Vaniensamayalarai: Ambur Mutton Briyani / Mutton Briyani SouthIndian Twist

Ambur Briyani is a delicious dish from a town called Ambur vellour district in tamilnadu... The mutton briyani from ambur is called as star briyani recipe from star hotel is widely known... The main thing of briyani is not only famous in ambur town, and also in all over the state of tamilnadu.. It also famous for it's chicken and non-veg verieties..

When we talk about briyani there is a different between the making of it's procedure Hyderabad, South indian, Mughali and Ambur briyani etc.. Here the ambur style briyani is making of masala with ginger, garlic, shallots, fresh coconut, coriander leaves, mint leaves, cashew makes the briyani pretty good.. This briyani can be eaten with mixed vegetable raita or onion raita as a sidedishes...

I love to trying out various types of briyani from different regions of india... When I try this recipe, I was over confident of the outcome of the briyani because as it is almost similar to my normal biryani.. I have already post Muslim dum ka mutton biryani, Dindigul Mutton biryani... But i really loved the colour of the colour of the dish and it is natural without any food colour added to it... This briyani is quite popular in over there and mostly people love the briyani form the hotel called "star hotel" in ambur...

This briyani is popular called star briyani recipe.. I have added few ingredients and adapted it to my taste and it totally amazing.. So I hope that you must try this recipe and let me know how it's turns out from you....

Preparation time : 15 mins

Cooking time : 45 mins

Serve - 4

Recipe cuisine : South Indian

Recipe category : Main

INGREDIENTS :

Mutton - 1/2 kg (boneless)

Seeraga samba rice - 3/4 kg / 4 cups (soaked)

Water - 6 cups

Onion - 2 (sliced)

Tomatoes - 2 (sliced)

Green chilli - 3 (slit)

Thick curd / Hung yogurt - 1 cup

Chilli powder - 2 tspn

Coriander powder - 2 tspn

Cumin powder - 1/4 tspn

Garam masala powder - 1 tspn

Corinader leaves - few (chopped)

Mint leaves - few (chopped)

Salt - as needed

Ghee - 3 tbspn

Coconut oil - 2 tbspn

TO TEMPER :

Cinnamon - 1 sticks

Fennel seeds - 1/2 tspn

Cardamom - 4 nos

Cloves - 3 nos

FOR MASALA :

Ginger - 5 pieces

Garlic - 5 to 6 cloves

Shallots / Small onions - 10 nos

Fresh coconut - 5 tbspn

Cashew - 7 nos

Coriander leaves - few

Mint leaves - few

METHOD :

First soak the rice for 20 mins.. keep aside.
Make the masala paste by grinding the ingredients given in the list " FOR MASALA" into a smooth paste..
Prepare all your veggies.. and chop the mutton into medium pieces and wash well keep aside...
Heat a preesure cooker with ghee and coconut oil..
Once it became little smoke point add spices given in the " TO TEMPER"..
Add in sliced onion and slited green chilli and toss for 3 mins..
Once it became light brown add in masala and toss well.
Till the raw smell leaves it and add in sliced tomatoes and mix well.
Add in salt and toss well for 5 to 7 mins in low flame..
When the tomato turns mushy, add in spices powder..
Toss well till the oil leaves the sides of the pan and the masala till blends.
Add in mutton pieces and curd and mix well..
Along with the spices and masala..
Toss it for 5 to 7 mins and roast well untill the mutton colour change..
When the mutton became tenderised pressure cook or whistle for 4, (no need to add water if needed dizzled some water)..
When the mutton is cooked completely add in soaked rice..
Mix the soaked rice along with the mutton masala for 5 mins..
Add in water and mix well (check the salt)
Add in chopped coriander leaves and mint leaves..
Mix well and pressure cook it for 2 or 3 whistle..
When the pressure subside open the lid and fluffy it carefull..
Now the delicious ambur briyani is ready to have..
Serve hot with raita and enjoy...