AMBUR MUTTON BIRYANI MASALA RECIPE

Recipe by : chef ssentongo

“Ambur Mutton Biryani” is a legendary dish from the town of Ambur in Tamil Nadu, known for its unique, spicy, and aromatic profile that sets it apart from other biryanis like Hyderabadi or Lucknowi.

The key lies in the masala paste and the technique. Here is a detailed, authentic recipe for Ambur Mutton Biryani Masala and the biryani itself.

The Signature of Ambur Biryani

• Spice Level: It’s notably spicier than many other biryanis.
• Texture: The rice grains are separate and non-greasy.
• Souring Agent: A generous use of curd and sometimes a bit of lemon juice provides a distinct tang.
• Masala Base: A specific blend of spices, roasted and ground, forms the soul of the dish.

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Recipe: Ambur-Style Mutton Biryani

Ingredients:

For the Masala Paste:

• 2 tbsp Coriander seeds
• 1 tbsp Chana dal (Bengal gram)
• 1 tsp Urad dal (black gram)
• 1 tbsp Cumin seeds
• 1 tsp Fennel seeds (Saunf)
• 6-8 Dry Red Chilies (adjust to taste, but this is key for the heat)
• 1-inch piece Cinnamon
• 4-5 Green Cardamom pods
• 5-6 Cloves
• 1 small piece Stone Flower (Kalpasi/Dagad Phool) – optional but authentic
• 1 small piece Mace (Javitri) – optional
• 2-3 strands Mace (Javitri)
• 1 big marble-sized ball Tamarind, soaked in ¼ cup warm water
• 8-10 cloves Garlic
• 1.5-inch piece Ginger
• ¼ cup fresh Mint leaves
• ¼ cup fresh Coriander leaves

For the Mutton & Rice:

• 750 g Mutton, with bone (shoulder, leg pieces)
• 3 cups Basmati Rice, soaked for 30 minutes
• 1.5 cups thick Curd (Yogurt), beaten
• 4 large Onions, thinly sliced
• 4-5 Green Chilies, slit
• 2 large Tomatoes, finely chopped
• ½ cup Oil + 2 tbsp Ghee (or use only Ghee for richer taste)
• 1 tsp Turmeric powder
• Salt to taste
• A big pinch of Saffron strands, soaked in ¼ cup warm milk
• Fresh coriander and mint leaves for layering

Whole Spices for Cooking:

• 2 Bay leaves
• 1-inch Cinnamon stick
• 4 Green Cardamom pods
• 4 Cloves
• 1 Star Anise
• 1 Mace strand

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Method:

Step 1: Prepare the Signature Masala Paste

1. In a dry pan on low heat, dry roast coriander seeds, chana dal, urad dal, cumin seeds, fennel seeds, dry red chilies, cinnamon, cardamom, cloves, stone flower, and mace until they become fragrant and the dals turn a light golden brown. Be careful not to burn them.
2. Let the roasted spices cool completely.
3. Grind the cooled spices into a fine powder.
4. To this powder, add the chopped ginger, garlic, mint, coriander leaves, and the tamarind pulp (water included). Grind again, adding a little water if needed, to make a smooth, thick paste. Your core Ambur biryani masala is ready.

Step 2: Marinate and Cook the Mutton

1. In a large bowl, mix the mutton pieces with the beaten curd, half of the prepared masala paste, turmeric powder, and salt. Let it marinate for at least 1 hour (or longer in the fridge for better results).
2. In a large, heavy-bottomed pot or pressure cooker, heat the oil and ghee.
3. Fry the thinly sliced onions on medium heat until they are deep golden brown and crisp. Remove half of them for later layering.
4. To the remaining oil and onions, add the whole spices (bay leaf, cinnamon, etc.). Sauté for 30 seconds.
5. Add the slit green chilies and the remaining masala paste. Sauté for 2-3 minutes until the raw smell disappears.
6. Add the chopped tomatoes and cook until they turn mushy and the oil starts to separate.
7. Add the marinated mutton mixture. Cook on high heat for 5-6 minutes, stirring frequently.
8. If using a pressure cooker: Add ½ cup of water, close the lid, and cook for 4-5 whistles (or until the mutton is 80% cooked). If using a pot: Add about 1.5 cups of water, cover, and cook until the mutton is 80% tender.
9. Once done, open the lid and cook on high heat for a few minutes to reduce any excess gravy. You should have a thick masala coating the mutton. Adjust salt.

Step 3: Prepare the Rice

1. In a large pot, bring plenty of water to a rolling boil. Add salt, a bay leaf, and a teaspoon of oil.
2. Drain the soaked basmati rice and add it to the boiling water.
3. Cook until the rice is 70% cooked (the grains should still have a firm, raw core in the center). This is crucial.
4. Drain the rice completely in a colander.

Step 4: Layering (Dum Cooking)

1. In the same pot where you have the cooked mutton gravy, create a layer.
2. Sprinkle a handful of fried onions, fresh mint, and coriander leaves over the mutton.
3. Gently spread the half-cooked rice evenly over the mutton layer.
4. Drizzle the saffron-infused milk and the remaining 2 tbsp of ghee over the rice.
5. Top with the rest of the fried onions, mint, and coriander.
6. Seal the pot: Cover tightly with a lid. You can place a heavy object on the lid or seal the edges with wheat flour dough to trap the steam (dum).
7. Cook on very low heat (simmer) for 15-20 minutes.
8. Turn off the heat and let the biryani rest, still covered, for another 15 minutes. DO NOT OPEN THE LID DURING THIS PROCESS.

Step 5: Serving

1. Open the lid gently. You will be greeted with an incredible aroma.
2. To serve, use a flat spoon to dig from the bottom, getting a mix of the flavorful mutton and the fragrant rice.
3. Serve hot with onion raita and a simple salan (gravy) like brinjal curry.

Pro Tips for Authentic Flavor:

• Mutton on the Bone: Always use mutton with bone for the most flavorful and juicy result.
• Don’t Overcook Rice Initially: The 70% cooked stage is non-negotiable. The rice will finish cooking in the dum with the mutton’s steam.
• Low and Slow Dum: The final slow cooking is what allows all the flavors to meld together perfectly.
• Souring Agent: The tang from tamarind and curd is essential. Don’t skip it.

Enjoy your journey into making one of South India’s most beloved biryanis