Check out my other Mutton Recipes:
Muslim Style Mutton Biriyani/Seeraga Samba Mutton biriyani
Recipe Cuisine: Indian | Recipe Category: Biriyani
Preparation Time:2 Hours | Serves: 4-5
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
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
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
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
A fantastic recipe that everyone we knew really enjoyed! Thanks and keep it up!
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