Ambur Mutton Biryani (Briyani - Tamilnadu Arcot Muslim Style Biryani

• Meat

  • 500 g Mutton
  • 1 1/2 tsp Sea salt while cooking mutton gravy

• Produce

  • 5 stalks Coriander, leaves
  • 1 Lime, Juice of
  • 5 stalks Mint, leaves
  • 2 Onion, medium
  • 2 Tomatoes, medium

• Refrigerated

  • 1/2 cup Curd

• Condiments

  • 8 Chillies ground to paste, Dried Red
  • 50 g Garlic paste
  • 50 g Ginger paste

• Pasta & Grains

  • 500 g Seeraga samba rice

• Baking & Spices

  • 3 Cardamom
  • 5 Cinnamon sticks
  • 3 Cloves

• Oils & Vinegars

  • 1/2 cup Refined sunflower oil

• Liquids

  • 1 tbsp Sea salt while boiling rice in water

Found on kannammacooks.com

Description

Ingredients

• 500 grams Mutton
• 500 grams Seeraga Samba Rice
• ½ cup (125 ml) refined Sunflower Oil
• 50 grams Garlic paste
• 50 grams Ginger paste
• 2 medium Onion, sliced
• 2 medium Tomatoes, chopped
• 8 Dried Red chillies ground to paste
• 3 Cloves
• 3 Cardamom
• 5 Cinnamon sticks
• 5 stalks Coriander leaves
• 5 stalks Mint leaves
• ¼ cup (60 ml) plus 1 tablespoon Curd
• juice of 1 Lime
• 1½ teaspoon Sea salt while cooking mutton gravy
• 1 tablespoon Sea salt while boiling rice in water

Directions

• Soak the rice in lots of water. Set aside.
• Heat oil in a pan and add a table spoon of curd. Add in the Cinnamon, cloves and cardamom. Fry for 10 seconds. Add in the garlic paste. Fry for 2-3 minutes on medium flame.
• Now, add in the ginger paste. Fry for 2-3 minutes until the raw smell of the ginger goes off.
• Add in the chilli paste, mutton, the mint and coriander leaves, chopped onions, tomatoes, sea salt, curd and lime juice. Add in a cup (250 ml) of water. Mix well to combine.
• Cover and pressure cook everything for 10-12 whistles on medium flame. Switch off the flame and wait for the pressure to release naturally.
• Bring a pot of water to a boil and add in the soaked rice. Add in the salt. Cook until the rice is half done.
• Drain the water and add the rice to the mutton pan. Mix well to combine. Place the mutton biryani pan / vessel in a preheated 400 degree Fahrenheit oven for 30 minutes. If you don’t have an oven, heat a dosa pan on the stove and put the mutton biryani pan / vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes.
• Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.