I have yet another Easter special today – Ambur mutton biriyani. Ever heard of it? Well, Ambur is a town in Vellore District of Tamil Nadu that’s really famous for its biriyani. As I have mentioned here before, I am a sucker for biriyani. So need I mention I tried this very authentic recipe the very next day that I came across it? 😀 And it didn’t fail me. This wonderful, flavorful Biryani is so very easy to make and uses much less ingredients than a typical Kerala style biriyani. The taste is awesome and it tastes even better after a few hours. I hope you give this a try soon. You sure wont be disappointed. Trust me…. I give my readers only the best 🙂
The measurement in this youtube video is for a very huge quantity of biriyani. I have adjusted all the measurements for 1/2 kg mutton. Other than that I have followed the exact procedure. Also try to use dried red Kashmiri chilies for this recipe. If you are using regular dried red chilies, please adjust the quantity according to your spice tolerance. And those who don’t have access to jeerakashala rice, please try to buy it on your next Kerala trip. It reeeeeeaally makes a huge difference..Happy Cooking my dear friends..Wish you all a very happy and blessed Easter!
Ingredients (Serves 3 – 4)
Recipe Courtesy – Flavors of India
1. Mutton /lamb – 1/2 kg, cut into small pieces
2. Jeeraga samba / jeerakashala / basmati rice – 2 cups
3. Kashmiri dried red chilies – 10 (Soaked in hot water for 15 minutes and ground to a smooth paste adding little water. If you are using regular whole dried chilies, use only 4 – 6)
4. Oil – 3 – 4 tbsp
5. Whole spices – cloves 8 – 10, cardamom – 4, cinnamon stick – 1 inch piece, bay leaf – 1
6. Yoghurt – 2 tsp
7. Onion – 1/2 cup, thinly sliced
Ginger-garlic paste – 1.5 tbsp
8. Cilantro – 2 tbsp, chopped
Mint leaves – 1 tbsp chopped
9. Onion – 1 medium-large, thinly sliced
Tomato – 1 medium, thinly sliced
10. Yoghurt (not very sour) – 3 – 4 tbsp
11. Cilantro – 1/2 cup, chopped
Mint leaves – 1/4 cup, chopped
12. Hot water – 1 cup
13. Salt – To taste
1. Heat oil in a heavy-bottomed vessel at medium heat. Add whole spices and stir for a few seconds until fragrant. Add 2 tsp yoghurt and stir it for a minute. Add 1/2 cup sliced onion and saute until it turns golden. Add ginger-garlic paste and cook for a minute. Next add 2 tbsp chopped cilantro and 1 tbsp chopped mint leaves. Mix well and add the mutton pieces. Cook for 3 – 4 minutes. Next add sliced onion, tomato pieces and salt. Mix everything and cook for 3 – 4 minutes. Add red chilly paste and mix well. Next add yoghurt. Mix well. Add remaining cilantro, 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.
2. Meanwhile cook rice adding enough salt until 75% done. Spread rice on top of the mutton curry. Add 1 cup gravy (that had been set aside) and mix the rice well. Top with finely chopped mint and cilantro. Heat a wide tawa on medium heat. Place the vessel on top. Bring down the heat to medium-low. Cover and cook for 15 – 20 minutes. Open and mix the biriyani carefully using a small plate or a wide spoon. Serve hot with raita and pappad.
1. This recipe yields a medium spiced biriyani. If you prefer a spicy one, you can use upto12 – 14 kashmiri dried red chilies in this recipe.
2. To cook rice – Wash the rice grains and drain well. Heat 1 tbsp oil/ghee in a pressure cooker. Add a few whole spices – cardamom – 3, cloves – 5, 1 inch cinnamon stick and stir for a few seconds. Add drained rice and mix well. Next add 2 cups hot water. Taste-check for salt. Cover with a lid and cook until steam starts coming out profusely. Put the cooker whistle and switch off the flame. Open the cooker after 10 minutes(the rice will be 75% cooked now) and follow step 2. If you don’t prefer this method, cook rice using draining method and drain when 75% done.