Angannan Mutton Biriyani Recipe: A Tribute to Tamil Nadu's Finest
Of all the Biriyanis I have tried and tasted, Coimbatore Angannan Biriyani is my favourite! This recipe is my tribute to this traditional favourite, one I can never get enough of! Ready to experience the magic of Angannan Biriyani? Let’s dive in!
Coimbatore Angannan Style Mutton Biriyani is a fragrant, mildly spiced Kongu style mutton biriyani made with Seeraga Samba rice, a ground shallot masala, curd and rich mutton stock. Cook it in a biriyani vessel with dhum, a pressure cooker or a rice cooker.
Ambur / Vaniyambadi Mutton Biriyani – The Legacy of Arcot Nawabs
Of all the Biriyanis I’ve tasted, the Ambur / Vaniyambadi Mutton Biriyani remains one that lingers in memory — rich, smoky, and unapologetically traditional. This recipe is a tribute to that unforgettable taste of the Arcot Nawabi kitchen, where every grain of Seeraga Samba rice whispers stories of heritage, opulence and indulgence.
Every Biriyani Has Its Own Legend…
Every Biriyani has its own legend to speak about, and the Ambur / Vaniyambadi Biriyani, with its elite pedigree of the Arcot Nawab kitchen, carries a wonderful history from the flamboyant past. The opulence of Ambur Biriyani is that it has been brought forth through generations by fanatic biriyani lovers. Ambur Biriyani has a long attached note of tradition, heritage, and cuisine — a dish that has travelled time without losing its soul.
What Makes Ambur Biriyani So Special
More Meat, Less Rice: The biriyani boasts a higher ratio of meat to rice — pure indulgence in every spoonful.
No Green Chillies, No Ghee: True to its heritage, Ambur Biriyani skips the usual ghee and green chillies, relying instead on dried red chillies for both colour and heat.
The Signature Rice: Always made with Seeraga Samba, a tiny, fragrant South Indian rice that gives the biriyani its unique texture and flavour — never basmati.
The Secret Spice Grind: Ginger, garlic, and soaked dry red chillies are ground separately — a traditional method that builds deep layers of flavour.
The Curd Trick: A spoonful of curd is added to hot oil before the spices — an age-old technique that enhances aroma and adds subtle tang.
Both the meat and rice in Ambur Biriyani are cooked separately until half done — an art passed down through generations. Then comes the magic moment — they’re gently layered together and sealed for dhum (steam) cooking. This slow infusion allows every grain of Seeraga Samba/Basmati to soak up the spice-rich mutton masala, turning it into a symphony of texture and aroma.
Then comes the magic touch of nawabi kitchens: the authentic dhum
effect, recreated in our own home kitchen by crowning the biriyani pot
with glowing coconut shell embers, allowing the smoke to slowly infuse
every grain with that unmistakable, rustic, wood-fire aroma.
The result?
Fluffy rice: Each grain remains distinct, yet soaked in spice and meat juices — never soggy, never dry.
Succulent mutton: Tender, aromatic, and melt-in-the-mouth — every piece carrying the soul of the masala.
Signature hue: That warm, rustic orange glow — not from artificial colouring, but from sun-dried red chillies ground to perfection.
Smoky nostalgia: The aroma alone is enough to summon memories of old kitchens, wooden ladles clattering, and festive family tables where biriyani ruled the day.
This biriyani balances it all — rich but never greasy, bold yet comforting, flavourful yet light on the stomach. A plate that speaks tradition with every bite.
It’s usually accompanied by Dhalcha — a tangy lentil-based curry with bits of meat, Brinjal Curry, and Pachadi / Raitha made of sliced onions, tomatoes, green chillies, and curd. This biriyani has a distinctive aroma due to the moderate use of spices and curd, making it light on the stomach yet packed with flavour.
Steaming Hot Ambur / Vaniyambadi Mutton Biriyani: A Street-Side Memory from Madras
My first acquaintance with this royal biriyani was during a brief stay ( a month long to say) in Chennai (as I fondly prefer to call it — Madras).
