Ambur Biriyani / Ambur Mutton Biryani / Ambur Chicken Biriyani

Ingredients 

Marination 

1/2 kg Mutton or Chicken

1 tsp Garam masala ( cinnamon, cloves,cardamom) 

1 tsp Salt

1 tsp Chilli powder 

1 cup Curd 

For Masala 

4 gm Cinnamon 

4 gm Cardamom

1 gm Cloves 

3 gm Fennel

For Paste 

50 gm Ginger

50 gm Garlic 

100 gm Shallots 

4 nos Red chillies 

For Biryani 

100 ml Oil

1/2 kg Seragasamba Rice (biryani rice)

6 nos Cardamom

2 nos Cloves 

3 nos Bay leaf 

3 nos Greenchillies (slit)

2 nos Onion ( Sliced)

3 nos tomatoes 

Salt - to taste 

1/4 bunch Mint leaves 

3 tbsp chopped Coriander leaves 

1 tbsp Ghee 

2 wedges Lemon 

Method 

1. Wash the chicken or mutton then add the chilli powder, salt, garam masala, and curd, mix it well and marinate it for a hour 

2. Soak the rice in water and keep it aside 

3. Make the powder of above masala 

4. Make a paste of ginger, garlic, chillies and shallots 

5. Heat the oil then add the whole spices like cardamom, cloves, and bay leaf. add the greenchillies and sliced onion to make light brown colour 

6. Add the ginger garlic paste then stir it well till the raw flavor need to come out 

7. Add sliced tomatoes and salt then saute it well 

8. Add the ground masala, chilli powder and marinated meat then leave it to cook till tender 

9.  After the meat reach tender point, pour 1:2 water 

10. At the time of boiling, add soaked rice into it 

11. Stir it frequently to avoid burning till water need to dry 

12. Before putting the dum, add chopped coriander leaves, lemon,ghee and mint leaves on above biryani, Place the handi in dum or make it in double boil method 

13. After remove from dum, mix it well and serve with dalcha