Mutton Dum Biryani Posted by shriya on Sep 21, 2012 in Chicken dishes, dishes, Cooking Videos, Videos , Meat & Seafood Entrees,, Mutton Dishes, Entrees Dishes, Slideshow | 11 comments Whenever I make it, be it for my husband or for a party, it always turns out great. It takes such a short time to make it but the results are fabulous. Full credit goes to my friend Kathija who shared this recipe with me.
Preparation Time : 90 90 minutes No of servings : 3-4 Spice Level : 3 out out of 5
Ingredients: • • • • • • • • • •
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Mutton or chicken : 1 kg Rice : 4cups (Rice cooker cup) Oil : 250 g (or) 1 cup (Rice cooker cup) Butter : 1/4 piece (or) Ghee : 3 tblsp Onion : 250g (chopped) Tomato : 250g (chopped) Ginger paste : 3tbsp Garlic paste : 2tbsp Curd : 1cup salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even) Red chili powder : 1 1/2tsp Turmeric : a pinch for color Green chilli : 3 (cut into lengthwise) Cilantro : 1/2 bunch Clove : 2 Cinnamon : 2 Cardamom : 2
Method of Preparation:
1. Heat 250 ml oil (Don’t reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown. 2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste. 3. Add curd, red chili powder, green chili, turmeric mix well. 4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves. 5. Allow it to cook till the meat is tender. 6. When it is done add the remaining cilantro. 7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom (strictly no water for this korma) don’t pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma). 8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes. Method of Preparing Rice:
1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat. 2. In the mean time wash and soak the rice for 20 minutes. 3. when the water has reached the boiling point add the rice, (at least 6 minutes in the boiling water). 4. Check it with a single rice it should be done but it shouldn’t be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water. 5. Take an aluminum tray or Glass tray or oven safe put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top, because if you put korma on top, it becomes very dry). Cover it with aluminum foil. 6. Preheat the oven for 350′F . 7. And put the tray in preheated oven for 30 minutes. 8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure the rice should not break. Serve hot with Raitha.
Credit : Kathija
Last Updated : Sep 21, 2012 You might also like:
Ambur probably has more biryani shops per sq.km than any other town in the world. What makes the dish so special? Mukund Padmanabhan, Subash Jeyan and Subajayanthi Wilson attempt to find out. For longer than he cares to remember, C. Jamal Basha has made the morning 7-km journey from Nariyampet village to the wood-fired kitchen at the back of Rahamaniya, situated in a narrow lane among a warren of shops and small business enterprises in Ambur. Here, as Biryani Master, his day unfolds amidst the smoking oil, the eye-searing smoke, the huge aluminium pans, and the dramatic assembly of rice, meat, vegetables and spices that will go into the making of the biryani that has attached its name to this unprepossessing and nondescript town three hours from Chennai on the Bangalore highway. Every day, Jamal uses 35 kg of rice to make the two varieties of biryani — mainly mutton but a little chicken as well — which is consumed at lunch time by eager Ambur regulars, many of them of the nearby tahsildar and taluk offices and other government departments on adjoining streets. At 5 pm, he readies for the second shift to prepare for his dinner-time customers — the famous Ambur biryani. Back to the basics
What is Ambur biryani? Set this aside for a moment to ask the larger question: What are the culinary and etymological roots of biryani? K.T. Achaya, that towering authority of the country’s food history, records that the Ain-i-Akbari, Abu Fazl's third volume on the official reign of the great emperor, makes no distinction between biryanis and pulaos — in fact, he suggests that the latter word is “of older usage in India.” Did the pulao then morph into the biryani? Or are the theories that, being derived from the Farsi word Birian, it arrived from Persia to northern India, correct? Whatever the truth, the association of biryani with the Mughal empire and its successor regimes cannot be denied. The Ambur biryani is the best known variety of the Arcot biryani, a generic name for biryanis in the region once ruled by the nawabs of Arcot. Pare down to the essentials and Ambur biryani is distinguished by two central features. The use of Seeraga Samba rice, a traditional Tamil Nadu variety that is squat and, rather like the Arborio used in risottos, does not coagulate into a mass and retains an al dente character when cooked. The second element is technique. Unlike the katcha Hyderabadi biryanis, the meat is cooked separately, the rice parboiled, and the mixture allowed to cook further on dum — that is, in a lidded vessel on which red hot coals are put. Purists in Ambur, and we met a few, swear there is a difference between the biryani in their town and others, for example, in nearby Vaniyambadi — another unlovely town that also makes its living from tanning leather. But it’s not easy to discern such fine distinctions. Asked where the difference lies, the answers are usually vague and unsatisfying — for example, more cloves or less curd. Legend has it the biryani business in Ambur was started by a Hassain Baig, who began selling biryani from his home in 1890. Over the years, this grew into Khursith, a small hotel named after Baig’s son, who ran it until the 1960s. The story goes that “family problems” resulted in Naseer Ahmed, Khurshith Baig’s son-in-law breaking out and starting Rahamaniya around 1968. Today, Muneer Ahmed, Nazeer's eldest son, runs what is easily
