Muslim Style Mutton Biryani (Seeraga Samba Rice)

Ingredients (24)

• seeraga samba rice5 cup
• mutton1 kg
• water8 cup
• sunflower oil0.5 cup
• coconut oil0.25 cup
• cinnamon1 stick
• green cardamoms6
• cloves4
• onions5
• shallots20
• ginger garlic paste0.5 cup
• tomatoes4
• red chilli powder4 tbsp
• coriander powder4 tbsp
• garam masala powder1 tbsp
• thick curd1 cup
• green chillies4
• fresh coriander leaves1 cup
• fresh mint leaves1 cup
• lemon juice3 tbsp
• salt
• cinnamon2
• green cardamoms10
• cloves5

Method

1. 1

   Wash the Seeraga Samba rice several times until the water runs clear.

2. 2

   Soak the rice in fresh water for 30 minutes.

3. 3

   Drain well and set aside.

4. 4

   Dry roast the cinnamon, cardamoms and cloves over low heat until aromatic.

5. 5

   Cool completely and grind into a fine powder.

6. 6

   Set aside.

7. 7

   Heat the sunflower oil and coconut oil in a large pressure cooker or heavy-bottomed biryani pot.

8. 8

   Add the cinnamon, cardamoms and cloves and sauté until fragrant.

9. 9

   Add the sliced onions and cook until golden brown.

10. 10

    Add the ground shallot paste and cook until the raw smell disappears.

11. 11

    Stir in the ginger garlic paste and sauté until fragrant.

12. 12

    Add the chopped tomatoes and cook until soft and the oil separates.

13. 13

    Add the red chilli powder, coriander powder, garam masala powder and the freshly ground biryani spice powder.

14. 14

    Mix well and cook the spices for 2–3 minutes.

15. 15

    Add the curd, slit green chillies and salt.

16. 16

    Add the mutton pieces and coat well with the masala.

17. 17

    Pour in 8 cups of water and bring to a boil.

18. 18

    Cover and pressure cook for 5–6 whistles, or until the mutton is tender.

19. 19

    Allow the pressure to release naturally.

20. 20

    Open the cooker and taste the gravy, adjusting the salt if necessary.

21. 21

    Add the soaked and drained Seeraga Samba rice.

22. 22

    Add the chopped coriander leaves and mint leaves.

23. 23

    Mix gently.

24. 24

    Cook over high heat for about 10 minutes, until the liquid begins to reduce.

25. 25

    Stir in the lemon juice.

26. 26

    Reduce the heat to the lowest setting.

27. 27

    Cook on very low heat for 12–15 minutes without waiting for the whistle. Alternatively place in a preheated oven at 180°C for 15 minutes

28. 28

    Switch off the heat and allow the biryani to rest for 10 minutes.

29. 29

    Gently fluff the rice with a fork or flat spoon, taking care not to break the grains.

30. 30

    Serve hot.