Flavoured with Indian spices in a perfect blend of juicy mutton and seeraga samba rice
Cooking always brings out the best in us. Today’s recipe is dindigul seeraga samba biryani. For most South Indians, Biryani is life. Biryani is the most favourite and loved dish amongst most food lovers and there is no right time or place needed to make biryani. This is one of the simplest biryani recipes which provides the perfect blend of spices with the meat and rice put together is an amazing combination that’s truly a feast to the taste buds.
THE MAIN INGREDIENTS
The following are the main ingredients required to make dindigul seeraga samba biryani:-
- 1.5 cups of Seeraga Samba rice, the indigenous rice variety
- ¾ kg Mutton
- 2 tablespoon Coriander seeds
- 10 Cashews
- 1 tablespoon Cumin Seeds
- 1.5 tablespoon Stone flower/ Kalpasi
- 2 Bay leaves
- 2 Star anise
- 2 pieces of Cinnamon
- 2 pieces of Mace
- 10 Cloves
- 1 Nutmeg
- 1 tablespoon Fennel seeds
- 1 tablespoon Black Pepper
- 7 Cardamom
- 20-25 Small Onions
- 4 Green Chilly
- 5 Ginger pieces
- 15-20 Garlic Cloves
HOW TO MAKE DINDIGUL SEERAGA SAMBA BIRYANI
- Pour some oil and put the meat of your choice, I have used mutton. Toss the mutton and after 2-3 minutes, pour 2 glasses of water. Pressure cook the mutton for 15 min about 4-5 whistles. The mutton broth will look like in the picture below once cooked.
- Take the ingredients mentioned above from point 3 to point 15 and grind them in the mixer. Keep the masala powder aside in a cup.
- Take the small onions, garlic cloves, ginger and green chilly and grind them well in the mixer to form a fine paste texture like in the picture given below.
- Pour 3 tablespoon groundnut oil and 2 tablespoon of ghee in the cooker. Pour the paste and mix well till it turns brownish. Once the raw smell goes away, put 4 tablespoon of the masala powder, half teaspoon turmeric, 1.5 tablespoon chili powder, 2 teaspoon rock salt and mix well. Take the mutton pieces without the broth and mix well.
- Pour the juice of 1 lemon and 200 grams of curd and mix well. Put a handful of Pudina and handful of Coriander leaves and mix well.
- Pour the mutton broth in the mixture. Close the lid and let the mixture cook in medium flame for 25 minutes.
- Take 2 glasses of Seeraga samba rice and soak it in water for 20 minutes. This indegenous rice variety is very good for health and gives a distinct flavour to the biryani.
- Once the mutton mixture is well cooked and you can see the oil on the top. Add two cups of water as required and let the rice cook in medium flame for 10 minutes. Once the rice is half cooked, take a dosa pan and put the cooker on the dosa pan to provide an even flame. Pour two teaspoons of ghee, put some pudina and coriander and place a banana leaf on top of the rice, close the container with foil paper and put a lid on top to prevent the steam from escaping.
- Let the biryani be on Dum for 20 minutes. Once it’s done, the nutrients from the banana leaf would have gotten mixed with the biryani and it looks like the picture below.
- Mix the biryani, sprinkle some coriander leaves and serve on the plate with curd raita.
It is truly a delight to make biryani and this is one of the easy to make recipes available. The Chicken drumstick recipe will be shared subsequently. Please try this recipe out and enjoy it with family and friends, for the joy lies in eating Biryani together and creating beautiful moments to be cherished forever.