Ambur Mutton | Chicken Biryani

Soak 1 kg of meat in 1 tsp full of Aaha Masala’s Chilli powder, 2 tsp of curd, and salt for half an hour. Now, pressurecook this mixture with 1 chopped onions and 5 chopped tomatoes to get tender cooked meat. Soak 1 kg of Seeraga Samba rice for 15 minutes. Thinly slice 2 onions, slit 8 green chilies, chop 1 hand full of coriander leaves and Mint leaves. Prepare 4 tsp of ginger-garlic paste also. Heat approximately 1 tbsp of coconut oil, add 1 tbsp of ghee, and add onions until it becomes golden brown color. To this add green chilies, chopped Mint and Coriander leaves, ginger-garlic paste and saute well, and after 5 to 10 minutes, add 2 tsp full of Aaha Masala’s Ambur Biriyani Masala, and salt for taste.

Once the raw smell subsides, add the pressure cooked meat and boil for 10 minutes. Add extra water accordingly and boil for another 5 minutes. Then, add soaked rice. Pour half lemon and once the water is reduced, garnish with a little Mint and Coriander leaves, and little ghee, and sprinkle Aaha Masala's Ambur Biriyani powder on top for aroma, and keep it for 5 minutes under very low flame or dhum. Open the container after 20 minutes and serve with Raita.