Ambur Mutton Biriyani

Ambur Mutton Biriyani

A1> Mutton - 2 Pounds / 1 kg
A2> Yogurt - 4 Spoons
A3> Salt to taste
A4> Turmeric Powder 1/2 spoon
A5> Chilli Powder - 1 spoon
A6> Peper Powder - 3/4 spoon
A7> Lemon Juice - 4 spoons
A8> Ginger Garlic Paste - 1 spoon

C1> Biriyani Ella (Bay Leaf) - 3
C2> Cinamon - 1
C3> Cardamom(Elachi / Elaka) - 2
C4> Onion - 1
C5> Tomato - 1
C6> Mint - 1 bunch
C7> Coriander(Kothamalli) 1/2 kattu
C8> Garam Masala - 1 spoon

B1> Cashew Nuts Plain - 20
B2> Jeera - 1/2 spoon
B3> Sombu / Saunf - 1 spoon
B4> Garlic - 8
B5> Chilli Green small - 2

-> Rice - 4 cups ( Water should be always 1 and 1 / 2 times rice minus the water poured for cooking meat)
Eg : In our case for 4 cups of rice water should be 6 cups minus 1 cup poured for cooking mutton so its 5 cups.

Step : A
Mix A1 / A2 / A3 / A4 / A5 / A6 / A7 / A8 together and keep in fridge for 30 mins to 60 mins.

Step : B
Grind B1 / B2 / B3 / B4 / B5 well

Step : C
Pour 4 to 5 spoons of Ghee and then Fry C1 / C2 / C3 / C4 / C5 / C6 / C8

Step : D
Put the stuff in Step A and add 1 cup of water into cooker and wait until 1 whistle


Step : E
Fry the stuff in C one by one then add the gravy from Step D and then Add the stuff got from Step B and cook for 5 minutes.

Step : F
Put rice + water + the stuff got from step E and keep in cooker for 1 whistle.

Step : G
After 5 minutes make the steam go off and remove the whistle.Spicy Ambur Biriyani is ready.