Seeraga Samba Biriyani

 How To Make A Delicious Seeraga Samba Biriyani 

Ingredients:

• 1kg meat (chicken, mutton, or beef)
• 3 cups Seeraga samba rice
• 2 onions, sliced
• 2 tomatoes, chopped
• 1/2 cup curd
• 3 tablespoons ginger-garlic paste
• 2 green chilies, slit
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons biriyani masala powder
• 1 teaspoon cumin powder
• 4 cloves
• 4 cardamom pods
• 2 cinnamon sticks
• 1 bay leaf
• 2 tablespoons ghee
• 2 tablespoons oil
• Salt to taste
• 5 cups water

Instruction:

1.Wash the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2.Heat the ghee and oil in a heavy-bottomed pan or pressure cooker.
3.Add the whole spices - cloves, cardamom, cinnamon, and bay leaf - and fry for a few seconds.
4.Add the sliced onions and fry until they turn translucent.
5.Add the ginger-garlic paste and green chilies, and fry for a minute.
6.Add the chopped tomatoes and cook until they turn soft.
7.Add the meat, turmeric powder, red chili powder, biriyani masala powder, cumin powder, and salt to taste. Mix well and cook for 10-15 minutes, until the meat is browned and cooked through.
8.Add the chopped mint and coriander leaves and mix well.
9.Beat the curd in a separate bowl and add it to the meat mixture. Mix well and cook for a few minutes, until the gravy thickens.
10.Add the soaked and drained rice to the meat mixture and mix well.
11.Add 5 cups of water and salt to taste. Stir well and bring the mixture to a boil.
12.If using a pressure cooker, cover and cook on medium heat for 2 whistles. If using a pan, cover and cook on low heat for 20-25 minutes, until the rice is cooked through and the water is absorbed.
13.Once the biriyani is cooked, fluff the rice with a fork and serve hot with raita and brinjal chutney

Enojy Your Delicious Seeraga Samba Biriyani