For the Masala –
- 5 Green Chillies
- 2 pieces two inch cinnamon sticks
- 3 cardamom
- 3 cloves
- ⅛ th of a nutmeg
- 1 small piece Mace
- 2 inch piece ginger
- 12 cloves Garlic
- 10 shallots (100 grams)
For the Biryani –
- 500 gm Seeraga Samba Rice
- 500 gm Mutton with bone
- 2 tbsp Ghee
- 3 tbsp Sunflower Oil
- ½ tsp Red Chilli Powder
- ½ cup curd
- 1.5 tsp salt
- 1/3 cup chopped mint leaves
- 1/3 cup chopped coriander leaves
- Juice of half a lime
- Before starting to cook, wash and soak the rice for at least half an hour.
- Grind all the ingredients listed under masala paste with half a cup of water. Set aside.
- Heat oil and ghee in a pressure cooker and add in the Masala paste. Add in the mutton to the pan.
- Add in two cups of water and add in the salt.
- Add in the curd and red chilli powder.
- Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for the pressure to settle.
- Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
- Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
- We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
- Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
- Wait for it to boil. Add in the lime juice.
- Cover the pan with a lid and let it cook for the first 4 minutes on medium flame.
- Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
- After that time, open the lid and mix well. The rice will be 3/4 cooked. Cook for a couple of minutes more.
- Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
- Serve hot with raita