Mutton seeraga samba biryani happens once in a while at home. Whenever we buy mutton then definitely biryani comes as the first choice. So I buy the samba rice both mutton and samba rice are marriage made in heaven and nothing can beat that combo. I have mentioned the spicy version of biryani today with homemade red chili and green chili paste. Try to add most of the ingredients specified here to get the perfect restaurant taste biryani and I have mentioned cooking tips for mutton and samba rice do note it in the detailed recipe. The first picture was the one I clicked in my phone
and shared in Instagram and has more likes for that post 🙂

Ingredients for Spicy Mutton Seeraga Samba Biryani

Seeraga Samba or Basmati Rice – 3 Cups
Mutton / Lamb – 1.5 Pounds
Onion – 3 Medium
Tomato – 2 Medium Size
Red Chili Paste – 2 Tbsp (soak 6 lengthy red chilis in warm water for 30 minutes and grind it or use store bought)
Oil + Ghee – 1 Cup
Lemon Juice – From 1 Medium size lemon 1.5 Tbsp
Curd – 1.25 Cups
Ginger Garlic Paste From 6-8 Garlic and equivalent ginger
Mutton Biryani Masala Powder – 2 Tbsp
Turmeric Powder – 1/2tsp
Chopped Mint and Coriander both for 1/2 Cup

Ingredients For the Green Chili Paste

Approximately 2 Tbsp (mentioned high spicy level reduce for medium spiciness)
Coriander Leaves – 10 Numbers
Mint Leaves – 10 Numbers
Green Chili – 4-6 Numbers (small finger size)

Whole Garam Masala Ingredients

Cinnamon – 1 middle finger size (break in to two)
Cardamom – 3 Numbers
Maze – 2 Numbers
Star Anise – 3 Numbers
Bay Leaves – 3 Numbers
Cloves – 4-6 Numbers
Pepper Corns – 1/2 tsp

How to make Mutton Seeraga Samba Biryani

Prepare the Mutton Gravy for the Biryani
Clean and chop the meat, slice the onions to very thin.
Chop the tomatoes, and make ready with all the ingredients mentioned above.
Heat Oil + Ghee in a wide pan / kadai.
Once they are hot add the whole garam masala itemes mentioned in the “Whole Garam Masala Ingredients”.
The masalas pops up a and then add sliced onion.
Let them cook till golden brown.
Now add ginger garlic paste, allow to cook till raw smell disappears.
Its time to add green chili paste (whenever masala stuck at the bottom of the pan, do keep scratching it and if needed add more oil).
Add the meat, red chili paste, salt and turmeric powder.
Saute for a while in medium flame say 5 minutes and finally add mutton biryani masala powder.
Then transfer everything with 2 cups of water to a pressure cooker and let it cook for 3 hisses.
Let the pressure goes off, meanwhile soak the samba rice for 30 minutes.
Once mutton biryani gravy is ready to use, add the mixture along with water (do measure the water) in the the electric cooker.
Add the samba rice after draining the soaked water.
Add curd, chopped coriander and mint leaves and lemon juice.
Finally adjust salt and for 3 cups of samba rice use water not more than 4.75 Cups.

I usually use the 24 cups electric cooker so use the cooker wide enough for the rice to cook properly.

Print Version

Mutton Seeraga Samba Biryani

Author: Sangeetha Priya

Ingredients

Ingredients for Spicy Mutton Seeraga Samba Biryani

Seeraga Samba or Basmati Rice - 3 Cups
Mutton / Lamb - 1.5 Pounds
Onion - 3 Medium
Tomato - 2 Medium Size
Red Chili Paste - 2 Tbsp soak 6 lengthy red chilis in warm water for 30 minutes and grind it or use store bought
Oil + Ghee - 1 Cup
Lemon Juice - From 1 Medium size lemon 1.5 Tbsp
Curd - 1.25 Cups
Ginger Garlic Paste From 6-8 Garlic and equivalent ginger
Mutton Biryani Masala Powder - 2 Tbsp
Turmeric Powder - 1/2tsp
Chopped Mint and Coriander both for 1/2 Cup

Ingredients For the Green Chili Paste

Approximately 2 Tbsp mentioned high spicy level reduce for medium spiciness
Coriander Leaves - 10 Numbers
Mint Leaves - 10 Numbers
Green Chili - 4-6 Numbers small finger size

Whole Garam Masala Ingredients

Cinnamon - 1 middle finger size break in to two
Cardamom - 3 Numbers
Maze - 2 Numbers
Star Anise - 3 Numbers
Bay Leaves - 3 Numbers
Cloves - 4-6 Numbers
Pepper Corns - 1/2 tsp

Instructions

Prepare the Mutton Gravy for the Biryani
Clean and chop the meat, slice the onions to very thin.
Chop the tomatoes, and make ready with all the ingredients mentioned above.
Heat Oil + Ghee in a wide pan / kadai.
Once they are hot add the whole garam masala itemes mentioned in the "Whole Garam Masala Ingredients".
The masalas pops up a and then add sliced onion.
Let them cook till golden brown.
Now add ginger garlic paste, allow to cook till raw smell disappears.
Its time to add green chili paste (whenever masala stuck at the bottom of the pan, do keep scratching it and if needed add more oil).
Add the meat, red chili paste, salt and turmeric powder.
Saute for a while in medium flame say 5 minutes and finally add mutton biryani masala powder.
Then transfer everything with 2 cups of water to a pressure cooker and let it cook for 3 hisses.
Let the pressure goes off, meanwhile soak the samba rice for 30 minutes.
Once mutton biryani gravy is ready to use, add the mixture along with water (do measure the water) in the the electric cooker.
Add the samba rice after draining the soaked water.
Add curd, chopped coriander and mint leaves and lemon juice.
Finally adjust salt and for 3 cups of samba rice use water not more than 4.75 Cups.
I usually use the 24 cups electric cooker so use the cooker wide enough for the rice to cook properly.