the town's most popular biryani haunt – Star Biryani. So, as we discover, the story of Ambur biryani is also a family saga. The Star
Located on the Chennai-Bangalore highway, the two-decade old Star Biryani is not much more than a hole in the wall. But it has unleashed a slew of thinly disguised imitators with suspiciously similar names that compete for custom, a good part of which comes from motorists passing through the highway. Star Biryani has a facility to cater for railway passengers that pass through Ambur as well. Success has meant expansion. One of Nazeer’s brothers, Muneer, runs the branch in Chennai’s Vadapalani. Another branch in Anna Nagar is to open soon. It’s easy to see why Star is so popular in this town, which possibly has more biryani shops per square kilometre than any other in the world. Of the various biryanis we sample — including the delicious one at a lunch specially organised for us at the C. Abdul Hakeem College of Engineering and Technology, Melvisharam — the Star Biryani had a distinct edge. The rice was cooked just right, each grain retaining its distinct shape and identity, and the flavours were subtle and understated in an appetising way. A certain unexpected restraint is a good way to describe a good Ambur biryani. Unexpected because, you would imagine it is a spice bomb given that it throws in just about everything — garlic, ginger, clove, cinnamon, chilli, mint, lime and much more. Yet, possibly because it is tempered by curd and uses spices only in modest quantities, the restraint is evident. This is also reflected in the manner in which it is eaten. Unlike other biryanis, the Ambur variety is not usually paired for contrast — that is, not always complemented by something like a soothing raitha to take the edge of the spice. It is almost always eaten with a spicy brinjal curry (variously referred as ennai kathirkai, kathirikai pachadi, khattay baingan). Sitting in the dark interiors of Rahamaniya, we manage to get a recipe (published alongside) for about four people from Jamal Basha. It takes some time for him to scale down the ingredients from commercial quantities he deals with to the familysized amounts we are looking for. Will he share some of the biryani with us? “No,” he replies a little surprised. “I never eat what I cook.” As with some of the best chefs around the world, one man’s meat is really another man’s meat. HOW IT’S MADE Ingredients
1 kg rice 1 kg mutton Refined oil 300 ml Garlic 100 gm – ground Ginger 100 gm – ground Chilli powder 30 gm Clove
Cinnamon Onion 100 gm Tomato 100 gm Curd 100 gm Mint and coriander leaves Lime – 2 nos Salt Method
Heat oil in a vessel. Sprinkle curd. Add to it clove, cinnamon and elachi. Sauté the garlic paste first and then the ground ginger. Both garlic and ginger are never ground together. The mutton is now added, along with salt, to the other ingredients in the vessel. Onion goes in next and then the tomato. Everything is stirred together for just about a minute. Add coriander and mint leaves to the mixture along with the remaining curd. Add a litre and a half of water and keep the vessel closed under low fire. Meanwhile parboil rice, filter the water and keep the rice aside. When the mutton is cooked, add the rice to it. Close the vessel tight and put out the fire. (Recipe given by C. Jamal Basha, the biryani master of Rahamaniya) Keywords: Ambur briyani, Recipe, Food trail, Nostalgia
Chef Dam...
Chef Damodaran's Dindugal Biryani- Video
Ingredients for Chef Damodharan's Dindugal Biryani:
JEERAKA SAMBA rice or basmati rice - 1/2 kg. mutton - 1/2 kg onions - 1/4kg tomatoes - 1/4kg cooking oil - 100gm ghee - 50gm splutter -2 sticks cinnamon - 2 cloves cardamom - 2 bay leaf - 1 stone algae - 1 maraati moggu - 1 garlic - 6 ginger - 50gm curd - 1/2 cup water - twice the amount of rice salt - required kesari powder - little pinch green chillies - 4 turmeric powder - 1/4 tsp. chilli powder - 2 tsp. dhania powder - 3 tsp. mint leaves - 1/2 a bundle
Method of preparing Chef Damodharan's Dindugal Biryani:
Wash 1/2 kg. of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Then Heat 100gm. cooking oil and can also use some ghee , about 50gm. Then in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae and one maraati moggu . After that add onions and saute till brown. Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and
cook till raw smell goes. Add washed mutton, chopped green chillies , turmeric powder, chilli powder, dhania powder, mint leaves, curds, and cook till oil floats on top. Then add water, add required salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little kesari food colour dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd.
Click here to know more Chef Damu's Samayal videos & tips
Read more: http://www.bharatmoms.com/blogs/86083/posts/188712-chef-damodaransdindugal-biryani#ixzz2CliGpo16
Chef Dam...
