Packed with rich flavors and aromatic spices, this dish is just too good. The tender mutton pieces, small rice grains, caramelized onions, and aromatic spices come together to give you the perfect meal. Enjoy!
Wash rice and soak for 30 mins 
Heat oil and add mutton to the cooker 
Add ginger garlic paste, turmeric and chilli powder 
Pour water and add salt 
Blend biryani masala 
Saute onions 
Add chopped ginger, garlic and chilies 
Saute with pureed tomatoes 
Add the masala powders 
Add cooked mutton and yogurt to the pan 
Mix in coconut milk 
Add chopped cilantro and mint 
Add soaked rice 
Pour in mutton stock and water 
Cook for 10 mins 
Let biryani sit for 15 mins 
Seeraga Samba Mutton Biryani
Packed with rich flavors and aromatic spices, this dish is just too good. The tender mutton pieces, small rice grains, caramelized onions, and aromatic spices come together to give you the perfect meal. Enjoy!
Servings: 6
Ingredients
- 3 cups Seeraga Samba rice
- 1½ lb mutton (baby goat)
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder (adjust to taste)
- 2 medium onions (finely chopped)
- 3 inch ginger
- 8 garlic cloves
- 6 green chilies (adjust to taste)
- 1 medium tomato (pureed)
- 3 bay leaves
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 3 tsp coriander powder
- 4-5 cups water
- 5 tbsp oil
- ½ cup yogurt
- ½ cup coconut milk
- ¼ cup cilantro (chopped)
- ¼ cup mint leaves (chopped)
- salt to taste
For Biryani Masala Powder
- 2 inch cinnamon stick
- 1 star anise
- 6 green cardamom
- 6 cloves
- 2 mace flowers
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- ½ tsp black pepper
Instructions
- Wash rice thoroughly and let it soak for at least 30 minutes.
- Place mutton pieces in a bowl and add ¼ tsp turmeric powder. Wash the mutton and set aside.
- Add 1 tbsp oil to a pressure cooker. Once hot, add mutton and saute for 2 minutes.
- Next, add ¼ tsp turmeric powder, ginger garlic paste, and 1 tsp red chili powder. Saute for 2 minutes.
- Then, add 2 cups of water and 1 tsp salt (adjust to taste) to the cooker.
- Cook the mutton for 6 whistles or until soft. This takes around 10 minutes. Set aside when done.
- Add all ingredients under "For Biryani Masala Powder" into a spice blender. Grind into a powder and set aisde.
- Now, add ginger, garlic, and green chilies to a chopper. Finely chop them and set aside.
- Add oil to a heavy bottom pan. Once hot, add bay leaves.
- Next, add onions and saute for 2 minutes.
- Then, add chopped ginger, garlic, and chilies. Saute and cook until the raw smell fades.
- Add in the pureed tomatoes and cook for 2 minutes.
- Now, add coriander powder, Kashmiri red chili powder, and the freshly ground masala powder. Mix well and cook for 2-3 minutes.
- Transfer the mutton pieces into the pan. Measure the mutton stock and keep aside.
- Add yogurt to the pan and mix well.
- Once mixed, add chopped mint and cilantro.
- Add coconut milk. Combine and cook on low flame.
- Strain the soaked rice and add it to the pan.
- The rice to liquid ratio is 1 to 1.5. Measure the mutton stock and pour into the pan. If there is not enough stock, use water as needed.
- Cover the pan with a lid and cook on medium flame for 5 minutes.
- After 5 minutes, remove the lid and quickly mix the biryani. Place the lid back on the pan and cook for 5 more minutes. All of the water should be absorbed by now.
- Turn off the flame and let the biryani sit for 15 minutes.
- Remove the lid and fluff the biryani with a fork. Serve hot with raitha.
