Mutton Biryani Using Seeraga Samba Rice

INGREDIENTS:

For the Biryani Masala:

1.  1 teaspoon Coriander Seeds

2.  ¼ teaspoon Cumin Seeds

3.  ½ teaspoon Black Pepper

4.  2 teaspoon Fennel Seeds

5.  1 inch Cinnamon

6.  4 Clove

7.  3 cardamom

8.  1 star anise

9.  1 bay leaf

10.  1 mace 

 For boiling mutton:

1.   300 grams mutton

2.     ¼ teaspoon Cumin Seeds

3.     ¼  teaspoon Black Pepper

4.     ¼  teaspoon Fennel Seeds

5.     ½ turmeric powder

6.     5 -6 curry leaves

7.     ¼ ginger garlic paste

8.     1 tbsp cooking oil

 For the Biryani:

1.       1 Big onion

2.       1 Medium size tomato

3.       3 Green chillies (split)

4.       1 handful mint leaf

5.       1 handful coriander leaf

6.       1tbsp Ginger garlic paste

7.       1tbsp Thick curd

8.       1 ¼  tsp coriander powder

9.       Chilli powder( based on your spicy level)

10.    1 ¼ tsp kashmir chilli powder ( for colour; optional )

11.    1tsp Biryani Masala

12.    ½ teaspoon Fennel Seeds

13.    1 inch Cinnamon

14.    4 Clove

15.    1 star anise

16.    2 bay leaf

17.    Salt to taste

18.    2tbsp oil

19.  2tbsp ghee 

For the Rice:

1.   2 cup of Seeraga Samba Rice

2.   1tbsp ghee

Pre Preparation:

For the Biryani Masala & for ginger garlic paste:

1.     In the frying pan add all the above mentioned ingredients for biryani masala and dry roast them for 4-5 minutes.

2.     Allow the dry roasted ingredients to cool.

3.     Transfer the dry roasted ingredients to a mixer jar and grind it into a fine powder and keep it aside.

4.     Take equal quantity of ginger and garlic and make it into a fine paste and keep it aside.

For the Rice:

1.     Take 2 cups of seeraga samba rice and wash it well and drain the water.

2.     Heat the frying pan. Add 1tbsp ghee and add the washed rice and sauté it for 3 –4 minutes. Keep it aside. (This will add additional flavour to the rice).

For boiling mutton:

1.     In the pressure cooker add all the above mentioned ingredients for the boiling mutton and add 1 ½ cup of water and pressure cook it for 4 whistles (ensure mutton is 90% cooked).

  For preparing biryani:

1.     Heat the pressure cooker and add 2tbsp of oil & ghee.

2.     Once the oil and ghee is heated add

·         ½ teaspoon fennel Seeds

·         1 inch cinnamon

·         4 clove

·         1 star anise

·         2 bay leaf 

Allow it to splutter well.

3.     Add 3 green chillies (split) and some mint leaves and sauté it well.

4.     Add 1 sliced big onion and sauté it till it turns light golden brown.

5.     Add 1tbsp of ginger garlic paste and sauté till raw smell fades.

6.     Add 1 chopped tomato and sauté it for 3 minutes.

7.     Once tomato oozes out its juice add  

·         1 ¼  tsp coriander powder

·         Chili powder( based on your spice level)

·         1 ¼  tsp kashmir chilli powder ( for colour; optional)

·         Salt to taste

And mix it well.

8.     Add 1tbsp of thick curd and sauté it for 1 minute.

9.     Now add the cooked mutton pieces alone. Keep the mutton stock for adding later.

10.    Mix the mutton pieces well with the masala and close the cooker. Allow it to cook for 2 minutes.

11.    Now for 1 cup of rice add 2 cups of water. As I have taken 2 cups of rice, I need 4 cups of water.

12.    Before adding water measure the quantity of water in the mutton stock. I had 2 cups of water from the mutton stock, so I’m going to mix only 2 cups of normal water along with the stock to the pressure cooker. Allow it to boil well.

14.    Once water starts boiling well, add

·         1 full tsp of biryani masala

·         The rice that we sautéed in the ghee  

·         Some mint leaves

·         Hand full of coriander leaves

Mix it gently and close the pressure cooker. Keep it under medium flame for 2 whistles. Turn off the stove after 2 whistles.

15.  Once the pressure is released open the cooker now mouthwatering tasty mutton biryani is ready. Serve it with raita.