Go Back
–+ servings
Ambur Chicken Biryani
Print Pin
No ratings yet

Ambur Chicken Biryani

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.
Course Main Dish - Rice
Cuisine Indian
By Cook Method Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Srivalli

Ingredients

  • 1/2 cup Cooking Oil
  • 1 Star Anise
  • 2 inch Cinnamon
  • 4 Cloves
  • 5 Cardamon
  • 1/2 cup Onions
  • 1 cup Onion paste
  • 2 tbsp Ginger Garlic paste
  • 5 nos Green Chilies
  • 1 big Tomato
  • 1/2 cup Mint
  • 1/2 cup Coriander Leaves
  • 3 nos Dry Red Chili Paste
  • 1/4 tsp Turmeric powder
  • 1/2 cup Curds
  • 1 kg Chicken
  • Salt to taste
  • 3 cups Seeraga Samba Rice
  • 4.5 cups Water

Instructions

  • Soak the dry red chilies in hot water and grind to a smooth paste.
  • Finely chop half of the onions and make a paste of the remaining onions. Have slit green chillies and chopped mint and coriander leaves
  • Wash and cut the chicken to bite size pieces and drain it well. Squeeze 1 tsp lemon juice and a pinch of salt over it and keep it aside.
  • Wash and soak the rice for at least 30 mins.
  • Making the Biryani
  • In a wide pan, heat oil and add all the whole spices. Saute the finely chopped onions till it turns slightly brown.
  • Now add the ground onion paste and saute well.
  • After a couple of minute,s add the ginger garlic paste and slit green chilies.
  • Cook on high flame for all the ingredients to get nicely browned.
  • Add choped tomatoes and let it turn soft while you continue stirring for 4 to 5 mins.
  • Next add the chopped mint and coriander leaves and mix well.
  • When the herbs is well cooked, add the ground red chili paste.
  • Stir well and add turmeric powder, curds, and combine well.
  • The whole mixture will come together as a thick paste.
  • At this stage add the chicken and toss well to coat the masala to the chicken.
  • Add salt and let the water come out from the chicken. Cook on high for 10 mins.
  • Add water and let it boil. Now add the drained rice and let it boil over.
  • When the water is almost absorbed, simmer and cook with a lid covered.
  • This takes about 15 mins on low flame, remove cover and drizzle the ghee.
  • Keep it covered with lid for 10 mins before serving.
Tried this recipe?Mention @cooking4all or tag #cooking4all!