What makes Ambur Briyani (Biryani) unique?
- There are two ingredients Green Chilies and Ghee, that should never be used for Ambur Mutton Biryani.
- Seeraga Samba rice is the only traditional rice used for making this Ambur Mutton Biryani. All the masalas are hand ground.
This recipe is adapted from a cook book.
INGREDIENTS
- 500 grams Mutton
- Seeraga Samba / Jeera rice Rice 2 cups
- 1/2 cup (125 ml) refined Sunflower Oil
- Garlic & Ginger paste 1 tbsp
- 2 medium Onion, sliced
- 2 medium Tomatoes, chopped
- 8 Dried Red chilies ground to paste
- Cloves
- Cardamom
- Cinnamon sticks
- Coriander leaves handful
- Mint leaves handful
- 1/4 cup (60 ml) plus 1 tablespoon Curd
- juice of 1 Lime
- Salt as required
METHOD
- Soak the rice in lots of water. Set aside.
- Heat oil in a pan and add a table spoon of curd (The reason for adding little curd in the oil while making this Mutton Biryani is that it takes away the imperfections if any in the oil.)
- Add in the Cinnamon, cloves and cardamom. Fry for 10 seconds.
- Add in the garlic paste. Fry for 2-3 minutes on medium flame.
- Now, add in the ginger paste. Fry for 2-3 minutes until the raw smell of the ginger goes off.
- Add in the chili paste, mutton, the mint and coriander leaves, chopped onions, tomatoes, salt, curd and lime juice. Add in a cup of water. Mix well to combine.
- Cover and pressure cook everything for 4 to 6 whistles on medium flame. Switch off the flame and wait for the pressure to release naturally.
- Meanwhile,Bring a pot of water to a boil and add in the soaked rice. Add in the salt and whole spices ( optional ) Cook until the rice is half done.
- Drain the water and add the rice to the mutton pan. Mix well to combine.
- Heat a Dosa pan on the stove and put the Mutton Biryani pan / vessel on top of the Dosa pan and allow it to cook on low flame for 15 minutes.
- Once the dum cooking is over, open the lid and gently fluff up the rice to mix.
- Serve Mutton Biryani hot with Raita.