Mutton Biryani – Ambur Mutton Biryani Recipe


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

Ambur in Tamilnadu has more biryani hotels per capita than any other city in the world. What makes Ambur mutton biryani what it is? The legend has it that the mutton biryani was introduced to the Arcot royals through their connection with the Hyderabadi Nizams. Sir Hassan Baig, a cook himself for the Nawab at the Royal palace of Arcot made this biryani regularly for the royals. Later in the years, his son Kurshid Baig started to spread the delicacy by selling this biryani over a bicycle. That’s how the famous Star Briyani hotel was born. Note that they spell it as BRIYANI and not Biryani. They have been doing this since 1890. Star Briyani recipe has become a tradition that is continuing now for 4 generations. I have adapted this recipe based on a lot of information gathered from videos and articles featuring Mr.Ahmed and Chef Barkathullah of Star Briyani Hotel in Ambur.


What makes Ambur Briyani (Biryani) unique?
Mr.Ahmed says there are two ingredients Green Chillies and Ghee, that should never be used for Ambur mutton biryani. Seeraga Samba rice is the only traditional rice used for making this Ambur mutton biryani. All the masalas are hand ground using a grindstone called ammi அம்மி for Ambur mutton biryani. They use only wood fire to cook this Ambur mutton biryani and they use DUM method of cooking. Lastly “Kai Pakkuvam” or the “gift of hand from the god”. The chefs at Star Hotel are all followers of Islam and according to their belief, “அடை மழை பெய்யும் பொழுதும் கூட சமையல் செய்தார்கள் எனின் பற்ற வைக்கும் நெருப்பு அணையாது – அது அவர்களுக்கு கடவுள் தந்த வரம்.”. “Even during a very heavy rain, the fire started by the chef will not fade away. Such is the gift they possess with their hands blessed from god.”
He says Ambur mutton biryani is very light on the stomach. Its easily digestible when compared to the other masala laden and fat laden mutton biryani. Here is how to do an awesome Ambur mutton biryani adapted to be made in a home kitchen.

We need to make 3 pastes. Garlic paste, ginger paste and chilli paste. Grind all the ingredients in a blender/ mixie separately to a very smooth paste. Add very little water while grinding. Set aside. Here are the other things that you will need for making the mutton gravy for the mutton biryani.


Soak the rice in lots of water. Set aside.

Heat oil in a pan and add a table spoon of curd when the oil is still warm. Hot oil can make the curd to splatter. The reason for adding little curd in the oil while making this mutton biryani is that it takes away the imperfections if any in the oil. Who am I to question this age old tradition that they have been following since 1890. So add a tablespoon of curd to the oil. Add in the Cinnamon, cloves and cardamom. Fry for 10 seconds. Add in the garlic paste. Fry for 2-3 minutes on medium flame. The ginger and garlic are added separately as garlic takes more time to fry. Ambur people feel that the flavor of the mutton biryani comes from the ginger and for that to happen, garlic should be fried well. Otherwise garlic will overpower the ginger.


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.


Bring a pot of water to a boil and add in the soaked rice. Add in the salt. Cook until the rice is half done. Its very difficult for me to give a time frame as the rice cooks differently according to the age of rice, amount of water added etc…The gauge for the texture of the rice for mutton biryani is that the rice at this stage should not be fully cooked. The center of the rice kernel should be still dry and raw.


Drain the water and add the rice to the mutton pan. Mix well to combine. Now its ready for dum.


Traditionally, dum is done using charcoal. But that’s not feasible at home. The substitute for dum cooking at home is to use an oven. Place the mutton biryani pan / vessel in a preheated 400 degree Fahrenheit oven for 15-20 minutes. If you don’t have an oven, heat a dosa pan on the stove and put the mutton biryani pan / vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes. Put the whistle also along if you want the rice to be very soft. If you are putting the whistle, then do the dum only for 10 minutes. Let the pressure release naturally.


Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.


