Dindigul Thalappakatti Biriyani Recipe / Seeraga Samba Mutton Biryani / EID Special Biryani Recipe

Biryani is a special dish that’s all time favourite for many. This dish has a separate fan base.

And it is also a special dish that goes with special occasions. So in today’s recipe, let’s see how to make mutton biryani using Seeraga Samba rice.

I prefer using Seeraga samba rice for mutton biryani and Basmati rice for chicken biryani.

Let’s get started.

Ingredients for Seeraga samba mutton biryani

For biryani masala:

Cinnamon – 1 inch piece

Cardamom – 2

Cloves – 4

Cumin seeds – 1 tablespoon

Fennel seeds – 1/2 tablespoon

Pepper – 1 tablespoon

Coriander seeds – 2 tablespoons

Bay leaf – 1

For marinating mutton

Chilli powder – 1 teaspoon

Salt – 1/2 tablespoon

Ginger garlic paste – 1/2 tablespoon

Curd/Yoghurt – 1 tablespoon

For biryani:

Mutton with bones – 500 gms

Seeraga samba rice – 4 cups

Water – 6 cups

Curd / Yoghurt – 2 1/2 tablespoons

Mint leaves – 1 cup

Coriander leaves – 1 cup

Onions – 3 large

Tomatoes – 3 large

Ginger Garlic paste – 3 tablespoons

Chilli powder – 1 teaspoon

Salt – 2 tablespoons

Oil – 3 tablespoon

Ghee – 4 teaspoons

Bay leaf – 1/2

Cloves – 2

Cardamom – 2

Cinnamon – 1/2 inch piece

Green chilli – 1

Seeraga Samba Mutton biryani recipe

Dry roast all the ingredients under “biryani masala” until you get a nice aroma.

Once cooled, grind to a powder. Freshly prepared biryani masala is ready.

Next, add all ingredients under “marinating mutton” to mutton. Mix well and marinate for at least 30 minutes.

Wash 4 cups seeraga samba rice and soak in 3 cups water for at least 3 minutes.

In a mixer jar, take 1/2 of a medium sized onion, 1 cup coriander leaves and 1 cup mint leaves, and grind to a paste without adding water.

Now let’s start making the gravy for biryani.

In a pressure cooker pan, heat 3 tablespoons oil and 4 teaspoons ghee. Once hot, add in 1/2 inch piece of cinnamon, 2 cardamoms, 2 cloves, 1/2 bay leaf.

Once they start to sizzle add in the chopped onion and saute till they turn translucent. Add the slit green chilli.

Add the ginger garlic paste and saute until the raw smell goes away. Then add the tomatoes and saute well.

Now add the freshly prepared biryani masala and mix well.

Next, add in the mint coriander paste and saute for a while.

Now add 2 1/2 tablespoons yoghurt and mix well.

Add 1 teaspoon chilli powder and saute until the raw smell goes away. Now add in the marinated mutton and mix well.

Add 1 cup water. Close the cooker and cook for 5 whistles. Open the cooker once the steam settles.

Now add in the rice along with water in which it was soaked, and add 2 more cups of water.

So in total, we have used 6 cups water for 4 cups seeraga samba rice (3 cups for soaking rice, 1 cup for cooking mutton and 2 cups to cook rice).

Check for salt and add now. Mix well, close the lid and cook the biryani for 20 minutes in low flame (SIM) for 20 minutes WITHOUT weight.

After 20 minutes, switch OFF the stove and let it sit for another 15 minutes.

Now open the cooker, give the biryani a gentle mix and enjoy!