Check out my other Mutton Recipes:

1.Hyderabadi Shikampuri Kebab

Muslim Style Mutton Biriyani/Seeraga Samba Mutton biriyani

Recipe Cuisine: Indian | Recipe Category: Biriyani
Preparation Time:2 Hours | Serves: 4-5

Ingredients

Section-A

Mutton-1/2 kg

Ginger-1 Inch

Garlic-5

Turmeric-1/4 tsp

Salt-2 tsp

Water-3 to 4 Cups

Section-B

Seeraga Samba Rice - 1/2 kg (measure into cup measurement so it will be easy for later water measurement)

Onion-1 (big)

Tomato-1

Ginger -2 thumb size

Garlic- 11 pods (big size)

Curd-1 tbsp

Lemon-1/2

Coriander Leaves- 1 hand full

Mint Leave- 3/4th hand full(a bit less from 1 hand full)

Chilli pwdr or
Kashmiri chilli pwdr - 1 tbsp
(can mix both as per spice level)

Corainder pwdr- 1/2 tbsp

Ghee- 5 tbsp

Oil- 5 tbsp

Elachi-2

Cloves-5

Cinnamon-1

Bayleaf-2

Green chilli -2

Section-C (To Powder)

Elachi-5

Cloves-9

Cinnamon - 1 big size

Things to Prepare :

In a pressure cooker add items given in the section and pressure cook for 10 whistles(if using mutton with bone give more whistles accordingly).

Mean while powder the Item in Section-C and make ginger garlic paste from Section -B..

Also slice the onions ,tomato,finelly chop coriander and mint leaves,and squeeze the lemon & keep it ready..

wash the rice and soak in water .

Once the pressure is released from the pressure separate the cooked mutton and water and keep side.

Notes:

Thru out the preparation make sure to keep the flame low,it really takes some patience.

Lets start the Biriyani preparation:

In a big pan add Ghee + oil ,once melted add elachi,cinnamon,cloves and bayleaf fry for 10 seconds.

Now add Onion , Green chilli and cook till its brown(make sure the flame is low) .

Add Ginger garlic paste and cook till raw smell goes.

Add in chillipowder and coriander powder and cook fro 20 sec (make sure not to burn)

Add Coriander leaves and mint leaves and mix well .

Now add tomato and cook till its mushy .Mix often to avaoid burning at the bottom.

Add Cooked mutton ,curd and cook for 2 mins

Add the grond spice powder and cook fro another 2 mins

Add in lemon juice and mix well.

Now add the cooked mutton water +additional water (For 1 cup of Rice - 2 Cups water).

Adjust salt and allow it to boil completely.

while fully boiling add the soaked rice. and close it with lid .Check in between and mix 2-3 times.

Once all the water absorbed ,now its time to dum the biriyani.

Remove the pan from the stove

Using the laddle make the rice surface smooth on top(this helps to hold flavour and steam)

Keep a tawa on stove and on top keep the biriyani pan. and close it with flat and tight lid.

Keep a heavy object on top and por it hot boiling water .

Dum the biriyani till water from the top evapourates.

Once done give a quick mix to remove steam and to stop cooking the rice further.

Give a resting period of 30 mins and serve it with gravy and raita.

Notes:

Adjust spices as per your Spice level
Make sure to keep the flame low till frying items and can increase flame while boiling
First time you make a note of items you add and for the next try you can adjust the item as per your taste
you can also substitute seeraga sambe rice with basmathi but you have to change the cooking method,since basmathi will cook very faster

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