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Ambur Biriyani With Dalcha

We bring you the authentic taste from Ambur, world-famous for its aromatic Biriyani. Enjoy the taste and flavour of this one-of-a-kind Biriyani!

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  • Energy 154.2kcal
  • Protein 6.6g
  • Carbohydrates 27.7g
  • Fat 1.9g
  • Dietary Fiber 15.1g

*Calculated Values – Ref. NIN


  • Energy 268kcal
  • Protein 7.7g
  • Carbohydrates 51.4g
  • Fat 3.5g
  • Dietary Fiber 30.6g

*Calculated Values – Ref. NIN

“Ambur Biriyani – Ginger, Garlic, Chilli, Cinnamon, Cardamom, Clove
Dalcha Masala – Cinnamon, Chilli, Cardamom, Clove, Turmeric, Garlic”

Recipe – Ambur Biriyani (To serve 4) – Ingredients: Chicken or mutton -500 g, Basmathi Rice -500 g, Oil – 3 tbsp (40 ml), Ginger garlic paste -30 g, Onions chopped -2 nos, Tomatoes chopped -2 nos, Mint leaves – 18g, Coriander leaves – 18 g, Curd – 30 g, Lime -1 no, Salt to taste, Water – 2.5 lit, Melam Ambur Biriyani Masala – 2 – 2 ½ tbsp, Ghee – 1 tbsp. Optional – Green Chillies – 2 nos.

  • Soak Melam Biriyani Masala with 50 – 60 ml of water and make into paste.
  • Keep aside for 15 mins and then grind into finer paste.
  • Wash and soak the rice in water. Set aside.
  • Heat oil in a pan.
  • Add chopped onions and sauté till onion becomes soft.
  • Add 1 tbsp of curd and fry for 10 seconds.
  • Add ginger and garlic paste.
  • Fry for 4-6 minutes on medium flame until the raw smell of ginger and garlic goes off.
  • Add chopped tomatoes.
  • Add Melam Ambur Biriyani masala, chicken / mutton, mint, coriander leaves, salt, rest of the curd and lime juice.
  • Add water 2 cups.
  • Mix well to combine.
  • Cover and cook slowly on medium flame until chicken / mutton is cooked.
  • Bring 2 litres of water to boil in another vessel and add the soaked rice.
  • Add the salt and cook until the rice is half done.
  • Drain the water and add the rice to the mutton pan.
  • Mix well to combine.
  • Add Ghee on the top of the contents.
  • Dum cook on low flame for 15 minutes.
  • Once the dum cooking is over, open the lid and gently fluff up the rice to mix.
  • Serve Chicken / Mutton Biriyani hot with raitha.
  • It can also be served with Dalcha.
  • (Optional – Add slit green chillies after adding tomatoes)

Recipe – Dalcha Masala – Ingredients: Mutton Bones – 250g, Baby Brinjal – 100g, Toor Dal – 150g, Sliced Onion – 1 no, Ginger Garlic Paste – 1 tbsp, Green Chilli – 3 nos (medium), Salt to taste, Oil – 2 tbsp, Melam Dalcha Masala – 10g, Coriander leaves – few to garnish

  • Boil the mutton with little salt and turmeric.
  • Cook Toor dal separately.
  • Heat oil in a vessel and sauté onion, green chilli and ginger garlic paste.
  • Then add Melam Dalcha Masala and sauté well.
  • Add brinjal, boiled mutton and dal along with sufficient water.
  • Add salt to taste.
  • Cook together till the brinjal becomes soft.
  • Garnish with coriander and serve with Ambur or Dindugal Biriyani.
  • Optional: Raw mango 20 g can be added along with brinjal.