12/28/21, 9:06 PM AMBUR / VANIYAMBADI MUTTON BIRIYANI - Essence of Life - Food

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BIRIYANI

A M B U R / VA N I YA M BA DI M U T T O N B I R I YA N I CHRISTMAS FRUIT

BY SM
- JULY 06, 2017

Tis Christmas - Let's get read

Season!!!

HOMEMADE WIN

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Tis the Season. Let's get read

Christmas!!!

SEARCH THIS BL

I ME MYSELF

"Essence of Life - Food" is all

cooking with a simple sense
AMBUR/VANIYAMBADI MUTTON BIRIYANI
health. It is all about food. No
by without eating for most o

     Every Biriyani has its own legend to speak about and Ambur/Vaniyambadi Biriyani with its elite pedigree of Arcot Nawab we eat matters on the whole

kitchen has wonderful history from the flamboyant past.  The opulence of Ambur Biriyani is that it has been brought forth mode of goodness increase t

through generations by fanatic biriyani lovers. Ambur Biriyani has a long attached note of tradition, heritage and cuisine.
life, purify one's existence an

     The uniqueness of this Ambur/Vaniyambadi Miutton Biriyani is its orange colour, mildly spiced rice, the soft, succulent and strength, health, happiness a

spicy meat, all cooked to perfection. The Ambur/Vaniyambadi Biryani is accompanied with Dhalcha, a sour lentil preparation satisfaction. So above all ingr

with few meat pieces, a Brinjal Curry and Pachadi/Raitha, which is a simple accompaniment prepared with sliced Onions, main ingredient in cooking is

Tomatoes, Green Chillies mixed with Curd/Yogurt. It has a distinctive aroma due to moderate use of Spices and Curd in the
dish makes it more light on the stomach.  The speciality of this biriyani is that it has a higher ratio of meat compared to rice.

ASK FIRST!


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    The main factors which distinguish Ambur Biriyani from other Biriyanis are that they never use Green Chillies and Ghee in CHRISTMAS
their recipe. Also, they use only Seeraga Samba a small grained fragrant variety of rice instead of Basmati Rice.  The next factor WITH ROYA
to remember while preparing the dish is to grind Ginger, Garlic and soaked Red Dry Chillies separately.  The Orange Colour of 24 DEC 2021

Ambur Biriyani is ubiquitous to the addition of Dry Chillies.  Another secret the cooks follow is that they add a tablespoon of
Curd at the initial stage to the hot oil before adding spices. The meat and rice are cooked separately until they are half done.
Then both Rice and Lamb Masala are mixed together finally and cooked in a Dhum effect for a perfectly cooked Biriyani with SUJI COOKI

an awesome texture.
22 DEC 2021

Cuisine - Ambur, Vaniyambadi(Tamilnadu, South Indian)

Course - Main

APPLE CRU
Spice Level  - Medium

20 DEC 2021
Difficulty - Medium

Serves - 3- 4

Author - SM

Preparation Time - 15-20 Minutes

Soaking Time - 20 - 30 Minutes.

Cooking Time - 30 - 45 Minutes

For more recipes of BIRIYANI, Click here...

BLOG ARCHIV

► 
2021
(99)
HOW TO COOK AMBUR / VANIYAMBADI MUTTON BIRIYANI ► 
2020
(130)
► 
2019
(165)
INGREDIENTS :
► 
2018
(129)
For Lamb Masala: ▼ 
2017
(102)

► 
December
(8)
Lamb /Mutton - 1/2 Kg.

► 
November
(5)
Turmeric Powder - 1/4 Tspn

Ginger Paste - 3 Tbspn

► 
October
(8)

Garlic Paste - 3 Tbspn

► 
September
(10)
Dry Red Chillies - 8-10 Nos.
► 
August
(10)
Onions - 2 Nos.
▼ 
July
(10)
Tomato - 2 Nos.

CHICKEN STEW - KERA

Curd / Yogurt - 1 Tbspn

Lemon Juice - 2 to 3 Tspns

PUNJABI CHOLE/AMRI
Coriander Leaves - a Handful

CHANNA/CHOLE MAS
Mint Leaves - a Handful

Oil - 5-6 Tbspns

BUTTER NAAN
Curd/Yogurt - 1/4 Cup

KADALA CURRY/ KERA

Salt - To Taste

CHICKPEAS CURRY

Spices : HOW TO MAKE PUTTU

Cloves - 9 Nos.
PUTTU
Cinnamon (1") - 5-6 Sticks

SAYUR LODEH
Cardamom - 7 Pods

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Bay Leaf - 2 Leaves
AMBUR / VANIYAMBAD
BIRIYANI
For Rice :
MANGO KULFI

Jeeraka Samba Rice/Basmati  Rice - 3 Cups

► 
June
(11)
Cloves - 3 Nos.
► 
May
(10)
Cinnamon (1") - 2-3 Sticks
► 
April
(10)
Cardamom - 3 Pods

► 
March
(6)

► 
February
(6)
Water - as required.

► 
January
(8)
Salt - To Taste

► 
2016
(119)

METHOD : 

 For Lamb :

Soak Dry Chillies in hot water for 10 minutes and then grind it into a fine paste adding very little water.

