CHICKEN STEW - KERALA STYLE

HOW TO MAKE CHICKEN STEW IN KERALA STYLE

INGREDIENTS:

For Chicken Stew:

Spices:

METHOD:

• Clean, Peel and dice Carrots and Potatoes.
• Clean, wash and cut chicken into medium-sized pieces.
• Extract Coconut Milk and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant.
• Add Chicken Pieces and sauté it until the colour changes into white.
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of Sugar.
• Add enough water for the Vegetables and Chicken to cook.
• Once the Vegetables and Chicken pieces are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Chicken Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking the Chicken pieces and Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

PUNJABI CHOLE/AMRITSARI CHOLE

INGREDIENTS :

To Puree :

For Masala Mix:

For Garnishing :

METHOD :

• Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
• Remove the water used for soaking the Chickpeas, add 4 Cups of Water along with 2 Tea Bags and 1 Black Cardamom.
• Pressure Cook the Chick peas for 2 Whistles on a high flame and for about 4-5 Whistles on a low flame.
• Wait until the pressure is fully released.
• Discard the Tea Bags.

For Chole Masala :

• Puree the Onions and Tomatoes separately and keep it aside.
• Grind Ginger and Garlic into a fine paste and keep it aside.
• Mash few Cooked Chick peas and keep it aside. 
• Heat Ghee in a pan, splutter Bay Leaves and Shah Jeera on a low flame.
• Add Ginger-Garlic Paste along with Ginger cut into thin strips and saute it until fragrant.
• Follow it with finely chopped Onions and saute it until onions turn translucent.
• Add Onion Puree to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while.
• Follow it with freshly ground Chole Masala Powder and fry until raw flavour goes on a low flame.
• Pour in the Tomato Puree and mix well.
• Leave this on a low flame and cook until oil separate from the masala mix.
• Add cooked Chick Peas to the Masala along with Salt, Sugar and mix well.
  
• Add mashed Chick Peas to the above mix and give a quick stir.
• Leave this on low flame for about 4-5 minutes, if needed, can sprinkle some water at this stage.
• Sprinkle Amchur Powder, Anardhana Powder, Black Salt to the Chole and mix well.
• Leave this on a low flame for another 2-3 minutes.
• Switch off the flame, drizzle Lime Juice.
• Garnish with Coriander Leaves and serve hot with any dish of your choice. 
• Serve sliced Raw Onions along with the curry.

NOTES :

• Adding tea bags while cooking Chickpeas gives a dark colour to the Curry.
• Adjust the number of Spices and Chillies to your taste preference.
• Amchur Powder adds a tanginess to the curry, so adjust the amount of lime juice accordingly.
• For a dry version, avoid adding mashed Chickpeas to the curry.

CHANNA/CHOLE MASALA POWDER

INGREDIENTS :

Do Not Roast:

METHOD :

• Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
• Roast Cumin Seeds and White Sesame Seeds until they pop, on a very low flame.
• Roast all the spices until they turn aromatic and keep them aside.
• Allow the ingredients to cool.
• Do not roast Dry Ginger, Turmeric Powder, Amchur Powder and Nutmeg.
• Finally, add Turmeric Powder, Amchur Powder, Dry Ginger, Nutmeg and Rock Salt to the above ingredients.
• Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.
  

NOTES :

• Can dry the ingredients in sun, but it is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the spice powder.
• Roast all the ingredients in a very low flame starting from bigger ones followed by the next in size.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them together finally.
• Store the ground Masala in an airtight container in a dry place away from heat and sunlight.
• Do not use a wet spoon or wet hand while using the powder.
• Proper storage and handling will increase the shelf life of the Masala.
• Channa/Chole Masala Powder can be used in dishes like Channa Masala, Punjabi Chole and in the preparation of Indian Subzis too.

