Ambur Chicken Biryani is a famous popular biryani from the town Ambur in Tamil Nadu. Biryani is cooked with the short grain Seeraga Samba that is aromatic on its own.
This biryani is so popular that many people travel to the town just for the biryani tasting. I am not sure since when Biryani got associated with Basmati Rice, however, in my younger years, I remember Amma using the regular Sona Masuri to make Vegetable Biryani. I have never tasted a non veg biryani and it wasn’t so common to dish out biryanis at home then.
In fact, the only non veg biryani that I remember Amma making is this Nawabi Chicken Biryani and I must have tasted it. After blogging, I have made Nawabi Chicken biryani again and then later with a modified recipe to make this Nawabi Chicken Dum Biryani.
Even in early 90’s the biryani concept wasn’t so popular in Madras. However, the scene all changed in the beginning of 2000 and everybody became crazy of Biryanis. So naturally the joints that were kind of famous, started promoting their stuff that finally everything reached such heights that people traveled to these places just to taste their biryani.
At one point, we saw biryani shops making biryani for midnight craving and early morning binge eating etc. Hubby dear says the masala is addictive and that’s the reason kids get so crazy about biryani. My kids are very fond of biryani and we keep trying different versions of biryani for their sake.
So here’s another version adapted from a TV Show that Amma had noted in her Diary. This is for day 2 of Biryanis and Pulaos in BM#115.
Step By Step Pictures for making Ambur Chicken Biryani
Ingredients Used for making Ambur Chicken Biryani
Ambur Biryani is famous for its short grained rice that is used for making the biryani.
Apart from the regular biryani whole spice garam masala, this biryani uses ground fresh dry red chilies.
While one can always cook the Rice separately and layer this biryani, cooking it in the same pot also gives a wonderful texture to the rice.
Just have to make sure one remembers the soaking time and the water measurement has to be at least half a cup less than actual as liquid comes out and the dum process gets the rice cooked.
This biryani is flavoursome on its own and doesn’t actually requires a side dish. However, a simple onion raita or the brinjal.
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