Ambur Biryani/ Ambur Mutton Biryani: A Legendary Tamil Nadu Delight

When you think of mutton biryani, there are many contenders for the best. But if you’ve never tried Ambur Biryani, you’re missing out on something special. This is not your usual biryani. It’s light, flavourful, and doesn’t drown in masalas. It’s all about balance. Spicy, meaty, fragrant, and cooked with the delicate Ambur biryani rice—the legendary seeraga samba.

Now, let’s dive into making Ambur mutton biryani. Trust me, once you master this Ambur biryani recipe, you’ll keep coming back to it.

Ingredients For Ambur Biryani

• 500 grams FreshToHome antibiotic residue-free, tender mutton
• 500 grams Ambur biryani rice (seeraga samba)
• 1/2 cup (125 ml) refined sunflower oil
• 50 grams garlic paste
• 50 grams ginger paste
• 2 medium onions, sliced
• 2 medium tomatoes, chopped
• 8 dried red chillies, ground to a paste
• 3 cloves
• 3 cardamoms
• 5 cinnamon sticks
• 5 stalks coriander leaves
• 5 stalks mint leaves
• 1/4 cup (60 ml) plus 1 tablespoon curd
• Juice of 1 lime
• 1 1/2 teaspoon sea salt for mutton gravy
• 1 tablespoon sea salt for boiling rice

Instructions

Step 1: Prep the Rice

Soak the seeraga samba rice in plenty of water. Set it aside. Patience, my friend. Good rice takes time.

Step 2: Cook the Mutton

Heat sunflower oil in a pan. Toss in a tablespoon of curd, followed by cinnamon sticks, cloves, and cardamoms. Let them crackle for 10 seconds.

Add garlic paste and fry for 2-3 minutes. Now, throw in the ginger paste. Fry it until that raw punch disappears.

Time for the magic. Add the chilli paste, mutton pieces, mint, coriander, onions, tomatoes, salt, remaining curd, and lime juice. Mix well.

Pour in a cup (250 ml) of water, stir, and cover the pan. Pressure cook for 10-12 whistles on medium heat. Then, let it sit until the pressure naturally releases.

Step 3: Cook the Rice

Boil a large pot of water. Add the soaked Ambur biryani rice and sea salt. Cook it until it’s half done. Drain and set aside.

Step 4: Dum Cooking

Mix the half-cooked rice with the mutton biryani mixture in the pressure cooker.

If using an oven: Preheat to 400°F. Transfer the biryani to an oven-safe dish and bake for 30 minutes.

If cooking on a stovetop: Place a dosa pan on the stove, put the Ambur mutton biryani pan on top, and cook on low heat for 15 minutes.

Step 5: Final Touch

Open the lid, inhale the aroma, and gently fluff the rice. Serve hot, preferably with raita and brinjal curry.

Why is Ambur Biryani Special?

Ambur is a small town in Tamil Nadu. It’s famous for two things—biryani and leather. Since we’re not eating leather today, let’s talk about the taste of Ambur biryani. Unlike other biryanis, this one uses fewer spices, no layering, and a unique cooking technique. The seeraga samba rice soaks up all the meaty goodness and turns into a plate of pure happiness.

Pro Tips for the Best Ambur Biryani

• Seeraga samba rice is non-negotiable. It’s the heart of an authentic Ambur biryani.
• Don’t over-spice it. Ambur biryani is about subtlety, not an explosion of masalas.
• Dum cooking is key. It helps the rice soak up all that juicy goodness.
• Use fresh mutton. No compromises here. The tenderness makes all the difference.

Why You Should Make This Ambur Biryani Recipe Today

This is the kind of mutton biryani that reminds you of Sunday lunches, bustling kitchens, and family feasts. It’s comfort food at its best. Every bite of this Ambur mutton biryani takes you straight to the streets of Ambur. The spice, the fragrance, the delicate yet rich flavours—it’s a complete experience.

So, go on, gather your ingredients, and cook up some Ambur biryani today. Trust me, one bite and you’ll know why people rave about the taste of Ambur biryani!