love love this recipe. Thank you so much for sharing this recipe.

    Regards,
    Divya

    ★★★★★

    Reply
  19. Karthika says

    September 8, 2018 at 3:34 pm

    500ml seeraga samba rice means how many tumbler mam

    Reply
  20. Sherin says

    September 1, 2018 at 2:54 pm

    Hi

    Don’t need to add Biriyani Leaves for this recipe?

    Also – What happens if we prepare the gravy and cook the meat in it instead of separately and finally adding rice?

    Thanks!

    Reply
  21. Priya says

    August 26, 2018 at 2:55 pm

    Awesome recipe…. I tried in pressure cooker and it came out perfect with same measurements.. Three whistles on high flame and let the pressure release.. thank u Suguna for this recipe

    Reply
  22. Lalit says

    August 20, 2018 at 2:37 am

    This is one of the best biryani I ever had. Must try. Thanks for the receipe.

    ★★★★★

    Reply
  23. Barath says

    August 14, 2018 at 12:56 pm

    Can we use pressure cooker for the whole recipe? And does it need any adjustments?

    Reply
  24. Tasha Ganapathy says

    August 7, 2018 at 3:44 am

    hi suguna..tried my hands on this deliciousness..extremely flavoursome..followed exactly the way you detailed the receipe. The major change i did was that i used chicken instead of mutton..was amazingly tasteful. Thank you for this..enjoyed every morsel thoroughly!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 7, 2018 at 12:05 pm

      Thank you!

      Reply
  25. maria.K says

    July 22, 2018 at 9:18 pm

    hi, I followed this biryani to the last letter and I must say it was truly superb!! enjoyed every morsel – my compliments
    to Chef Peter–I’ve saved the rest for dinner!
    I want to make a larger quantity and so I have a few clarifications-
    1. can the mutton be increased inspite of the rice being 2 cups? or rice and meat = qty?
    2.which other rice can be used as an option? I dont often get this rice.
    3.can this recipe be doubled exactly without adjustments?
    4.can an alluminium vessel be used? my heavy pan will fit 2cupsof rice only

    Reply
    • Suguna Vinodh says

      July 23, 2018 at 1:58 pm

      Hi Maria,
      Glad you liked the recipe.
      Increasing the mutton qty will make the biryani greasy. You can use basmati rice if you do not get seeraga samba.
      You can just double the recipe and will work. Aluminium will work, make sure its little heavy so it does not burn at the bottom.

      Reply
  26. jayasree says

    July 18, 2018 at 10:06 pm

    tried this recipe taste was good but color of biryani was white i did not use kalpasi for masala paste is that the reason

    Reply
    • Suguna Vinodh says

      July 19, 2018 at 12:25 am

      Frying onions for long is the secret.

      Reply
  27. jsre says

    July 18, 2018 at 9:35 pm

    I tried it today taste was good but the color did not turn brown it was white can u please poi t out where I went wrong

    Reply
  28. Manimegalai says

    June 8, 2018 at 2:57 am

    Tried the biriyani and it was a hit at home…thank you….

    Reply
    • Suguna Vinodh says

      June 8, 2018 at 2:18 pm

      Thank you!

      Reply
  29. Divi says

    June 6, 2018 at 2:42 am

    When reading your receipe..trooling for me and it is really mouth watering.. thanks for the best one

    Reply
  30. Deepa Thirumal says

    June 5, 2018 at 3:30 pm

    Yummy 😋

    Reply
  31. Anu says

    June 5, 2018 at 2:34 pm

    Thank you… it looks yummy and definitely try this recipe… badly waiting for Sunday…

    ★★★★★

    Reply
  32. அ. மு. நெருடா. says

    June 5, 2018 at 1:14 pm

    மிக்க நன்றி!

    Reply
    • Malini says

      November 11, 2020 at 11:39 pm

      Aren’t 10 green chillies more spicy?

      Reply
      • Suguna Vinodh says

        November 17, 2020 at 11:51 am

        We are using 500 grams of mutton and 500 ml rice. For this quantity, the chillies are correct. It wont be very spicy.
        There is no chilli powder involved in this recipe. Green chillies are the only spice used.

        Reply
  33. Sunandha says

    June 4, 2018 at 10:57 pm

    This is super easy. Going to try this Sunday 👍

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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