BUTTER NAAN

      Naan has made its mark in South Asian Cuisine through centuries.  History says it originated in the Imperial courts of Delhi.  It flourished and spread during the reign of Moguls. Though commonly related to Indian Cuisine, it's found in Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat breads are commonly known as NAAN.    

• Plain Naan – the simplest form served as such.
• Butter Naan – which is brushed with ghee or butter.
• Garlic Naan – topped with crushed garlic and butter.
• Kulcha  – topped with onions/scallions.
  
• Keema/Afghani Naan – filled with minced lamb.
• Roghani Naan – sprinkled with sesame seeds.
• Peshawari Naan and Kashmiri Naan –  slightly sweeter version, filled with a mixture of nuts and raisins/dates.
• Paneer Naan – stuffed with a Paneer and flavoured with mild condiments.
• Amritsari/Aloo Naan – stuffed with mashed potatoes and spices from Amritsar, India. 

HOW TO MAKE BUTTER NAAN

INGREDIENTS :

For Butter Naan:

METHOD:

• Activate the Yeast in 1/4 a cup of Warm Water along with 2-3 teaspoons of Sugar and leave it aside to ferment.
• Sieve the Flour along with Baking Powder and Salt once.  
• Add Sugar and Butter to the flour and mix well.  
• Make a well in the centre and pour the Curd and Yeast mixture.
• Make a soft dough by adding the required amount of milk, little by little.
• Add melted Ghee/Oil to the dough and knead it again for 3-4 minutes until the dough is pliable.
• Cover the dough with a wet cloth and keep it aside for 4 hours or until the dough doubles up.
• Once the dough has doubled up, knead it again. Keep it aside for an hour(if time permits).
• Take one big orange sized amount of dough and roll it out, as for chapatis, but a little thicker.  
• Cut it into half or you can roll it out into triangles, or into teardrop/oval shape.
• It can be rolled into a circle and then cut it into two/four or roll it out into any desired shape.

Ambur / Vaniyambadi Mutton Biriyani – The Legacy of Arcot Nawabs

Every Biriyani Has Its Own Legend…

    Every Biriyani has its own legend to speak about, and the Ambur / Vaniyambadi Biriyani, with its elite pedigree of the Arcot Nawab kitchen, carries a wonderful history from the flamboyant past.  The opulence of Ambur Biriyani is that it has been brought forth through generations by fanatic biriyani lovers. Ambur Biriyani has a long attached note of tradition, heritage, and cuisine — a dish that has travelled time without losing its soul. 

What Makes Ambur Biriyani So Special

• More Meat, Less Rice: The biriyani boasts a higher ratio of meat to rice — pure indulgence in every spoonful.
• No Green Chillies, No Ghee: True to its heritage, Ambur Biriyani skips the usual ghee and green chillies, relying instead on dried red chillies for both colour and heat.
• The Signature Rice: Always made with Seeraga Samba, a tiny, fragrant South Indian rice that gives the biriyani its unique texture and flavour — never basmati.
• The Secret Spice Grind: Ginger, garlic, and soaked dry red chillies are ground separately — a traditional method that builds deep layers of flavour.
• The Curd Trick: A spoonful of curd is added to hot oil before the spices — an age-old technique that enhances aroma and adds subtle tang.

A Perfect Combo of Spice and Tender Meat

Ambur Mutton Biriyani (made with Basmati Rice )with Mutton Shank (Leg Piece), Boiled Egg

 

    Both the meat and rice in Ambur Biriyani are cooked separately until half done — an art passed down through generations. Then comes the magic moment — they’re gently layered together and sealed for dhum (steam) cooking. This slow infusion allows every grain of Seeraga Samba/Basmati to soak up the spice-rich mutton masala, turning it into a symphony of texture and aroma.

    Then comes the magic touch of nawabi kitchens: the authentic dhum effect, recreated in our own home kitchen by crowning the biriyani pot with glowing coconut shell embers, allowing the smoke to slowly infuse every grain with that unmistakable, rustic, wood-fire aroma.

