Ambur biryani

Ingredients

• 1 kg mutton, in pieces
• 4 cups seeraga samba rice, washed and soaked 20 minutes
• 4 onions, sliced
• 3 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 12 dried red chillies, soaked and ground to a paste
• 1 cup curd
• 1 cup mint leaves
• ½ cup coriander leaves
• 1-inch cinnamon, 4 cloves, 3 cardamoms
• ½ cup oil and 2 tbsp ghee
• Juice of 1 lime
• Salt to taste
• 6 cups water

Method

1. Heat the oil and ghee in a heavy pot. Fry the whole spices, then the onions until golden.
2. Add the ginger-garlic paste and the red chilli paste and cook until the oil separates.
3. Add the tomatoes, mint, coriander, curd, salt and mutton. Cook covered on low heat until the mutton is nearly tender, adding a little water if needed.
4. Add the water and lime juice and bring to a boil. Taste for salt.
5. Add the drained rice. Cook on high heat until most of the water is absorbed.
6. Cover tightly and cook on the lowest heat (dum) for 15–20 minutes. Rest for 10 minutes before serving with brinjal curry (kathirikai) and onion raita.