Ambur Mutton Biryani
- 1/2 kg Mutton
- 2 cups Basmati rice washed and soaked in water
- 5 Onions sliced
- 2 Tomatoes sliced
- 3 Green chillies
- 3 tbsp Red chilly paste
- 3 tbsp Ginger garlic paste
- 1 cup Coriander and mint leaves
- 1/2 lemon
- 1/4 cup Curd
- Cloves, cinnamon, cardamon, bay leaf
- 3 tbsp Oil
- Rock salt as per taste
- 1 tsp Turmeric powder
In a cooker take the mutton along with turmeric powder, salt,1 tbsp ginger garlic paste and 1/2 cup water. Cook for 4 whistles.
In a pan heat oil and add the garam masala. Saute for 2 mins.
Add the onions and saute till it becomes slight brown.
Add ginger garlic paste and chillies. Saute till the raw smell goes.
Add the red chilly paste and saute for 2 mins.
Add tomatoes and salt. Saute it well.
Add the cooked mutton pieces (don't add the stock). Cook for 5 mins.
Add curd and cook for 2 mins.
Now add the mutton stock (1 cup) along with 3 cups of water. Rice and water ratio should be 1:2. (If the gravy is already watery you can just add 3 cups of liquid.)
Add mint and coriander. Check for salt. Cover and let it boil.
Now add the soaked rice and stir. Cover and cook in high flame. Open the lid after 5 mins and stir. Again cover and cook till the water is completely absorbed.
At this stage the rice must be cooked. Now keep it in dum for 10 mins.
Serve hot with onion raita.