Biryani Recipe - Ambur Style Mutton Biryani
Ambur town is nestled in Vellore district of Tamil Nadu. Situated on the banks of the Palar river, it sits on the national highway connecting Bangalore and Chennai.
Ambur is an important historic location having been witness to numerous conflicts between the rulers of the Deccan and southern India. Otherwise it is popular for its native cuisine which includes a number of spicy non-vegetarian preparations.
In this installation of our daily publication, we bring for you the Ambur style mutton Biryani. Read on ahead for the exact and elaborate recipe.
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Ambur Style Mutton Biryani - South Indian Recipe
- 1 kilogram high grade Basmati rice
- 1kilogram mutton, chopped into medium sized pieces
- 1 cup refined vegetable cooking oil
- 2 tablespoon clarified butter (ghee)
- 50 grams of yogurt
- 250 grams of plump, ripe tomato fine chopped
- 4 medium sized onions, thin sliced
- 2 inch cinnamon stick
- 3 pods of whole cardamom
- 4 whole cloves
- 100 grams of coriander fine chopped
- 50 grams of fresh mint, fine chopped
- Juice of 1 whole lemon
- 2 green chillies fine chopped
- 1 teaspoon red chilli powder
- 12-15 cloves of garlic peeled and pounded into a paste
- 4 inch ginger knob, peeled, washed and pounded into a paste
- Salt as per taste
Procedure for Preparation
Heat the oil in a deep frying pan on a high flame.
Add the whole spices. Wait for the crackling sound. Add half the onions and saute them over the high flame, with constant stirring for about 3-4 minutes.
Add crushed ginger and garlic, followed by the rec chilli powder. Mix uniformly.
Add the mutton chunks, followed by tomatoes and onions. Mix uniformly.
Add the chopped green chillies, curd and lemon juice.
Cook the meat in the frying pan, over a medium flame for 15 minutes. Add little water to prevent the ingredients from burning.
Cook the meat in a pressure cooker, on a medium flame, for the next 20 minutes.
Cook the rice for about 5 minutes. Drain the excessive water.
Add the cooked meat and rice in a heavy vessel, gently placing them in layers.
Add generous amounts of clarified butter to the rice portions.
Add coriander, mint and salt.
Cover the vessel. Secure with a large piece of fabric. Cook over a medium flame for about 15 minutes.
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