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Ambur Mutton Biryani (Briyani) – Tamilnadu Arcot Muslim Style Biryani

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

  • Total Time: 1 hour 50 mins
  • Yield: 4 1x


  • 500 grams Mutton
  • 500 grams Seeraga Samba Rice
  • 1/2 cup (125 ml) refined Sunflower Oil
  • 50 grams Garlic paste
  • 50 grams Ginger paste
  • 2 medium Onion, sliced
  • 2 medium Tomatoes, chopped
  • 8 Dried Red chillies ground to paste
  • 3 Cloves
  • 3 Cardamom
  • 5 Cinnamon sticks
  • 5 stalks Coriander leaves
  • 5 stalks Mint leaves
  • 1/4 cup (60 ml) plus 1 tablespoon Curd
  • juice of 1 Lime
  • 1 1/2 teaspoon Sea salt while cooking mutton gravy
  • 1 tablespoon Sea salt while boiling rice in water


  1. Soak the rice in lots of water. Set aside.
  2. 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.
  3. Now, add in the ginger paste. Fry for 2-3 minutes until the raw smell of the ginger goes off.
  4. 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.
  5. Cover and pressure cook everything for 10-12 whistles on medium flame. Switch off the flame and wait for the pressure to release naturally.
  6. Bring a pot of water to a boil and add in the soaked rice. Add in the salt. Cook until the rice is half done.
  7. Drain the water and add the rice to the mutton pan. Mix well to combine. Place the mutton biryani pan / vessel in a preheated 400 degree Fahrenheit oven for 30 minutes. If you don’t have an oven, heat a dosa pan on the stove and put the mutton biryani pan / vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes.
  8. Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 90 mins
  • Category: Biryani
  • Cuisine: South Indian, Tamilnadu


213 thoughts on “Mutton Biryani – Ambur Mutton Biryani Recipe”

  1. Hello suguna mam, I’m blindly followed your briyani recipe it was Super hit at my home everyone loved it.especially my mom in law who is expert in briyanis.Thank you so much for sharing such traditional recipe.lots of love akka ❤️

  2. Hi Suguna, I have tried Ambur biryani for the first time following your recipe to the T. While the taste was awesome, I didn’t get the same color as yours. Can you please suggest or be specific about which variety of red chili to use?

      1. Pls try Kashmiri chilli powder and and i always get the best of color (Exactly like ambur star biriyani and rahmaniya biriyani shops). add the chilly power (paste is preferably immediately after the onion is cooked 50%.

  3. Hi, I have been following your recipes.However ,I missed noticing the teaspoon and tablespoon difference while adding salt 😟.any suggestions on correction?

    1. Thank you for the recipe. I tried it and it came out very well. I am big fan of star Ambur and wanted to make at home. Since I put less chilly the colour was bit less but the taste was very good considering first time. Thank you again for sharing this secret 🙂.

  4. Nice one mam. I added curd as per your advice and i did not realize it is going to splatter like when you add water. got heat burns. may be you should add how to do it without spattering or add a caution.
    i like the receipe anyways. Thanks for registering work and sharing .

  5. I love ambur biryani! Can I substitute chicken for mutton since I don’t eat mutton. Do you have any tips for me if I want to use chicken ? Pls advice. Thank you ?

  6. Hello,
    I tried the recipe today and it was an instant hit. Thank you so much for those precise measurements!

  7. deepika loganathan

    Question.. this is the first biryani recipe I have seen without any coriander powder, saunf and jeera. I am just going to follow ur recipe… And going to see how it turns out. Will keep u updated. Thank you

  8. I loved this receipie. I was clueless at the start but your recepie turned out to be awesome mam. Thank u

  9. My husband’s from Chennai and he says your ambur biryani recipe is the best. Thanks for sharing.

  10. Hi
    I have been following u for past 3 years,
    I have tried most of ur recipes
    And it never went wrong till date..
    I wanted to tell u …this recipe is wowww
    Briyani tasted exactly like star briyani.

  11. Hi, Novice cook here. Request to clarify on point 7. I am cooking mutton in a cooker and don’t have a oven. Should I place the cooker itself (with the weight) on dosa pan for dum? Or should I transfer to a flat vessel and dum?

  12. Love this recipe , please corect the 10 to 12 whistles , while we are preparing the mutton gravy for the biriyani. You actually meant 1 to 2 whistles , am I right ? My husband lately started making lot of mutton dishes for me (I lost lot of weight past 2 years) and got confused by the 10 to 12 whistles , so we went with 10 to 12 mins , and ended up recooking the mutton 🙁 🙁

    Otherwise loved ur recipe and loved the way , u explained how it came into existence . My family loves any dish that ends with a name ‘Briyani’ 🙂 😉
    Lock down brings more men into the kitchen and I love that extra free hour on a Sunday , when my husband cooks for me.

