Mutton Biryani with Step by Step Pictures

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. 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.

Mutton Biryani - Weekend Special

 

Mutton Briyani

How to make Mutton Biryani 1

 

How to make Mutton Biryani 2

How to make Mutton Biryani 3

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.

Seeraga Samba Mutton Biryani

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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.
Mutton Biryani - Weekend Special
Votes: 0
Rating: 0
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Rate this recipe!
Cuisine South Indian
By Cook Method Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Mutton Dishes
Keyword Mutton Biryani
Servings
Ingredients
Whole Spices
For the Paste
For the Biryani
Cuisine South Indian
By Cook Method Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Mutton Dishes
Keyword Mutton Biryani
Servings
Ingredients
Whole Spices
For the Paste
For the Biryani
Mutton Biryani - Weekend Special
Votes: 0
Rating: 0
You:
Rate this recipe!
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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10 comments

  1. This variety of rice – jeeraga samba – is very hard to find here . I must lug back a pack when I am
    In Chennai next. I heard it gives biryanis that authentic taste

  2. I love briyani cooked with Jeeraga sambar but none at home like this rice, obviously i stick always with basmati rice. Am seriously drooling over that ultimate mutton briyani, mouthwatering already.

  3. That is one flavorful biriyani. Love all the spices that you nave used in the recipe. I have heard a lot about the seeraga samba rice but have not tasted it. I will buy some next time I go to the Indian stores.

  4. I am at the leaning phase of non veg dishes. Though I have tried chicken biryani, I haven’t yet tried mutton biryani. Let me try this for today’s lunch. The platter looks so good Valli..

  5. There are so many varieties of rice in India. I’ve not heard of seeraga samba, but will hunt for it next time I’m in Bangalore. The colour of the biryani looks good.

  6. A different rice, though I hardly try other than my usual 3-4. The biryani looks super tempting, and yes brown onions adds to the taste. I liked your pot, is that ceramic?

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