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!