Chef Damu's Ambur Biryani
Ingredients for Chef Damodharan's Ambur Biryani:
BASMATHI rice - 500 gms mutton - 1/2 kg onions - 1/4kg tomatoes - 1/4kg cooking oil - 100gm ghee - 50gm splutter -2 sticks cinnamon - 2 cloves cardamom - 2 bay leaf - 1 stone algae - 1
maraati moggu - 1 garlic - 6 ginger - 50gm curd - 1/2 cup water - twice the amount of rice salt - required kesari powder - little pinch green chillies - 4 turmeric powder - 1/4 tsp. chilli powder - 2 tsp. dhania powder - 3 tsp. mint leaves - 1/2 a bundle
Method of preparing Chef Damodharan's Ambur Biryani:
Take 1 1/2 litres of water in a heavy Vessel. Add half the spices clove,cardamom etc.after that boil the water. Add washed rice and salt and cook till 3/4th and drain the water. Set the rice aside. Sametime, clean the mutton and mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix all the above well and marinate for 30 to 60 mins.
Heat the oil/ghee in a heavy vessel, splutter the remaining whole spices, and fry the onions till brown. After that add muttons and cook till oil floats on top. Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat. Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins. Check here the Recipe of Chef Damodaran's Dindugal Biryani
Read more: http://www.bharatmoms.com/blogs/86083/posts/188995-chef-damodaransdindugal-biryanichef-damodarans-ambur-biryani#ixzz2CliJnLK4 Hi Ruby, These recipes are by the popular Tamil chef Damodaran [ Dhamu], who is also the head of the MGR Catering College , in Chennai. He had done a special series on JAYA TV, called Regional Delicacies, ' oor virundhu'. The following 2 recipes of Dindukkal Biryani and Vellore Amboor Biryani are part of that series. Enjoy !
DINDUKKAL BIRYANI Wash 1/2 kg. of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Heat 100gm. cooking oil [ can also use some ghee , about 50gm. in addition to the oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu [ I don't know the English name]. Then add onions and saute till brown. Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes. Then add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top. Then add water twice the amount of rice , add required salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little red [kesari] food colour dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].
AAMBUR BIRYANI BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different. Method: Take 1 1/2 litres of water in a heavy pan. Add half the spices [clove,cardamom etc.] and boil the water. Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside. Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins. Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown. Then add muttons and cook till oil floats on top. Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat. Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd]. Hope you make and relish these delicious biryanis. Bye, Indu.
Ambur Mutton Biriyani Ambur is special for leather and also biriyani since most of the muslim indians work in these leather factories. So thats how ambur became famous for biriyani. On Sunday, May 27th 2012, An article on ambur biriyani was published in hindu news paper. I took the source from there but slightly modified according to our family taste. We dont have patience to cook the mutton low heat for longtime so i first cooked the mutton in pressure cooker and proceeded with dum process.
Ambur Mutton Biriyani
Ingredients : • • • • • • • • • • • • • • • • •
250 gms B/L mutton 300 gms basmati rice 3 big onions 3 big tomatoes 2 green chili 1 cup thick curd 1 cup mint leaves 2 tbsp chopped coriander 1/2 tsp turmeric powder 2 tbsp ginger-garlic paste 2 tsp red chili powder 1 lemon salt to taste 5-6 cloves 1 cinnamon stick 3 bay leaves 1 star anise
Method : •
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Heat 200ml cooking oil in a pressure cooker. Add cloves, cinnamon stick, star anise and bay leaves. Saute a while and add ginger-garlic paste. Fry for a minute and add 1 tbsp curd. Add mutton pieces and little salt. Cook it for 5-10 mins. Add turmeric powder and chopped onions. Mix well with the pieces and add chopped tomatoes.
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Mash the tomatoes and add mint leaves & chopped coriander. Mix everything well and add red chili powder & remaining curd to it. Cover the lid and cook for 5-6 whistles. Meanwhile, Cook the rice with enough water and salt. Add lemon juice and little oil also. Cook it half boiled and drain the water completely. Keep it aside.
Remove the pressure cooker from the fire and once pressure settles, transfer the mixture to a pan or big vessel for preparing biriyani. Add half liter water to it and cook it covered for 5 mins. Add half cooked rice to the mutton mixture and mix well. Make sure rice don't get broken. Cook it covered on low flame for 10-15 mins.
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Keep it on dum and at the time of serving, remove from the fire. Serve with onion raita.
You might also like: ever, Egg and Veg biryani are also prepared here. A full plate of Biryani with Brinjal curry (Khatta Baigan or Yennai Kathrika) and Onion Raitha (Cachumber or Vengayam Pachidi) makes the feast a delightful one. Its delicious taste makes hundreds of highway travellers on this Golden Quadrilateral
