AMBUR MUTTON BIRYANI RECIPE 2022 (A famous name from a small town)

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    One of the most favoured amongst the range of ARCOT BIRYANIS. What makes it more special is the type of rice used - the Seeraga Samba aka Jeera Samba, specific to Southern India, more interesting to prepare is that, neither the meat is marinated nor is it tenderized used while cooking. However, that has little to nil effect disturbing the taste, it simply melts in your mouth and bursts flavours, it is a delicious South Indian Biryani Recipe, in which the flavour of the meat is predominant and the spices are rather mild. With tender pieces of meat, simple whole spices and the short grain rice-Seeraga Samba.

Ambur Mutton Biryani Meaning -

Ambur biryani is a delightful one-pot meal with succulent pieces of meat cooked to perfection along with the aromatic jeera samba rice, mint leaves, coriander leaves and whole spices.

Ambur Mutton Biryani Rice used- 

SEERAGA SAMBA RICE aka JEERA SAMBA is used. Short grain rice. Samba Rice is because of the season from August to September when the rice is grown. Samba rice can use large amount of water and is harder than other varieties. Its smaller than the Basmati variety.

Ambur Mutton Biryani Masala used-

The preparation of Ambur biriyani comes without any spice powder and does not use Garam Masala. Few whole spices are used in place of garam masala, Spices like cadamon, clove and cinnamon (as per your taste preference).

History of the Ambur Mutton Biryani - (Why is it famous, its Origin)

This Biryani is named after Ambur, a small town in the state of Tamil Nadu, India. It is one of the most favoured amongst the entire range of Arcot Biryanis. It comes from the Mughals Kitchen, Nawabs of Arcot (by Mughal emperor Aurangzeb) who ruled the Carnatic region of South India in 18th century made Arcot (near Ambur) as their base and it's in these kitchens that the Ambur biryani saga began. It was actually made famous by Hussain Baig, who used to cook it and later started selling it to houses. Ambur is located exactly halfway between Chennai and Bengaluru. 
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Ingredients -

Required for preparing/ cooking of the Meat,

* 1kg Goat Meat, in biryani cut size, washed and cleaned

* 200 grams curd

* 1 to 2 Large Bay Leaves

* 5-6 Cloves

* 1 Cinnamon Stick

* 100 Grams of minced Garlic

* 100 Grams of grounded Ginger

* 4-5 large Onion 

* 3-4 Tomatos

* 1 TBSP Red Chilli Powder

* 1 TSPN Turmeric Powder

* 1 Lime (as per taste) 

Ingredients required for cooking of Rice

* 1kg SEERAGA RICE, washed and soaked for 20-25 minutes

Ingredients required for layering of the dum

* Chopped Coriander Leaves

* Roughly Chopped Mint Leaves


Salt as per taste

Desi Ghee for cooking

Use of spices can be adjusted as per preference

The Preparation Process -

* Handi is preferable to cook the meat

* Add Ghee and let it heat

* Add 2 TBSP Curd

* Now add the Bay leaf, Clove and Cinnamon

* Subsequently add minced Garlic, Ginger and Onion

* Now stir fry till golden brown

* Next add Tomato, Chilli Powder

* Let it Cook now for  around 4 minutes

* Add Mutton pieces and sprinkle salt

* Add Coriander and mint leaves

* Pour water, cover lid for around 35 minutes

* Now Boil the rice in 2 ltrs of water

* Add Salt and Ghee in the soaked rice

* Boil for around 7 minutes

* Drain rice and spread on a flat utensil and spread widely

* Now that the curry is reduced to half to one cup, add lemon juice 

* Spread the par-boiled rice on it, add 1 TBSP of Ghee

* On high flame, cook it for 2-3 minutes and cover with low flame for 10 minutes

Your Mouth watering AMBUR MUTTON BIRYANI is ready, serve and eat well.

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