Main ingredients

Seeraga samba rice 2 1/2 cup

Water 3 ¾ cup ( 1 cup rice = 1 ½ cup water)

Mutton ½ kg

Onion 1

Tomato 4

Ginger garlic paste 2 tablespoon

Chilli powder 2 tsp

Turmeric powder ¼ tsp

Curd/yogurt ½ cup

Curry leaves




For Tempering:

Bay leaf 1

Star anise 1

Cinnamon 1 inch stick

cloves 2

Cardamom 2

For Briyani masala powder (dry roast):

Bay leaf 1

Star anise 1

Cinnamon 1 inch stick

Cloves 4

Cardamom 3

Coriander seeds 2 tsp

Pepper corns 1 tsp

Cumin seeds ½ tsp

Fennel seeds ½ tsp

For Green Paste / Mint Paste Mint leaves:

few Coriander leaves

few Green chillies 2 or 3

Preparation Method:

1. Wash and soak rice in water for 1 hour.

2. Dry roast the ingredients given for briyani masala powder and blend them in a mixer to a powder.

3. Blend the ingredients given for Mint/Green paste with little water into a fine paste.

4. In a pressure cooker, heat oil. Fry the ingredients given for tempering. Then saute chopped onion and curry leaves for few mins. When the onion become transparent, add ginger garlic paste. Saute it till raw smell goes off. Then add chopped tomatoes and saute till mushy.

5. Next add red chilly powder, turmeric powder and ground briyani masala powder. Saute them for 2 mins. Then add Mint paste and saute till oil oozes out.

6. Next add mutton, curd, salt and 2 cups of water. Pressure cook them.

7. After the mutton is well cooked, open the lid. Drain water from soaked rice and add to the cooked mutton. Now the mutton have released nearly ½ cup of water. So we have to add remaining 1 ¼ cup of water. Then add some ghee. Stir well everything and check for salt and add it if required. Now close the cooker and cook with high flame for only 1 whistle. Then switch off the stove. After ½ hour. Open the lid and stir gently from bottom.