#biriyani,
#muttonbiriyani,
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#amburstylemuttonbiriyani,
#seeragasambabiriyani,
#amburstarbiriyani,
#biriyanirecipe,
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Ingredients:
- Mutton - 1/2 kg
- Seeragasamba rice - 2 cups
- Cinnamon - 1 stick
- Cloves - 3-4
- Star anise - 1
- Marathi moggu (kapok buds) - 1
- Bay leaves - 2
- Cardamom - 3-4 pods
- Stone flower (kalpasi) - a small piece
- Onion - 2 large
- Tomato - 2 medium
- Garlic - 8 cloves
- Ginger-garlic paste - 2 tbsp
- Dry red chilies - 10 (adjust to your spice level)
- Red chili powder - 1/2 tsp
- Lemon - 1/2 (squeezed)
- Water - as required
- Salt - to taste
- Oil - 5 tbsp
- Ghee - 1 tbsp
- Mint leaves - a handful
- Coriander leaves - a handful
Method:
1. Preparing the Rice:
- Rinse the Seeragasamba rice 2-3 times, then drain all the water completely. Set it aside. Do not soak the rice.
2. Chili Paste:
- Soak 10 dried red chilies in hot water (adjust to your spice level). After 15-20 minutes, transfer the chilies to a blender along with 8 garlic cloves and grind them into a thick paste. Set aside.
3. Cooking the Mutton:
- In a pressure cooker, add the mutton, whole spices (cinnamon, cloves, star anise, Marathi moggu, bay leaves, cardamom, stone flower), 1/2 tsp ginger-garlic paste, 1/2 tsp chili powder, a few drops of oil, and 1/2 cup water.
- Pressure cook the mutton for 5 to 6 whistles, then set it aside.
4. Sautéing the Masala:
- In a large pot, heat 5 tbsp of oil and 1 tbsp of ghee. Add whole spices and sauté for a few seconds.
- Add the sliced onions and sauté until they shrink and turn golden brown.
- Add 2 tbsp of ginger-garlic paste and sauté until the raw smell disappears.
- Add the ground chili paste and sauté until the raw smell is gone.
- Add the chopped tomatoes and sauté for a few minutes.
- Add the chopped mint and coriander leaves, and mix well.
5. Combining the Mutton:
- Add the cooked mutton pieces to the masala and mix well.
- At this stage, add one handful of sliced onions (this will add a crunchy texture to the biriyani). Mix well.
6. Cooking the Rice:
- Add 3 & 1/2 cups of water (use the mutton broth if available) and bring it to a boil.
- Once the water is boiling, taste and adjust the salt if needed. Add 1/2 lemon's juice.
- Once the water boils well, add the rice and cook on medium-high heat for 2 minutes.
7. Dum Cooking:
- When 80% of the water is absorbed by the rice, reduce the heat to low-medium and cover the pot with a lid to dum cook for about 15 minutes.
- After turning off the heat, let the biriyani rest for another 10 minutes.
8. Garnishing and Serving:
- Garnish the biriyani with some fresh mint and coriander leaves.
- Your flavorful, hot, and spicy Ambur Mutton Biriyani is ready to be served.
- Serve with raita and enjoy with your family!
Eat good feel good 😊
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