The result?

• Fluffy rice: Each grain remains distinct, yet soaked in spice and meat juices — never soggy, never dry.

• Succulent mutton: Tender, aromatic, and melt-in-the-mouth — every piece carrying the soul of the masala.

• Signature hue: That warm, rustic orange glow — not from artificial colouring, but from sun-dried red chillies ground to perfection.

• Smoky nostalgia: The aroma alone is enough to summon memories of old kitchens, wooden ladles clattering, and festive family tables where biriyani ruled the day.

    This biriyani balances it all — rich but never greasy, bold yet comforting, flavourful yet light on the stomach.  A plate that speaks tradition with every bite.

    It’s usually accompanied by Dhalcha — a tangy lentil-based curry with bits of meat, Brinjal Curry, and Pachadi / Raitha made of sliced onions, tomatoes, green chillies, and curd.  This biriyani has a distinctive aroma due to the moderate use of spices and curd, making it light on the stomach yet packed with flavour.

Steaming Hot Ambur / Vaniyambadi Mutton Biriyani: A Street-Side Memory from Madras

Restaurant-Style Ambur Mutton Biriyani Served with Raitha & Boiled Egg

    My first acquaintance with this royal biriyani was during a brief stay ( a month long to say) in Chennai (as I fondly prefer to call it — Madras).

    Back in 2005, the city had its own rhythm — the aroma of biriyani drifting through the air, the sight of Muslim bhais pedalling their cycles with a big dekcha full of steaming hot Mutton/Chicken Biriyani, selling it for just twenty rupees a plate!

    It was a humble yet heavenly indulgence — no fancy plating, no accompaniments, just that aromatic biriyani served with pride. Later, my visits to Buhari Hotel became a must -do whenever I visit Chennai. Though new biriyani joints have mushroomed all over the city, Buhari’s biriyani still holds that nostalgic charm for me.

    My brother-in-law, a true biriyani enthusiast, often shared stories from his food trails through Ambur and Vaniyambadi, where his relatives lived. His tales painted a vivid picture of those traditional kitchens — slow-cooked perfection, balanced spices, and that unmistakable smoky aroma. That’s how I first learnt that biriyanis like these even existed.

    And the story doesn’t end there — my niece’s husband (technically my son-in-law, if I may claim him so) has promised me a Madras Muslim Biriyani expedition, one that will wind through the city’s most iconic night-time kitchens. A long-awaited stop at Pulianthope Biriyani, served fresh between 2 to 4 a.m., still gleams brightly on my bucket list. My next trip to Chennai can’t come soon enough. 

    That’s how my love affair with Ambur / Vaniyambadi Biriyani began — not in the grand halls of a Nawab, but on the lively, fragrant streets of Madras, where flavour is heritage, and every plate tells a story. Though a trip to Chennai or Ambur isn’t quite possible for me — or for people like me living abroad — this recipe does total justice to the authentic biriyani, not with grandiose flair, but in our own humble, heartfelt way. 

Love biriyani as much as I do? Explore a wide Collection of Authentic Biryani Recipes, from Thalassery Chicken Dhum Biriyani to Muslim-style Mutton Biriyani — all steeped in tradition and flavour.

Ambur Biriyani Recipe Overview

Time Estimate

From My Kitchen to Yours

📅 Recipe Update Note:

    Originally published on 6th July 2017, this Ambur / Vaniyambadi Mutton Biriyani recipe has been updated on 11th November 2025 with fresh images from multiple cooking ventures — showcasing both Seeraga Samba and Basmati rice versions. Seeraga Samba, the traditional choice for authentic Ambur biriyani, can be hard to source locally, though I now order it online. While the post reflects these new visuals and tips, the original publishing date remains unchanged, preserving the recipe’s memory.

