Ambur Biryani is a special version of the classic Indian rice dish that originated in the town of Ambur, Tamil Nadu. What makes this biryani unique is its perfect blend of mutton, aromatic spices, and herbs cooked together in layers. Unlike other biryanis, this version uses a distinctive mix of mint leaves and curd that gives it a refreshing taste. The cooking method is simpler than many other biryani recipes, making it great for home cooks.
About the Recipe
This recipe strips away the complexity often associated with biryani making. The pressure cooking method saves time while ensuring the meat stays tender. The combination of fresh herbs, yogurt marinade, and carefully chosen spices creates layers of flavor that will make your kitchen smell amazing. It’s a crowd-pleasing dish that’s special enough for celebrations but simple enough for weekend family meals.
Why You’ll Love This Recipe
This Ambur Biryani is a joy to make and eat. The step-by-step instructions make it manageable for home cooks. The pressure cooking method cuts down cooking time considerably compared to traditional biryani recipes. The meat turns out tender every time, and the rice grains stay separate and fluffy. Best of all, the blend of spices and herbs creates a balanced flavor that’s not too spicy but full of character.
Ambur Mutton Biryani – Image for reference purpose and not actual.
Cooking Tips
– Soak the rice for 30 minutes before cooking
– Don’t skip the mint leaves – they’re key to authentic flavor
– Let the biryani rest for 15 minutes after cooking
– Use good quality ghee for the best aroma
– Make sure the mutton pieces are similar in size for even cooking
Serving and Storing Suggestions
Serves 4-6 people. Total preparation time: 1.5 hours. Serve hot with raita and onion rings. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on stovetop with a splash of water.
Similar Recipes
- Hyderabadi Mutton Biryani
- Thalassery Biryani
- Lucknowi Biryani
Nutrient Benefits
This dish provides protein from mutton, carbohydrates from rice, and essential vitamins and minerals from the herbs and spices. The yogurt adds calcium and probiotics, while the spices like ginger and garlic offer anti-inflammatory benefits. The ghee provides healthy fats needed for nutrient absorption.
Ambur Biryani
Ingredients
- 1 cup Mutton
- 1 cup Curd
- 3 to 4 tsp Ginger Garlic Paste
- 2 tsp Coriander Powder
- 3 tsp Red Chilli Powder
- 1 cup Onion
- 1 cup Tomato
- 6 to 7 Green Chilli
- 1 cup Mint Leaves
- 1 cup Coriander Leaves
- 2 to 3 tsp Garam Masala Powder
- 4 to 5 tsp Ghee
- 1 Bay Leaf
- 1 Cardamom
- 1 Cinnamon
- 1 to 2 cups Rice
- Lime Juice
Instructions
- Heat oil in a pressure pan.
- Add bay leaf, cinnamon and cardamom.
- Add mint leaves and green chillies.
- Fry for a minute.
- Add onions, ginger garlic paste and tomatoes.
- Continue frying and add the mutton pieces.
- Mix well and add 1 cup of curd.
- Add red chilli powder, coriander powder and salt.
- Add little water and pressure cook for 3 whistles.
- Once the steam has been released fully, open the pan and add the cooked rice.
- Add lime juice and mix well.
- Add coriander leaves, garam masala powder, ghee and close the lid for 10 to 15 minutes.
- Serve hot.
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Frequently Asked Questions
Can I make this biryani with chicken instead of mutton?
Yes. Use chicken pieces and reduce pressure cooking time to 2 whistles. The rest of the recipe remains the same.
How do I prevent the rice from becoming mushy?
Cook the rice separately until it’s 80% done. Also, make sure to use the right water-to-rice ratio (1:2) and don’t overcook.
Can I prepare this biryani in advance for a party?
Cook it fresh for best results. If needed, prep ingredients ahead and store them separately. Assemble and cook just before serving.
