Experience the epitome of clean eating with our Ambur Biryani, a flavorful masterpiece that marries wholesome ingredients with culinary finesse. Succulent meat, aromatic Basmati rice, and a specially crafted Ambur Biryani Masala, including a spicy mango infusion, create a symphony of tastes. Indulge in this delicious food journey, where each bite is a harmonious blend of health and gastronomic delight. Elevate your dining experience with Ambur Biryani – a celebration of clean, delicious flavors.
Ambur Biryani Ingredients:
- Basmati Rice: Provides distinct texture and aromatic quality for an authentic biryani experience.
- Chicken or Mutton: Adds richness, protein, and hearty flavor to the dish.
- Mango Puree: Brings a unique sweet and spicy kick, elevating overall flavor.
- Yogurt: Tenderizes meat for a juicy texture and contributes to creaminess.
- Mint and Cilantro Leaves: Imparts refreshing aroma and vibrant flavors, balancing richness.
- Ghee (Clarified Butter): Adds rich, nutty flavor, enhancing overall indulgence and aroma.
- Ambur Biryani Masala: Signature spice blend defines Ambur Biryani’s regional flavor.
- Turmeric Powder: Adds warm golden hue and subtle earthy notes for visual appeal.
- Whole Spices (Cardamom, Cinnamon, Cloves, etc.): Infuse aromatic and nuanced flavors during dum cooking.
- Lemon Juice: Adds citrusy brightness, cutting through richness for refreshment.
Recipe Tips and FAQs:
Can I use brown rice instead of Basmati rice for this Ambur Biryani?
Yes, you can use brown rice instead of Basmati rice in your Ambur Biryani. Keep in mind that brown rice has a nuttier flavor and a different texture compared to Basmati rice. Adjust the cooking time accordingly, as brown rice generally requires a longer cooking time than Basmati rice. The result may be slightly different in terms of texture and aroma, but it can still be a delicious and healthier alternative.
Can I use store-bought biryani masala?
Yes, you can use store-bought biryani masala as a convenient alternative in your Ambur Biryani. While the homemade Ambur Biryani Masala adds a unique regional flavor, using a store-bought version can save time and still result in a flavorful dish. Adjust the quantity based on your taste preferences, and feel free to explore different brands to find one that complements the overall taste of your biryani.
Is it necessary to use ghee in this Ambur Biryani recipe?
While ghee adds richness and a distinctive flavor to Ambur Biryani, it’s not absolutely necessary. You can use alternatives such as a combination of oil and butter or solely cooking oil to achieve a lighter version. The choice depends on your dietary preferences and taste. Experiment with different options to find the balance that suits your preference while still maintaining the deliciousness of the dish.
Can I make this Ambur Biryani vegetarian?
Yes, you can make a vegetarian version of Ambur Biryani. Instead of chicken or mutton, you can use vegetables like carrots, peas, potatoes, and paneer (Indian cottage cheese). Adjust the marination and cooking times for the vegetables accordingly. The rest of the recipe, including the mango puree, yogurt, spices, and seasoning, can remain largely the same. This adaptation allows you to enjoy the unique flavors of Ambur Biryani in a vegetarian form.
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Ambur Biryani
Equipment
Ingredients
- 2 cups Basmati rice
- 1 lb chicken or mutton cut into pieces
- 1/2 cup mint leaves chopped
- 1/2 cup cilantro leaves chopped
- 3 tbsp ghee (clarified butter)
- Salt to taste
For the Special Mango Infusion:
- 1 cup mango fresh or frozen, pureed and divided in half
- 1 cup yogurt
- 1 tsp fresh garlic minced
- 1 tsp fresh ginger minced
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp Ambur Biryani masala (or your preferred biryani masala) See notes below.
- Juice of 1 lemon
Whole Spices:
- 4-5 green cardamom pods
- 4-5 cloves
- 2 inch cinnamon stick
- 1-2 bay leaves
Ground Ambur Biryani Masala:
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/2 tsp ground green cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne (adjust based on spice preference)
Instructions
- Mix yogurt, mango puree, ginger-garlic paste, red chili powder, turmeric powder, garam masala, Ambur Biryani masala (see notes below), lemon juice, and salt in a bowl.Salt to taste, 1 cup mango, 1 cup yogurt, 1 tsp fresh garlic, 1 tsp fresh ginger, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp garam masala, 2 tbsp Ambur Biryani masala, Juice of 1 lemon
- Marinate the chicken or mutton pieces in this mixture and let it sit for at least 2 hours.1 lb chicken or mutton
- Wash and soak Basmati rice for 30 minutes. Cook the rice with whole spices until it's 70-80% cooked. Drain the water.2 cups Basmati rice, 4-5 green cardamom pods, 4-5 cloves, 2 inch cinnamon stick, 1-2 bay leaves
- In a heavy-bottomed pan, layer the marinated meat at the bottom. Add a layer of partially cooked rice on top. Sprinkle with mint and cilantro leaves. Drizzle ghee over the layers.1/2 cup mint leaves, 1/2 cup cilantro leaves, 3 tbsp ghee
- Seal the pan with a tight-fitting lid or aluminum foil. Cook on low heat for about 30-40 minutes, allowing the flavors to meld.
- Gently fluff the biryani with a fork. Garnish with additional mint and cilantro leaves before serving.
Ground Ambur Biryani Masala:
- In a pan over low heat, dry roast ground fennel, ground cumin, ground coriander, ground black pepper, ground green cardamom, ground cinnamon, ground cloves, and dried red chilies until fragrant. Stir continuously to avoid burning.1 tsp ground fennel, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground black pepper, 1/2 tsp ground green cardamom, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp cayenne
- Allow the roasted ground spices to cool.
- Mix in turmeric powder with the roasted spice blend.1/2 tsp turmeric powder
- Transfer the Ground Ambur Biryani Masala seasoning to an airtight container.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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