Ambur Mutton Biriyani

Spices or Masala’s, play a major role in making the dishes delectable. When it comes to Indian dishes, there are several spices. There are plenty of food varieties noted when the culinary culture of India is delved into. One such flavorful dish is Biriyani, prepared in different varieties and savored on a regular basis. Biriyani is a dish that originated in Mughal cuisine and remains an international delicacy.

The name Biriyani is derived from the Persian language. In South India, a wide variety of Biriyani is prepared, such as Chettinad Biriyani, Ambur Biriyani, Dindigul Thalapakati Biriyani, Kalyani Biriyani, Hyderabad Biriyani, Rawther Biriyani, Thalssery Biriyani, and many more.

In Chef Deena’s Kitchen, the authentic Ambur Mutton Biriyani’s recipe is shared. Ambur/Vaniyambadi Biriyani is popularly prepared in the towns of Tirupattur District. This preparation was introduced earlier by the Nawabs of Arcot, and the same is continued by the Muslim population of that region. In general, Seeraga Samba rice is used for this preparation, whereas Basmati rice can also be used. When this Ambur Biriyani is accompanied with Mirchi Ka Salan, Brinjal Dalcha, and onion raita, it tastes extraordinary.

Serving
- 6 servings
Cooking Time
- 55 mins
Difficulty
- Intermediate

Ingredients:

1/2 Kg
Mutton
1/2 Kg
Seeraga Samba Rice
4 No's
Onion
3 No's
Tomato
5 to 8 No's
Green Chilli
2 Tbsp
Ginger Garlic Paste
For Tempering
Whole Garam Masala
1/4 Tsp
Turmeric powder
3/4 Tsp
Chilli Powder
A Handful
Mint Leaves
A Handful
Coriander Leaves
100 ml
Curd
To Taste
Salt
150 ml
Oil
4 to 5 Tbsp
Ghee
20 grams
Garam Masala Powder

Directions:

1
The first step in this procedure is to powder Cinnamon sticks, Bay leaf, Cardamom, and Cloves, which weigh about 15–20 grams overall. Once powdered, keep it aside.
2
Take a wide utensil and pour Oil, followed by little amount of Ghee. Add whole spices like Cloves, Bay leaf, Cardamom, and Cinnamon to temper the mixture. Followed by spices, add sliced Onions, Green Chillies and saute.
3
When the Onions turns translucent and golden brown, add freshly ground Ginger Garlic Paste and saute. Add fresh, cleaned, and chopped mutton to the mixture after the ginger garlic paste has cooked.
4
In this stage, add diced Tomatoes, Coriander Leaves and Mint leaves.
5
Add Turmeric Powder, Red Chilli Powder and Salt to the tempering.
6
To this mixture, add the garam masala that was made earlier. Cook the mutton in the masala for exactly one minute.
7
Pour in the recommended amount of curd and stir well. To the specified amount, add 800 ml of water, then bring the mixture to a boil.
8
Cover the mixture using a lid and cook until the mutton is cooked completely. The curry thickens and the mutton is cooked to perfection at the same time.
9
Re-add 600 ml of water to this mixture when the mutton is cooked thoroughly. Add the soaked Seeraga Samba Rice and cook over high heat after adding the water.
10
The mixture dries out while it cooks. At this point, add the finely chopped mint and coriander leaves, ghee, and cover the mixture with a lid.Post covering with the lid, allow the Biriyani to get cooked appropriately by placing it in Dum for 20 minutes. While placing in Dum, for first few minute’s cook in low flame and then turn off the stove.
11
Allow the setup to be undisturbed for the next 15 minutes. Open the lid after 15 minutes and savor the flavorful biryani.