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Ambur Mutton Biryani

Jun 30, 2017







Put your fresh cut meat to good use and make it into a delicious biryani.


    1/4 kg mutton, chopped into large bite sizes
    8 to 10 dried red chillies, ground to paste
    3 tbsp fresh ginger paste
    3 tbsp fresh garlic paste
    Salt to taste
    1 cup raw basmati rice, soaked for min 15 minutes and drained
    2 cloves
    2 cardamom
    1 cinnamon stick
    1 tbsp oil
    Salt to taste
    4 cups water
    1/3 to 1/2 cup oil
    2 cloves
    1 cardamom
    2 cinnamon stick
    1/3 cup sliced onions
    1/3 cup chopped tomatoes
    1/3 cup curds
    Salt to taste
    2 tsp lime juice
    1/3 cup coriander leaves, chopped
    1/3 cup mint leaves, chopped


1. Marinate mutton with half of ginger paste, garlic paste, chilli paste and salt for minimum 4 hours or overnight. Keep aside.

2. Boil 4 cups water, add spices in rice section and add drained rice. Par boil rice till half done. Keep aside.

3. Heat a pan and add oil. Add remaining whole garam masalas and fry for few seconds.

4. Add remaining chilli paste, ginger garlic paste, marinated mutton and sauté for few minutes.

5. Add onions, tomatoes and sear for 5 more minutes.

6. Add curd, salt, some mint and coriander. Cook on medium flame for 1 minute.

7. Add 1 cup water and mix. Cover and cook till mutton is cooked.

8. Add rice, lime juice and mix gently.

9. Top with mint and coriander leaves.

10. Cover with tight fitting lid and cook on low flame over tawa for 10 to 15 minutes or till well cooked.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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