Ambur Mutton Biryani

Instructions

1. 1

   Preparation and Marination (30-60 minutes)

   • Soak the dried red chilies in 1/2 cup of hot water for 30 minutes. Once softened, grind them into a very smooth paste, adding a little of the soaking water if needed. Set aside.
   • Wash the seeraga samba rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely just before cooking.
   • In a large bowl, combine the mutton pieces, the prepared red chili paste, ginger garlic paste, whisked curd, and 1 tsp of salt. Mix well to coat the mutton evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor.
2. 2

   Cook the Mutton Masala (45-50 minutes)

   • Heat oil and 1 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they release their aroma.
   • Add the thinly sliced onions and sauté for 12-15 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the biryani's flavor.
   • Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy, and oil starts to separate from the masala.
   • Add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring continuously, until it changes color.
   • Stir in half of the chopped mint and coriander leaves. Cook for another minute.
   • Add 3 cups of water and the remaining 1 tsp of salt. Stir well. If using a pressure cooker, secure the lid and cook on high heat for 1 whistle, then reduce the heat to low and cook for 15-20 minutes. If using a pot, cover and simmer on low heat for 60-70 minutes, or until the mutton is 90% tender.
3. 3

   Parboil the Rice (10 minutes)

   • While the mutton is cooking, bring 8-10 cups of water to a rolling boil in a large pot. Add 2 tsp of salt.
   • Add the drained, soaked rice to the boiling water. Cook for 5-7 minutes, or until the rice is 70% cooked. To check, a grain should break into 2-3 pieces when pressed between your fingers.
   • Immediately drain the rice completely in a colander and set aside.
4. 4

   Layering and 'Dum' Cooking (20 minutes)

   • Once the mutton is tender, check the gravy. It should be a thick masala, not watery. If there's excess water, cook on high heat for a few minutes to reduce it.
   • Spread the 70% cooked rice evenly over the mutton masala layer. Do not mix.
   • Sprinkle the remaining mint leaves, coriander leaves, lemon juice, and the final 1 tbsp of ghee over the rice.
   • Cover the pot with a tight-fitting lid. To seal it well, you can place a layer of aluminum foil over the pot before placing the lid, or place a heavy object on top.
   • Place the pot on a tawa (flat griddle) over the lowest possible heat. Cook on 'dum' for 15-20 minutes. The tawa ensures gentle, even heating and prevents the bottom from burning.
5. 5

   Resting and Serving (15 minutes)

   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This allows the flavors to meld and the rice grains to firm up.
   • Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the rice and masala lightly.
   • Serve hot with traditional accompaniments like onion raita and brinjal curry (kathirikai gothsu).