Ambur Biriyani

 

• 10 tbsp oil
• 5 tbsp ghee
• 2 cardamom
• 4 cloves
• 2 pcs cinnamom
• 3 bay leaves
• 2 onions sliced
• 90 grams garlic paste
• 90 grams ginger paste
• Heat the pot(or can use a pressure cooker) add oil and ghee.
• Then add cardamom, cloves, cinnamon, cloves and bay leaves.
• Saute for a minute.
• Then add thin sliced onion.
• Add garlic paste and saute for 5 minutes
• Saute until the raw smell goes.
• Then add ginger paste
• Saute again for few minutes.

• 20 grams dry red chillies
• Soak the red chillies in hot water for few minutes.
• Grind the paste.
• Add the paste into the pot and saute for 5 minutes.

• 5 onions sliced
• 400 gms tomato
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• Add the sliced onion into it.
• Saute for 5 minutes.
• Clean and cut the tomatoes and add into it.
• Add chopped coriander leaves into it.
• Saute for another 5 minutes.
• Add the chopped mint leaves.
• Saute for another 10 minutes.

• 1 Kg mutton
• Salt to taste
• Cut and wash the mutton well.
• Add the mutton into the pot.
• Saute for 10 minutes.
• Add salt to taste.
• Mix well.

• 250gms curd
• 1 lime
• Add curd and lime juice into the pot.
• Mix all and check the salt.
• Let it cook for 30 minutes on slow sim (can be cooked in the cooker for 6 whistles).
• Add 1 liter boiled water and cook until the mutton is cooked.

• 1 kg jeerkashala rice
• 2 1/2 litrs water.
• 1/2 cup coriander leaves
• Wash the rice and keep it soaked for 10 minutes.
• Boil water in another pot.
• Add coriander leaves.
• Add rice into the water.
• Cook for 2 to 3 minutes.
• Once half cooked , drain the water using a strainer.

• Add the rice into the cooked mutton masala.

• Close the lid and cook until all the water evaporates in slow flame.

• Switch of the flame. 

• Leave it for 20 minutes before opening the pot.

• Biriyani is ready.

Enjoy cooking

S