Preparation
Cook mutton with salt and turmeric in a cooker with sufficient water for 5-7 whistles. Keep it aside. Separate the mutton and water.
And Seeraga Samba rice in water and soak for 30 minutes.
Make biryani powder in mixer grinder nicely and keep aside. For this you will require - 4-5 cloves, 4-5 cardamoms, 2 star anises, 2 cinnamon sticks, 1 nutmeg, 2 bay leaves and 4 -5 cashews.
Make a paste in the mixer grinder nicely and keep aside. For this you would require – 25 gm ginger, 25 gm garlic, 5 green chillies, 3 onion (big).
Keep the cooker on a medium flame.
Add oil and paste. Sauté the paste until it becomes golden brown.
Then add the powder. Add chilli powder, coriander powder and cumin powder.
Then add only the mutton. Separate the water, do not add water now.
Mix the paste and mutton, mix well cook for 2 minutes.
Add coriander leaves, pudina leaves and mix well.
Add curd, mix well cook for 2 minutes.
For 1 kg rice, add 1.5 litre water and 1/2 litre mutton stock which we already separated from mutton.
Add rice. Add salt as required. Close with lid.
Cook for 30 minutes in high flame and 20 minutes on a low flame.
Tasty and fragrant Seeraga Samba Biryani is ready. Top it with ghee and serve.