Back in 2005, the city had its own rhythm — the aroma of biriyani drifting through the air, the sight of Muslim bhais pedalling their cycles with a big dekcha full of steaming hot Mutton/Chicken Biriyani, selling it for just twenty rupees a plate!
It was a humble yet heavenly indulgence — no fancy plating, no accompaniments, just that aromatic biriyani served with pride. Later, my visits to Buhari Hotel became a must -do whenever I visit Chennai. Though new biriyani joints have mushroomed all over the city, Buhari’s biriyani still holds that nostalgic charm for me.
My brother-in-law, a true biriyani enthusiast, often shared stories from his food trails through Ambur and Vaniyambadi, where his relatives lived. His tales painted a vivid picture of those traditional kitchens — slow-cooked perfection, balanced spices, and that unmistakable smoky aroma. That’s how I first learnt that biriyanis like these even existed.
And the story doesn’t end there — my niece’s husband (technically my son-in-law, if I may claim him so) has promised me a Madras Muslim Biriyani expedition, one that will wind through the city’s most iconic night-time kitchens. A long-awaited stop at Pulianthope Biriyani, served fresh between 2 to 4 a.m., still gleams brightly on my bucket list. My next trip to Chennai can’t come soon enough.
That’s how my love affair with Ambur / Vaniyambadi Biriyani began — not in the grand halls of a Nawab, but on the lively, fragrant streets of Madras, where flavour is heritage, and every plate tells a story. Though a trip to Chennai or Ambur isn’t quite possible for me — or for people like me living abroad — this recipe does total justice to the authentic biriyani, not with grandiose flair, but in our own humble, heartfelt way.
Love biriyani as much as I do? Explore a wide Collection of Authentic Biryani Recipes, from Thalassery Chicken Dhum Biriyani to Muslim-style Mutton Biriyani — all steeped in tradition and flavour.
Ambur Biriyani Recipe Overview
Cuisine: Ambur / Vaniyambadi (Tamil Nadu, South Indian)
Course: Main
Spice Level: Medium
Difficulty: Medium
Serves: 3–4
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15–20 mins
Soaking Time: 20–30 mins
Cooking Time: 30–45 mins
Total Time: ~1 hr 30 mins
From My Kitchen to Yours
📅 Recipe Update Note:
Originally published on 6th July 2017, this Ambur / Vaniyambadi Mutton Biriyani recipe has been updated on 11th November 2025 with fresh images from multiple cooking ventures — showcasing both Seeraga Samba and Basmati rice versions. Seeraga Samba, the traditional choice for authentic Ambur biriyani, can be hard to source locally, though I now order it online. While the post reflects these new visuals and tips, the original publishing date remains unchanged, preserving the recipe’s memory.
The photos you’ll see here aren’t from one photoshoot — they’re snippets from different times I’ve cooked Ambur / Vaniyambadi Mutton Biriyani at home. Each time, the lighting changed, the vessel varied, served with different side dishes and the mood shifted — but the flavour, ah, that stayed loyal. This biriyani never fails to steal the spotlight, no matter when I make it.
Soak 8–10 dry red chillies in boiling water for about 30 minutes.
Drain and grind into a smooth paste using little water.
Set aside — this will give the biriyani its signature orange hue and smoky heat.
2. Marinate the Mutton
In a large bowl, combine:
Mutton pieces
¼ cup curd
Ginger paste
Garlic paste
1 tablespoon prepared red chilli paste
Salt
Whole spices (cardamom, cloves, cinnamon, bay leaves)
a handful of coriander and mint leaves
Mix thoroughly until the meat is well coated.
Cover and let it marinate for 30 minutes (or longer if time permits).
3. Prepare the Mutton Masala for Biriyani
Heat 5–6 tablespoons of oil in a heavy-bottomed pan/pressure cooker. Let the heat be at medium. Add 1 tablespoon curd and wait until it stops spluttering.
Add whole spices (cloves, cinnamon sticks, cardamom, bay leaves) and sauté until aromatic.
Add onions and fry until translucent.
First, add garlic paste and sauté for 3–4 minutes until fragrant.
Then, add ginger paste and cook until raw smell disappears.
Stir in dry red chilli paste and ¼ teaspoon turmeric powder.
