I am not sure if this the original Chennai brinji rice. Recently I came across a vegetable brinji rice recipe(Brinji sadam in Tamil) in Eesha’s kitchen YouTube video which is completely different from my earlier version. Long back I had shared a plain brinji recipe with coconut milk. The rice will get swollen and absorb all the left out moisture.Brinji rice is a very popular rice variety in small hotels in Chennai. Switch off the flame and close the pan with a lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame. Cover the pan with a lid and let it cook for the first four minutes on medium flame.

When it come to a boil, drain the water from the rice and add it to the pan.

Add in juice of half a lime and the cooked mutton with bone.

Whisk the curd well so it does not form into lumps when added to the pan.

Remove the mutton pieces and add in the mutton cooked water (mutton stock).

Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves).

Add in the masala paste and saute for 3-4 minutes.

Saute till the onions are nicely brown and caramelized.

Add in the sliced onions and remaining salt.

Take a heavy pan and add in the ghee and peanut oil.

Grind all the ingredients for the masala paste with little water.

Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes.

Do not rush.Īfter the rest, Enjoy Peter’s home style seeraga samba Biriyani! The rice will get swollen and absorb all the left out moisture. When it come to a boil, drain the water from the rice and add it to the pan.Ĭover the pan with a lid and let it cook for the first four minutes on medium flame. Please also note that I have not included the curd for measurement.Īdd in juice of half a lime and the cooked mutton with bone. So I added that one cup of mutton stock and three cups of water (1 stock + 3 water = 4 liquid). Note – For every cup of rice used, we need two cups of liquid.

Measure the stock and add it to the pan.Īdd in half a cup of curd. Remove the mutton pieces and add in the mutton cooked water (mutton stock). It will take about 10 minutes.Īdd in the masala paste and saute for 3-4 minutes.Īdd in the tomatoes and the herbs (roughly chopped mint and coriander leaves). Saute till the onions are nicely brown and caramelized. The salt helps in browning the onions quicker. Add in the sliced onions and the remaining salt. Chef Peter says that wood pressed peanut oil (மர செக்கு கடலெண்ணெய்) is the secret for his biriyani. Take a heavy pan and add in the ghee and peanut oil. Make sure that the paste is fine and not coarse. Grind all the ingredients for the masala paste with little water. The important thing in this biriyani is the masala paste. The mutton will be well seasoned and flavorful that way. Note: I always salt the mutton while cooking. Remove from heat and let the pressure from the cooker release naturally. I like the mutton to be “fall of the bone” tender. Let the rice soak for half an hour.Ĭook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes. He was happy to share the recipe and here it is. He uses green chillies alone for spicing up the biriyani. Chef Peter is a home cook at Tipperary estate and we loved his mutton biriyani.

I tried this mutton biriyani during one of our travels. The rice soaks up the meat stock and spices so well that the end result is very flavorful. As a Tamilian, I am so partial to biriyani made with the aromatic short grained seeraga samba rice.

Veg biryani with jeera samba rice