Ambur chicken Biriyani

Ingredients (35)

• seerga samba rice2 cup
• mutton0.5 kg
• red chilli7
• oil3
• ghee2
• cinnamon stick6
• cardamom5
• green chilli1
• ginger garlic paste2
• mint leaves coriander leaves
• tomato2
• chilli paste
• turmeric powder
• curd4
• spoon water2
• ambur mutton biryani recipe/ mutton biryani in pressure cooker/ ambur biryani recipe
• mutton700 g
• yogurt2 tbsp
• turmeric1 tsp
• ginger garlic paste1 tsp
• salt
• seeraga samba rice2.5 cup
• onion2
• tomato2
• cinnamon stick1
• cardamom5.5
• cloves6.5
• bay leaves2
• coriander leaves0.5 cup
• mint leaves0.5 cup
• ginger garlic paste1
• chilli paste2.5 tbsp
• lemon juice2 tbsp
• salt
• oil50 ml

Method

1. 1

   Take 700 gms mutton in a bowl, add 2 tbsp yogurt, 1 tsp turmeric, 1 tsp ginger garlic paste, salt to taste and mix well.

2. 2

   Allow the marination to sit for 30 minutes.

3. 3

   Take the marinated mutton pieces in a pressure cooker and cook for 5 to 6 whistles.

4. 4

   Keep the cooked mutton pieces aside.

5. 5

   Take another pressure cooker, add 50 ml oil, then add 1 cinnamon stick, 2 bay leaves, 6 to 7 cloves, 4 to 5 cardamoms and mix well.

6. 6

   Then add 2 onions finely chopped and cook for few minutes.

7. 7

   Now add 1 ½ tbsp ginger garlic paste and saute till you remove the raw smell.

8. 8

   Then add 2 tomatoes finely chopped, salt to taste and saute till they are soft.

9. 9

   Now add ½ cup mint leaves and ½ cup coriander leaves and mix well.

10. 10

    Once everything is cooked really well, add cooked mutton pieces without stock and mix well with onion tomato mixture.

11. 11

    Now add washed and soaked rice without water and saute along with mutton and the masala for few seconds.

12. 12

    Once rice is mixed well in the masala, add 2 ½ cup stock (water in which mutton is cooked). If you don’t have 2 ½ cup stock, then adjust with water.

13. 13

    Cover the pressure cooker and cook for 2 whistles or cook according to your rice and cooker.

14. 14

    Allow the pressure to release on its own then open the cooker.

15. 15

    Gently mix the rice without breaking and serve it with raita or brinjal gravy.

16. 16

    Red Chilli Paste:

17. 17

    Take 15 to 20 red chillies. Remove seeds and grind it to a smooth paste by adding very little water. Do not add red chilli powder.

18. 18

    Allow the marination to sit for at least 10 minutes for better taste.

19. 19

    You can use mutton or lamb for this biryani. If you use mutton, then cook for 5 to 6 whistles. If it is lamb, then cook for 2 whistles before adding it to the masala.

20. 20

    Do not add chilli powder. Use only red chilli paste.

21. 21

    Using seeraga samba for good flavour. If you don’t have seeraga samba then replace it with basmati rice.