If you are die hard fan of jeeraga samba rice and mutton briyani you should try this one.
Inspired by Kannama Cooks but with little change of my own :
Thanks Suguna Vinoth for the wonderful recipe. I always prepare this and everyone @home loves this as it just tastes similar to thalapakati Style Briyani.
For only pure Mutton lovers !!
Pictures by steps:
4 -5 ppl
Secret ingredient required:
- Mutton 1kg : jeeraga smaba 1kg ( 5 cups)
- Briyani spices: clove: cardamom: cinnamon :kasa kasa :bay leaf, black pepper, numeg(jadikai) 1 small piece
- 2 cups of peeled garlic
- Small oonions 3 cups peeled
- Ginger garlic paste 3 tap
- Curd for marination as well as cooking
- Ghee 3tsp for sauting and 3tsp.for.tempering
- Mint coriander curry leaves : all 1 handful
- Masala: briyani masala , chill powder, coriander powder – 1tsp
- Green chillies – 8 nos
- Salt And
- That’s it!!!!
Soak Rice ( jeeraga samba) in water and keep aside for 29 min
Wash and Marinate the mutton in salt , curd, ginger garlic paste (1tsp) for 30min
Prepare all the onions and stuffs ready
Grind the onions garlic (peeled) Green chillies kas kas cloves cardamom , numeg small piece, cinnamon together, Black pepper.
Heat ghee in a heavy bottom cooker and add the briyani spices as mentioned in ingredients coloum.
Add the ground paste saute
+Ginger garlic paste
+Add Curry , mint and coriander leaves
+Mutton plus water 1cup + salt
Pressure cooker for 4-5 whistles at high and switch off and drain the excess water in a cup(the drained water can served as a soup for kids too – but not too much as we need it here too :P)
+ and add the msalas : chilli : coriander : briyani powders
Then the drained water + normal water+ curd 1/4 cup rice plus salt if needed.
Ration of rice and water is::
Rice 1cup : water 1 and half cup (for non- smushy briyani !)
So adjust the water levels accordingly. If your rice is 4 cup and drained water comes around 1 cup then adjust and add the normal water quandity around 5 cup.
As rice 4 cup : 6cup water
Boil the rice with cooker open till the grain enlarge and water drains.
Close.it and put it on dum over a dosai kadai for 15 min (no need of any whistles) and switch off the flame. open after the pressure releases off around 20 min later.
Add some ghee or oil and garnish some coriander leaves over it
Briyani ready to serve !! 😋
Try it out with:
What else it could be!!
For the love of food