Seeraga Samba Mutton Biryani Recipe

Rinse the Seeraga Samba rice under cold water until the water runs nearly clear to remove surface starch.

Soak the rinsed rice in 4 cups of water with 1/2 tsp salt for 20–30 minutes while you prepare the mutton.

Pat the mutton pieces dry. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, 2 tsp salt, lemon juice and 2 tbsp oil.

Add the mutton to the marinade, mix thoroughly so every piece is coated. Marinate for at least 1 hour at room temperature, or refrigerate for 4–6 hours (preferably overnight) for best flavor penetration.

Heat 2 tbsp ghee and 1 tbsp oil in a heavy-bottomed pot or Dutch oven over medium heat.

Add cinnamon sticks, green cardamom, cloves, star anise, bay leaves and black peppercorns. Fry for 30–45 seconds until fragrant, taking care not to burn.

Add the thinly sliced onions and sauté, stirring frequently, until golden brown and caramelized (12–15 minutes). Reserve about 1/4 cup of these fried onions for garnish and set aside.

Add slit green chilies, curry leaves and chopped tomatoes to the pot. Cook 3–4 minutes until tomatoes soften.

Stir in the chopped mint and coriander leaves and cook 1–2 minutes until the raw smell goes away and the mixture is aromatic.

Add the marinated mutton (with any released marinade) to the pot. Increase heat to medium-high and sear the mutton for 4–5 minutes to lightly brown the surfaces.

Pour in 2 cups of water or mutton stock, bring to a simmer. Reduce heat to low, cover and cook for 35–45 minutes until the mutton is tender but not falling completely off the bone. Stir occasionally and add up to 1 cup more water if necessary to maintain a saucy consistency. Adjust salt to taste.

While the mutton is simmering and about 15 minutes before it finishes, drain the soaked rice and bring 2 cups of fresh water (or salted water: 1 tsp salt in 2 cups) to a boil in a separate pan.

Add the drained Seeraga Samba rice to the boiling water. Cook uncovered on medium-high heat until the rice is about 70–80% cooked (grains should still have a bite) — approximately 6–8 minutes depending on rice age. Drain the rice immediately and set aside.

Preheat oven to 180°C (355°F) if you plan to dum-bake. If using stovetop dum, prepare a thick folded towel or heavy lid.

Layering: In the pot with the cooked mutton (if the gravy is slightly thin, simmer uncovered for a few minutes to tighten), spread half of the partially cooked rice evenly over the mutton. Sprinkle half of the reserved fried onions, half the chopped mint and half the coriander leaves, and 1/2 tbsp ghee distributed in small dots.

Add the remaining rice as the second layer. Top with the remaining fried onions, mint, coriander, saffron bloomed in warm milk (mix saffron and milk first) drizzled evenly, rose water and kewra if using, and the remaining 1/2 tbsp ghee.

Seal the pot for dum: cover with a tight lid. For oven dum, wrap lid with foil and place in preheated oven for 20–25 minutes. For stovetop dum, reduce heat to lowest, place a heavy skillet under the pot as a heat diffuser and cook 20–25 minutes. Optionally place a folded towel between lid and pot to absorb moisture and keep steam in.

After 20–25 minutes, turn off heat and allow the biryani to rest sealed for another 10 minutes to settle the flavors.

Carefully open the pot. Using a fork, gently fluff and mix the rice layers with the mutton so that meat gets evenly distributed without breaking grains. Garnish with the reserved fried onions and a few fresh mint leaves.

Serve the Seeraga Samba Mutton Biryani hot with raita (yogurt cucumber), salan or pickles and a wedge of lemon on the side.

Leftovers refrigerate up to 2 days; reheat gently covered with a splash of water or stock to regain moisture.