Ambur Biryani

A pungently spiced biryani originating from Ambur in Tamil Nadu — bone-in mutton cooked in a masala heavy with star anise, marathi mokku, and dried red chillies, layered with seeraga samba rice. The gravy is less oily than Hyderabadi biryani, drier than Thalassery, and served with a distinctive watery brinjal gravy (brinjal salna) and curd raita. The Nawabs of Arcot are credited with introducing this style.