Name: Ambur Vaniyambadi style Mutton Biryani recipe by suganya V at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: Mutton 500 grams; Seeraga Samba Rice 500 grams; Refined Sunflower Oil 1/2 cup (125 ml); Garlic paste 50 grams; Ginger paste 50 grams; Medium Onion, sliced 2; Medium Tomatoes, chopped 2; Dried Red chillies (ground to paste) 8; Cloves 3; Cardamom 3; Cinnamon stick 5; Coriander leaves 5 stalks; Mint leaves 5 sprigs; Curd 1/4cup (60 ml) plus 1 tablespoon ,Juice of 1 Lime; Sea salt while cooking mutton gravy 11/2 teaspoon

ABOUT Ambur Vaniyambadi style Mutton Biryani RECIPE

Authentic Ambur Vaniyambadi style Mutton Biryani Recipe. Adapted from Star Briyani Hotel. Authentic Tamilnadu Arcot Muslim Style Star Mutton Biryani.

Ingredients Serving: 4

Mutton 500 grams
Seeraga Samba Rice 500 grams
Refined Sunflower Oil 1/2 cup (125 ml)
Garlic paste 50 grams
Ginger paste 50 grams
Medium Onion, sliced 2
Medium Tomatoes, chopped 2
Dried Red chillies (ground to paste) 8
Cloves 3
Cardamom 3
Cinnamon stick 5
Coriander leaves 5 stalks
Mint leaves 5 sprigs
Curd 1/4cup (60 ml) plus 1 tablespoon ,Juice of 1 Lime
Sea salt while cooking mutton gravy 11/2 teaspoon

Instructions

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.
Drain the water and add the rice to the mutton cooker. open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.

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