Ambur Mutton Biriyani/Ambur Style Mutton Biryani

Ambur is a town which is in Vellore district of Tamil Nadu, this town is very famous for few dishes especially their briyani, and some sweets coz this region was reigned by Nawabs of Arcot.This place is famous for its spicy non vegetarian cuisine made with chicken,mutton or eggs in the form of gravy or kebabs. Ambur biryani is one of the famous South Indian dish which is emerged during the Nawabs's regime. This is prepared just to serve the army during the Nawab's regime as it was difficult to prepare rotis or parathas to feed the need of lakhs of soldiers. Today this dish is served in many occasions especially in Arcot muslim's weedings along with some regional foods.

A plate of biryani with a brinjal curry and onion raitha makes a fabulous feast, i tried my hands in preparing this wonderful famous Arcot briyani at home and they came out extremely delicious. You can serve this food for any occasions, if you are a vegetarian,just add any veggies instead of meat and make them.If you are biryani lover like me, seriously you have to give a try to this dish.This recipe is from a paper cut of Hindu news paper.Its 4th sunday of the month and since i belong to a group of friends who blogs on sunday for the event Let's Brunch On Sundays am posting this incredible delicious Ambur biryani today.

For marination:
1kg Mutton (cut as medium sized pieces)
2tbsp Ginger garlic paste
1/4cup Yogurt
1/2tsp Turmeric powder
1tsp Salt
1tsp Red chilly powder

Wash and marinate the mutton pieces with ginger garlic paste,yogurt,turmeric powder,salt and red chilly powder and keep aside for an hour or overnite.

For quick cooking, cook the marinated mutton pieces in pressure cooker upto 3whistles with the marination and enough water.

For Briyani:
3cups Rice
1tbsp Ginger paste
1tbsp Garlic paste
1tsp Red chilly powder
2nos Onion (sliced lengthwise)
3nos Tomatoes (chopped finely)
1cup Curd or yogurt
1cup Chopped mint and coriander leaves
1no Bay leaves
2nos Cloves
2nos Cinnamon stick
2nos Green cardamoms
1no Lemon
Salt
Oil as per need

Heat oil in a heavy bottomed pan, add the bay leaves,cloves,cinnamon stick,green cardamoms, fry until the spices turns brown.

Add in the curd, ginger paste, garlic paste, saute for few minutes.

Now add the sliced onions,chopped tomatoes,cook until the tomatoes turns mushy.

Add the cooked mutton pieces now without the cooked water.

Now add the chopped coriander leaves and mint leaves, now add the cooked mutton water and salt.

Bring everything to boil and cook until the masala water evaporates a bit.

Meanwhile cook the rice with enough water, until they get half cooked, drain the water,keep the rice aside.

For Layering:
In a large vessel, add a spoon of oil, spread a layer of mutton masala with gravy, top it with half portion of cooked rice.

Again spread a layer of mutton masala and cooked rice. Sprinkle some mint leaves, cover the vessel with the lid.

You can seal the lid with a dough for dum cooking,but i didnt.

Cook on low heat for 35-40minutes.

Give a gentle mix, dont overmix.

Serve hot with raita and boiled egg.