Add chopped tomatoes, cook until soft and oil separates.
Add marinated mutton, remaining ¼ cup curd, salt, and 2–3 tsp lemon juice. Mix well.
Sprinkle remaining handful of mint and coriander leaves.
Pressure cook: 5 whistles on high, 5–6 on low (adjust for meat tenderness).
Allow pressure to release naturally.
4. Soak & Cook the Rice
Rinse rice once or twice until water runs clear.
Soak for 20–30 minutes.
Once soaked, drain the water and leave it in a colander.
Meanwhile, boil water in a large vessel with salt and spices(tied in a potli for easy removal).
Add drained rice and cook until it's about half done — soft but still firm at the centre.
Drain immediately to prevent overcooking and to keep the grains separate.
5. Combine and Dhum Cook
Layering the Biryani
In a heavy-bottomed vessel, spread the prepared mutton masala evenly at the base.
Layer the half-cooked rice on top.
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Cover and cook on medium flame for 5–7 minutes to allow flavours to begin melding.
Traditional Dhum Method
Place the biriyani pot over a preheated griddle (tawa) on a low flame.
Let it cook slowly for 12–15 minutes — the heat from below gently steams the layers.
Switch off the flame and rest for 5 minutes before opening.
Gently fluff the biriyani with a long ladle, taking care not to break the delicate rice strands.
*Alternative Dhum – Oven Method
Preheat the oven to 230°C / 450°F.
Cover the biriyani pot tightly with aluminium foil.
Bake for 30 minutes, then fluff gently before serving.
The Dhum Effect — A Cheat Sheet for Authentic Smoky Ambur Biryani at Home
This step is for all the true biryani lovers who crave that smoky, wood-fire-cooked traditional Ambur Biryani experience.
If you adore the deep, earthy aroma and layered flavours of authentic dhum biryani, and you’re up for putting in a little time and love, this method is your perfect match. It’s a simple home-style hack to recreate the old-fashioned smoky dhum — just like the ones slow-cooked over wood embers in traditional kitchens.
Transfer the biriyani pot onto a heated griddle (tawa). As the biriyani rests, the seeraga samba rice soaks up the essence of the mutton and spices, creating a heady symphony of aromas that fill your kitchen with nostalgia.
Burn coconut shells until they turn into hot embers — this is a home-friendly fix for the traditional dhum cooking method once done using wood embers in the kitchens of Ambur/ Kayalpattinam.
Place the glowing coconut shell embers carefully on the biriyani pot lid. The smoke will slowly infuse into the rice, adding that signature smoky depth Ambur biriyanis are loved for.
Continue cooking on the lowest flame for 15–20 minutes, allowing the griddle’s heat from below and the hot coals from above to recreate the authentic dhum effect.
Once done, turn off the flame and let it rest undisturbed for 10–15 minutes. This pause allows the flavours to settle and intensify.
Finally, lift the lid gently — the fragrant plume that escapes carries the soul of Ambur, where each grain of rice tells a story steeped in tradition.
Alternative Cooking Method: The Pressure Cooker Dhum
While
the traditional open-vessel method guarantees that smoky depth, the
pressure cooker offers a reliable, quicker way to achieve moist,
perfectly cooked Ambur Mutton Biriyani without compromising flavour. This technique combines the speed of the cooker with the quality assurance of a dhum finish.
The
pressure cooker method is easier to handle, quick, and simpler, making
it ideal for beginners, bachelors, students living away from home, or
anyone who finds the traditional method cumbersome, tricky, or scary,
especially when dealing with embers in apartments or small spaces.
Method 1: No-Whistle Dhum (Recommended)
This method replicates the slow cooking of dhum inside the cooker without sealing the pressure until the very end, preventing mushiness and giving you control.
Layer and Sauté: Prepare the mutton/lamb masala (Step 3) in the pressure cooker itself. Spread the prepared mutton masala evenly at the base.
Add Rice: Once the mutton is done, gently layer the half-cooked rice on top (Step 4).
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Initial Steam: Place the lid on the cooker without the vent weight (whistle). Cook on medium-low flame for 5 minutes until most of the surface water is absorbed and steam escapes freely.
