Ambur Biryani Mutton Biryani Biryani Recipe Sanjeev Kapoor Khazana

Craving for biryani but a little different version where the spice levels are a little lower than the rest, then try out this amazing meat lovers biryani- Ambur Biryani.

AMBUR BIRYANI

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
2 cups Basmati Rice
2 tbsps ghee + for drizzling
2 inch cinnamon stick
3-4 cloves
2-3 green cardamoms
2 large onions, finely chopped
1 tbsp garlic paste
1 tbsp ginger paste
2 medium tomatoes, finely chopped
Salt to taste
2 tsps red chilli powder
cup whisked yogurt
2 tbsps chopped fresh coriander leaves + for sprinkling
2 tbsps chopped fresh mint leaves + for sprinkling
2-3 green chillies, slit
2 tsps lemon juice
2 inch ginger, cut into thin strips
2 tbsps fried onions + for garnish
Fresh coriander sprig for garnish
Curd onion to serve

Method

1. Transfer Basmati Rice in a bowl. Wash thoroughly 2-3 times.
2. Soak in sufficient water for 30 minutes. Drain the water.
3. Heat ghee in a non-stick deep pan. Add cinnamon stick, cloves, and green cardamom and mix well. Cook till fragrant.
4. Add onions, mix and cook till translucent. Add garlic paste and ginger paste and mix well. Cook till the onions turn golden.
5. Add tomatoes and salt and mix well. Cook till soft and pulpy.
6. Add red chilli powder, mix and cook for 1 minute.
7. Add mutton and saut on high heat for 3-4 minutes. Stir in the yogurt, add coriander leaves, mint leaves and green chillies and mix well, cook for 2-3 minutes.
8. Reduce the heat to medium, cover and cook for 25-30 minutes or till the mutton is done.
9. Heat sufficient water in a deep pan. Add salt and bring the mixture to a boil.
10. Add the drain rice and cook for 6-8 minutes or till cooked.
11. Drain the rice and layer directly over the mutton mixture and spread it evenly. Drizzle ghee, lemon juice, and sprinkle some mint leaves, coriander leaves, ginger strips and fried onions.
12. Cover the pan with aluminum foil, cover with a lid and place it on low heat. Cook for 10-15 minutes.
13. Switch the heat off and allow to rest for 10-15 minutes.
14. Discard the aluminum foil and transfer into a serving plate. Garnish with fried onions, and coriander sprig. Serve hot with curd onion.

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