ONE POT MUTTON BIRYANI
ONE POT MUTTON BIRYANI [ SOUTHINDIAN RECIPE ]
This biryani tastes similar to Dindigul thalappakatti biryani. I have made the process easy .Actually this recipe is made with seerga samba rice . We can also cook with regular basmati rice .
Seeraga Samba rice is the most expensive sub-variety and has the smallest grain, about one third the size of a grain of basmati rice. Samba rice has a distinct taste, defined as “starchy”. It is white in colour and aromatic and has extremely fine grains.
Seeraga Samba is also known as Jeerasal and Khaima arisi. According to Praveen, the rice’s ability to absorb large quantities of water without turning mushy makes it ideal for biryani aside from its unique fragrance that he compares to cumin.
INGREDIENTS
- Mutton – 500 grms
- Basmati rice or seerga samba rice – 2 cup [ 200 ml cup – 400 grms ]
- Oil + ghee – 4 tbsp
- Bay leaf – 1 or 2
- Tomato finely chopped – 2 big
- Salt to taste
- Water – 3 1/2 cup for basmati and 4 cup for seerga samba rice
- Lemon juice – 1 tbsp
WHOLE GARAM MASALA PASTE – make a fine paste of the below ingredients
- Coriander seeds – 1 tbsp
- Cinnamom – 1 inch piece
- Jeera – 1 tsp
- Pepper – 1 tsp
- Fennel seeds – 2 tsp
- Javitri – 1
- Black stone flower – a small piece
- Cloves – 6
- Cardamom – 2
- Star anise – 1
- Onion chopped – 2
- Green chilli – 3 or 4 or as per taste
- Ginger garlic paste – 11/2 tbsp
- Turmeric pwdr – ½ tsp
- Chilli pwdr – 1 tsp
- Coriander leaves – ¼ cup
- Mint leaves – ¼ cup
- Curd – ½ cup
METHOD
Heat oil + ghee in a cooker .
Add bay leaf and give a stir.
Add the ground masala and mix well.
Stir fry on medium flame till raw smell leaves [ 4 to 5 mins ]
Add tomatoes + salt and stir fry for 2 mins.
Add mutton and mix well.
Stir fry on high flame for 3 to 4 mins.
Add 1 cup water and give a nice mix .
Once it starts boiling , cover and pressure cook upto 4 to 5 whsitles.
While the muton is getting cooked , wash and soak the rice for 20 mins.
Drain the exces water completely from the soaked rice .
Open the cooker , give a nice mix and keep on medium flame.
Again bring to a boil and add the soaked rice and mix well.
Add water + lemon juice and mix well .
Adjust salt as needed and mix .
Bring to a boil.
Once it starts boiling ,cover it well ,lower the flame to lowest and cook on lowest flame for 20 mins.
After 20 mins , allow the biryani to rest for minimum 30 mins.
After 30 mins , open and give a gentle mix.
Biryani is ready to serve .
Serve with any raita /salad/boiled eggs/ etc.
NOTE – Always serve some veg salad / raita / sprouts etc with biryani .
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