The all-time dish that makes Indian people go crazy is Briyani. The Briyani is also called Biryani, Biriani, etc. It all denotes the same. Many variants of the briyani recipe are scattered around India, and they all differ in consistency, taste, and texture. In that order, today we will see about Ambur Briyani, the famous of all Briyani’s.
History of Ambur Briyani
Well plated Ambur Briyani
Briyani is a dish that consists of hot rice, meat, masala aroma, spicy, tangy, and consistency which people of India love. There are wide varieties of Briyani out there in the streets of India. They are Hyderabad briyani, Dindigul briyani, Thalaseri briyani, kerala briyani, etc. In that order, Ambur Briyani is a recipe that originated in Ambur, which is situated 186 km from Chennai.
The story of Ambur Briyani takes us back to the 18th century, during the Mughals’ rule. They situated their base of operations in Arcot, which is near Ambur. They make Briyani for the Royal families during selective and functional days. Hasin Baig, a man, working in the kitchen of Arcot Nawab, had an idea and started a hotel in Ambur. The people loved the dish, and he made people eat briyani, which the royal families only ate. Then his family generations take on the business, and the hotel is still running by the people’s love and support.
Some of the hotels in Ambur, like Rahamaniya and Star Briyani, sells the ancient recipe that the Mughals had. The Briyani is often sold on regular days. On average, the hotels prepare around 60kg of briyani a day, which gets sold over the given interval. The hygienic preparation method and ancient cooking technique give the briyani an good taste.
Ingredients required for Briyani
The preparation of Ambur briyani is a process that needs a touch of antiqueness. So let’s see how to make an Ambur briyani.
To make Ambur briyani, we need some following ingredients like
- Seeraga Sambha rice or Basmati Rice
- Spices like clove, cinnamon, and cardamom
- Red chili paste
- Ginger paste
- Garlic paste
- lemon juice
In hotels, Ambur briyani is made on a wood-burning stove and in large containers.
First, in a large container, we need to add oil to it and let it heat. After the oil gets heated, add the spices like clove, cinnamon, and cardamom. After that, add sliced onion to it and cook until it reaches a brownish texture. Then add garlic paste. Then after sauteeing them, add the ginger paste to it. Then add the required amount of red chili paste into the container for the spicy taste and color of briyani. Then add coriander leaves, tomato, and curd and cook them. After that, add Mutton to it and cook them on a high flame. Then for tanginess, add lemon juice to it. Then add a small amount of water inside the container.
Ambur Dum briyani on a plate
In another container, cook the Seeraga Sambha rice by adding salt to it. After a few minutes of boiling, drain the rice and add them to the mixture of Mutton. The rice will be cooked in a mix of spices, which will drain the water in the container. After stirring them, close the container with a lid and add hot burned wood on the top for the process of “Dum.” In the Dum process, the rice, Mutton, and every ingredient inside the container will be steam cooked and reach a perfect consistency. After 20 minutes, open the lid, and the briyani is ready to serve.
By adding chili paste, we don’t need any coloring agent for the briyani. Steaming and making ginger and garlic paste without using a food processor makes the dish even tastier. This is how the hotels in Ambur make tasty briyani. By following this recipe, we can able to get the total nutrients from the meat and spices. The love for briyani in people will make the recipe pass on to the generations. So let’s have a plate of Ambur briyani and give ourselves a treat.