Mutton/Goat Biryani – Pressure Cooker Biryani / Seeraga Samba Biryani

Mutton/Goat Biryani – Pressure Cooker Biryani / Seeraga Samba Biryani

Biryani is a flavoured spicy rice which is very famous in South India. Usually referred to as the food of Kings, Biryani was an essential part of Kings feast. Biryani is believed to be originated from middle east and brought to India during the Mogul’s era.  Among all biryani varieties, Hydrabadi biryani is most famous in India.

This is one of the easiest method of making Biryani. Seeraga samba rice gives a delicious flavour to biryani.  You can feel the aroma of the rice while washing it.

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SERVING SUGGESTION :

  • Serve with Raita and gravy of your choice.

AUTHOR : Dimple                           CUISINE : South India
COURSE  : Main Course                 YIELD : 3-4 servings


INGREDIENTS :

For Cooking Mutton :

  • Mutton /  Goat – 1 lb (1/2 kg)
  • Turmeric – 1 Tsp
  • Oil – 1 Tbsp
  • Ghee – 1/2 Tbsp
  • Whole Spices :
    • Cinnamon – 1 inch
    • Cloves – 4
    • Green cardamom – 4
    • Black cardamom – 1
    • Star anise – 1
    • Bay leaf – 1
  • Mint leaves – handful
  • Ginger garlic paste – 1.5 Tbsp
  • Onion(medium) – 2
  • Green Chilli – 6
  • Tomato(small) – 1
  • Yogurt/curd – 2 Tbsp
  • Garam Masala or Biryani Masala – 1 Tsp
  • Red Chilli – 1.5 Tsp
  • Water – as required
  • Salt – as required

For Rice :

  • Seeraga samba rice – 2 cups(1 lb)
  • Ghee – 2 Tsp
  • Water – as required

For Garnishing :

  • Coriander leaves
  • Black pepper powder – 1 Tsp
  • Lemon juice(opt) – from 1/2 Lemon

PREPARATION :

  • Clean mutton pieces well. Add Turmeric and mix well. Set it aside.
  • Thin slice onion and tomato. Slit green chillies.
  • Beat well the curd.

PROCEDURE :

  • Heat a pressure cooker on medium heat. Add oil and ghee.
  • Add whole spices. Saute once. Add Mint leaves.
  • Saute for a min. Add ginger garlic paste and saute until there is no raw smell.
  • Add onion, green chillies and less salt.Saute until golden brown.
  • Add tomatoes and saute until soft.
  • Wash mutton once(to remove excess turmeric) and add it. Add beaten curd and combine well.
  • Add red chilli powder, garam masala and salt.
  • Saute for 5 min.
  • Add 1 cup water and pressure cook for 4-5 whistles or as required.
  • In mean time prepare rice. Wash the rice twice and drain it completely.
  • Heat a kadai/pan. Add ghee. Add drained rice and roast for 2 min.
  • Adding water is very important step in making biryani. For cooking 1 cup seeraga samba rice you need 1.5 cups of water.
  • When mutton is ready, check for the water(gravy) quantity in cooker. According to that you have to add water for cooking rice. Already we have added 1 cup of water while cooking mutton and there will be some gravy from our onion tomato. So approximately there will be 1.5 cups of water(gravy). So add 1.5 cups of water.
  • Add roasted rice.  Combine well. Cook for 1 whistle on medium heat.
  • Garnish with coriander leaves and a black pepper powder.
  • Squeeze in the lemon juice(opt) and here is our mutton biryani ready.

TIPS :

  • I prefer adding equal amount of meat and rice. Change according to your preference.
  • If mutton is not cooked well after 4 whistles again cook until necessary.
  • Try to judge water quantity in mutton and add water carefully. If you add more water, biryani will be sticky and over cooked. If you add less water, rice will not get cooked completely and also bottom rice in the cooker will get burnt.
  • You can chop mint leaves if needed.
  • Add pepper powder after tasting the biryani.
  • Roasting rice in ghee will prevent rice sticking from each other. You can skip it.

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Step by Step Procedure with pictures :

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