Traditional south Indian style Mutton biryani made with Jeera Samba rice and Indian aromatic spices, an easy version of making Mutton biryani with simple ingredients.
Mutton – 750 gms
Jeera samba rice – 2 cups
Bay leaves – 3 no’s
Star anise – 3 no’s
Cardamom – 4 no’s
Black stone flower – 2 pieces
Fennel – 1/2 Tsp
Green chilies – 10 or 12 no’s
Onion – 1 or 2 chopped
Tomato – 1 medium (optional) chopped
Coriander – 1 bunch chopped
Pudina (mint) – 1 bunch chopped
Coriander powder – 3 Tsp
Oil – 1/4 cup
Salt to taste.
To grind –
Coconut – 3/4 cup
Onion – 1 medium
Garlic – 1 peeled
Ginger – 2 inches chopped
Cinnamon – 4 medium
Cloves – 5 or 6 no’s
Rinse mutton, drain the water completely and keep ready.
Add cleaned mutton in a pressure cooker pan, cook until the water gets absorbed completely, Add salt, when the water in the mutton gets absorbed completely, add 3 cups of water, bring it to boil, stir, pressure cook it for 4 to 5 whistles, and keep ready.
Heat a heavy bottomed vessel, add oil in it, when it is hot add bay leaves, star anise, cardamom, black stone flower strands, fry for few secs until you get a nice aroma, then add chopped onion and green chillies, saute until onion turns translucent.
Then add chopped coriander and pudina (mint), saute for few secs, add chopped tomato (optional) saute until it gets soft, then add coriander powder, saute well, meanwhile grind all the ingredients to grind, make a smooth paste and keep ready.
Add ground coconut paste into it, saute well until oil gets separates to the edges.
Now add cooked mutton,
Add 1 cup of water ( as we added 3 cups of water to cook mutton) bring it to boil, add salt if necessary.
Meanwhile, rinse Jeera samba rice, drain the water in it, add rice into boiling mixture, stir, bring it to boil, when it begins to boil make a low flame, cook covered for 15 to 20 min,
Fluff the rice in between before it is done.
Rest it for 5 – 6 min before you serve. Transfer the dish to a serving dish.
No need to soak jeera samba rice, just rinse in water for once and add it.
You can also prepare this recipe with basmati rice or with biryani rice as well.
Always prefer a heavy bottomed vessel to prepare biryani to get a perfect taste.
Pressure cook mutton until it is done/cooked
The grounded paste must be coarsely grounded, not to make a fine paste to prepare this recipe.
Add 1:2 (including the water added to cook mutton) proportion of water to cook.