Preparation Time: 10 mins | Cooking Time: 45 mins | Serves: 4 to 5
Ingredients:
- Mutton - 1/2 kg
- Seeraga Samba Rice - 3 cup
- Oil - 2 tbl spn
- Homemade Ghee - 2 tbl spn
- Onion - 2 large sliced thinly
- Green Chillies - 3 slit
- Tomatoes - 2 large chopped finely
- Ginger Garlic Paste - 2 tbl spn
- Turmeric Powder / Manjal Podi - 1 tsp
- Chilli Powder - 1 tblspn
- Coriander Powder / Malli Podi - 2 tblspn
- Salt to taste
- Coriander Leaves - 1/4 cup chopped
- Mint Leaves - 1/4 cup chopped
- Water - 4.5 cup
For Biryani Spice Powder:
- Cinnamon Stick - 4 cm stick
- Fennel Seeds / Sombu / Saunf - 1.5 tblspn
- Mace / Javitri - 5
- Kalpaasi / Black Stone Flower - 5 piece
- Cumin Seeds / Jeerakam - 2 tsp
- Cloves / Krambu - 5
- Cardamom / Yelakai - 5
- Star Anise - 1
Procedure:
- Wash Seeraga Samba rice well in water, take the whole spices in blender and powder it coarsely. Set aside.
- Heat oil and ghee in a pressure cooker. Add in onions and green chillies. Saute it till it gets golden.
- Add in tomatoes and toss well. Add in ginger garlic paste and saute for a min.
- Add in salt, turmeric, chilli powder and coriander powder. Toss well for 30 sec.
- Add in the fresh powder which you made. Mix well.
- Add in mutton and mix well.
- Add in 1 cup of water, cover and pressure cook it for 7 to 8 whistle. Simmer for 15 mins. Turn the heat off, let the pressure go all by itself.
- Open the cooker and check if there is lots of water. If so put it back on stove and heat till it is reduced.
- Once it is reduced, add in rice and mix well.
- Add in 4.5 Cup of water, bring it to boil, simmer it and pressure cook it for 1 whistle. Then simmer it for 5 mins. Turn the heat off and fluff with a fork.