Saturday, November 9, 2013

Mutton Biryani / Goat Biryani (Seeraga Chamba Mutton Biryani)

Mutton Biryani/ Goat Biryani is the one which will tempt every non-vegetarian biryani lovers. I guess there will barely be anyone who will say “No” to this yummy biryani. Whenever I prepare a dish with goat meat/mutton, I take extra care because my son will eat mutton dishes only when it is extraordinarily delicious. He doesn’t like goat meat as much as chicken. I prepare chicken biryani quite often  because it is my son’s fav and I have already posted the recipe for Chicken Biryani.

Today, I made mutton  biryani with “Seeraga Chamba/Jeera Samba” rice instead of Basmati rice and it came out really delicious. This rice has its own flavor and it really adds its taste to the biryani.  In the Southern part of Tamilnadu, everyone uses this seeraga  chamba rice for making biryani. Even in  restaurants, they use only this rice for biryani. The very famous Dindigul Biryani recipe calls for this  seeraga samba rice. In Chennai, most of the restaurants use basmati rice except some like  “Dindigul Thalappakatti”.

The recipe for making Mutton Biryani in pressure cooker is very simple and easy to make. Today I think I can share the recipe for Mutton Biryani using pressure cooker.

Ingredients:
  • Seeraga samba rice – 3 cups
  • Mutton/ Goat meat (boneless) – ½  Kg
  • Onion (Big) – 4 Nos (chopped lengthwise)
  • Tomato – 4 Nos.(Medium)(chopped)
  • Green chilli – 3 Nos.
  • Fresh Curd – 2  tbs
  • Ginger, garlic, fennel & kuskus  paste – 2 tbs
  • Chilli powder – 2 tbs
  • Biryani powder – 1 tbsp
  • Turmeric powder -1 tsp
  • Coriander leaves (finely chopped) – ¼ cup
  • Mint leaves (finely chopped) – ½ cup
  • Salt to taste

To grind:
  • Ginger – 3” piece
  • Garlic   - 15 pods
  • Fennel – 1tbsp
  • Kuskus  - 1 tsp

To roast & grind:
  • Cinnamon – 1” piece
  • Clove- 2 Nos.
  • Cardamom – 2 Nos.
  • Annasi poo – 1 No.

For seasoning:
  • Bay leaf – 1 No.
  • Cinnamon – 1 inch piece
  • Kal paasi – 2 Nos
  • Cloves – 2 Nos
  • Cardamom  - 2 Nos.
  • Fennel seeds – 1 tbsp
  • Oil -4 tbs
  • Ghee – 1 tsp (optional)

Method:
  1. Clean mutton well in running water , cut it to required size and keep it ready.
  2. Dry roast the items given under “Roast & Grind” till you get nice aroma and grind it to a fine powder. Keep it aside.
  3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
  4. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
  5. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
  6. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
  7. Then  add cleaned mutton , sauté well,  add half portion of coriander  & mint leaves.
  8. Add required salt  and  3 cups of water, close the lid and wait for  4  whistles and 5 minutes in simmer.
  9. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
  10. Now open the pressure cooker, drain the mutton pieces and measure the gravy, add water so that the gravy+water =6 cups for 3 cups of rice and keep it aside.
  11. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked mutton. Add ground masala powder prepared with items given under “Roast & Grind” in step(2) and mix everything well and cook  for 3 to 5 minutes.
  12. Then add gravy+water (6 cups) and  needed salt. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for Mushroom Biryani recipe.


Your delicious, hot, spicy  Mutton Biryani is ready to serve! I have served the mutton biryani with onion raita and my favourite  ElumbuSambar!!

Note:
  • Usually I prefer adding  small mutton pieces as shown in the pic. If you like you can make it bigger.
  • Cooking time for mutton varies and you should decide the whistles allowed while cooking mutton.
  • You can prepare this biryani with basmati rice also.


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