The photos you’ll see here aren’t from one photoshoot — they’re snippets from different times I’ve cooked Ambur / Vaniyambadi Mutton Biriyani at home. Each time, the lighting changed, the vessel varied, served with different side dishes and the mood shifted — but the flavour, ah, that stayed loyal. This biriyani never fails to steal the spotlight, no matter when I make it.

Discover a complete Iftar Menu – Feast of Flavours from Tamil Muslim Cuisine, featuring dishes that perfectly complement Ambur / Vaniyambadi Biriyani. Check out the full menu here!

Step-by-Step Ambur / Vaniyambadi Mutton Biriyani Recipe

Authentic Ambur Mutton Biriyani Served in Banana Leaf

Ingredients

Mutton / Lamb

• ½ kg Mutton / Lamb, cut into pieces

For Marination

• ¼ cup Curd / Yogurt
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 4 –5 Dry Red Chillies (soaked & ground to fine paste)
• Salt, to taste
• 3–4 Cloves
• 2 Cinnamon sticks (1")
• 4 Cardamom pods
• 1 Bay Leaves
• Handful Coriander Leaves
• Handful Mint Leaves

For Lamb Masala

• 2 Onions, finely chopped
• 2 tablespoons Ginger Paste
• 2 tablespoons Garlic Paste
• 4-5 Dry Red Chillies (soaked & ground to fine paste)
• 2 Tomatoes, finely chopped
• Handful Coriander Leaves
• Handful Mint Leaves
• 1 tablespoons Curd / Yogurt (for tempering)
• 2–3 teaspoons Lemon Juice
• 5–6 tablespoons Oil

Whole Spices

• 9 nos Cloves 
• 5–6 Cinnamon sticks (1") 
• 7 Cardamom pods
• 1 Bay Leaf

For the Rice

• 3 cups Seeraga Samba Rice (preferred) or Basmati
• 3 Cloves
• 2–3 Cinnamon sticks (1")
• 3 Cardamom pods
• Salt, to taste
• Water, as required

Method - Step-by-step Cooking Instruction

Ambur Mutton Biriyani Served with Chicken 65, Prawn Gravy, Raitha & Boiled Egg

1. Prepare the Chilli Paste

• Soak 8–10 dry red chillies in boiling water for about 30 minutes.
• Drain and grind into a smooth paste using little water.
• Set aside — this will give the biriyani its signature orange hue and smoky heat.

2. Marinate the Mutton

• In a large bowl, combine:
  • Mutton pieces
  • ¼ cup curd
  • Ginger paste
  • Garlic paste
  • 1 tablespoon prepared red chilli paste
  • Salt
  • Whole spices (cardamom, cloves, cinnamon, bay leaves)
  • a handful of coriander and mint leaves
• Mix thoroughly until the meat is well coated.
• Cover and let it marinate for 30 minutes (or longer if time permits).

3. Prepare the Mutton Masala for Biriyani 

• Heat 5–6 tablespoons of oil in a heavy-bottomed pan/pressure cooker.  Let the heat be at medium.  Add 1 tablespoon curd and wait until it stops spluttering.
• Add whole spices (cloves, cinnamon sticks, cardamom, bay leaves) and sauté until aromatic.
• Add onions and fry until translucent.
• First, add garlic paste and sauté for 3–4 minutes until fragrant.
• Then, add ginger paste and cook until raw smell disappears.
• Stir in dry red chilli paste and ¼ teaspoon turmeric powder.
• Add chopped tomatoes, cook until soft and oil separates.
• Add marinated mutton, remaining ¼ cup curd, salt, and 2–3 tsp lemon juice. Mix well.
• Sprinkle remaining handful of mint and coriander leaves.
• Pressure cook: 5 whistles on high, 5–6 on low (adjust for meat tenderness).
• Allow pressure to release naturally.

4. Soak & Cook the Rice

5. Combine and Dhum Cook

Layering the Biryani

• In a heavy-bottomed vessel, spread the prepared mutton masala evenly at the base.
• Layer the half-cooked rice on top.
• Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
• Cover and cook on medium flame for 5–7 minutes to allow flavours to begin melding.

