The easiest way to prepare Seeraga samba – Mutton biryani.
Ingredients
- Seeraga samba rice – 1kg
- Mutton – 1kg
- Oil – 200grm
- Onion – 400grm
- Cinnamon – 1grm
- Cardamom – 1grm
- Clove – 1grm
- Coriander Leaves – half hand
- Mint Leaves – half hand
- Ginger – 100g
- Garlic – 50g
- Red Chilli powder – 2 tablespoon
- Salt – 2 tablespoon (For Masala)
- Curd – 200ml
- Green Chilli – 3
- Tomato – 400grm
- Water – 1 litre (For Masala)
- Water – 3 litre (To Boil Rice)
- Salt – 3 tablespoon (For Rice Boiling Water)
Things to be done before we start cooking
- Chop 400 gram of onions and tomatoes and keep them aside.
- Take 100g of peeled ginger and 50g of garlic, grind them until it becomes paste.
- Rinse 1 kg of Zeeraga samba rice softly in clean water. Repeat it again to clean it fully and then soak it in a bowl with freshwater (for 10 minutes). Keep it aside.
- Wash the mutton (1 kg) and keep them aside in a bowl.
Steps to Prepare
- Take a suitable vessel that can cook 1kg rice and 1 kg mutton. Place it on the big burner. (prefer 5 litres vessel so that we can avoid spill over while cooking)
- Add 400gms of thinly sliced onions in the vessel and pour in 200g cooking oil to fry the content. (prefer rice bran oil, palm oil, ground nut or refined sunflower oil).
- Add 1 gram each of cinnamon, cardamom and cloves to it.
- Fry the contents in high flame until the colour of onion becomes reddish-brown.
- Frying onion to reddish brown will give good flavor and taste to the biryani.
- Once onion become reddish brown, turn the stove to low-flame and add each handful of coriander leaves and mint leaves to the pan. Stir for 10 seconds.
- The mint and coriander leaves give good aroma to the biryani and will last throughout cooking.
- Place another vessel with 2 litres of water in it – to boil the Zeeraga samba rice. Keep the flame in low.
- Add this ginger-garlic paste and stir it for 10 seconds. Let the flame be in HIGH mode.
- Ginger-garlic paste is one of the main ingredients which gives rich taste and flavor to the biryani.
- Add 2 tablespoons of red chili powder.
- Add2 tablespoons of salt and stir well for 10 seconds.
- The secret behind adding chili powder is that it will mix well in oil and give good colour to the biryani.
- Add the below – Let the flame be in high.
- Green chilli – 3
- Curd – 200 ml
- Tomato (chopped) – 400 grams
- Stir the contents well (in high flame) for 1 or 2 minutes.
- Add the mutton (1 kg or 1.5 kg) pour 800 ml of water.
- Mix it well. Close the vessel with a lid – flame should be in high.
- Wait for 3 to 5 minutes till steam comes out of lid sides. Now open the lid and stir gently for 10 seconds.
- Turn the flame to LOW.
- Let the water boil and cook the mutton pieces (in low flame) for 10 to 12 minutes.
- After 10 minutes, open the lid, check the mutton pieces if they got cooked well.
- Add 2 tablespoon salt in the boiling water (in the vessel kept to cook rice)
- Add the Zeeraga samba rice (1 kg) to it.
- Let the rice get cooked for 2 minutes. Rice should be half cooked.
- Drain the extra water from rice.
- Now, add the half cooked Zeeraga samba rice to the mutton + masala content.
- Dip the rice entirely in the water. If water is not up to level – pour a little.
- Close the vessel with a lid. Place a weight on the lid.
- Keep flame in high.
- Let the contents get boiled in high flame for 2 or 3 min.
- Wait for the steam to come out from the sides of lid.
- Once steam starts coming out from sides, keep the flame in LOW.
- Let’s wait for another 10 or 15 minutes to see vapour coming from sides of lid.
- Once Vapour comes out from lids side, turn off the flame. Open the lid.
- Check if no water is left out at the bottom of vessel.
- Thus, our mutton biryani (using Zeeraga samba rice) is ready.
- Best accompaniments – Onion Raitha and Brinjal Gravy are the best side dish for mutton biryani.