Grind Ginger and Garlic separately and keep them aside.

TOP FOOD BLOGS ON MY

Heat Oil in a pan, once the oil is hot pour in 1 Tablespoon of Curd into it.
mytaste.com
Wait until it stops spluttering, now add all the ingredients mentioned under 'Spices' and fry them on a medium flame
until aromatic.

Sauté finely chopped Onions until it turns translucent.

Add in the Garlic Paste and sauté it for about 3-4 minutes until fragrant on a medium flame.

Then add Ginger paste and sauté it for about 3-4 minutes until the raw flavour goes.
AD
Once the Ginger and Garlic Pastes are sautéed, follow it with Dry Chilli Paste and fry it for few minutes.
  
Add Turmeric Powder and give a quick stir.
Wild Mushroom Risotto
Add finely chopped Tomatoes to the above mix and cook them until they turn soft and oil separates from the mix.
Homemade Rice Pudding
Add Mutton/Lamb pieces along with a dash of salt, Lemon Juice and 1/4 Cup of Curd and mix well (add few pieces of
papaya at this stage, if using).
Rice Crispy Treat Recipe

Sprinkle a handful of Mint and Coriander Leaves.

Creamy Rice Pudding Recip
Cook Lamb/Mutton pieces in a pressure cooker for about 5 whistles on a high flame and another 5-6 whistle on a low
flame.(Adjust the cooking time to suit the tenderness of the meat). Simple Fried Rice Recipes

Wait until the pressure is totally released.

For Rice:

Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.

Soak the washed rice for about 20 - 30 minutes.

Cook the Rice in a Vessel big enough to hold both Rice and Water. FOLLOW ESSENCE OF LI

Boil enough Water in a big Vessel.





Drain the soaked Rice.

Carefully add the soaked Rice along with a dash of Salt & Spices into the boiling Water.

Cook until the Rice is half done. (just a boil would be more than enough)

Switch off the flame.

Immediately drain the excess water from the cooked rice. ADS

For Ambur/Vaniyambadi Mutton Biriyani:

Take a heavy bottomed Vessel big enough to hold both Rice and Mutton.

Add the 1/2 cooked Lamb/Mutton Masala. 

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Top it up with half cooked Rice.

Sprinkle finely chopped Mint & Coriander Leaves. 

AD

Pour in the Lemon Juice and give a quick stir.

Cover the Vessel with a lid.

1. WILD MUSHROOM RISOT

Cook on a medium flame for about 5-7 Minutes.

2. HOMEMADE RICE PUDD
Now it is time to give the Dhum effect for the Mutton Biriyani.
3. RICE SIDE DISH RECIPES
For a Dhum Effect : 
4. BEST SPANISH RICE REC

Over a Griddle : 
5. HOW TO COOK WILD RIC

Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.

Meanwhile, heat a Chapati griddle in a high flame for few minutes or until the griddle is very hot.

While lowering the flame to cook Mutton Biriyani, keep this preheated Chapati griddle below the vessel with lamb and
rice to give a dhum effect.

Cook this for about 12-15 minutes, then switch off the flame and leave the Biriyani Vessel on the stove top untouched fr
fe minutes.

Remove the lid and gently mix the cooked Ambur Mutton Biriyani with a long ladle.

Gently fluff up the Rice and Mutton so that the ingredients are well combined. 

Care should be taken not to break the rice strands.

Serve Ambur/Vaniyambadi Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-
vegetarian side dishes.

Baking in an Oven(for Dhum Effect) : 

Preheat the oven to 450° F/230°C.

Cover the Biriyani vessel with an Aluminium foil and keep it in the middle rack of the oven.

Bake the Ambur Mutton Biriyani for about 30 minutes.

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Gently fluff up the Rice and Mutton so that the ingredients are well combined. 

Care should be taken not to break the rice strands.

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Serve Ambur/Vaniyambadi Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-
vegetarian side dishes.

NOTES :

Well seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of a Biriyani. 

Soaking the rice helps in getting a perfectly cooked rice.

Cook the rice with ample of water until 1/2 done in a big Vessel.

This helps to yield perfectly cooked Rice.

Adding Curd to the oil is a technique used by expert cooks to eliminate the impurities from the oil.

Adjust the amount of Dry Red Chillies to suit your spice level.

Grind Garlic, Ginger and Red Chillies separately and sauté them in the same order as Garlic, Ginger and Red Chilli
Paste.

Garlic paste needs to be sauteed a little longer than Ginger paste.

Adding lemon juice is to avoid rice getting sticky.

The meat available locally takes a long time to cook.  Adjust your cooking time to suit the tenderness of the meat.

Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani.

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Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel.

A QUICK TIP :

Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.

Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in
contact with Papain.

Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).

Use few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent,
without changing its taste and flavour.

Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have softening and tenderizing effects on Red meat.

 TAGS :
BIRIYANI,
BIRIYANI & PULAO,
CHRISTMAS PARTY MENU,
INDIAN RECIPES,
MUTTON,
PARTY IDEAS,
PARTY MENU, 



REGIONAL DELICACIES,
RICE DISHES,
RICE VARIETIES

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