Ambur Mutton Biryani
A legendary South Indian rice delicacy from Tamil Nadu, featuring tender marinated mutton and short-grain seeraga samba rice cooked with whole spices and fresh mint.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat ghee and oil in a heavy-bottomed pressure cooker, add the whole spices and let them crackle.
2
Add sliced onions and green chilies, sautéing until the onions turn golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes, mint leaves, and coriander leaves, cooking until tomatoes turn mushy.
5
Mix in the curd, red chili powder, and mutton pieces, searing well for 5 minutes.
6
Add 1 cup of water, cover, and pressure cook for 4-5 whistles until the mutton is tender.
7
Measure the remaining liquid in the cooker and add enough water to make 3 cups total, bringing it to a boil.
8
Add soaked and drained seeraga samba rice along with lemon juice and salt.
9
Cover with a tight lid and cook on low heat for 15 minutes until the rice is fluffy and cooked through.
10
Fluff gently and serve hot with brinjal gravy and onion raita.
Ingredients
500g mutton, cut into pieces
2 cups seeraga samba rice, washed and soaked for 30 minutes
2 large onions, thinly sliced
2 tomatoes, chopped
1/2 cup curd (yogurt)
1 tbsp ginger-garlic paste
1/4 cup mint leaves
1/4 cup coriander leaves
4-5 green chilies
2 tbsp ghee
2 tbsp cooking oil
Whole spices (2 bay leaves, 3 green cardamom, 4 cloves, 1-inch cinnamon stick)
1 tsp red chili powder
Juice of half a lemon
Salt to taste
*This AI-generated recipe may contain inaccuracies.