Seal and Pressure Cook: Place the vent weight (whistle) on the lid. Immediately turn the flame to the LOWEST setting.
Final Dhum: Cook on the lowest flame for 15 minutes.
Rest: Switch off the flame and leave the biriyani untouched until the pressure releases naturally. This ensures the chicken is perfectly tender and the rice absorbs all the juices.
Fluff and Serve: Open the lid gently and fluff the biriyani.
Method 2: Whistle Dhum with Tawa Finish (The Safeguard)
If you prefer the single-whistle method used by some cooks, using a hot griddle (tawa) underneath prevents scorching and improves the final texture:
Layer and Sauté: Prepare the mutton/lamb masala (Step 3) in the pressure cooker itself. Spread the prepared mutton masala evenly at the base.
Add Rice: Once the mutton is done, gently layer the half-cooked rice on top (Step 4).
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Pressure Cook: Place the lid and vent weight. Cook on high flame for 1 whistle. Immediately turn off the flame.
Tawa Dhum: Quickly place the hot pressure cooker on a pre-heated heavy griddle (tawa).
Low and Slow: Leave the cooker on the tawa on the LOWEST flame setting for an additional 10 minutes. This residual heat and slow process ensures the rice doesn't stick or burn at the base while the pressure releases.
Rest: Switch off the flame and allow the pressure to release naturally before opening.
Pro Tips & Notes
Soak rice for at least 20 mins for soft, separated grains.
Curd in oil is a traditional purifying trick — don’t skip it.
Grind and sauté garlic, ginger, and red chillies(separately) in the given order for balance.
Garlic paste needs to be sauteed a little longer than Ginger paste.
Use raw papaya pieces if the meat is tough — it tenderises naturally.
Add lemon juice to prevent rice from getting sticky.
Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani.
Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel.
Always mix rice and masala gently to retain texture.
Recreate the feel of a Muslim Bhai wedding feast — aromatic, hearty, and unforgettable.
Storage Suggestions
Store leftovers in an airtight box and refrigerate for up to 2 days.
Reheat using steam or sprinkle water before warming.
Avoid direct microwave reheating to prevent dryness.
❓ FAQs
Q. Can I use chicken instead of mutton?
Yes, but reduce cooking time — chicken cooks much faster.
Prefer a quicker, simpler version? If you love the authentic Ambur flavour but need an easier weeknight meal, or are simply a dedicated chicken biriyani lover, discover the most popular Ambur Chicken Biriyani recipe here!
Q. Why does Ambur biriyani not use green chillies or ghee?
Because the dish’s signature comes from red chillies and oil — not richness but depth of flavour.
Q. What’s the right meat-to-rice ratio?
Ideally 1:1 or 1.25:1 — more meat for a truly Nawabi experience.
Q. Is dhum cooking essential?
Absolutely — it infuses the flavours, giving the rice that smoky depth Ambur biriyani is known for. But the choice is yours. If you prefer a simpler finish try the pressure cooker method or simply skip the dhum technique.
Q. Can Ambur biriyani be cooked with Basmati rice instead of Seeraga Samba?
Yes — while Seeraga Samba is traditional and gives the authentic texture and aroma, you can use Basmati. Keep in mind the flavour and grain size will differ slightly.
The Ambur / Vaniyambadi Mutton
Biriyani is more than a recipe — it’s a relic from royal kitchens that
survived the march of time. It’s the kind of dish that makes you pause, inhale deeply, and smile —
because it still tastes like the past, rich in aroma and legacy.
Cook it slow, serve it warm, and share it generously — for this isn’t just biryani, it’s heritage on a plate. For the love of biryani — yet another timeless favourite from my kitchen!
MADRAS MUSLIM STYLE MUTTON BIRIYANI
This is my 500th Post. A long way from the time I started my Blog. With quite a lot of thoughts and as & how it came out with the flow, I am writing up my 500th Post, which is a Biriyani(my all-time favourite dish). I wanted to write a Biriyani Recipe as my 1st Post, though there are few Biriyani Recipes in my Blog, I wanted to mark my 500th Post to be something special. The date and recipe turned out to be special for me on the go. Today is my Mom & Dad's 47th Wedding Anniversary and I was saving the date to post my 500th Post for the day.
