Previously, I wrote about a biryani from the Arcot region— the Ambur biryani, or affectionately known as Briyani by the people of Ambur. Not far from there, approximately 10 miles away, lies another locality called Vaniyambadi, renowned for its culinary prowess, particularly the Vaniyambadi biryani. The tradition began in 1975 when Ahmed Pasha established the Ahmedia Hotel in the town of Vaniyambadi.
What sets this biryani apart is its lighter use of spices. The owner of this restaurant describes it as the significant characteristic of Vaniyambadi biryani. Unlike other southern biryanis, they use long-grain basmati rice instead of short-grain Seeraga samba or jeera rice. Another distinctive feature is the ratio of meat to rice. They use 9 kg of rice with 12 kg of mutton, ensuring a rich meatiness throughout the culinary experience.
Similar to how Ambur biryani at Rahmatiya hotel uses "Potla mutton," Ahmedia also adheres to this tradition. "Potla mutton" is sourced from male goats of a specific size, typically weighing 10–13 kg, and small pieces of meat are used in the biryani preparation. This pinkish meat cooks well and melts in your mouth.
When preparing the rice, mint, coriander, and green chili are added to the rice water to enhance the flavor profile. Ghee is poured after the biryani is set. Without a doubt, this biryani is nothing short of an appealing taste and aroma. This is a Pakki-style biryani where rice and meat are cooked separately, layered together along with starch water from rice to keep it soaked, and then put on Dum. They use a tamarind log for cooking the biryani and also use charcoal from the cooking process in Dum. Finally, some spices and Ghee are added to the pot. Voila, the famous Ahmedia Vaniyambadi biryani is ready to be served on your plates.
Today, Ahmedia is managed by three brothers— Zeeshan, Muhammad Wasi, and Muhammad Harsan— following their father Ahmed Pasha’s legacy. They have also opened multiple branches of this biryani in Tamilnadu, including a pit stop on the Chennai-Vellore highway with a seating capacity of 250. Alongside mutton biryani, they also serve chicken biryani prepared in a similar fashion. Ahmedia is also known for its diverse mutton dishes.
As the culinary journey at Ahmedia unfolds, it becomes evident that this establishment is not merely a pit stop but a destination in itself. The delectable offerings, rooted in tradition yet embracing innovation, make Ahmedia a must-visit on the Bengaluru-Chennai Highway. This article encapsulates the essence of Vaniyambadi Biryani and Ahmedia's culinary legacy, inviting readers to embark on their gastronomic adventure at this cherished eatery.