Ambur muttom biriyani

By sujeesha Published: January 10, 2015

• Yield: 1/2 tray (6 Servings)
• Cook: 60 mins

Ambur is a small town in the outskirts of Chennai which is made up of predominantly muslim community. Its a food-lover's paradise. Anyone that has tasted biriyani served in muslim weddings in Chennai would vouch that it's THE BEST biriyani in the World and there is no question about that. What makes this biriyani stand out is freshly ground spices and fresh pastes that are used instead of anykind of masala powders. It has a natural earthy color to it and the spiciness comes entirely from green chili peppers.  Spice-lovers can be generous with the chili peppers and have a side of raitha to tone it down if needed. Now lets dive right into the making of this delicious biriyani!

Ingredients

• 3 cups or 1/2 kg Basmathi rice
• 1/2 kg Mutton/goat meat with bones washed and chopped into bite-sized pieces
• 2 Large Red onion Finely sliced lengthwise
• 4 Tomatoes diced
• 8 Green chilies Keep them whole
• 4 tbsp Ghee/clarified butter
• 6 tbsp Oil
• Dry Roast and grind:
• 1 tbsp Fennel seeds/saunf
• 1 inch Cinnamon stick
• 4 Cardamom
• 6 Cloves
• 1 tbsp whole black pepper
• Marinade
• 2 tbsp Yogurt
• Juice of half a lime
• 1 tsp Salt
• Paste 1:
• 2 inch piece Ginger
• 15 cloves Garlic
• Paste 2:
• 1/2 bunch Cilantro/Coriander leaves
• 1 handful Mint leaves
• 8 Green chilies adjust as per your spice-level
• For tempering:
• 1 inch Cinnamon stick
• 1 Star anice
• 1 tsp Kalpaasi/Indian seedweed crush with fingers to being flavor out
• Flavouring:
• 2 tbsp Milk
• 1 tsp Rose water
• 1 pinch Saffron strands
• 1 handful Cashew nuts
• 1 tbsp Ghee/clarified butter

Instructions

1. Rub a tsp of salt, juice of half a lime and curd to mutton pieces and marinate overnight or at least for 2 hrs.
2. Heat oil and ghee in a thick-bottom pan. When hot throw in the tempering ingredients.
3. Mix saffron in milk and set aside to soak.
4. When spices sizzle, add onion and fry till golden brown. About 5 minutes
5. Add paste 1 and saute till a nice aroma arises. About 3 minutes.
6. Now add diced tomato and paste 2. Saute till tomatoes turn pulpy and oil starts separating from the mixture.
7. Add pressure-cooked meat and cook till mixture comes together. About 8 minutes.
8. Now add soaked rice to meat mixture and fry for a few minutes.
9. Add the saved broth and just enough water to cover the rice and meat completely and check for salt. :- Water should stand about 1/2 inch above rice.
10. Throw in roughly chopped cilantro, mint leaves and whole green chilies.
11. As soon as water starts to boil, cover with a tight lid and let rice absorb all of the water, stirring the bottom every now and then.
12. Turn off stove once water is all absorbed. About 8 minutes :- Rice will now be semi-cooked.
13. Dhum process in the oven: Transfer semi-cooked biriyani to a baking tray greased with ghee. Sprinkle saffron milk and rose water all over the rice. (This generates enough steam to slow cook the rice). Spread cashews all over. Drizzle about 2 tbsp ghee. Completely cover tray with foil sheets. Bake in a preheated oven for 20 mins at 350 degrees.
14. Awesome Ambur Biriyani is ready to be served with Raitha and Mirchi ka salan or kathrikka kotsu. Happy Cooking 🙂

• Cuisine: Indian
• Course: Entrée
• Skill Level: Advanced