Seeraga Samba Mutton Biriyani (bone In) - House Special Recipe

Trim excess fat from the mutton and pat dry. Cut into large bone-in pieces if not already cut.

In a large mixing bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, salt, lemon juice and 2 tbs oil. Mix to a smooth marinade.

Add the mutton pieces to the marinade and rub thoroughly so every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.

Rinse the seeraga samba rice 3–4 times under cold water until water runs clear to remove surface starch. Soak the rice in clean water for 20–30 minutes, then drain.

Bring 1.8 liters water to a rolling boil in a wide pot. Add 1 tsp salt and 1 tsp oil. Add the drained rice and par-boil (3/4 cooked) — this should take 6–8 minutes for seeraga samba; grains should be tender but still have a bite. Drain rice immediately in a colander and set aside.

Heat 2 tbs oil and 2 tbs ghee in a heavy-bottomed, wide pot (or pressure cooker) over medium-high heat. Add bay leaves, cardamom, cloves, cinnamon, star anise, mace and peppercorns. Sauté for 30–45 seconds until fragrant.

Add sliced onions and cook, stirring occasionally, until golden brown and softened (about 10–12 minutes). Reserve 1 cup of these cooked onions for layering (set aside as birista).

Add chopped tomatoes and slit green chilies. Cook for 4–5 minutes until tomatoes break down and the mixture thickens.

Add the marinated mutton pieces and any leftover marinade to the pot. Increase heat to medium-high and brown the mutton pieces on all sides for 6–8 minutes to develop color and depth of flavor.

Stir in biriyani masala and 1/4 cup chopped coriander and 1/4 cup chopped mint. Add 1/2 cup water, cover and reduce heat to medium-low. Simmer for 35–45 minutes, or until the mutton is nearly tender. If using a pressure cooker, cook 2–3 whistles then check for tenderness. Adjust salt to taste.

Once the mutton is cooked and there is a thick but moist gravy (not completely dry), remove from heat. Keep the pot for layering — this will be the bottom meat layer for dum cooking.

Warm 3 tbs milk and steep saffron threads in it for 5 minutes to release color and aroma.

If your mutton gravy is very liquid, reduce on medium-high heat until it is slightly thickened. The meat layer should have enough moist gravy to steam the rice but not be soupy.

On top of the cooked mutton layer spread half of the drained par-boiled seeraga samba rice evenly. Sprinkle half of the reserved fried onions, half of the chopped coriander and mint, 1 tbs ghee, half of the saffron milk, 1/2 tsp rose water and 1/2 tsp kewra (if using).

Add the remaining rice to form the top layer. Sprinkle the remaining fried onions, remaining herbs, 1 tbs ghee, remaining saffron milk, and a final drizzle of melted ghee. Seal the pot tightly with a lid; for a better seal, place a layer of dough (atta) around the rim before closing or crimp a heavy foil over the lid.

Place the sealed pot on a tava/griddle over medium-low heat. Cook for 25–30 minutes (dum). This provides gentle bottom heat so the rice cooks evenly without burning. Alternatively, bake in a 180°C (350°F) oven for 20–25 minutes.

Turn off heat and let the biriyani rest sealed for 10 minutes before opening to allow flavors to settle and steam to redistribute.

Carefully remove the lid, fluff the rice gently with a fork to mix the layers slightly, taking care to keep bone-in pieces intact.

Garnish with the remaining chopped coriander and mint and a final drizzle of melted ghee. Serve hot with raita, mirchi ka salan or a simple kachumber salad and boiled eggs if desired.