Ambur Biryani

Ingredients

• Seeraga Samba riceor Basmati rice
  600g
• Bone-in mutton
  750g
• Ambur Biryani Gravy
  250gCBCK SKU
• Yoghurt
  120g
• Fried onions (birista)
  80g
• Mint leaves
  20g
• Ghee
  40g
• Coconut milk (thin)
  200g
• Water
  700g
• Salt
  15g

Method

1. 1

   Marinate mutton in yoghurt and salt for 30 minutes.

   marinate30 min4°C
2. 2

   Sauté the marinated mutton until sealed. Add Ambur Biryani Gravy and coconut milk; simmer until mutton is 80% cooked.

   saute25 min160°C→ replaced by Ambur Biryani Gravy
3. 3

   Par-boil washed Seeraga Samba rice to 70% done in salted water.

   simmer10 min100°C
4. 4

   Layer par-boiled rice over mutton gravy. Top with fried onions, mint, and ghee.

   rest2 min
5. 5

   Seal vessel with dough or foil; dum cook on low flame.

   dum25 min110°C