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)
- 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
- Soak the seeraga samba rice in water. Set aside. Soak the rice when starting to cook.
- Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes.
- Grind all the ingredients for the masala paste with little water. Grind to a fine paste.
Making the biriyani
- Take a heavy pan and add in the ghee and peanut oil.
- Add in the sliced onions and remaining salt.
- Saute till the onions are nicely brown and caramelized.
- Add in the masala paste and saute for 3-4 minutes.
- Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves). Saute for a couple of minutes.
- Remove the mutton pieces and add in the mutton cooked water (mutton stock). Measure the stock and add it to the pan.
- 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
- Add in juice of half a lime and the cooked mutton with bone.
- When it come to a boil, drain the water from the rice and add it to the pan.
- Cover the pan with a lid and let it cook for the first four minutes on medium flame.
- Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
- 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.
- After the rest, Enjoy Peter’s home style seeraga samba Biriyani!
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