Ambur Mutton Biryani
I always love to prepare Biryani. My husband and daughter are biryani lovers. I used to prepare atleast once for a week. I used to prepare different varieties of biryani like Ambur Biryani, Hyderabadi biryani, Dindigul Thalapakkati style biryani, etc. You can find many biryani recipes in my blog.
This is a famous biryani which is prepared in Seeraga samba rice. Ambur briyani is very famous in Tamil Nadu. Ambur is a place in Tamil Nadu near Vellore. You won’t feel heavy after eating this biriyani as we use simple biriyani masala. If you are trying out this recipe, please let me know how it has turned out for you 😋
- Mutton – 2 lbs (900grams)
- Seeraga samba rice or Basmati Rice – 4 cups (soak it for 30 minutes)
- Oil – 3/4 cup
- Ghee – 2 tbsp
- Onion – 4, large onion, sliced
- Tomato – 3, chopped
- Green chillies – 8, slit
- Bay leaf – 2
- Cinnamon – 4 pieces
- Cardamom – 6
- Cloves – 8
- Red chilli paste – 16 (soak it in hot water for 15 mins before making paste)
- Curd – 1/2 cup
- Ginger paste – 100 grams
- Garlic paste – 100 grams
- Mint leaves – 1/4 cup, finely chopped
- Coriander leaves – 1/4 cup, finely chopped
- Water – 5 cups
- Lemon – 1
- Salt to taste
Time needed: 1 hour.
- In a pressure cooker, add oil. Once heated, add in bay leaf, cinnamon, cloves, cardamom and allow it to splutter.
- Add in garlic paste and cook for 2 to 3 minutes. Mix well.
- Add in ginger paste and cook for 2 to 3 minutes. Cook until the raw smell of ginger goes off.
- Add in sliced onion, green chillies and mix well. Cook for 7 to 8 minutes until onion becomes translucent and light golden.
- Add in red chilly paste and mix well. Cook for 2 minutes.
- Add in tomatoes and mix well. Cook until the tomatoes become mushy.
- Add in curd, mint leaves, coriander leaves and mix well. Cook for 2 minutes until it is combined.
- Add in mutton pieces and mix well. Cover and cook for 5 minutes. The mutton pieces get nicely combined with the masala.
- Add in a cup of water and mix well. Pressure cook it for 8 to 10 whistles. Allow the pressure to settle down naturally. Check if the mutton is cooked, if not pressure cook for 2 or 3 whistles as needed.
- Transfer the briyani masala to biriyani pot and continue the process. Add in 4 cups of water.
- Add in soaked rice and mix gently. Cover and cook for 6 to 7 minutes until the rice is half cooked.
- Add in lemon juice extracted from one lime and 2 tbsp of ghee and mix gently.
- For dum process, Place the biriyani pot on top of the tawa and cover it with the heavy lid. In medium to low flame, cook for 30 minutes
- Gently mix the rice and serve hot 😋
- Always add ginger paste after the garlic paste. As garlic needs long to time to cook than ginger.
- Soak the red chillies in hot water for 15 minutes before making the paste.
- The rice should be half cooked before the dum process.