Now, get a surprised look from your friends and family 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. By Chef Khader Bhai, Biryani Cook in Ambur.
Ingredients Of Ambur Mutton Biryani
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
How to Make Ambur Mutton Biryani
-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).
Key Ingredients: Mutton, Salt, Cinnamon, Coriander Leaves, Vegetable Oil, Yogurt, Mint Leaves, Cloves, Green Chillies, Green Cardamom
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