While I was pondering through my blog, thinking hard to decide upon what to write for my 500th Post, I noticed that all my benchmark posts had been family favourites & above all I had written it with the flow. No prior planning or thinking.
100th Post being Hainanese Chicken Rice, a wonderful recipe which I perfected for my family,
200th Post being Mutton Cutlet/Lamb Croquettes, a default starter frequented during festivities, functions, get-togethers etc., at home.
400th Post is a recipe from our family(Syrian Christian household) traditional recipe prepared on Maundy Thursday - Pesaha Appam & Paal.
Now for my 500th Post and as always being a Biriyani Lover, here comes yet another Authentic Madras Muslim Style Mutton Biriyani. But right from my 1st Post to this one, all recipes are tried and tested, some which came out good even at my first attempt and some which I perfected after some trial & errors.
Muslim Style Biriyani has its own benchmark when it comes to taste, flavour, aroma and texture. Bhai Veetu Biriyani which means an authentic home style Muslim Biriyani has a special place in the hearts of Biriyani Lovers. I have been an ardent fan of these Biriyanis that we never miss a Muslim Wedding. And even during our stay in Chennai(Madras) a few years back, I was really fascinated by the street side Biriyanis which pop out during lunchtime. We can always see people selling Biriyanis in big Degchis(Vessels) around the corner of a street. Reddish Orange hued Biriyanis prepared in Basmati Rice with a wonderful aroma. As always I never used to miss a chance when it comes to tasting Biriyanis. Lately, during our last visit to Chennai, I made sure to eat at Buhari Restaurant which marked its popularity with their traditional Muslim Style Biriyani for years along with their so-called self invented dish, Chicken 65. This Biriyani is slightly different from Ambur/Vaniyambadi Style Biriyani, though both recipes are from the royal kitchens of Arcot Nawabs.
Meanwhile, while pondering through the web, my husband came up with this Madras Muslim Style Biriyani and asked me to try it without changing the measurements and method. And trust me it came out perfect even for the first time. The aroma of the Biriyani was lingering around the house and needless to say about the perfectly cooked Rice and Meat. The recipe called for using a bit more of Meat compared to the Rice measurement. Also, the ingredients were weighed and used. I would suggest you follow the same. So I have given most of the measurements in kgs & ml in this recipe. Also, follow the instructions while sauteing the ingredients and cooking the meat & rice. This helped me to get perfectly textured Biriyani.
Use Raw Papaya to tenderize the meat. It acts as a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain.
Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
Use a few pieces of raw papaya while cooking red meats. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have softening and tenderizing effects on Red meat.
DINDUGAL THALAPAKATTI MUTTON BIRIYANI RECIPE
Dindigul Thalapakatti Biriyani is a simple restaurant chain which specializes in home-style biriyani which has its origin in Dindigul. Dindigul district in Tamilnadu was carved out of the composite Madurai District which was under the rule of the famous Muslim Monarch, Tipu Sultan. A place mainly considered as Land of Locks & Tannery and for foodies, Dindigul is famous for its Thalapakkatti Biriyani. This Dindigul Thalapakatti Biriyani Recipe is a replica of the same, which yields more or less a similar taste to the original recipe.
I had a chance of eating at the original Thalapakatti Restaurant in Dindigul once. It was a routine site visit with my husband to Madurai and way back to CBE, we stopped at Dindigul for the famous Thalapakatti Biriyani. My love for Biriyani is self-proclaimed and anything in the name of Biriyani is devoured heads down. At one point of time it was a routine that on Sundays, my husband's friends travel all the way to Dindigul just for eating Biriyani at Thalapakatti Restaurant and way back they used to buy loads of Parcel Biriyanis for all at home. In recent times, whenever we visit Kuala Lumpur, we always make sure to eat at Dindigul Thalapakatti Biryani Restaurant at Brickfields, Kuala Lumpur. A craving for authentic South Indian style Biriyani gets surely satiated eating at the place.
