Ambur mutton biryani

Ambur is a town in Vellore district which is very famous for their biryanis like 'dindigul thalapakatti biryani' and also they say Hotel 'Star biryani' serves the bestest biryani in town. If you go via this place, don't miss their biryani !! They don't use any masala powders and still this biryani comes out with a great taste.

Yields : 4-5 servings

Ingredients:

1. Jeera samba/ jeerakashala/ basmati rice- 500 g

2. Mutton diced- 500 g

3. Onions- 2 large sliced

4. Tomato- 2-3 medium sliced

5. Red chillies- 15 nos (grind to a smooth paste by adding little water)

6. Ginger-garlic paste- 4 tbsp

7. Yogurt- 4 tbsp

8. Coriander leaves- 3/4 cup chopped 

9. Mint leaves- 1/2 cup chopped 

10. Cinnamon- 2 nos

11. Cardamom- 10

12. Cloves- 10

13. Oil- 3-4 tbsp

14. Salt- to taste

15. Hot water- 1-1.5 cups

* Soak the washed rice for 15-20 mins

Method:

1. Add the rice to boiling water with salt added as required and then cook it to 3/4th. Drain and keep aside.

2. Heat oil in a deep pan and add cinnamon, cardamom and cloves. Fry for a min. Add 1 tbsp of yogurt and saute for a min.

3. Add a handful of chopped onions to it and let it fry until it turns golden brown.

4. Add the ginger garlic paste and saute till it's raw smell goes. Add the half quantity of chopped coriander and mint leaves. Mix well.

5. Turn the heat to medium. Add the mutton with required salt and mix well until the colour of mutton changes. Then add onion and tomatoes, mix well. 

6. Once the mixture is hot add the chilli paste, mix well. Then add the remaining yogurt, coriander and mint leaves. Mix well.

7. Add 1-1.5 cups of hot water, check for salt and mix well. Once it starts boiling, cover and cook for 45-60 mins until the mutton is cooked well and the gravy reduced to thick and keep aside. Turn the flame to low and heat a tawa. 

8. Meanwhile, add the rice to the mutton gravy and mix with only top part of the mutton gravy until all the rice is coated well. Make sure the rice does not go down while mixing. 

9. Close the vessel with a lid and seal the edges with a flour dough or cover the vessel with an aluminium foil and close tightly with a lid and make sure the steam does not pass out. Place the vessel on tawa and let it dum for 45 mins. Switch off the flame and mix well. 

Serve this hot yummy ambur mutton biryani with raita, pickle etc.