Ambur Mutton Biryani
Ambur biryani is a popular, mildly spiced Dum Biryani from Ambur in Tamil Nadu, South India with succulent pieces of meat cooked to perfection along with the aromatic jeera samba rice, mint leaves, coriander leaves, whole spices and Kashmiri Red Chillies paste.
Ingredients
- 500g Mutton(with bones)
- 1/2 Cup | 125ml Groundnut oil
- 5 Pcs Cinnamon sticks, 7 Green Cardamom, 6 Cloves, 2 Bay leaves
- 50gms | 2.5 Tbsp Garlic paste
- 50gms | 2.5 Tbsp Ginger paste
- 200gms | 2 medium Onions Sliced
- 75gms Kashmiri Chilli paste ( prepare by grinding soaked 10-12 kashmiri chillies deseeded in hot water for an hour)
- 200gms | 2 medium Tomatoes sliced
- Salt to taste
- 1 Cup chopped Coriander and Mint leaves
- 125ml | 1/2 Cup Curd, Beaten till smooth
- 11/2 Tsp Sea Salt
- 1 Tbsp Lemon Juice
- 1 1/2 Cup Hot Water
For Rice
- 500gm Jeera Samba Rice (2 1/4 Cup plus 2 Tbsp)
- 2.5 Litres | 10.5 Cups Hot Water
- 1 Tbsp Sea Salt Crystals
- 1 Tbsp Lemon Juice
Instructions
- Wash and Soak the Jeera Rice for 30mins. Drain and keep aside.
- Make a paste from soaked Kashmiri Dry Chilies .
- Add Groundnut/Peanut Oil, whole spices and sliced Onions. Once changes color, add Garlic paste. Sauté for few mins.
- Add Ginger paste and sauté for few mins. Add Tomatoes, Coriander Mint Leaves.
- Add the Chili paste and Curd beaten. Add mutton and salt, lemon juice.
- Cover Cook 15mins on Low flame. Add Hot Water and Pressure cook on medium heat for 3-4 whistles till meat is 90% cooked.
- Boil water with salt and Lemon juice. Once water boils rapidly, Add the soaked rice and boil on HIGH heat for 10-11 mins or till the rice is 90% cooked. Rice should look fluffy but have a bit of a crunch. Drain it. Every rice varies according to the age or brand so keep watching the status after 7-8 mins of boiling .
- Layer the rice on top of the mutton. Mutton should have some gravy in it. MIx Gently with the back of a wooden spoon.
- Seal the edges with an aluminum foil and Cover cook. Place the biryani pot on a pan and cook on HIGH heat 5mins then LOW heat 15mins. Allow to rest for atleast 20-30mins before opening.
- Gently mix the Rice with the masala and serve hot with Onion Cucumber Raita.