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
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
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
Soak the rice in lots of water. Set aside.
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.
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.
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.
Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.