The ambur mutton biryani is a delicacy among biryani lovers and is a must try by all – lets see how to prepare this version of biryani.


  • Seeraga samba rice – 1kg
  • Mutton – 1kg
  • Ghee – 100 grams
  • Cardamom – 5
  • Cinnamon – 5
  • Clove – 10
  • Oil – 150ml
  • Onion – 450 grams (we can take Medium sized onions – 6 or 7)
  • Coriander Leaves – 1/4 bunch
  • Mint Leaves – 1/4 bunch
  • Green chilli – 5
  • Ginger – 100 grams
  • Garlic – 100 grams
  • Chilli paste – Made from 12 red chillies
  • Salt – 1.5 tablespoons
  • Tomato – 450 grams
  • Curd – 250ml
  • Water – 800ml
  • Lemon – 1

For cooking Rice

  • Water – 2.5 litre
  • Salt – 2 tablespoons

Things to be done before we start cooking

  • Rinse 1 kg of zeera samba rice softly in clean water. Repeat it again to clean it fully – then soak it in a bowl with fresh water for 30 minutes.
  • Onions and tomatoes (each 450 grams) – Chop them into smaller pieces.
  • Cut – coriander and Mint leaves – 1/4 from a bunch.
  • Peel the skin of 100 grams of garlic – then grind it into a paste.
  • Peel the skin of 100 grams of ginger – then grind it into a paste.
  • Take 12 red chillies in our “Mixer Jar”, add a little of water – grind it into a fine paste.
  • Wash the mutton in water to clean it completely and let it dry.

Steps to Prepare

  • Place a 5 litres vessel on the big burner. Turn on the flame – Keep the flame in HIGH mode.
  • Let’s add the below to the heating vessel –
    • Pour 100 ml of ghee
    • Put Cardamom – 5
    • Cinnamon – 5
    • Cloves – 10
    • Pour oil – 150 ml
  • Please note, Ground nut oil will be the best option for making this biryani. (Or) we can choose rice bran oil and then at last we can prefer refined oil or palm oil.
  • Once the oil heats a little, add 450 grams of chopped onions. Stir continuously till onion fries to a golden brown colour.
  • Once the onions turn to brown colour, turn the flame to LOW. Add 100 grams of garlic paste that we have prepared already. Stir continuously for 60 to 70 seconds.
  • Add the Coriander leaves – 1/4 of bunch, then stir for 60 seconds.
  • Then add –
    • Mint leaves – 1/4 of a bunch
    • Green chillies – 5 (don’t cut – just add it)
    • Ginger paste – 100 grams
    • Red chilli paste – 2 tablespoons
    • Salt – 1.5 tablespoons
    • Tomatoes – 450 grams
  • Turn the flame to high – then stir for 60 seconds or more till tomatoes become boiled and soft.
  • Pour 250 ml of curd. Stir gently for 20 seconds.
  • Add 1 kg of cleaned mutton to the masala content in the vessel. Stir gently for another 60 seconds, till all the mutton pieces get mixed with the masala.
  • Then pour 800 ml of water, stir a little and make sure all the mutton and masala are under water. Close the vessel with a suitable lid. Note, the flame is still in HIGH mode.
  • Turn ON the small burner.
    • Place a 5-litre vessel.
    • Pour in 2.5 litres of water. Keep the flame in LOW mode for 5 minutes.
    • Close the vessel with a suitable lid.
    • After 5 minutes, turn the flame to HIGH mode.
  • Turn to the vessel containing mutton and masala mix now.
    • After 5 minutes in high flame, we can see steam coming out from sides of the lid – this means the water is boiling completely.
    • Once steam starts coming out, turn the flame to LOW mode.
    • Let the mutton and contents get cooked for another 20 minutes in low flame mode.
  • (12) After 20 minutes, remove the lids from both the vessels. Stir the mutton and contents gently for 5 seconds.
  • In the vessel that contains only boiling water,
    • put 2 tablespoons of salt.
    • add the cleaned and dried Zeeraga samba rice (1 kg) to the boiling water.
    • Stir gently for 1 minute – note that the flame is still in high mode.
    • Taste the water to check salt level.
    • Please note that the salt level should be a little higher than the normal level – then only it will good taste at the end.
  • Let’s check saltness and spiciness level in the mutton masala. If needed, we can add a little bit of salt or chilli powder to balance the taste. For sourness, we can add a little of lemon juice. Let the mutton gravy be on Low flame.
  • The rice will get completely cooked in 3 minutes. Turn off the flame once we see that rice is nicely cooked. Drain the extra water from cooked rice.
  • Add the cooked rice to the masala mix in that other vessel. Spread the rice evenly all over the vessel – Please make sure that the rice must get dipped under masala gravy. If water is less, then we can add a little of water that we used to cook rice.
  • Close the vessel with a lid. Place a weight (vessel with water) on the lid. Keep the flame in High mode for 2 or 3 minutes.
  • We can see steam coming out from lid sides.
    • After steam starts coming out – turn the flame to LOW mode, let the contents cook for another 15 minutes.
  • After 15 minutes of cooking in low flame mode, remove the lid, stir the rice from the bottom.
  • Check if all water is dried up – if water is still there then we need to keep the flame ON for some more time (just 2 or 3 minutes).

Thus, our Ambur style mutton biryani is ready and can be served along with raitha and brinjal chutney.

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