Ambur Biryani
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
- 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
Mutton Akhni
- Heat oil in a presssure cooker. Add cloves, cinnamon, Cardamom
- Toss in sliced onions, saute till golden brown.
- Saute in ginger garlic paste until the raw smell goes off.
- Add mint and coriander leaves, fry for 30 seconds
- Tip in prepared red chilli paste, stir well for a minute
- Add chopped tomatoes and salt, cook till the tomatoes turn mushy and oil leaves the pan.
- Reduce the flame and add curd and lime juice.
- 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.
- 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.
- Combine par boiled seeraga rice with mutton, Cover the lid tightly and cook on low flame for 15 minutes.
- Seve hot with raita or mint chutney
Red chilli paste
- Soak red chillies in water and grind them to a fine paste.