Ambur Star Mutton Biriyani Recipe

Name: Ambur Star Mutton Biriyani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Masala paste; 3 inch ginger, chopped; 20 cloves of garlic, smashed; 10 Thai green chilies; 1 tablespoon dagad phool, also goes by stone flower or kalpasi; 1 cinnamon stick; 2 star anise; 6 green cardamom pods; 6 cloves; 5 small pieces of mace; Goat curry; 2 cups basmati rice; 10 Kashmiri red chilies or bydagi red chilies; 4 tablespoons ghee; 2 tablespoons peanut oil; 250 grams thinly sliced shallots; 2 tomatoes, small to medium size; 2.75 teaspoons salt (not kosher); .5 cups loosely packed mint; .5 cups loosely packed coriander; 2.25 cups water; .5 cups yogurt; Juice from 1/2 a lime; 2 pounds bone-in goat meat, leg preferable

Servings: persons

Masala paste
3 inch ginger, chopped
20 cloves of garlic, smashed
10 Thai green chilies
1 tablespoon dagad phool, also goes by stone flower or kalpasi
1 cinnamon stick
2 star anise
6 green cardamom pods
6 cloves
5 small pieces of mace
Goat curry
2 cups basmati rice
10 Kashmiri red chilies or bydagi red chilies
4 tablespoons ghee
2 tablespoons peanut oil
250 grams thinly sliced shallots
2 tomatoes, small to medium size
2.75 teaspoons salt (not kosher)
.5 cups loosely packed mint
.5 cups loosely packed coriander
2.25 cups water
.5 cups yogurt
Juice from 1/2 a lime
2 pounds bone-in goat meat, leg preferable

1
Wash rice until water runs clear and soak for 30 minutes.
2
Grind all the dry spices for the masala paste together (mace, cinnamon, clove, cardamom, star anise, stone flower)
3
Grind all the remaining ingredients for masala paste separately (ginger, green chilies, garlic). Add water as needed to help make a smooth paste
4
Pour the dry spice powder into the ginger-garlic-chili paste and grind until well combined
5
Roughly chop the tomatoes, coriander, and mint.
6
Stem and deseed red chilies. Soak them in boiling water for 20 minutes, then grind into a paste.
7
Whisk together the water, yogurt, lime juice, 1 tsp salt, and Kashmiri chili paste
8
Heat peanut oil and ghee together in a pressure cooker. Slice shallots and fry with 1/4 teaspoon salt until deeply caramelized.
9
Add the masala paste and fry for 5 minutes
10
Add the chopped tomatoes, coriander, mint, and 1/2 teaspoon salt. Cook for 3-5 minutes
11
Add the water-yogurt mixture and goat to the pressure cooker
12
If using an Instant Pot, pressure cook on high for 26 minutes and quick release the pressure
13
After the pressure has finished releasing, remove the goat pieces from the pressure cooker. Pour all the liquid and remaining solids (but not the goat) into a dutch oven, and add the remaining 1 teaspoon of salt.
14
Bring liquid to a boil. Add the rice and goat, and cook on medium for 4 minutes
15
Uncover and mix well. Cover it again and cook on low for 10 minutes.
16
Move dutch oven off the burner and let steam, covered, for 20 minutes.
17
Fluff and let cool for 5 minutes uncovered before serving

546

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Masala paste, 3 inch ginger, chopped, 20 cloves of garlic, smashed, 10 Thai green chilies, and more.

Yes, Ambur Star Mutton Biriyani falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ambur Star Mutton Biriyani

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