Ambur Vaniyambadi is very famous for biryani. Ambur Star biryani hotel is popular in Vaniyambadi. They make excellent biryani and tandoori. If you happen to cross this restaurant then never miss your chance to taste their authentic Ambur style biryani.
Now you can find the branches in other places too. We have a branch in my hometown Coimbatore. Now they have started restaurants in almost all the cities in South India. We are a great fan of this particular biryani, so I make at least once a month. We try to eat different biryani every week but never miss to make Ambur Chicken Biryani once a month.
Ambur chicken and mutton biryani are very similar but we use red chilli paste for mutton biryani. Using seeraga samba (Jeera samba) rice adds extra flavour to this biryani.
Tips to make perfect Ambur Mutton Biryani:
Allow the marination to sit for at least 10 minutes for better taste.
You can use mutton or lamb for this biryani. If you use mutton, then cook for 5 to 6 whistles. If it is lamb, then cook for 2 whistles before adding it to the masala.
Use mutton/lamb stock to cook the rice.
Do not add chilli powder. Use only red chilli paste.
Using seeraga samba for good flavour. If you don’t have seeraga samba then replace it with basmati rice.
Here is the step by step process for perfect Ambur Mutton Biryani:
Take 2 1/2 cups seeraga samba rice. Wash and soak for 30 minutes.
Take 15 to 20 red chillies. Remove seeds and grind it to a smooth paste by adding very little water.
Take 700 gms mutton in a bowl, add 2 tbsp yogurt,
1 tsp turmeric, salt to taste
1 tsp ginger garlic paste and mix well. Allow the marination to sit for 30 minutes.
Take the marinated mutton pieces in a pressure cooker and cook for 5 to 6 whistles. Keep the cooked mutton pieces aside.
Take another pressure cooker, add 50 ml oil, then add 1 cinnamon stick, 2 bay leaves, 6 to 7 cloves, 4 to 5 cardamoms and mix well.
Then add 2 onions finely chopped and cook for a few minutes. Now add 1 ½ tbsp ginger garlic paste and saute till you remove the raw smell.
Then add 2 tomatoes finely chopped, salt to taste and saute till they are soft.
Now add ½ cup mint leaves and ½ cup coriander leaves and mix well.
Then add 2 tbsp (adjust to your preference) red chilli paste and mix everything well.
Red Chilli Paste:Take 15 to 20 red chillies. Remove seeds and grind it to a smooth paste by adding very little water. Do not add red chilli powder.
Once everything is cooked really well, add cooked mutton pieces without stock and mix well with onion-tomato mixture.
Now add washed and soaked rice without water and saute along with mutton and the masala for few seconds.
Then add 2 tbsp lemon juice and mix well. Once the rice is mixed well in the masala, add 2 ½ cup stock (water in which mutton is cooked). If you don’t have 2 ½ cup stock, then adjust with water.
Cover the pressure cooker and cook for 2 whistles or cook according to your rice and cooker.
Allow the pressure to release on its own then open the cooker. Gently mix the rice without breaking.
Ambur Mutton Biryani | How to make Ambur Mutton Biryani (VIDEO)
Mutton/Lamb is marinated with yogurt, turmeric, ginger garlic paste and cooked for few whistles in the cooker then combined with other basic biryani masala along with seeraga samba rice to make a flavourful Ambur Mutton Biryani.