    1. Hi Lakshmi. I meant 10-12 whistles only. Mutton takes time to cook and cooking for longer whistle will make the juices from the bones to render and will make the broth very tasty.

      1. Firstly this looks mouth-watering, going to true very soon.My doubt is that cooking mutton this long will make it hard and chewy. If it’s a very tender mutton then what do you suggest? I normally do 2 whistles for mutton curry and it’s perfect always. Thanks

  13. Hi Kannamma.,
    Let me suggest what type of vessel while cook in oven .? This s my first try of this version . Help me . Brass/?

    1. Any kind of vessel with a tight lid is ok for the oven. Make sure it does not have plastic parts. Stainless steel, aluminium, copper, Anodized metal all works well.

  14. I tried exact same recipe. Look and taste was ok. But rice was smelly, did you guys face this anytime ? This was my first time to cook seeraga sambarice may be there is something to be taken care of .. should have cleaned rice more ? I cleaned once and soaked in water ..
    Should we use the soaked water or draining it is the best?
    Pls advise any tips

    1. Seeraga samba rice is a short grained very aromatic rice. It should not have any off smell at all. There is another kind of rice called the Srilankan Samba rice. Hope you did not use that.

  15. Looking at the comments, I’m so tempted to make this dish. We don’t eat Mutton so could we substitute with chicken. If yes, do I still pressure cook for couple of whistles the gravy part? TIA

  16. Thahira Abdul

    Thanks for the delicious recipe….suguna.,
    It came out yummy.and easy to follow the stebystep methods.

  17. Wonderful recipe!! I have tried it so many times and it’s always a super hit. Simple but most flavorful mutton Briyani!! Thank You Suguna for the great recipe..
    ** Delete this if not allowed **
    With n number of attempts making this recipe I would like to add some tips
    1. Keep yogurt at room temperature to avoid spluttering.
    2. Soak red chilies in water and grind it in soaked water for easy grinding

  18. Hi Suguna, thank you so much for all these wonderful receipes! Have tried a few and most of them have turned out delicious! Planning to make this ambur biriyani in 2 days, want to know if there is any veg or chicken side that you would suggest that would go well with this biriyani.

      1. Thank you! Tried both, not with Ambur biriyani but separately, it tastes brilliant!!! Love your receipes!

  19. My daughter loves this biryani but she doesn’t eat spices at all. Can I reduce red chilli paste considerably, will it have same flavours like star briyani.?

    1. Hi Praveena, Sure you can reduce the chilli. If you dont want it spicy, remove the seeds and use the skin of the chillies. All the heat is in the seeds.

  20. Akka
    Small doubt
    Rice ah separate ah Cook pani add Panama direct ah mutton gravy kooda potu cook panalama

  21. Hi. This recipe turned out really good. Everyone liked it 😃. One question when I dropped 1 tbsp curd in oil , it was bursting and oil was splitting all over . It was too hard to put cloves and other masalas.. Any tips?

  22. I tried this recepie it was good. I commented before trying this dish buy I don’t see it in the comments hmmmm.
    Anyway ur blog is good with all different dishes.
    Keep them coming .best wishes

  23. Hi mam,

    I love all ur recipes, YOU are AWESOME .
    I tried this Ambur mutton briyani today. The taste came out good but became more watery ie not dry as you have showed, and 2.there was more aroma.
    Can i reduce water and aromatic flavours…

    Please advise me.

    1. Hi Anu,
      Sorry this recipe did not work for you.
      This recipe has been tried by hundreds of people to stunning results.
      Just follow the recipe with the exact measurements as described and the biryani should be fine.
      Regarding Masala, you can always adjust to what suits your family. Thanks

  24. I throughly enjoyed reading through this recipe, very detailed and well explained. I’m a beginner and your blog is my go-to for any recipe! I admire your passion for cooking! Can’t wait to try this recipe this weekend!!

