Ambur Mutton Biryani Recipe

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Ambur Mutton Biryani
How to make Ambur Mutton Biryani
  • Chef: Khader Bhai, Biryani Cook in Ambur
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A fragrant preparation, surprise your friends 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.

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

  • 1.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.
  • 2.Add the garlic paste, ginger paste and then the red chilli powder and mix well.
  • 3.Add the mutton pieces, salt, tomatoes and the remaining onions, and mix well.
  • 4.Add the green chillies, curd and lemon juice.
  • 5.Fry the meat for 12-15 minutes, adding a little water and then pressure cook this (the korma) for about 20 minutes.
  • 6.Cook the rice for about 5 minutes in a separate vessel and then drain the excess water.
  • 7.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.
  • 8.Add the finely chopped coriander, mint leaves and salt (to taste).
  • 9.Cover the vessel with a thin cloth and cook on a low flame for about 10 minutes in 'dum style'.
  • 10.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).