Last Updated on August 5, 2017
Recently i was introduced to seeraga samba rice, from that day onwards i love using that more than basmati rice for my biryani. there is some flavour and aroma which this rice has and it is the rice which is used in thalappakatti biryani. When i posted my thalappakatti chicken biryani, many of my viewers commented that seeraga sambar rice should be used and not basmati. I took all those points in my mind and made another version of it using mutton.
Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 4 to 5
Mutton - ½ kg
Seeraga Samba Rice - 3 cup
Oil - 2 tblspn
Homemade Ghee - 2 tblspn
Onion - 2 large sliced thinly
Green Chillies - 3 slit
Tomatoes - 2 large chopped finely
Ginger Garlic Paste - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Chilli Powder - 1 tblspn
Coriander Powder / Malli Podi - 2 tblspn
Salt to taste
Coriander Leaves - ¼ cup chopped
Mint Leaves - ¼ cup chopped
Water - 4.5 cup
For Biryani Spice Powder:
Cinnamon Stick - 4 cm stick
Fennel Seeds / Sombu / Saunf - 1.5 tblspn
Mace / Javitri - 5
Kalpaasi / Black Stone Flower - 5 piece
Cumin Seeds / Jeerakam - 2 tsp
Cloves / Krambu - 5
Cardamom / Yelakai - 5
Star Anise - 1
Wash Seeraga Samba rice well in water, take the whole spices in blender and powder it coarsely. Set aside.
Heat oil and ghee in a pressure cooker. Add in onions and green chillies. Saute it till it gets golden.
Add in tomatoes and toss well.Add in ginger garlic paste and saute for a min.
Add in salt, turmeric, chilli powder and coriander powder. Toss well for 30 sec.
Add in the fresh powder which you made. Mix well.
Add in mutton and mix well. Add in 1 cup of water, cover and pressure cook it for 7 to 8 whistle. Simmer for 15 mins. Turn the heat off, let the pressure go all by itself.
Open the cooker and check if there is lots of water.If so put it back on stove and heat till it is reduced.
Once it is reduced, add in rice and mix well.
Add in 4.5 Cup of water, bring it to boil, simmer it and pressure cook it for 1 whistle. Then simmer it for 5 mins. Turn the heat off and fluff with a fork.
Serve with raita.
CHECK OUT THIS QUICK VIDEO:
|Cinnamon, Cumin, Cloves, Fennel, Kal Paasi,
Cardamom, Mace, Star Anise(I dint add that
because i didn't have it on hand)- Main stuff
for the biryani
|add them to a blender and powder them|
|take your other ingredients|
|Heat ghee and some oil in a pressure cooker|
|add in onions and chillies|
|saute till it turns light golden|
|add in tomatoes|
|saute it for 5 mins|
|add in ginger garlic paste|
|add in salt and spice powders|
|add in the main aromatic powder|
|saute for a min|
|add in mutton pieces|
|saute well in the masala|
|Add mint, coriander leaves and some water|
|cover and cook|
|Cook till mutton is tender|
|I found the mutton gravy had lots of water in it,
so i put it back in the stove and reduced it
|I dried most of the water from the mutton|
|at this point add in the soaked rice|
|mix well with the masala|
|cover and cook|
|fluff up and serve|