Anytime I want to make him happy I make this for him. They will cook down and leach out some water. Hi Shweta, This was my first time to cook seeraga sambarice may be there is something to be taken care of .. should have cleaned rice more ? Curd / Yogurt – 1/2 cup + 1 tblspn Can i reduce water and aromatic flavours…, Hi Anu, Is it typical ambur briyani? I have been following u for past 3 years, I have given the procedure for doing it in the oven in the recipe itself above. Set aside. Set aside. All the masalas are hand ground using a grindstone called ammi அம்மி for Ambur mutton biryani. 2. what is the quantity for 2 persons and how to do it in pressure cooker? Add chopped mint leaves all over the rice and chicken. Hi Aarthi,I tried you Ambour Biryani recipe last Sunday. Drain the water and add the rice to the mutton pan. Hope your guests and you have a great time! Can i use cold pressed sesame oil for this recipe? Place the mutton biryani pan / vessel in a preheated 400 degree Fahrenheit oven for 30 minutes. No need to soak the chillies. Fry for 2-3 minutes on medium flame. You can do with basmati too. I stumbled upon your site about an year ago. Mam sucha tasty recipe. Saute for 3 to 4 mins. Can I please know the difference in the amount of water to be used and amount of time to cook? Your email address will not be published. Add ginger garlic paste and saute for few minutes. Any suggestion on the vegetables to use ? as my wife had to stay away for work….. so u know I am have a get time in kitchen… not that I was not grt earlier…. All the heat is in the seeds. Could u pls mention the amount of rice in cups? biriyani is one of my favourite food..,Wish I get that plate right now from my computer screen, irresistible chicken biriyany.Thanks for sharing it with us. Add little oil into the water and boil the water. Adapted from Star Briyani Hotel. Add little water and cook until the chicken gets tender. Whats the variety of dry red chillies that can be used.. i used fudco dry long red chillies and they are very fiercefully spicy.. Yes. Cook the rice for about 5 minutes and drain out excess water if any. The reason for adding little curd in the oil while making this mutton biryani is that it takes away the imperfections if any in the oil. It means a lot to me. Thank you. Do we use 50 gms of ginger and 50 gms of garlic and grind each of them to a paste?..or a lesser quantity?.. Just grind with couple of tablespoon of water. So happy that your grand parents liked it. thats correct. especially for my wife who loves South Indian food and wants to learn to cook. I have one doubt. They use only wood fire to cook this Ambur mutton biryani and they use DUM method of cooking. But cook mutton before adding rice. Add cinnamon sticks, cardamoms, cloves and saute it. Now add red chilli into it and saute for a while without over-cooking it. Made for the third time and it is perfect. Add in the chilli paste, mutton, the mint and coriander leaves, chopped onions, tomatoes, sea salt, curd and lime juice. Regarding Masala, you can always adjust to what suits your family. Thanks for the wonderful receipe. We specialize in cooking for function, parties and wedding, can also provide cooking for college, company barbecues or corporate events, Mohammed Imroze This town is famous for its leather industry and biryanis. Thank you for sharing a good recipe. Add in the salt. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I am really glad that you like the recipes. Happy cooking! Basmati Rice – 1 kg Chicken – 1.5 kg with bone Oil – 3/4 cup Onion – 3 large sliced thinly Saffron a pinch Warm Milk – 1/4 cup Coriander leaves – 1/4 cup finely chopped Thank you so much for sharing this recipe. We are the true professional in the field of catering for more than ten years. Onions – 2 large sliced thinly (reserve a handful of onions) It came out well. Thanks for the recipe Aarthi.. tried today and it came out well except the spice level.. before mixing rice the spice level was moderate .. but when I tasted briyani finally, spice level is very high.. Authentic Ambur Vaniyambadi style Mutton Biryani Recipe. Hi, should we double all the ingredients for 1kg of rice and mutton? Also in the image i can see the chilli paste. Your comment made my day! The first time I made this was a hit. Detailed step by step procedure – easy to make and yummy to taste. Tag @kannammacooks on Instagram and hashtag it #kannammacooks. On my visit to Ambur, a nondescript town in Tamilnadu on the Bangalore Chennai highway, I tasted one of the best biryanis in South India. I managed to get the recipe of the Ambur Dum Biryani over a cup of tea from one of the cooks in the hotel. Ambur | Vellore District. Cook it for 7 to 8 mins. If I’m making Ambur style chicken biriyani do I have to tone down the Masal or shall I follow the same quantities of this recipe? I love Jacques Pepin and Julia Child. Mam,I tried it today and it came out really very well…I loved it nd my hubby appreciated me a lot ..he too loved it..taste is totally different from other briyani…its been 3 years since I got married but I never gave a single try in making briyani but after I came across your blog I thought to try it and a very good output I got..thank you so much mam for sharing this wonderful recipe with us…I would like to try other recipes too from your blog..once again thanks mam.. Wow. Thanks for sharing. Excellent recipe. View the full recipe at yummyindiankitchen.com, About Us
The rice normally used for the preparation of Ambur Dum Biryani is “Seeraga Samba Rice”. One question when I dropped 1 tbsp curd in oil , it was bursting and oil was splitting all over . I meant 10-12 whistles only. Thanks in advance. Loving all ur recipes. The mutton cooked liquid gravy is enough. Thank you Thahira. Garlic paste, ginger paste and chilli paste. Share. Tamilnadu- 635 751, ©document.write(new Date().getFullYear()); Design & developed | by Caliph. Thank you so much Karthik. Read more..... (c) Copyright 2020 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design. (but had to wait for 45 mins), so when I searched for the authentic recipe I landed on this amazing site He says Ambur mutton biryani is very light on the stomach. Heat it for another 15 to 20 minutes so that the gravy and rice get mingled properly and the taste is consistent. Thanks for sharing as it helps everyone. No need to reduce the quantity. hello madam, Nisha. Hello, – Yes. Reduce the flame to sim and dum the biryani for another 15 minutes. He would tell me that as a child his family would take him to Ambur for Biryani on special occasions because it was only 20 minutes from his house. Regards Sure. ... YUMMY TUMMY FAVORITES. Hi mam,want to share you something one of the restaurant they took your ingredients masala picture and they used advertising..you can check in their facebook page ‘ peacock elite plano’. Cloves / Krambu – 10 Tried both, not with Ambur biriyani but separately, it tastes brilliant!!! Briefly soak rice for 15-20 minutes before cooking. FacebookInstagramTwitter, Your email address will not be published. The next could be the cooking time. Soak the rice in lots of water. The flabour of biriyani will differ thats all. Add in the Cinnamon, cloves and cardamom. Help me . Heat oil in a pan, add in whole garam masala and saute for a min. your recipe mad my day and this weekend…. First time I cooked Ambur mutton biriyani.really thank you so much for posting becoz it turned really super delicious.i tried many recipes of yours everything was so delicious.thank you so much onceagain, Wow that’s an awesome recipe with the precise techniques… Was born and brought up in vellore, used to reside at CMC campus and am sure you would understand how passionate I should be on Briyani. Otherwise loved ur recipe and loved the way , u explained how it came into existence . today I tried this recipe… taste was amazing.. but rice went sticky.. saute for a while. Method: Wash seeraga samba rice very well. Yes. Apply the paste properly on the mutton pieces and keep it for marination, keep it in the fridge overnight for proper marination. Yes. I admire your passion for cooking! Bharati. Thanks for taking time to write in. The “Ambur Dum Biryani”. I added mutton kolupu along with pieces in briyani… can it be a reason…. I have tried chutneys, curries and rice recipes. Thats really nice M.Jayalakshmi madam. Book Now View Menu. Hope you did not use that. I love biryani and make them more often than anything else. The chefs at Star Hotel are all followers of Islam and according to their belief, “அடை மழை பெய்யும் பொழுதும் கூட சமையல் செய்தார்கள் எனின் பற்ற வைக்கும் நெருப்பு அணையாது – அது அவர்களுக்கு கடவுள் தந்த வரம்.”. Sorry i was silent spectator for your blog, couldn’t appreciate then n there.Thank you so much, Also to Sarasu attai for her wonderful recipe.