Indian cuisine · Dough, Pasta & Rice

Ambur Biryani

Tamil biryani made with short-grain seeraga samba rice, lamb, and a paste of dried red chilies.

Ingredients · for 6 servings

• 800 g lamb shoulder (cubed)
• 500 g basmati rice (or substitute seeraga samba rice)
• 12 dried red chilies
• 3 onions
• 2 tbsp ginger-garlic paste
• 200 g yogurt
• 3 tomatoes
• 1 cinnamon stick
• 4 cardamom pods
• 1 bunch mint
• 5 tbsp ghee
• 1 lemon, salt

Instructions

1. Soak the dried chilies in hot water for 20 min, then grind with 100 ml of the soaking water into a smooth, bright red paste – in Ambur this replaces any chili powder.
2. Soak the rice in water for 20 min; cut the onions into fine strips and fry in 3 tbsp ghee with the cinnamon stick and cardamom for 10 min until golden brown.
3. Add the ginger-garlic paste and chili paste and toast for 4 min until the ghee turns red and separates at the edge, then let the diced tomatoes break down for 5 min.
4. Stir in the lamb, yogurt, chopped mint and salt, and braise covered for 40 min until the meat is tender and a thick, red sauce has formed.
5. Fold in the drained rice, pour in 750 ml boiling water and the juice of half a lemon, and let it steam covered over the lowest heat for 12–14 min until the liquid is absorbed.
6. Drizzle over the remaining ghee, let rest for 10 min, fluff with a fork, and serve with raita and pickled onions.