  25. How many of water want to be added with half cooked rice + mutton mix, ma’am??? 1st you’ve added 500gm of mutton with 250 of ml of water..

    1. You dont add any water at that stage Ambika. The mutton cooked liquid gravy is enough. We are just putting dum and the rice will get fully cooked with that minimal moisture.

  26. Jayanthi priya

    Hello Ms. Kannamma, Iam from Coimbatore and Biryani is my all time favorite. I like making various biriyanis for my family and keep trying various receipes. Our favorite restaurant is Star Biriyani. When i saw your this post, got delighted and tried it immediately. It turned out to be the most amazing biriyani i have ever made and both my husband and son has informed me not to make any other biriyani for sundays and to make only this biriyani. Thanks for the wonderful receipe. Will keep checking your other receipes. Thank you..

  27. Hi mam,want to share you something one of the restaurant they took your ingredients masala picture and they used can check in their facebook page ‘ peacock elite plano’

  28. Hi mam,

    Al your dishes are awesome…need brinjal sabji which is a side dish for briyani..kindly post..

  29. Kannamma ……. U are awesome….people don’t worry if u don’t know how to cook….Kannama is there to save you. Feel like singing a nice melody for u. U are great like a sis telling step by step ways to cook. I love ur recipe. My hubby loves them a lot, even I have told him that its ur recipe. God bless u.

  30. Hello,
    These recipes of yours are great. I am a Tamilian (from ooty, so not far from you) married to a white woman living in the States. My wife and I are foodies and we follow your site as well as on facebook… your recipes are great. especially for my wife who loves South Indian food and wants to learn to cook. its great for the advanced as well as the beginner… Thanks for sharing! write a book.. we will buy it!

  31. Hi Mam,

    Your recipes are awesome, have tried a few and they have been really yum. Thank you for sharing your interest and recipes with us.

  32. Hi Kannamma am a silent follower.I like your recipes i tried ur arisi paruppu sadam its really tastes yummy.
    Now here my doubt is if i keep in cooker for 1 cup seeraga samba rice how many cups water i should use.

    In thalapakatti biriyani u mentioned 1 cup=2 cups so plz clarify .

  33. Sumathi haridoss

    First time I cooked Ambur mutton biriyani.really thank you so much for posting becoz it turned really super delicious.i tried many recipes of yours everything was so delicious.thank you so much onceagain

  34. Wow that’s an awesome recipe with the precise techniques… Was born and brought up in vellore, used to reside at CMC campus and am sure you would understand how passionate I should be on Briyani. Loved the way you had presented this …

  35. Dear kannamma,
    You are an excellent cook as many said. I’m thinking to remake Julie&julia into me and kannamma?. Have tried some of your recipes so far, every attempt has marked to perfection. You are really ammmazing. I did a small variation in Ambur biryani instead of 50gms, i tried with 75gm ginger and it was exact star biryani. My guests loved it. Sorry i was silent spectator for your blog, couldn’t appreciate then n there.Thank you so much, Also to Sarasu attai for her wonderful recipe.

  36. Hi mam…

    Thanks for ur finger lickering recipes… I have tried so many recepies of urs.. all of them r fail proof recepies…
    today I tried this recipe… taste was amazing.. but rice went sticky..
    I don know where I went wrong… I followed the same till cooking mutton and I added rice directly in cooker with 1rice to1.5water in which I included the cooked mutton water… pls help me mam.. so that I can make better nxt time…
    Also one more dbt.. I added mutton kolupu along with pieces in briyani… can it be a reason…

    1. The main reason for rice turning sticky is because of not soaking the rice in water. The next could be the cooking time. If using cooker, do just for 2 whistles.

  37. We tried for this Sunday. It came out very well. Thank you so much for sharing this traditional recipe.

  38. I am currently a forced bachelor…. as my wife had to stay away for work….. so u know I am have a get time in kitchen… not that I was not grt earlier…. It’s just that I have the kitchen for myself….. anyway…. your recipe mad my day and this weekend…. had my friend and his family for lunch…. and I believe they had a good lunch….. if not grt….

    Looking forward to cook a grt meal to my wife…. just can’t wait…

    So I guess…. I will be referring many of your recipes starting with this wonder dish…

    Thanks again….

