Ambur Mutton Biryani recipe-How to make Ambur Biryani
Ambur mutton biryani recipe-a delicious mutton biryani recipe from the town of Ambur in Tamil Nadu
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.
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.