January 13, 2022

Ambur Biryani: A Culinary Delight of Tamil Nadu

Ambur Biryani: A Culinary Delight of Tamil Nadu
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Ambur Biryani is a well-known dish that has gained immense popularity across Tamil Nadu and neighbouring Karnataka. Believed to have originated in Ambur, a town in Vellore District of Tamil Nadu, Ambur Biryani has become synonymous with the traditional biryani of the region. According to legend, Ambur Biryani was introduced to the Arcot Nawabs through their connection with the Hyderabadi Nizams.

Seeraga Samba Rice and Ambur Biryani

One of the distinctive features of Ambur Biryani is the use of Seeraga Samba Rice. This short-grained rice, widely used in South India, gets its name from the Tamil word for cumin seeds since the rice grains are tiny and short and resemble cumin seeds. Unlike basmati rice, Seeraga Samba Rice does not have its own flavour, but it absorbs the flavour from the masala, making the masala the queen of the dish.

Masth Fact

Interestingly, biryani is the single most ordered dish on Indian online food ordering and delivery services, as per Wikipedia.

Masth Tips and Recommendations for making a perfect Ambur Biryani

  1. Soak dry red chillies in water for three hours and grind them to a fine paste to make red chilli paste.
  2. Wash Seeraga Samba Rice well, soak it in water for at least 30 minutes, and cook it for only 5 to 7 minutes before draining and adding mutton to it. The centre of the rice kernel should still be dry and raw.
  3. Fry onions to a golden brown without charring, as it is an essential step.
  4. Grind equal quantities of ginger, garlic, and chilli paste freshly.
  5. Use curd as a tenderizer to soften the meat.
  6. Finally, the right amount of spices is the secret of any biryani. The quality of Biryani depends upon the timing of cooking each ingredient and the right proportion of meat, rice, spices, and water. The parboiled rice gets cooked with the steam of the meat curry or the Akhni. So the Akhni shouldn’t be too dry.

Ambur Biryani is a culinary delight that is a must-try for anyone visiting Tamil Nadu or Karnataka. With its unique blend of Seeraga Samba Rice and spicy masala, Ambur Biryani is a dish that will leave you craving for more.

Ambur Biryani

5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian
Servings 7 People

Ingredients
  

Par Boil Rice

  • 500 grams Seeraga Samba Rice
  • Salt
  • Water

Akhni

  • 750 grams Mutton
  • 200 ml Oil
  • 6 Cloves
  • 6 Cardamom
  • 3 Cinnamon sticks
  • 3 Onions finely sliced
  • 3 Tomatoes
  • 3 Tablespoon Ginger paste
  • 3 Tablespoon Garlic paste
  • 3 Tablespoon Mint leaves / Pudina or 1 Cup chopped
  • 3 Tablespoon Coriander leaves or 1 Cup chopped
  • 5 Tablespoon Red chilli paste 8 red chillies soaked in water and ground to a fine paste
  • ⅓ Cup Curd
  • 3 Tablespoon Lime juice
  • Salt

Instructions
 

Rice

  • Wash rice 2 to 3 times until water runs clear.
    Soak rice in water for about 30 minutes
    Seeraga Samba Rice
  • In the meantime make Akhni.
  • Heat water in a large vessel add soaked, drained rice with a tablespoon of salt.
    Par boil rice for about 6 to 7 minutes.
    Drain and keep aside
    Seeraga Samba Rice

Mutton Akhni

  • Heat oil in a presssure cooker.
    Add cloves, cinnamon, Cardamom
    Ambur Biryani preparation
  • Toss in sliced onions, saute till golden brown.
    Ambur Biryani preparation
  • Saute in ginger garlic paste until the raw smell goes off.
    Ambur Biryani preparation
  • Add mint and coriander leaves, fry for 30 seconds
    Ambur Biryani preparation
  • Tip in prepared red chilli paste, stir well for a minute
    Ambur Biryani preparation
  • Add chopped tomatoes and salt, cook till the tomatoes turn mushy and oil leaves the pan.
    Ambur Biryani preparation
  • Reduce the flame and add curd and lime juice.
    Ambur Biryani preparation
  • Add mutton, mix well. Cook on high flame for 5 minutes.
    Keep scraping the bottom of the cooker, so that the masala does not stick to the cooker.
    Ambur Biryani preparation
  • When the meat starts leaving water, add 200ml water if there is not enough water for the mutton to get cooked.
    Cover the lid of the pressure cooker and cook until the meat becomes tender.
    Ambur Biryani preparation
  • Combine par boiled seeraga rice with mutton,
    Cover the lid tightly and cook on low flame for 15 minutes.
    Ambur Biryani preparation
  • Ambur Biryani preparation
  • Seve hot with raita or mint chutney
    Ambur Biryani

Red chilli paste

  • Soak red chillies in water and grind them to a fine paste.

Video

Keyword Biryani, Mutton

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