  39. step by step procedure is easy to make…thanks for the recipie…some cooker whistle not working properly so mention the minutes taking for cooking…

  40. I can’t believe that I haven’t left a review yet. I stumbled upon your site about an year ago. The first time I made this was a hit. The only thing I have to do is follow it exactly as written…:-) Thak you!!

  41. I used to visit Arcot n loved their sun n star briyani.Here in Malaysia we also cook briyani in Bamboo and it taste great

  42. Excellent recipe. Detailed step by step procedure – easy to make and yummy to taste. Thanks for sharing the recipe. The aroma lasted for hours after cooking.

  43. Hi Suguna, thank you for all your recipes! Your website is truly a life saver! I have a question – how do I make this without a pressure cooker? TIA!

  44. Shiva Shankari Chandrasekar

    Mam sucha tasty recipe. Have tried this tdy n turned to be finger licking good. Again n again it tempted us to eat more especially wen hot;) awesome recipes ur sharing us really.

    Additionally hav used caramelised onion paste.yummy it comes out.

    Thanks 🙂 Keep going

  45. Being in hospitality industry have tried lot of recipes from North India but have never made Biryani from South India. will surely make it. Sounds interesting.

  46. Hi Being a vegetarian, I tried this recipe exactlyfor my hubby today. All came fine except that he felt ginger was dominating. And he also felt the ginger taste in mouth and throat. Is this how it supposed to be. If not , please let me know how to correct it? Thanks

  47. Anjana Padmaraj

    Hi kannamma.. thanks for the recipe.. i am an avid follower of your blog and all recipes turn out great… pls clarify my below doubts regarding this recipe…
    Whats the variety of dry red chillies that can be used.. i used fudco dry long red chillies and they are very fiercefully spicy..
    Do we use 50 gms of ginger and 50 gms of garlic and grind each of them to a paste?..or a lesser quantity?..
    Thanks in advance

    1. If you find the chillies to be very spicy , you can reduce the amount of chillies.
      This recipe uses 500 grams rice and mutton. Its almost 1 kg. So we do need that much ginger and garlic. Yes. we grind them to a paste and add.

    2. Can I use chicken instead of mutton. Can I please know the difference in the amount of water to be used and amount of time to cook? Thank you!

  48. Awesome recipe Ma’m
    Tried adding cashew paste
    Came out tasty
    Such a detailed post
    Thanks a lt Ma’m
    Loving all ur recipes

  49. Hello Kannama, I have two questions for you.

    1. Shall I paste the tomatoes in the mixie before adding them into the Masal? If so do I have to reduce the quantity? When the flesh of the tomato hits my tongue it tastes like tomato rice. Please suggest.

    2. If I’m making Ambur style chicken biriyani do I have to tone down the Masal or shall I follow the same quantities of this recipe?

      1. Thanks a lot for such detailed recipes. I’m cooking it for guests tomorrow along with your fried eggs recipe!

  50. Hi suguna. After cooking the mutton for 10 to 12 whistles in the pressure cooker can i directly add the soaked rice and cook uptil 2 whistle and switch off the gas. Is it possible? Also in the image i can see the chilli paste. Did you soak the dry chillies and then ground it to paste? Also approx how many chillies for above qty

    1. Hi Shweta,
      I have not tried adding the soaked rice directly in the cooker. But I think it should work. Use 1 Rice: 1.5 liquid ratio if making in the cooker.
      I used 8 dried red chillies. No need to soak. Just grind with couple of tablespoon of water.

  51. Briyani came out fantastic. My family loved it. Thank u for posting this wonderful recipe. We really appreciate it.

  52. Antony Cruz Bernie

    I have tried this recipe twice and both times i have messed up the last step – the cooking of rice. Both times the end result was soggy. I think I over cooked the rice both times. its been so annoying because till then the smell is great and it looks just like in your pictures. Is there any tip to get the rice right? Any help will be greatly appreciated. Its so frustrating to be so close yet so far.

    1. If you have a pressure cooker or a rice cooker then cook the rice with 3/4 cup of water for each cup of rice. Briefly soak rice for 15-20 minutes before cooking. Then proceed with the dum part. Hope this helps. If using pressure cooker 2 whistles and wait for pressure to release.

