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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, May 23, 2013

Ambur Biryani




Ingredients:

  • Mutton : 1/2 kg (500gms)
  • Zeeraga samba rice: 21/2 cups
  • Oil : 1/4 cup
  • Onion : 1 (large)
  • Tomatoes : 2
  • Ginger and Garlic Paste : 1tbsp
  • Mint and Coriander Leaves : 1 cup (chopped)
  • Red Chili Powder : 1/2 tbsp
  • Coriander powder : 1/2 tbsp
  • Turmeric powder : 1/4 tsp
  • Ghee : 1/4 cup
  • Salt to taste
For marinade: 

  • Coriander powder ; 1/2 tbsp
  • Red chili powder : 1/2 tbsp
  • Garam masala Powder : 1 tbsp
  • Yogurt : 1/2 cup
  • Turmeric powder : 1/4 tsp
  • Ginger and Garlic paste : 1/2 tbsp
  • lemon Juice : 2 tsp
Whole spices:

  • Cloves : 3
  • Cardamom : 3
  • Bay Leaves: 2
  • Cinnamon stick : 1 “
  • Star Aniseed : 2
To Grind:

  • Cashews : 10
  • Fennel seeds : 1/2 tsp
  • Cumin seeds : 1/4 tsp
  • Green Chili : 2
  • Garlic : 3
Method: 
       
  • Marinate the mutton with the ingredients listed under marinade for about an hour or atleast 30 minutes.
  • After an hour pressure cooker the marinated mutton with 4 cups of water. Pressure cook for 3 whistles and keep it aside.
  • Wash and soak the rice for 30 minutes.
  • Grind the cashews, fennel seeds, cumin, green chili and garlic into smooth paste and keep it aside.
  • Now heat Ghee and oil in a wide bottomed pan. Now add all the whole spices into it.
  • Fry them in low heat until a nice aroma comes out of it. After that add the sliced onions into it.
  • Fry them till it becomes translucent and add 1/2 tbsp of ginger & garlic paste. Saute it for 2-3 minutes till the raw smell goes off.
  • After that add red chili 1/2 tbsp of red chili powder and coriander powder. Mix it all together and add turmeric powder.
  • Now add the chopped tomatoes with required salt and fry them for 3-4 minutes.
  • Finally add the mint leaves  & coriander  leaves, mix it all together.
  • Now add the pressure cooked mutton and mix them well finally add the ground paste and saute it for another 5 minutes in low flame.
  • Once the gravy is done transfer it into the electric rice cooker vessel.
  • Fry the soaked basmati rice in the same gravy pan for 2 minutes with 2 tbsp of ghee.
  • After that transfer the rice from the above step in to electric rice cooker pan with that gravy (step 12). Mix it all together sprinkle some coriander leaves and close the lid.

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