Ambur mutton biryani recipe

Ambur mutton biryani is wonderful flavoured biryani. Famous in Vellore district Tamil Nadu. This biryani mostly makes with seeraga samba rice. they are not using more spices.

Ingredients

Mutton - 1/2 kg

Jeeraga samba rice - 1/2 kg

Onion - 150 gm

Tomato - 100 gm

Curd - 1/4 cup

Red chilly - 7 To 8 nos

Coriander leaves - Hand full (1 cup)

Mint leaves - 1/2 hand (1/2 cup)

Cardamon - 1

Cinamon 1/2 inch

Cloves -2

Lemon - 1/2

Oil - 100 ml

Ingredients for masala

Ginger - 30 gm

Garlic- 30 gm

Cinnamon - 1 inch

Cardamon - 5 nos

cloves - 8 nos

Preparation

Soak the rice for 30 minutes.

Soak the red chilly for 1 hour.

Heat oil in the cooker or wok, Add cinnamon, cardamon, cloves. leave to sizzle.

Add whole spices

Add onion saute it until it attains golden color.

Add onion

Add ginger garlic masala paste. saute it well until raw spell goes out.

Add crushed masala

Add tomato,saute it for 2 minutes.

Add tomato

Smash it

Add mutton, saute for 10 minutes.Then add red chilly paste and curd. saute it. Add coriander and mint leaves.

Leave it for 3 whistle.

Add mutton

Add curd and chilly paste

Add Coriander and mint leaves

For rice

Simultaneously Boil the water add salt.

Add rice cook it 75 %. cook for 5 to 7 minutes.

After the meat gets cooked, add rice, mix it well, add little bit of water and lemon juice.

Dum it for 20 minutes.

boil rice

Add rice

Mix it well add lemon juice

Finally add 1 table spoon of ghee (optional)

For dum

Seal aluminium paper cooker. place plate on top. then place any kind of heavy vessel on the plate.

Comments

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu, during the festival season. Thattai, murukku or deep fried recipes are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh. Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon Garlic pulse - 3 to 4 Red chilli - 4 Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste Melted butter - 1 tablespoon Curry leaves Preparation Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl, Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds, besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and melted butter. Make a scrambled, Gradually add water to form a dough. Take zip ...

pepper chicken (chettinad pepper chicken)

Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy. Add chichen along...

jennicooks

Search This Blog