Ambur Biryani: A Tamil Nadu Delight
Ambur Biryani is a cherished dish from the town of Ambur in Tamil Nadu, known for its simplicity and rich flavors. Unlike many other biryanis, it doesn’t rely on heavy spices but instead uses a well-balanced blend that brings out the natural taste of the meat and rice. This biryani is typically made with small-grained Seeraga Samba rice, which has a unique texture and aroma that complements the tender pieces of mutton or chicken used in the dish.
The biryani has its roots in the Nawab of Arcot's kitchen, where it was first developed and has since become a favorite across South India. What sets Ambur Biryani apart is its straightforward cooking process, which involves marinating the meat with simple ingredients and cooking it slowly with the rice, allowing the flavors to meld perfectly.
Recipe for Ambur Biryani
Ingredients:
- 500g mutton or chicken
- 2 cups Seeraga Samba rice
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup yogurt
- 1 tsp garam masala
- 4 tbsp oil or ghee
- Salt to taste
- Fresh coriander and mint leaves for garnish
Method:
- Marinate the meat with yogurt, chili powder, turmeric, and salt. Let it sit for 30 minutes.
- Heat oil in a pan, add onions, and sauté until golden brown.
- Add the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
- Add tomatoes, cook until soft, then add marinated meat. Cook until the meat is tender.
- Add garam masala, coriander, and mint leaves.
- Wash and soak the Seeraga Samba rice for 20 minutes. Cook the rice separately until 70% done.
- Layer the partially cooked rice over the meat mixture, cover, and cook on low heat (dum) for 15-20 minutes.
- Serve hot, garnished with coriander and mint leaves.
Ambur Biryani is best enjoyed with raita and boiled eggs, offering a perfect blend of flavors that is both satisfying and comforting.
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