Ambur in Tamilnadu has more biryani hotels per capita than any other city in the world. The legend has it that the mutton biryani was introduced to the Arcot royals through their connection with the Hyderabadi Nizams.
Sir Hassan Baig, a cook himself for the Nawab at the Royal palace of Arcot made this biryani regularly for the royals. Later in the years, his son Kurshid Baig started to spread the delicacy by selling this biryani over a bicycle.
That’s how the famous Star Briyani hotel was born. Note that they spell it as BRIYANI and not Biryani. They have been doing this since 1890. Star Briyani recipe has become a tradition that is continuing now for 4 generations.
We need to make 3 pastes. Garlic paste, ginger paste and chilli paste. Grind all the ingredients in a blender/ mixie separately to a very smooth paste. Add very little water while grinding. Set aside. Here are the other things that you will need for making the mutton gravy for the mutton biryani.
INGREDIENTS Ambur Mutton Biriyani:-
- 500 grams Mutton
- 500 grams Seeraga Samba Rice
- 1/2 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
- Five stalks Coriander leaves
- 5 stalks Mint leaves
- 1/4 cup (60 ml) plus 1 tablespoon Curd
- juice of 1 Lime
- 1 1/2 teaspoon Sea salt while cooking mutton gravy
- 1 tablespoon Sea salt while boiling rice in water
INSTRUCTIONS for making Ambur Mutton Biriyani:-
- 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.
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