“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.
Method:

• 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
Method:

• 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.