Ambur Mutton Biriyani

Ambur is a famous city in Tamil Nadu Nellore. We used to see Ambur special biriyani shops in many areas, many cities. Everybody used to say it is very tasty. I was thinking, why can't we try this recipe. Then i saw this recipe in one of my favorite cookery show. I tried and it came very well. I wish to share with you all this wonderful biriyani recipe. 

This is commonly prepare with basmathy rice and it is dhum biriyani. But i tried this biriyani in jeera rice(jeerahasamba). I tried in cooker. We can make this as dhum also. For this recipe we don't want any masala powders. It is less spicy and less masala which everybody likes. My mother-in-law will make this biriyani very well. I tried this with mutton. We can make using chicken also. Everybody try this yummy recipe and enjoy the real taste of Ambur special biriyani.

Note : For Biriyani, we need mutton and rice in 1:1 ratio. So that biriyani will be tasty and smells  yummy.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	30 Mins
Serve for	:	5 Persons

Ingredients :

Oil or Ghee : 4 Tsp Jeera rice : 1 Kg Motton : 1 Kg Cinnamon : 3 Nos Cloves : 3 Nos Bay leave : 2 Nos Cardamon : 2 Nos Onion : 3 Nos Ginger paste : 2 Tsp Garlic paste : 2 Tsp Tomato : 2 Nos Red chilly : 4 Nos Curd : 1 Cup Curry leaves : 10 Nos Coriander leaves : 1/2 Cup Mint leaves : 1/2 Cup Lemon : 1 No Salt : As Needed

Method :
Wash the mutton pieces and cook in pressure cooker adding turmeric powder and salt.

Grind red chilies as paste.

In a large pressure cooker, Add oil or ghee. Add cinnamon, cardamon, bay leaf, star anas, cloves.

After cloves break, add chopped onion, curry leaves and fry till golden brown comes. Add ginger garlic paste.

Add chopped tomatoes and saute well.

Add chilly paste and beaten curd.

Add chopped coriander leaves and mint leaves, saute well.

Add cooked mutton pieces with mutton stock.

After 2-3 minutes of boiling, add washed rice and mix it with mutton. Squeeze 1 lemon juice.  Add water in 1:1 and 1/2 ratio. Normally we use to add water in 1:2 ratio. But now we added mutton stock. So we need 1 and 1/2 ratio is enough.

Add salt and close the cooker lid in high flame. When the pressure comes, put cooker weight and make simmer flame. Wait for 20 minutes and switch off the flame. Wait for pressure release, open the lid slightly mix the biriyani. Wow! yummy delicious Ambur biriyani is ready to serve hot with chicken gravy and raitha.

Rich Aroma, medium spicy,and less masala...

If you try this recipe, you will defiantly like this and you will never ever try other methods. Try and please post your valuable comments...