Vanaspathi – 50ml
Coconut oil – 50ml
Ghee- 100 ml
Refined oil – 3tbsp
Seeraga Samba Rice – 2 kg
Coriander leaves – 50gms
Mint leaves – 50gms
Curd – 250ml
Cinnamon – 1g
Cloves – 1g
Cardamon – 1g
Bayleaves – 1g
Kalpasi- 1g
Mace – 1g
Staranise – 1g
Saunf- 1g
Small onions – 350gms
Onion, sliced – 200 gms
Tomato, diced- 250 gms
Green chillies, slitted – 6 nrs
Ginger and Garlic Paste – 120 gms
Chilli Powder – 12 g
Turmeric Powder – 4g
Coriander powder – 20 g
Garam masala powder – 10 g
Cinnamon Powder – 4g
Mutton – 2kg
Method of Preparation:
1. Heat the oil & ghee in a heavy bottomed vessel, splutter the whole garam masala
2. Add the small onion paste, fry it for sometime. Then add the onion and green chillies, fry till onion turns golden colour.
3. Add tomato, fry till it soft. Add the ginger and garlic paste now, mix all again.
4. Add the masala powder (except cinnamon powder) into the mixture. Stir continuously which merge and oil comes out on the top.
5. Add the mint and coriander leaves. Add the mutton pieces, salt and stir all around for another 2 minutes in slow fire.
6. Pour the curd with the mutton mixture. Add the cinnamon powder now and mix all well.
7. Add the water (1 part rice: 2 part water). Make it to roll boil.
8. Add the seeraga samba rice / basmathi rice in to the boiling water. Once the water evaporated, spread the banana leaves on top and close the vessel with tightly fitting lid.
9. Take it out from fire and put the live charcoal on the top of lid. Leave it for dum for 20minutes.
10. After that open the lid and mix the biriyani with spatula. Serve it as hot.
