Ambur Biriyani is one of the famous biriyani recipes of South India .Prepared mainly in Basmati Variety of rice.A full plate of Biriyani with Brinjal curry and Onion Raitha makes our feast a delightful one.
Slit onions length wise. Finely chop tomatoes. Soak dry red chili in hot water for 10 mins and grind to smooth paste. Thoroughly wash Mutton using turmeric, salt, and water.
Chop mutton to small pieces. Soak seeraga samba rice in water for half an hour. Wash it thoroughly, drain water and set aside.
For one cup rice add 2 cups water while cooking.
Heat a pressure pan add oil. Once oil gets heated add cinnamon stick, cloves, and cardamom. Let it crackle. Then add 2 tsp of onion and saute well.
Then add garlic paste and saute till raw smell goes. Then add ginger paste and saute well. Then add ground dry red chili paste and saute till raw smell goes.
Now add remaining onion and saute until translucent. Then add tomatoes, mint leaves, and coriander leaves.
Saute till oil separates. Then add mutton pieces, yogurt, and mix thoroughly. Add 1/2 cup of water and mix well.
Place lid on top and cook for 30 mins. By now Mutton should be cooked well.
Now add 3 and 1/2 cups of water(as we added 1/2 cup earlier while boiling mutton) and add required amount of salt.
Mix well all and add soaked seeraga samba rice, squeeze lemon, mix well and slow cook while pressure pan is open. After 5 mins the rice absorbs all water. At this stage place a tawa on the burner. Above tawa place pressure pan.
Now close the lid, keep whistle and cook for 20 more minutes. Also, reduce the flame to medium low.
As the pressure pan is on the tawa and as we are indirectly heating the pressure pan you won’t get any whistle. After 20 mins switch off the flame. Let the pressure release completely.
Then open the lid and you can find the rice is cooked perfectly. Now gently mix it with a spatula or a fork without breaking the rice. Delicious Ambur Style Mutton Biryani is ready.