Ingredients
Method
For Biryani Masala Powder
- Dry roast cardamom, cloves, cinnamon, bay leaves, fennel, star anise, mace and stone flower till aromatic and grind into a fine powder.
For Biryani
- Grind half the coriander leaves with a few green chilies into a smooth paste.
- Soak seeraga samba rice for 15–20 minutes, drain and keep aside. Lightly sauté the drained rice in a 2 tsp oil and 1 tsp ghee till it just turns opaque, then remove and keep aside.
- Pressure cook mutton with a few whole spices ( 1 green cardamom, 2 cloves, 1 one inch cinnamon, 2 bay leaves), little salt, chilli powder and 1.5 cups water for about 3 whistles. Keep the cooked mutton and its stock ready.
- Now in a heavy pot, heat rest oil and ghee (keep 1/2 tbsp aside). Add rest of the crushed whole spices and let them release their aroma.
- Add finely sliced shallots and cook till just light golden—not too brown.
- Add the coriander–chilli paste along with ginger and garlic paste and cook till the raw smell disappears. Add tomatoes and salt, cooking till soft.
- Lower the heat and add whisked curd, followed by the prepared spice powder, remaining chilli powder, green chillies, mint and remaining coriander leaves. Cook patiently till the oil begins to separate.
- Add the cooked mutton pieces, lemon juice and sauté for a few minutes so they absorb the masala. Then add the sautéed rice and gently mix so every grain is coated well.
- Pour in 1.5 cup mutton stock + 1.5 cup water (total 3 cups liquid). Adjust salt and add a little lemon juice. Bring to a gentle boil, then cover and cook on low flame till all the liquid is absorbed and the rice is perfectly done.
- Switch off the heat and let it rest undisturbed for 10–15 minutes. Gently fluff and serve hot with raita.