Seeraga samba Mutton dum Biriyani /easy Mutton dum Biriyani /Mutton Biriyani / how to make mutton dum biriyani / Ambur style Mutton dum biryani !!

Today’s recipe is all about simple & delicious SEERAGA SAMBA MUTTON DUM BIRIYANI. It is an one pot meal with all spices, flavour & taste. Actually I try to make ambur style biriyani, Where they use half cooked rice, mixed in gravy & put it on dum, but here I skipped that process….so try it, serve hot with Brinjal gravy & enjoy with your friends and family.

Recipe in tamil👇

Restaurant style Brinjal curry👇

Seeraga samba Mutton Biriyani ;
Ingredients ;
Seeraga samba rice – 800gms (Soaked for 30 mins & drained)
Red chilli paste ;
Whole dry red chillies – 8nos. (Soaked in water until soft & grounded into paste)
Ginger garlic paste ; (grinded into paste)
Ginger – big size skin removed & chopped
Garlic whole – 1 no. Skin Peeled
Mint – 1 cup
Cilantro – 1/2 cup
Greenchillies – 4 nos.
Pressure Cook mutton;
Mutton – 1kg (chopped into small pieces)
Curd – 1/2 cup
Rock Salt – 2 tsp
Tomato – 3 small chopped
Ginger garlic paste – 3 tsp
Cinammon – 2 small stick
Cardamon – 3 nos.
Cloves – 3nos.
Bay leaves- 1 nos.
Half Lemon juice squeezed
Mint&cilantro handfull
Water 2cups
*pressure Cook Mutton by adding all ingredients given above for 6 to 7 whistle.
Tempering & sautéing ;
Oil – 4 to 5 tbsp
Ghee – 2 to 3 tbsp
Whole garam masala ;
Cinammon – 2 small stick
Cardamon – 4 nos.
Cloves – 5nos.
Bay leaves- 2 nos.
Onions – 6 to 8 nos medium size (sliced thinly)
Mint&cilantro handful
Water ratio – rice 1 cup : 2cups water
Method ;
Heat Biriyani tawa, add oil & temper with whole garam masalas.
Now add sliced onions, ghee, salt & Cook for 15 mins on medium flame or until onions color change into brown.
Add 3 to 4 tbsp of ginger garlic paste & cook until raw flavours goes off.
Add Mint & Cilantro, saute for 2 mins.
Now add the pressure cooked meat & mix it well.
Now add water & bring to boil.
Add drained rice& mix it spatula.
Once the rice absorbed 75 percent of water, its time to keep on dum.
For dum, cover Biriyani tawa with lid & add some weight over the top.
Keep on Dum for about 15 mins for low flame.
Switch off the flame & keep it for another 5mins.
Now it’s time to open the lid and slowly fluff the rice with spatula.
Serve mutton Biriyani hot with Brinjal gravy & onion raita.

2 Comments Add yours

  1. Looks heavenly! will try out your recipe …

    1. Thank you ❤️❤️

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s