Recipe
Ambur Mutton Briyani (Biryani)
2 years ago
Ambur a small town in Tamilnadu, India famous for its briyani (biryani). The unique thing about Ambur Mutton Biryani is, doesn’t require much knowledge easy to make yet full of flavors. What makes this briyani different from Hyderabadi dum biryani are two ingredients Green Chillies and ghee, that should never be used for Ambur mutton biryani. Seeraga (jeera) Samba rice is the only traditional rice used for making this Ambur mutton biryani, not the basmati rice like other biryanis. It is spelled ‘Briyani’ instead of ‘Biryani’.
Nutritional Advantages of Ambur Mutton Briyani (Biryani)
- Ambur Briyani is an excellent source of protein, carbohydrate, vitamins B1, potassium, calcium and magnesium.
Region: Tamilnadu
Nature: Biryani/Rice
Cuisine: Indian/South Indian
Prep Time: 20 Min
Cook Time: 1 hr 20 Min
Total Time: 1 hr 30 Min
Serves: 02
Main Ingredients:
Items |
Quantity |
|---|---|
Mutton |
500 gm |
Seeraga Samba(Jeera) Rice |
500 gm |
Cooking Oil |
125 ml |
Garlic paste |
50 gm |
Ginger paste |
50 gm |
Onion, sliced |
2 no |
Tomatoes, chopped |
2 no |
Dried Red chillies paste |
8-10 no |
Cloves |
3-4 no |
Cardamom |
3-4 no |
Cinnamon sticks |
1 no |
Cilantro leaves , roughly chopped chopped |
½ cup |
Mint leaves ,roughly chopped |
½ cup |
Curd |
1 cup |
Lime juice |
15 ml |
Salt |
As required |
Main Methods:
Wash and soak the rice in water. Set aside.
Sock red chilies in water for 2 hours, then grind to a paste.
Heat oil in a pan and add. Add in the Cinnamon, cloves, and cardamom. let them crackle.
Add a tablespoon of curd and cook for a while.
Add sliced onions and sauté until onions get translucent.
Add garlic paste and cook it for 3-4 min than add ginger paste. cook for 3-4 minutes on medium flame or until the rawness of the ginger-garlic goes off.
Add in the chili paste, mix well with other ingredients and cook further for 1-2 min.
Add sliced tomatoes and cook well for a few minutes.
Add chopped cilantro and mint to it and mix well.
Now add salt, curd, mutton, and lime juice. Add in a cup of water. Mix well.
Let it cook for a while on medium low heat.
Meanwhile, Bring a pot of water to a boil.
Add salt and oil to the boiling water.
Add the soaked rice. Stir occasionally and cook until the rice is half done.
Drain the water with the help of a colander and add the rice to the mutton pan.
Mix mutton masala and rice together.
Pour little oil on the edges of the biryani pan to avoid sticking rice to the edges.
Put a lid on top and Place the biryani pan on dum on low heat for 30 minutes.
Once the dum is over, let the briyani rest for a further 10 min.
Ambur mutton briyani is ready to serve hot with raita.
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