Arcot Biryani Recipe – Royal Vellore Muslim Style

Arcot Biryani is a famous South Indian biryani originating from Arcot, a historic town in Vellore district, Tamil Nadu. Known for its rich Mughlai influences blended with Tamil flavors, this biryani is a specialty of the Arcot Nawabs and the Muslim community of Vellore. Unlike other biryanis, Arcot Biryani is cooked with seeraga samba rice, freshly ground spices, and slow-cooked meat, giving it a unique aroma and royal taste.

This dish is often prepared during weddings, Eid celebrations, and festive gatherings, making it one of the most sought-after Tamil Nadu biryani recipes.

🛒 Ingredients for Authentic Arcot Mutton Biryani (Serves 5–6)

For the Mutton Marinade

• Mutton (bone-in) – 1 kg

• Yogurt – 1 cup

• Ginger-garlic paste – 2 tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tbsp

• Coriander powder – 1 tbsp

• Lemon juice – 2 tbsp

• Salt – 1 tsp

For the Biryani Masala

• Oil – 6 tbsp

• Ghee – 3 tbsp

• Onions – 4 large (thinly sliced)

• Tomatoes – 3 medium (chopped)

• Green chilies – 6–7 (slit)

• Fresh coriander leaves – 1 cup (chopped)

• Fresh mint leaves – 1 cup (chopped)

• Yogurt – ½ cup

Whole Spices

• Bay leaves – 2

• Cloves – 6

• Cardamom – 5 pods

• Cinnamon – 2-inch stick

• Star anise – 1

• Mace – 1 strand

• Black stone flower (kalpasi) – 1 tsp

For the Rice

• Seeraga samba rice – 4 cups

• Water – as required

• Salt – 1 tbsp

🍳 Step-by-Step Cooking Instructions

Step 1 – Marinate the Mutton

1. In a bowl, combine mutton, yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, lemon juice, and salt.

2. Mix well, cover, and let it marinate for at least 1–2 hours for best flavor.

Step 2 – Cook the Rice

1. Wash the seeraga samba rice until water runs clear, then soak for 20 minutes.

2. In a pot, boil water with salt, add the soaked rice, and cook until 70% done.

3. Drain and keep aside.

Step 3 – Prepare the Biryani Masala

1. Heat oil and ghee in a heavy-bottomed biryani pot.

2. Add bay leaves, cloves, cardamom, cinnamon, star anise, mace, and kalpasi. Sauté until fragrant.

3. Add sliced onions and fry until golden brown.

4. Add green chilies and tomatoes, cooking until soft and mushy.

5. Add the marinated mutton, cook on medium heat until meat is half cooked.

6. Add yogurt, chopped mint, and coriander leaves, then cook until the mutton is tender and the gravy thickens.

Step 4 – Layering the Biryani

1. Spread half of the rice evenly over the mutton masala.

2. Sprinkle a handful of mint and coriander leaves.

3. Add the remaining rice and herbs on top.

Step 5 – Dum Cooking

1. Seal the pot with a tight-fitting lid or dough.

2. Cook on low flame for 20–25 minutes.

3. Turn off the heat and rest for 10 minutes before opening.

🥗 Serving Suggestions

• Serve Arcot Biryani with onion raita, boiled eggs, and spicy brinjal curry.

• Pair with a chilled glass of buttermilk for a complete South Indian feast.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Arcot Biryani

• Always use seeraga samba rice for authenticity — it absorbs flavors better than basmati.

• For a richer taste, increase ghee slightly.

• Marinating mutton overnight makes it even more tender.

• The same recipe can be adapted for Arcot Chicken Biryani by replacing mutton with chicken and reducing cooking time.

📍 Location & Origin

• Cuisine: South Indian – Tamil Muslim Cuisine

• Place of Origin: Arcot, Vellore, Tamil Nadu

• Cultural Significance:
  The recipe traces back to the Nawabs of Arcot, who brought Persian and Mughlai culinary styles to Tamil Nadu. Over time, these royal recipes blended with local Tamil spices, creating a lighter yet aromatic version of biryani that is distinct from Hyderabad or Dindigul biryani.

Interesting Facts :-
This Authentic Arcot Biryani Recipe is a delicious combination of Mughlai richness and Tamil simplicity. The fragrant seeraga samba rice, succulent mutton, and freshly ground spices create a royal feast that reflects the culinary heritage of Arcot. Whether you are cooking it for a family dinner or a festive occasion, this biryani is sure to transport you to the royal kitchens of the Arcot Nawabs.