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A classic biryani from Tamil Nadu, famous for its unique flavor from seeraga samba rice and a simple, fiery red chili paste. Tender mutton and aromatic rice cooked to perfection in one pot.
For 4 servings
Preparation and Marination (30-60 minutes)
Cook the Mutton Masala (45-50 minutes)
A classic biryani from Tamil Nadu, famous for its unique flavor from seeraga samba rice and a simple, fiery red chili paste. Tender mutton and aromatic rice cooked to perfection in one pot.
This south_indian recipe takes 120 minutes to prepare and yields 4 servings. At 817.66 calories per serving with 44.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Parboil the Rice (10 minutes)
Layering and 'Dum' Cooking (20 minutes)
Resting and Serving (15 minutes)
Replace mutton with 500g of bone-in chicken. Reduce the marination time to 30 minutes and the cooking time for the chicken masala to about 15-20 minutes before layering the rice.
Substitute mutton with 500g of mixed vegetables like carrots, potatoes, beans, and cauliflower. Sauté the vegetables in the masala for 5-7 minutes. No need for pressure cooking; proceed directly to layering after the masala is ready.
Increase the number of dried red chilies to 15-18 and add 2-3 slit green chilies along with the tomatoes for an extra kick of heat.
Mutton provides high-quality protein, which is crucial for building and repairing tissues, muscle growth, and supporting overall body functions.
Mutton is a great source of heme iron, a type of iron that is more easily absorbed by the body. It plays a vital role in forming red blood cells and preventing anemia.
The combination of carbohydrates from the rice and fats from the ghee and oil provides a substantial amount of energy, making it a fulfilling meal.
The whole spices used, such as cinnamon, cloves, and cardamom, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Ambur Biryani is unique due to its use of short-grain seeraga samba rice, a paste made purely from red chilies for heat and color (instead of chili powder or green chilies), and the absence of powdered garam masala. It has a distinct, fiery, and tangy flavor profile.
Yes, you can use basmati rice as a substitute. However, the authentic aroma, texture, and taste of Ambur biryani come from seeraga samba rice. If using basmati, soak for 30 minutes and parboil until 70% cooked, which might take slightly less time.
Ambur Mutton Biryani is a rich and calorie-dense dish, typically enjoyed on special occasions. It is a good source of protein and iron from mutton. To make it healthier, you can use leaner cuts of mutton, reduce the amount of oil and ghee, and practice portion control.
A typical serving of approximately 465 grams of Ambur Mutton Biryani contains an estimated 650-750 calories. This can vary based on the fat content of the mutton and the amount of oil and ghee used.
Mushy biryani is usually caused by two things: overcooking the rice before the 'dum' stage, or having too much water in the mutton masala before layering. Ensure the rice is only 70% cooked and that the mutton gravy is thick before you add the rice layer.
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 2-3 minutes or heat it in a covered pan on the stovetop over low heat until warmed through.
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