Ingredients

For Cooking Mutton:

• 500g mutton (goat meat, bone-in preferred)
• ½ tsp turmeric powder
• 1 tsp salt
• 2 cups water

For the Biryani:

• 2 cups IndRizo's Seeraga Samba Rice (soaked for 20 minutes)
• 2 medium onions (sliced)
• 2 medium tomatoes (chopped)
• 2 tbsp ginger-garlic paste
• 2 green chilies (slit)
• ¼ cup thick curd/yogurt
• ½ tsp turmeric powder
• 1½ tsp red chili powder
• 2 tsp coriander powder
• ½ tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp ghee
• 3 tbsp oil
• Salt to taste
• 3½ cups water or mutton stock

Whole Spices:

• 1 bay leaf
• 1-inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 star anise
• 1 tsp fennel seeds

For Garnish:

• 2 tbsp chopped coriander leaves
• 2 tbsp chopped mint leaves

Step 1: Cook the Mutton

1. Wash mutton thoroughly and pressure cook it with turmeric, salt, and 2 cups water for about 5-6 whistles or until tender.
2. Separate the mutton pieces and reserve the stock for cooking rice.

Step 2: Prepare the Biryani Base

1. Heat ghee and oil in a heavy-bottomed pot or pressure cooker.
2. Add whole spices (bay leaf, cinnamon, cloves, cardamom, star anise, fennel seeds) and sauté until aromatic.
3. Add onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies. Sauté until raw smell disappears.
5. Add tomatoes and cook until soft and mushy.

Step 3: Add Spices & Mutton

1. Add turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well.
2. Add the cooked mutton pieces and mix until well coated.
3. Pour in curd and cook for 2 minutes.

Step 4: Cook the Rice

1. Add seeraga samba rice and mix gently.
2. Pour 3½ cups mutton stock/water and bring to a boil.
3. Squeeze in lemon juice, add mint & coriander leaves, and cover with a lid.
4. Cook on low heat for 10-12 minutes or pressure cook for 1 whistle and let it rest for 10 minutes.

Step 5: Serve Hot

• Fluff the biryani with a fork.
• Serve with onion raita, boiled eggs, or brinjal curry for an authentic Dindigul-style meal.