Ambur Mutton Biryani: A fragrant preparation, surprise your friends at dinner with this authentic biryani from Ambur in Tamil Nadu. A complete meal, the lamb soaks in all the flavours really well leaving you wanting for more.
Recipe Servings: 4 Prep Time: Cook Time: Total Cook Time:
- 1 kg of rice (Basmati or Seeraga Samba)
- 1 kg of mutton, chopped
- 200 ml of refined oil
- 2 Tbsp of ghee
- 50 gm of curd
- 300 gm tomato, finely chopped
- 400 gm onion, finely chopped
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- A small bunch of coriander
- A small bunch of mint leaves
- 1/2 lemon
- 2 green chillies
- 1 tsp of chilli powder
- 100 gm of garlic, peeled and pounded into a paste
- 80 gm of ginger, pounded
- Salt to taste
- Heat oil in a kadai and add the whole spices. Let them crackle and then gradually add half the quantity of onions. Saute for 3-4 minutes.
- Add the garlic paste, ginger paste and then the red chilli powder and mix well.
- Add the mutton pieces, salt, tomatoes and the remaining onions, and mix well.
- Add the green chillies, curd and lemon juice.
- Fry the meat for 12-15 minutes, adding a little water and then pressure cook this (the korma) for about 20 minutes.
- Cook the rice for about 5 minutes in a separate vessel and then drain the excess water.
- Bring the korma and the rice together in a heavy bottomed cooking vessel, carefully arranging them in multiple layers. Sprinkle the ghee as you layer the rice and the korma.
- Add the finely chopped coriander, mint leaves and salt (to taste).
- Cover the vessel with a thin cloth and cook on a low flame for about 10 minutes in ‘dum style’.
- Note: You could place a larger vessel with water under this vessel as a precaution (to ensure the biryani doesn’t stick to the vessel).