Ambur Biryani

Method

1. 1

   Marinate mutton: Mix 750g mutton with 1 cup thick yogurt, 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala, juice of 1 lemon and salt. Marinate overnight.

2. 2

   Fry birista: Slice 3 onions thinly. Deep fry until very dark brown and crispy. Drain on paper. Reserve the frying oil.

3. 3

   Parboil seeraga samba rice: Wash 2.5 cups seeraga samba rice. Soak 20 minutes. Boil in salted water 6 minutes. Drain at 60% cooked.

4. 4

   Prepare mint and coriander: Chop 1 bunch fresh mint and 1 bunch coriander leaves finely.

5. 5

   Cook mutton: In a heavy pot, heat the birista frying oil. Add marinated mutton and cook on high heat 10 minutes until mutton is nearly cooked.

6. 6

   Layer biryani: Spread the cooked mutton as the base. Layer parboiled rice on top. Sprinkle birista, mint, coriander and 4 tbsp ghee.

7. 7

   Add saffron milk: Mix a pinch of saffron in 3 tbsp warm milk. Drizzle over the rice.

8. 8

   Seal and dum cook: Cover with tight lid sealed with dough. Cook on very low heat for 30-35 minutes on a flat iron tawa.

9. 9

   Rest: Off heat, rest sealed for 10 minutes.

10. 10

    Serve: Ambur biryani is famous for its small-grain rice and intense spice. Serve with brinjal chutney and onion raita.