Seeraga Samba Mutton biryani recipe

• Dry roast all the ingredients under “biryani masala” until you get a nice aroma.
• Once cooled, grind to a powder. Freshly prepared biryani masala is ready.
• Next, add all ingredients under “marinating mutton” to mutton. Mix well and marinate for at least 30 minutes.
• Wash 4 cups seeraga samba rice and soak in 3 cups water for at least 3 minutes.
• In a mixer jar, take 1/2 of a medium sized onion, 1 cup coriander leaves and 1 cup mint leaves, and grind to a paste without adding water.
• Now let’s start making the gravy for biryani.
• In a pressure cooker pan, heat 3 tablespoons oil and 4 teaspoons ghee. Once hot, add in 1/2 inch piece of cinnamon, 2 cardamoms, 2 cloves, 1/2 bay leaf.
• Once they start to sizzle add in the chopped onion and saute till they turn translucent. Add the slit green chilli.
• Add the ginger garlic paste and saute until the raw smell goes away. Then add the tomatoes and saute well.
• Now add the freshly prepared biryani masala and mix well.
• Next, add in the mint coriander paste and saute for a while.
• Now add 2 1/2 tablespoons yoghurt and mix well.
• Add 1 teaspoon chilli powder and saute until the raw smell goes away. Now add in the marinated mutton and mix well.
• Add 1 cup water. Close the cooker and cook for 5 whistles. Open the cooker once the steam settles.
• Now add in the rice along with water in which it was soaked, and add 2 more cups of water.
• So in total, we have used 6 cups water for 4 cups seeraga samba rice (3 cups for soaking rice, 1 cup for cooking mutton and 2 cups to cook rice).
• Check for salt and add now. Mix well, close the lid and cook the biryani for 20 minutes in low flame (SIM) for 20 minutes WITHOUT weight.
• After 20 minutes, switch OFF the stove and let it sit for another 15 minutes.
• Now open the cooker, give the biryani a gentle mix and enjoy!