Ambur Mutton Biryani recipe-How to make Ambur Biryani

السلام عليكم و رحمة الله و بركاته

Ambur Mutton Biryani recipe – a deliciously tasty and a very famous biryani recipe from down South.

Ambur, a town some 180km from Chennai, Tamil Nadu, probably has more biryani shops  than any other town in the world. What makes the dish so special?  I am told that the water in Ambur gives its distinct taste for the Ambur Biryani recipe to be so tasty.

It’s very fascinating that how a town can love this one particular dish for so long. All other trends anywhere seem fairly cyclical. Why not the Ambur Biryani? Well, whatever might be the reason, I simple love this ambur mutton biryani recipe to the core.

The method of making this ambur biryani is pretty much different from the other biryani recipes. Find out how to make it below.

If you are looking for more such recipes, try the Indian Mutton Biryani Recipe-Recipe for mutton biryani Indian Chicken Biryani Recipe-Recipe for Chicken Biryani Hyderabadi Mutton Dum Biryani recipe Mutton Keema Pulao recipe-Recipe for Mutton Mince Pulao

Let’s get started with the Ambur Mutton Biryani recipe

Ambur Mutton Biryani recipe-How to make Ambur Biryani

Fa's Kitchen

Ambur mutton biryani recipe-a delicious mutton biryani recipe from the town of Ambur in Tamil Nadu

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Course Main

Cuisine Indian

Ingredients

  

• Ingredients
• 1 kg rice basmati or surdas
• 1 kg mutton cut into small pieces and cleaned
• 300 ml oil
• 100 gm fresh garlic paste
• 100 gm fresh ginger paste
• 3 tbsp. chilli powder
• 6-7 cloves
• 2 1 ”stick cinnamon
• 4-5 cardamom
• 5 onion sliced
• 4 to mato chopped
• 1 cup yogurt
• Bunch of mint and coriander leaves
• 2 lemon juiced
• Salt to taste

Instructions

 

• Heat oil in a heavy-bottomed vessel at medium heat. Sprinkle 2 tbsp. yogurt. Add to it clove, cinnamon and cardamom. Sauté the garlic paste first and then the ginger paste.
• Now add the mutton and salt to the other ingredients in the vessel.
• Add the onion and the tomato. Everything is stirred together for just about a minute. Mix in the red chili powder
• Add yoghurt and mix well. Add coriander and mint leaves and 1 cup hot water. Cover and cook for 45 minutes or until mutton is completely done and oil separates on top. Set aside 1 cup of gravy in a bowl.
• While your gravy gets cooked get your rice ready.
• Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
• Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
• Spread rice on top of the mutton curry. Add 1 cup gravy (that had been set aside) and mix the rice gently. Spread a tbsp of ghee on top of the rice. Cover with foil and close the lid. The foil does not let the steam escape.
• Place on a tawa and cook for 15-20 minutes. Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

Notes

Additional Notes
To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam.

INGREDIENTS for making ambur mutton biryani recipe

• 1 kg rice, basmati or surdas
• 1 kg mutton, cut into small pieces and cleaned
• 300 ml oil
• 100 gm fresh garlic paste
• 100 gm fresh ginger paste
• 3 tbsp. chilli powder
• 6-7 cloves
• 2 1”stick cinnamon
• 4-5 cardamom
• 5 onion, sliced
• 4 tomato , chopped
• 1 cup yogurt
• Bunch of mint and coriander leaves
• 2 lemon, juiced
• Salt to taste

Method for making ambur mutton biryani recipe

1. Heat oil in a heavy-bottomed vessel at medium heat. Sprinkle 2 tbsp. yogurt. Add to it clove, cinnamon and cardamom. Sauté the garlic paste first and then the ginger paste.
2. Now add the mutton and salt to the other ingredients in the vessel.
3. Add the onion and the tomato. Everything is stirred together for just about a minute. Mix in the red chili powder
4. Add yoghurt and mix well. Add coriander and mint leaves and 1 cup hot water. Cover and cook for 45 minutes or until mutton is completely done and oil separates on top. Set aside 1 cup of gravy in a bowl.
5. While your gravy gets cooked get your rice ready.
6. Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
7. Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
8. Spread rice on top of the mutton curry. Add 1 cup gravy (that had been set aside) and mix the rice gently. Spread a tbsp of ghee on top of the rice. Cover with foil and close the lid. The foil does not let the steam escape.
9. Place on a tawa and cook for 15-20 minutes. Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

Until next time,

Fareeha.

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