Dindukal style mutton Briyani with seeraga samba ricePreparation time - 25min
cooking time - 45 min
Serving - 4
Before start to cook small description about the rice ''SEERAGA SAMBA''
This Biryani is made with a special kind of rice which is called the "Seeraga Samba" rice. This rice is of Tamil Nadu origin, a southern state of India. The Rice is very Aromatic by nature just like the Basmati. Since it resembles Cumin which is called "Seeragam" in Tamil, it is called Seeraga Samba. Most of the traditional biryani, may it be veg or Non-veg are made with this rice in Tamil Nadu
INGREDIANTS:siraga samba rice soaked - 400 gm
onions diced - 300 gms
Tomato - 200 gms
Mutton - 400 gms
Green chilli - 5number
puthina (fresh mint leaves chopped) - 3tablespoon
koithamailli (fresh coriander leaves chopped )-3tables spoon
yogurt - 1 table spoon
lemon juice - 1teaspoon
red chilli powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger garlic paste - 4 tablespoon
salt for taste
OIL - 100ML
Cinnamon - 2 stickScardamom -5
bay leaves - 2
1 CUP RICE 1 1/2 CUP WATER
Marinate the mutton with 1 teaspoon red chilli powder ,1/2 teaspoon turmeric , 1 teaspoon ginger garlic paste , 1/2 teaspoon yogurt ,salt and refrigirirate for one hour.
Heat a pan with oil once oil heated add the seasoning items one by one after roasted .Add onion sauté until golden brown .Add the ginger garlic paste has to nicely cooked in the oil then add tomatoes, green chilli ,coriander, puthina ,left over chilli powder ,turmeric powder ,salt,yougurt,and finally add the marinated mutton .Mix well let them cook it 10-15 min...in slow fire.
Once the mutton cooked add the water once it starts boiling, add the rice ,lemon juice, salt for taste. mix well all together cover and cook it for 3min in high flame.
After 3min slow the fire maximum .Give a gentle mix cover n cook in Dum process for 5 min
An authentic mutton Briyani is always slow cooked on the Dum . This cooking on Dum gives the biriyani its uniqueness and originality. This is the how the biriyani has the beautiful medley of the aromas, flavours and tastes caused by the blending of the ingredients used in making it.
Now what is Dum cooking the food is kept in a sealed with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and juices on the slow fire infusing the flavours and aroma of its own herbs and spices in the food. Nutrients are not lost in the process and thus the food id nutritious too...