Ambur – Vaniyambadi style Mutton Biriyani
- 07
- May
- 2009
Vaniyambadi Mutton Biriyani:
India’s finest cuisine developed after Mughal rule(14-16th Century), they took basic Indian cooking to art level! Since Mughal empire was widely spread, one could see biriyani recipe where they had strong foothold. Even now…several 100s of years after…local and outside influences fused together to create a unique style. To name a few Kashmiri biryani, Calcutta biriyani, Hyderabad biriyani etc.
Regional spcialites Tamil Nadu Biriyani: Nawaab a small time ruler of Mughal empire, introduced biriyani, kebab…to south Indians. The local influence could be…they tweaked the recipe with strong South Indian chilies and changed the rice from long grain to short grain. Tamil Nadu biriyani became famous after certain specific restaurants/hotels…which are all a centuary old!! To name a few, like Arcot Star biriyani, Vellore Jyothi biriyani, Ambur Ahmedhiya biriyani and Vaniyambaadi Khaja biriyani. Again when it comes to side dish…always I see is raita, its only in these regions its ‘brinjal/eggplants curry’ is served as side dish. Again there is a slight difference from town to town. Arcot Serwa and Vellore Serwa.
Ingredients:
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Ghee 1 cup
Mutton/goat’s meat 1/2 kilo
Short grained rice 2 cups(seeraga samba)
Green chilies 6 slitted
Onion 1 made into puree
Garlic 6 cloves made into paste
Ginger 2″ size peeled and made into paste
Mint leaves 1 fistfull
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Note: There is no tomato in this recipe, in case if you like….just add 1 small size tomato.
Method:
In a bowl, marinate meat with ginger-garlic, salt, lemon juice and curd. Let it stand for at least half an hour.
In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.
Now add onion puree to this and fry them really well, until its pungent smell is gone. Then add mint and coriander leaves. Fry them till the leaves wilt.
Add meat and fry real good. Cover and cook till tender and nice.
Now add rice and saute it for few minutes and add 1:1.5 ratio water. Here for 2 cups of water add 3 cups of water. Add enough salt again for the rice. Slow cook them.
Once it is done. Serve them in clean banana leaf with brinjal/eggplant serva.
Love the mutton Biryani Malar.
You are tempting me a lot dear. Mutton biryani in vaniyampadi style looks amazing. Good that we got these recipes from the Moghals.
Nobody can beat you where Biryanis are considered Malar. This looks fabulous.
Wow the biriyani looks very delicious Malar! Mouthwatering!!
Woo! Came to know about North Arcot’s famous biryani! We tried it once in a restaurant in Chennai. Biryani looks tempting. My dad loves mutton biryani!
Kalakare Machi;)
wow looks so delicious perfect entry
My mom’s friend, who is from that region, used to bring us this briyani for every Ramzan…it goes so well with the kathrikai thokku. I must make this briyani soon, thanks for sharing this yummy recipe dear
Biryani looks great, Malar! Eggplant sherva sound great with this
My aunty is from vanyambadi,I ve been there and tasted the briryani! Looks tasty!
Don’t think I’ve tried this version of the biryani before
A very different version of Biryani…. looking really good.
wow , what are we celebrating here
?
briyani looks delicious and perfect; never heard of vaniyambadi (the name) but this is how my mil used to do too
I love anything named under briyani anyway
will love to eat that on vaazha yelai, miss that so much!
we serve with raita, thakkali thithipoo and kathirikka thaalcha too, yummmmmm!
I am a biryani fan especially muttton biryani..looks mothwatering,will try ur version..
looks yummooooo Malar, i’m always game for a NV biriyani!!!!
Love biryani. But not mutton. Your biryani looks exactly like what I’m used to ordering in my fav restaurant in coimbatore. WHen u start a restaurant, let me know, I’ll be a regular there:)
oooh.. I’m drooling on that briyani girl! The name sounds so special and authentic.. need to try this for sure!
I love biriyanis and this am gonna try it out… so tenmpting MAlar..
im a veggie…but i used to love mutton biryani when i was not..miss it and u remind me
I love all the speciality recepies…Your V.mutton briyani looks gorgeous..
My favourite biriyani…! Love it a lot, tempting me malar..!:)
mutton biriyani looks excellent! very informative post…
Mutton biriyani looks delicious malar.. Mouth watering…
Hi, I am hosting an event called ‘The potluck – chicken’ . It is my first time to host one. Expecting your suggestions , support and yummy dishes . Hearty welcome dear.
http://elitefoods.blogspot.com/2009/05/announcing-event-express-potluck.html
Thanks.
this version is new for me…..brinjal curry as an accompaniment i’ve never heard….it all differs from region to region.
Dear Malar,
Today I made your biriyani, It came out really very well thanks for the post.
Vaalgha vazamudan.
C.S.Balaji
Melbourne, Australia.