📝 About This Recipe
Hailing from the Nawabs of Arcot, Ambur Biryani is a legendary South Indian delicacy known for its light, aromatic profile and the use of short-grain Seeraga Samba rice. Unlike the heavy masalas of Hyderabadi styles, this version emphasizes the quality of the meat and the subtle fragrance of hand-ground spices. The result is a melt-in-your-mouth experience where every grain of rice is infused with rich mutton stock and a hint of tanginess from curd and tomatoes.
🥗 Ingredients
The Meat and Marinade
- 750 grams Mutton (Goat Meat) (bone-in, cut into medium pieces)
- 1 cup Thick Curd (Yogurt) (whisked until smooth)
- 1/2 teaspoon Turmeric Powder
- to taste Salt
The Rice
- 3 cups Seeraga Samba Rice (soaked for 20 minutes)
- 2 pieces Whole Spices (cinnamon, cloves, and cardamom for boiling rice)
The Aromatics and Masala
- 1/2 cup Oil and Ghee blend (equal parts of each)
- 10-12 pieces Dried Red Chilies (soaked and ground into a smooth paste)
- 4 tablespoons Ginger-Garlic Paste (freshly ground)
- 3 large Red Onions (thinly sliced)
- 2 medium Roma Tomatoes (roughly chopped)
- 1 cup Fresh Mint Leaves (tightly packed)
- 1 cup Fresh Coriander (finely chopped)
- 3 each Cinnamon, Cloves, Cardamom (whole spices for the base)
👨🍳 Instructions
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1
Start by soaking the Seeraga Samba rice in plenty of water for 20-30 minutes. Meanwhile, soak the dried red chilies in warm water for 15 minutes, then grind them into a smooth, vibrant red paste.
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2
In a pressure cooker, add the mutton pieces, turmeric, a pinch of salt, and half a cup of water. Cook for 4-5 whistles until the meat is 80% tender. Reserve the mutton stock separately.
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3
Heat the oil and ghee in a large, heavy-bottomed pot (Biryani Handi). Add the whole spices (cinnamon, cloves, cardamom) and let them crackle to release their oils.
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4
Add the sliced onions and sauté on medium heat until they turn a light golden brown. Do not burn them, as this will bitter the rice.
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5
Stir in the freshly ground ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
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6
Add the prepared red chili paste. This is the secret to the authentic Ambur color and heat. Cook until the oil starts to separate from the sides.
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7
Throw in the chopped mint and coriander leaves, followed by the tomatoes. Cook until the tomatoes turn mushy and integrate into the masala.
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8
Add the whisked curd and the par-boiled mutton pieces. Mix well and simmer for 5 minutes so the meat absorbs the spices.
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9
Measure the reserved mutton stock and add enough water to make it 4.5 cups total (a 1:1.5 ratio for rice to liquid). Pour this into the pot and bring to a rolling boil.
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10
In a separate pot, par-boil the soaked rice with whole spices and salt until it is 50% cooked (the grain should break when pressed). Drain and add this rice to the boiling meat gravy.
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11
Gently mix the rice and meat. Cover the pot with a tight lid or seal with aluminum foil. Place a heavy weight on top.
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12
Cook on the lowest possible flame (Dum) for 15-20 minutes. If using a thin-bottomed pot, place it on a preheated flat tawa (griddle).
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13
Turn off the heat and let the Biryani rest undisturbed for at least 15 minutes before opening. Gently fluff the rice from the sides without breaking the grains.
💡 Chef's Tips
Always use Seeraga Samba rice; Basmati will change the authentic texture and flavor profile. The red chili paste must be made from soaked dried chilies rather than using commercial chili powder for that specific Ambur glow. Ensure the mutton is high quality and bone-in, as the marrow provides the essential richness to the 'Yakhni' (stock). Never skip the resting period after cooking; it allows the moisture to redistribute, ensuring the rice is fluffy and not sticky.
🍽️ Serving Suggestions
Serve hot with 'Ennai Kathirikai' (a spicy, tangy Brinjal/Eggplant curry) which is the traditional partner. Pair with a cool Onion Pachadi (Raita) made with thick yogurt and finely chopped green chilies. Include a side of boiled eggs for a complete protein-rich meal. Finish the meal with a piece of 'Bread Halwa' to balance the spices with sweetness.