Mutton Biryani with Step by Step Pictures

Seeraga Samba Mutton Biryani is yet another version of Mutton Biryani using the fragrant short grain Rice popular in Tamil Nadu. In this version, a variety of whole spices and herbs are used to make this one pot meal.

I have another version of Mutton Biryani using Seeraga Samba Rice made in different ways, using different spices. In today’s version, its almost similar process and results in a wonderful Rice dish.

We are starting the second week of BM#89, where I am going to share some one pot dish. While the mutton gets well cooked when pressure cooked separatly, I have done in the same pot.

I have used browned onions that gives an extra taste to the Biryani.

 

 

Seeraga Samba Mutton Biryani ~ Weekend Special

Whole Spices

1 tsp Shah Jeera
2 no Bay Leaf
3 no Cloves
2 no Cardamom
1 inch Cinnamom
1 Black Stone Rathi Povvu /Dagad Phool /kalpaasi

For the Paste

5 Green Chillies
1 cup Onions
3 tsp Ginger Garlic Paste

For the Biryani

500 gms Mutton
3.5 cups Seeraga Samba Rice
1 cup Onions browned
1/2 cup Mint Leaves
1/2 cup Coriander Leaves
1/2 cup Curds
2 tsp Red Chilli Powder
2 tsp Coriander Powder
1/2 cup Ghee
1/2 cup Milk
Few Strands Saffron

Wash and Soak the rice for 20 to 30 mins.
Wash and cut the mutton pieces to bite size.

For the Paste
Grind all the ingredients and keep it aside.

If you want you can pressure cook the mutton separately with salt, turmeric powder and 1 tsp Chilli powder for 2 whistles.

For the Biryani

Else if you are using the same pan for the entire cooking, then first heat oil, roast the onions till brown, remove.
then add the mutton with salt turmeric powder and 1 tsp chilli powder, 1 cup water and bring to boil, simmer for 10 mins. Drain the water and pieces. Save the water for later use.
In the same wide pan, add the ghee, oil, after couple of minutes, add all the whole spices. Saute well.
Then add ground paste, saute for couple of minutes on high.
Now add the finely chopped mint and coriander leaves. Cook on high.
After few minutes, add the drained mutton pieces, combine well.
Add the red chili powder, coriander powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides.
Now add the curds, and continue cooking on high for the entire ingredients to get mixed well and cooked.
Add the browned onions and combine well.
Measure the cooked broth and add remaining water. The ratio is 1:2, however on the whole you can reduce 1/2 cup water finally. Measure the liquid to 6.5 cups.
Bring to a boil, add the drain rice and stir well.
Cover with lid and cook on high till the water is all evaporated. Then simmer and keep over another pan for dum cooking for about 15 to 20 mins.
Continue cooking till the liquid evaporates and the rice is cooked almost. Simmer, add the saffron along with milk. Cover with lid and cook for another 10 mins on very low flame.

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Seeraga Samba Mutton Biryani ~ Weekend Special

Seeraga Samba Mutton Biryani is yet another version of Mutton Biryani using the fragrant short grain Rice popular in Tamil Nadu.

• CourseMain Dish - Rice
• CuisineSouth Indian
• By Cook MethodStovetop
• OccasionWeekend Special
• By DietNon Vegetarian
• Dish TypeMutton Dishes
• KeywordMutton Biryani

Ingredients

Whole Spices

• 1tsp Shah Jeera
• 2no Bay Leaf
• 3no Cloves
• 2no Cardamom
• 1inch Cinnamom
• 1 Black Stone Rathi Povvu /Dagad Phool /kalpaasi

For the Paste

• 5 Green Chillies
• 1cup Onions
• 3tsp Ginger Garlic paste

For the Biryani

• 500gms Mutton
• 3.5cups Seeraga Samba Rice
• 1cup Onions browned
• 1/2cup Mint Leaves
• 1/2cup Coriander Leaves
• 1/2cup Curds
• 2tsp Red Chilli powder
• 2tsp Coriander Powder
• 1/2cup Ghee
• 1/2cup Milk
• Few Strands Saffron

Instructions

Preparations

1. Wash and Soak the rice for 20 to 30 mins.
2. Wash and cut the mutton pieces to bite size.

For the Paste

1. Grind all the ingredients and keep it aside.

For the Biryani

1. If you want you can pressure cook the mutton separately with salt, turmeric powder and 1 tsp Chilli powder for 2 whistles.
2. Else if you are using the same pan for the entire cooking, then first heat oil, roast the onions till brown, remove.
3. then add the mutton with salt turmeric powder and 1 tsp chilli powder, 1 cup water and bring to boil, simmer for 10 mins. Drain the water and pieces. Save the water for later use.
4. In the same wide pan, add the ghee, oil, after couple of minutes, add all the whole spices. Saute well.
5. Then add ground paste, saute for couple of minutes on high.
6. Now add the finely chopped mint and coriander leaves. Cook on high.
7. After few minutes, add the drained mutton pieces, combine well.
8. Add the red chili powder, coriander powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides.
9. Now add the curds, and continue cooking on high for the entire ingredients to get mixed well and cooked.
10. Add the browned onions and combine well.
11. Measure the cooked broth and add remaining water. The ratio is 1:2, however on the whole you can reduce 1/2 cup water finally. Measure the liquid to 6.5 cups.
12. Bring to a boil, add the drain rice and stir well.
13. Cover with lid and cook on high till the water is all evaporated. Then simmer and keep over another pan for dum cooking for about 15 to 20 mins.
14. Continue cooking till the liquid evaporates and the rice is cooked almost. Simmer, add the saffron along with milk. Cover with lid and cook for another 10 mins on very low flame.

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Posted in: Indian Cook