Mrs. Mano's Tamilnadu Delicacies - Part 3

[KPR]

Respected Madam,
Can you kindly post the recipes for

Sambar is prepared with a sambar podi which have garlic flakes and a little tamarind in it.
and
The one is prepared with a ground paste of onion, tomato and a few garlic flakes is added when the onions and tomatoes are fried in the beginning stage.

I saw these types in one of your post, but was not able to find the recipe.

Thanks in advance.

[Mrs.Mano]

Dear KPR!!

I regret for the delayed response. I was in India and have not seen your query. Just now, I have seen all the queries.

Here I am posting the recipes of Ambur Briyani and Thalappaakattu Briyani. AMBUR BRIYANI has less spices where as THALAPPAKATTU BRIYANI is prepared with more spices and coconut milk.

Here are the recipes.

AMBUR BRIYANI

Ingredients:

5 cups briyani rice
1 kg mutton
oil – ¼ cup
ghee- ¼ cup
green chillies [slit]-10
garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Kshmir chilli powder- 2 tsp
Clove-2
Cinnamon [ 1 inch piece]- 2 pieces
Sliced onion- 4
Crushed tomato- 4 [ medium]
Curd – ¼ cup
Cardamom- 3
Mint and coriander leaves, each 1 cup
Lime – 1
Turmeric powder- ½ tsp
Salt to taste

Procedure:

Wash and soak the rice in enough water.
Marinate the chicken pieces with the ginger-garlic paste, red chilli powder and turmeric powder for an hour.
Heat a broad vessel and pour the oil and half of the ghee.
Add the cloves, cinnamon, and the cardamom.
Immediately add the onions and the green chillies.
Fry them well.
Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
Add the mutton with enough salt and cook on slow fire.
When the mutton is almost done, add the greens.
Cook for a few minutes.
Pour 10 cups of hot water.
Immediately add the rice.
When the rice is almost done, add enough salt and mix well.
When the water is evaporated fully, pour the lime juice and the remaining ghee.
Keep the briyani in ‘ dum’ for 15 minutes.

THALAPPAKATTU BRIYANI:

Ingredients:

Chicken - ½ kg
Briyani rice - 3 cups
Sliced Onion - 4
Chopped Tomato -3
Slit Green chilles - 7
Red chilly powder - 1 tsp
Turmeric powder - ½ tsp
Cardamom, - 6
Cinnamon - 2
Cloves - 8
Fennel seeds- -1 tsp
Cashew nuts - 6
Shredded ginger - 2 tbsp
Garlic paste - 1 tbsp
Curd - ¼ cup
Thick coconut milk - 1 cup
Lemon - 1
Oil - ¼ cup
Ghee - ¼ cup
Coriander and mint leaves, each a handful
Salt to taste

Procedure:

Grind the cashew nuts, fennel seeds and the ginger using the curd to a thick paste.
Marinate the mutton with this paste, the turmeric powder and the chilli powder for an hour.
Powder the cardamom, cinnamon and the cloves.
Wash and soak the rice in enough water.
Heat a broad vessel and pour the oil and half of ghee.
Add the onion and the green chillies and fry them well.
Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
Add the mutton with enough salt and cook on slow fire.
When the mutton is almost done, add the greens.
Cook for a few minutes.
When the gravy is thickened, take the gravy away in a separate bowl.
In the same vessel which we used for cooking the gravy, pour 5 cups of hot water and the coconut milk.
Immediately add the rice.
When the rice is almost done, add enough salt and mix well.
When the water is evaporated fully, spread the cooked mutton gravy evenly on top, sprinkle the powder, pour the lime juice and the remaining ghee.
Keep the briyani in ‘ dum’ for 15 minutes.