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

Seeraga samba Mutton Biriyani


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4-5 1x

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.

  • Category: biriyani
  • Cuisine: Tamilnadu