  53. hello madam,
    I have started following your blog recently. All the recipes are yummy. Thank u. I m planning to try biriyani soon. I have one doubt. Can we cook the rice together wit the mutton,once it is cooked? cooking the rice separately and mixing will not mash the rice?

    1. We are not completely cooking the rice when we cook seperately. Only three fourth. The rice wont mash. Also mutton takes a long time to cook. So it has to be cooked separately.

  54. I tried this too, it was really an user friendly post. Kudos to the author. It came really well. My wife was like awwww & my parents like it too. Thank you guys.

  55. Tried this today and was a great hit. Thank you so much for posting it. GOD bless you abundantly

  56. YOU are simply amazing,I tried to impress my wife and children,so quietly followed your recipe,biriyani was so amazing,my family refused to believe I made it.thank you,continue your great job God bless you

  57. Made it for the third time yesterday and it came out so well that my hubby was completely bowled over. A fool proof recipe like your thalapakati’s. Thanks a ton for making cooking such a pleasure for us.

  58. Dear suguna,

    I’m from Kerala and I had never made any biriyani in my life. I was very skeptical about biriyanis as I’m a big fan of the fort kochi rahmatulllah brand of biriyani and that’s my benchmark for all other biriyanis. My better half asked me try this recipe and wonder if wonders, our usually fussy 6 yr old twins lapped it up! Thanks to you , I have become the go to biriyani chef at home. 🙂

    Since then, I have recommended your site to my friends.You are awesome! Keep spreading the light 🙂

  59. Is it typical ambur briyani? No need to do amy chsnges to get exact tastw of ambur briyani..Because i born nd brought up in ambur. I have tasted many times. I wish to try this recipes.. but fear if it not taste same as ambur briyani what to do then .. because all of my family members well experienced with ambur briyani taste..

  60. Hi…
    I am 17 yrs old and few days ago I wanted to impress my grandparents by just go ahead and make this biriyani… they were pretty much skeptical about how it would turn out but the outcome was pretty much bewildering for them cause was so delicious it made them gallop more…. plus it was my first time making biriyani! signing if from kuwait!

    1. Thats super awesome Melinda. So happy that your grand parents liked it. And you telling that you made biryani for the first time and with amazing success- makes my day! Happy cooking dear!

  61. deborah jones

    Thank you so much for sharing this recipe. I am american and my boyfriend is from Vellore. He would tell me that as a child his family would take him to Ambur for Biryani on special occasions because it was only 20 minutes from his house. He would tell me that since living in the states he can never find a restaurant that makes Ambur biryani the correct way. I decided to surprise him and research what Ambur biryani was and what makes this biryani so different than other biryani. I came across your website and your recipe and decided to try it. I followed your recipe exactly the way you explained it. When my boyfriend came home to try it for the first time I think he went to heaven! He was so happy and could not stop telling me how much it tasted just like the biryani at ambur star hotel! Thank you so much again for sharing this recipe. Anytime I want to make him happy I make this for him. Thank you!

    1. WOW. What a story. Looks like you made an awesome biryani. So happy for you guys. Thanks for taking time to write in. You truly made my day. The way to a South Indian mans heart is through home cooked biryani. I am serious. Happy cooking Deborah. Lots of love 🙂

  62. Hi Suguna, would love to try this. After the addition of mutton and onion are we to not fry them? I mean in goes the water as well. Am I right in understanding it correctly?? TIA would love to make this for Sunday lunch (today) Pls help. 🙂

  63. M.Jayalakshmi

    madam, yesterday I tried this biriyani. It came out very well. My son was very happy about the taste & asked me to prepare more quantity on sunday. Thank you for sharing a good recipe.

  64. Mam how much of water add to basmathi rice mutton Briyain in ambur style pls mention 1/2 kg in rice

    1. You have to take a big pot with about 2 liters of water and boil the rice until its half cooked and then strain. Then add it to the biryani for dum.

  65. Mam,I tried it today and it came out really very well…I loved it nd my hubby appreciated me a lot ..he too loved it..taste is totally different from other briyani…its been 3 years since I got married but I never gave a single try in making briyani but after I came across your blog I thought to try it and a very good output I got..thank you so much mam for sharing this wonderful recipe with us…I would like to try other recipes too from your blog..once again thanks mam..