Seeraga Samba Mutton Biryani is a popular Mutton Biryani in South, especially in Tamil Nadu. Tamil Nadu is famous for the Dindigul Thalappakattu Biryani, Ambur Biryani. The aroma and the goodness of these biryanis come from using the famous Seeraga Samba Rice, popularly used in making biryanis in Tamil Nadu.
This biryani is Amma’s signature dish, which to my surprise I have not recorded on the blog. I missed taking step by step pictures as I was busy with something else and Amma did everything on her own. We had guests and for lunch, Amma made Mutton Biryani, Mutton Gravy along with Chicken Fry.
My only contribution was making Pepper Cumin Rasam. The moment of pride came in when Amma said I make good Rasam. She is very famous for her lip smacking rasam and to hear that appreciation, I know I have gone a notch up on the scale. However, old one might become, they are never old enough to get appreciated by their parents. Daddy especially says she makes it even better when she has guests. And it held true to the dishes on the table. Everything was exceptionally good, so good that Daddy said today’s biryani was way better than Junior Kuppanna’s too. I can only imagine how good, as the whole family are raving about that hotel’s biryani all the time.
When Amma said she was making her regular biryani, I didn’t know I haven’t taken recorded and hence missed the chance of clicking detailed pictures. She was surprised that I haven’t made this before or blogged on. Well, this only goes to show that even after so many family recipes coming up, we still have something not talked about!
For the record, this biryani is No Tomato Recipe, plus the fact that she used curds, I am not sure if its typically belonging to any cuisine. Since our styles are more of South Indian, I feel its safe to say this belongs to a common South Indian Cuisine.
Seeraga Samba Mutton Biryani
500 gms Seeraga Samba Rice
500 gms Mutton
75 gms Ghee
75 gms Cooking Oil
1 cup Onions
1 tsp Ginger Garlic paste
3 nos Green Chillies
Handful of Mint Leaves
Handful of Coriander Leaves
1.5 tsp Red Chili Powder
100 gms Curds
Salt to taste
6 cups Water
1 Star Anise Anasa puvvu
1 Mace Javitri
2 Bay Leaf
1 Black Stone Rathi Povvu /Dagad Phool /kalpaasi
Wash and soak the rice for 20 to 30 mins.
Wash and cut the mutton pieces to bite size.
Take enough water, add a pinch of salt, turmeric and pressure cook for 1 whistle and then simmer for 15 mins.
Once the pressure falls down, drain the water and save the water for later use.
In a wide pan, add the ghee, oil, after couple of minutes, add all the whole spices. Saute well.
Then add onion julinnes, slit green chillies, saute for couple of minutes on high. Then add ginger garlic paste and saute well.
Now add the chopped mint and coriander leaves. Cook on high.
After few minutes, add the drained mutton pieces, combine well.
Add the red chili 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.
Measure the cooked broth and add remaining water. The whole water quantity should be 6 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.
Once done, let the pressure fall down and transfer to a serving bowl
This is good on its own.
The rice was about 3 cups and it needs equal parts water. So retain the mutton broth and add extra as required.
This only takes about 20 mins for the rice and meat to get cooked.So ensure the meat is well roasted when it is cooked along with the spies and curds.
This is part of November Week 4, Cooking from Cookbook Challenge Group.