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Ambur Biryani Adventures and a Recipe on a Napkin

On a road trip to Ambur last month, this chef discovered the perfect biryani quite by accident. He also shares five common preparation mistakes to avoid

Published: 27th November 2014 06:00 AM  |   Last Updated: 27th November 2014 06:00 AM   |  A+A-

Ambur Biryani

CHENNAI: I was travelling to Thirupathur by road a month ago. It was 1 pm and as you can imagine a long drive always gets people hungry. We were nearing  Ambur, and on a small road I could see a tiny small food joint with a board for Hot Ambur Dum Biryani. 

We parked the vehicle nearby and went inside. The shop was not a restaurant, only a few benches were available for seating, and so we were careful to order just a quarter plate of mutton biriyani to try it at first.  It was so tasty and that we ordered another half biriyani. In my experience, this was the best Dum Biryani I have ever tasted. The flavours were excellent, the grains were separated, the meat was juicy and the masala came together very well.

I enjoyed that lunch so much that on my return I went back to the same shop. Unfortunately, this time — he was sold out.

Of course, I didn’t leave without asking for a recipe and that’s what I’m sharing with you below.

Before you get started though, here are five mistakes that even the best chefs sometimes fall prey to while whipping up a pot of biryani. Keep these in mind, and you’ll master the art in no time!

Ambur Biryani 1.JPG 



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