Ambur is a place in Arcot district of Tamilnadu which has many biriyani hotels. The Ambur mutton briyani was introduced to the Arcot Royals through their connection with Hyderabadi Nizams. Authentic Ambur briyani is cooked on tamarind wood fire. It is an easily digestible biriyani when compared with other masala or fat laden biriyanis. Ambur briyani is spelled differently as briyani and not biriyani.
Ingredients
1. Mutton pieces – 500 gm
2. Kaima rice or seeraga samba rice – 3 cups
3. Oil – ¼ cup
4. Ghee – ¼ cup
5. Garlic paste – 2 Tbsp
6. Ginger paste – 2 Tbsp
7. Onion sliced – 3
8. Tomatoes chopped – 2
9. Kashmiri red chilli – 6-8
10. Cloves – 3
11. Cardamom – 3
12. Cinnamon stick – 1 inch
13. Star anise – 2
14. Coriander leaves chopped – ¼ cup
15. Mint leaves chopped – ¼ cup
16. Curd – ¼ cup
17. Lemon juice – 1 lemon
18. Hot water – 2 cups
19. Salt
Preparation
1. Wash and soak the rice in water for 30 minutes. Keep aside.
2. Soak the red chillies in hot water for 10 minutes and grind to a paste. Keep aside.
3. Heat a pressure cooker and add oil and ghee. Add the whole masalas. Fry for few seconds and add sliced onion. Sauté till light brown.
4. Add garlic paste. Sauté for a minute or till the raw smell goes. Add ginger paste. Sauté for 2-3 minutes.
5. Add chopped tomatoes and salt. Mix well and cook for a minute.
6. Add chilli paste, mint leaves, coriander leaves and curd. Mix well, sauté for a minute on medium flame.
7. Add mutton pieces and mix well. Cook covered for 2-3 minutes on medium flame. Add lemon juice and mix well.
8. Add 2 cups hot water. Let it boil and cook covered for 3 whistles or till cooked.
9. In a vessel boil enough water (approx 2-3 litres) with salt and cook the strained rice till it is half cooked. Strain the water and add rice to the cooked mutton.
10. Mix well to combine and transfer to a pan and close tightly.
11. Heat an iron tawa and place the pan and lower the flame and cook for another 15 minutes. Serve hot with raita.
Tips
1. Authentically groundnut oil is used for Ambur briyani and is cooked in a pan and not pressure cooker.
2. Kashmiri chilli powder (2 Tbsp) can be used in place of whole chillies. In that case make a paste of the chilli powder.
3. Chicken briyani can also be prepared in this manner.
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