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Ambur Mutton Biryani is a popular #BiryaniRecipe from Tamil Nadu. This biryani is sought after and people travel miles to just savour this mouth-watering recipe. This #AmburBiryani is made using mutton, seeraga samba rice, and kashmiri red chilli. Try this #AmburMuttonBiryani with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
In Partnership with Tendercuts
Ambur Mutton Biryani Recipe:
Red Chilli Paste:
Dried Kashmiri Chilli – 8 nos
Water – As Needed
Groundnut Oil – ½ Cup
Cinnamon – 2 inches
Green Cardamom – 4 nos
Clove – 6 nos
Onion (thinly sliced) – 2 Cups
Garlic Paste – ¼ Cup
Ginger Paste – 2 tbsp
Tomato (thinly sliced) – 1 ¼ Cups
Coriander Leaves (finely chopped) – ½ Cup
Mint Leaves (finely chopped) – ½ Cup
Rock Salt – 2 tsp
Kashmiri Chilli Paste:
Curd (whisked) – ¾ Cup
Mutton (Biryani Cut) – 500 grams
Water – 400 ml
Lemon Juice – 2 tbsp
For Cooking the Rice:
Seeraga Samba Rice – 500 grams
Water – 3 Litres
Rock Salt – As Needed
1. Add the chillies to a pot of water and boil them for 8-10 minutes, or until the chillies turn tender.
2. Strain the chillies, allow it to cool and then grind it into a smooth paste, adding some of the boiling water if needed.
Soaking the Rice:
1. Wash the rice 3 times or until the water is not cloudy anymore. Soak the rice in water.
Making the Biryani Masala:
1. Heat oil in a large pot and add the whole spices. Add the onion and saute until it turns golden brown.
2. Add the garlic paste and saute for 3 minutes or until aromatic and the colour starts to change.
3. Add the ginger paste and saute again for 2 minutes.
4. Add the mint leaves, coriander leaves and tomato and saute until the tomatoes start to soften.
5. Add the chilli paste and salt, and saute until the raw smell disappears, around 5 minutes. Add a splash of water if it gets too dry.
6. Add the curd and cook again till the oil floats on top.
7. Add the mutton and saute for 2 minutes, so that the meat mixes well with the masala. Add water and bring it to a boil. Cover and cook on low heat for 30 minutes. In the meantime, the rice can be prepared.
Boiling the Rice:
1. Bring a large pot of water to a boil. Season the water with salt and add the rice.
2. Boil for 3 minutes, then strain the rice. Reserve some of the boiling water for using later, if needed.
Layering & Sealing the Biryani
1. Once the mutton is cooked, add lemon juice. Add the rice into the centre of the pot. Spread out the rice gently. If the level of the rice is more than the water, add some of the reserved hot water to ensure that the rice and water are at the same level.
2. Cover the pot with aluminium foil and a tight fitting lid. You can also place a weight on top, if needed.
3. Turn the flame down to low and cook for 15 minutes.
1. You can adjust the amount of lemon juice based on taste. It will vary depending on the sourness that is already there from the curd and tomatoes.
2. Make sure that the rice and water are hot, while adding into the Biryani pot.
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