Traditional Dhum Method

• Place the biriyani pot over a preheated griddle (tawa) on a low flame.
• Let it cook slowly for 12–15 minutes — the heat from below gently steams the layers.
• Switch off the flame and rest for 5 minutes before opening.
• Gently fluff the biriyani with a long ladle, taking care not to break the delicate rice strands.

• Preheat the oven to 230°C / 450°F.
• Cover the biriyani pot tightly with aluminium foil.
• Bake for 30 minutes, then fluff gently before serving.

The Dhum Effect — A Cheat Sheet for Authentic Smoky Ambur Biryani at Home

Traditional Dhum Cooking – Ambur Mutton Biriyani with Coconut Shell Embers

    This step is for all the true biryani lovers who crave that smoky, wood-fire-cooked traditional Ambur Biryani experience.

    If you adore the deep, earthy aroma and layered flavours of authentic dhum biryani, and you’re up for putting in a little time and love, this method is your perfect match. It’s a simple home-style hack to recreate the old-fashioned smoky dhum — just like the ones slow-cooked over wood embers in traditional kitchens.

 Pro Tips & Notes

• Soak rice for at least 20 mins for soft, separated grains.
• Curd in oil is a traditional purifying trick — don’t skip it.
• Grind and sauté garlic, ginger, and red chillies(separately) in the given order for balance.
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Use raw papaya pieces if the meat is tough — it tenderises naturally. 
• Add lemon juice to prevent rice from getting sticky.
• Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel.
• Always mix rice and masala gently to retain texture.

Serving Suggestions

Ambur Mutton Biriyani Served with Chicken 65, Prawn Gravy, Raitha & Boiled Egg

 Traditional Sides Served with Ambur Mutton Biriyani

• Dhalcha – Tangy lentil curry with mutton pieces, signature pairing.
• Curd-Onion Raitha / Pachadi – Creamy, cooling contrast.
• Brinjal Curry / Kathirikai Kuzhambu – Soft, tangy eggplant curry.
• Biriyani Salna (optional) – Thin, mildly spiced gravy served alongside or poured over rice.
• Boiled Egg – Traditional side for protein and a complete meal.
• Chicken 65 (occasional) – Crisp, spicy side; not always at weddings but common in casual settings.
• Pickles / Appalam (Papad) – Tangy and crunchy accompaniments.
• Poosanikkai Halwa or Bread Halwa or Arcot Makkan Peda – Classic sweet endings in Ambur / Arcot feasts, richer and induglent.

 Recreate the feel of a Muslim Bhai wedding feast — aromatic, hearty, and unforgettable.

Storage Suggestions

• Store leftovers in an airtight box and refrigerate for up to 2 days.
• Reheat using steam or sprinkle water before warming.
• Avoid direct microwave reheating to prevent dryness.

❓ FAQs

Q. Can I use chicken instead of mutton?

• Yes, but reduce cooking time — chicken cooks much faster.

Q. Why does Ambur biriyani not use green chillies or ghee?

• Because the dish’s signature comes from red chillies and oil — not richness but depth of flavour.

Q. What’s the right meat-to-rice ratio?

• Ideally 1:1 or 1.25:1 — more meat for a truly Nawabi experience.

Q. Is dhum cooking essential?

• Absolutely — it infuses the flavours, giving the rice that smoky depth Ambur biriyani is known for. But the choice is yours. If you prefer a simpler finish try the pressure cooker method or simply skip the dhum technique.

Q. Can Ambur biriyani be cooked with Basmati rice instead of Seeraga Samba?

• Yes — while Seeraga Samba is traditional and gives the authentic texture and aroma, you can use Basmati. Keep in mind the flavour and grain size will differ slightly.

 

Close-Up of Ambur Mutton Biriyani (Basmati Rice) Served with Raitha & Brinjal Curry

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