Tamilnadu style Biriyanis, all have quite the same type of ingredients, mostly a one-pot dish prepared with Meat of your choice, rice & spices. But what makes every Biriyani special and unique to the region, is the style of preparation. The order of adding the ingredients, quality and amount of spices, type of Rice, meat all can convert and give a new dimension to specific Biriyanis.Thalapakatti Biriyani is one Recipe which falls under a unique category which has made this type of Biriyani a benchmark in midst of Biriyani lovers around the world.
Thalapakatti Biriyani is popular for its wonderful texture, mild flavour and everlasting taste. The texture of this Biriyani solely lies on the type of Rice used - Jeerakasamba Rice colloquially called Parakkum Sittu. The usage of Spices and the style of cooking leaves an everlasting note of taste and flavour. Though it is a thumb rule to use Basmati Rice in Biriyanis, Jeerakasamba Rice is commonly used to cook Biriyanis & Ghee Rice(Nei Choru) in Tamilnadu and Kerala. Jeerakasamba Rice is a fragrant, short-grained variety of Rice. The size of the rice is very small and looks like a Cumin Seed and hence the name (Cumin - Jeera). Jeerakasamba has a distinct taste and yields a wonderful texture when cooked. Biriyanis cooked with this type of rice is soft and light.
Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author -SM
Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes
Crush or coarsely grind the Garlic cloves and Ginger.
Add crushed Ginger- Garlic, Turmeric Powder, Red Chilli Powder, Curd and Salt to the Mutton pieces and mix well.
Pour in 2 cups of Water.
Cook Mutton in a Pressure cooker until it turns soft and cooked.
Switch off the flame and allow the pressure to release.
Once the pressure is released, check whether the Mutton is well cooked.
Remove the cooked Mutton Pieces from the stock and keep it aside.
Measure the remaining Mutton stock. I had about 11/2 Cups of Mutton stock.
Save the Mutton Stock and keep it aside.
To cook Dindigul Thalapakatti Biriyani:
Clean, wash & soak the Jeerakasamba Rice for at least 20-30 Minutes.
Dry Roast Nutmeg & Mace on a very low flame until fragrant.
Grind the ingredients mentioned under "For Biriyani Masala" along with dry roasted Nutmeg & Mace into a fine paste and keep it aside.
Heat Oil & Ghee in a Pressure cooker.
Saute finely chopped Onion on a medium flame until onions turn translucent.
Pour in the Biriyani Masala and saute it on a low flame until Oil separates from the mix.
Add Turmeric Powder and fry it on a low flame for few minutes.
Add finely chopped Tomatoes to the above and cook on a low flame until tomatoes are well cooked.
Add cooked Lamb pieces to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
Drain the soaked Rice and add it to the above Biriyani Masala and mix well, fry this on a low flame for about 3-5 minutes.
Sprinkle a handful of Mint and Coriander Leaves.
Pour Lemon Juice, adjust the Salt and give a quick stir.
Meanwhile, boil the saved Mutton Stock and Water in a separate pan. (I have used 11/2 Cups of Mutton Stock + 3 Cups of Water).
I have used 1:11/2 Cups of Rice: Water Ratio.
Cover the lid of the pressure cooker and cook for one full whistle.
Lower the flame(to the lowest) and cook for another 20 - 25 minutes.
Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
After 25 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
Once cooked, add the remaining Ghee to the Thalapakatti Mutton Biryani and fluff-up the rice gently.
Serve Thalapakatti Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.
NOTES :
Well-seasoned Jeerakasamba Rice plays a vital role in the texture of Biryani.
Can also use Basmati Rice for this Biriyani.
Soaking the rice helps in getting perfectly cooked rice.
Use the water ratio to suit the type of rice you are using.
Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
For a softer version add some extra water(1/2 Cup preferably).
Can Substitute 1 Cup of water with Curd.
Adjust the amount of Green Chillies to suit your spice level.
Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
Adding lemon juice is to avoid rice from getting sticky.
For the Dhum Effect :
Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
This also helps the biriyani not to get burnt at the bottom of the pressure cooker.
A QUICK TIP :
Use Raw Papaya to tenderize the meat. It acts as a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain.
Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
Use a few pieces of raw papaya while cooking red meats. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
