Ambur Biriyani

INGREDIENT – To serve 4 persons

Chicken or mutton 500 g
Basmathi Rice 500 g
Oil 40 ml
Ginger garlic paste 30 g
Onion 2 no
Tomato 2 no
Mint leaves 18 g
Coriander leaves 18 g
Curd 30 g
Lime 1 no
Salt To Taste
Water 2.5 lt
Melam Ambur Biriyani masala 2 tbsp

COOKING METHOD

• Soak Melam Ambur Biriyani Masala (2 – 2 ½ tbsp) 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 Basmathi Rice (500 g) in water. Set aside.
• Heat 3 tbsp of oil in a pan.
• Add chopped onions (2 nos) and sauté till onion becomes soft.
• Add 1 tbsp of curd and fry for 10 seconds.
• Add 30g ginger and garlic paste. Fry for 4-6 minutes on medium flame until the raw smell of ginger and garlic goes off.
• Add 2 nos of chopped tomatoes. (Optional – Add slit green chillies (2 nos) after adding tomatoes).
• Add Melam Ambur Biriyani Masala to Chicken / Mutton (500g)
• Add mint leaves (18g)
• Add coriander leaves (18g)
• Add salt
• Add 20g of curd
• Add lime juice (1 lime).
• 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 chicken / mutton pan. Mix well to combine.
• Add 1 tbsp 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.