Name: Ambur Chicken Biriyani
Prep time: 60 min
Total time: 60 min
Ingredients: 1 kg Chicken; 1 cup Oil; 6 large Cinnamon; 15 Cardamom; 15 Cloves; 1 cup Curd; 4 large Onions; 4 tblsp Garlic paste; Coriander leaves (a handful chopped); Mint leaves (a handful chopped); 4 tblsp Ginger Paste; 4 large Tomatoes; 10 Dry red chillies; 10 Kashmiri red chillies; 1 kg Seeraga Samba Rice; Salt to taste; Water lots of it to cook rice

Ambur Chicken Biriyani

Ambur Chicken Biriyani is an authentic and traditional recipe from Tamil Nadu which is a dum style. This biryani is totally different from traditional indian biryani recipes or hyderabadi biryani. It is a specialty of nawabs of arcot who first cooked and made this biryani recipe most popular in southern parts of India, Ambur in Tamil Nadu. What’s special about this biryani is that is is cooked on wood fires and a special variety of short grain rice called seeraga samba rice (jeera samba rice) is used. With tender pieces of meat on the bone, simple whole spices and the short grain rice-Seeraga Samba, this non-vegetarian recipe is an absolute winner. Serve it as main course at your parties or on a Sunday afternoon for lunch.

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Prep Time 1

Total Time 1

Cuisine Tamil

Servings people

Ingredients

1 kg Chicken
1 cup Oil
6 large Cinnamon
15 Cardamom
15 Cloves
1 cup Curd
4 large Onions
4 tblsp Garlic paste
Coriander leaves a handful chopped
Mint leaves a handful chopped
4 tblsp Ginger Paste
4 large Tomatoes
10 Dry red chillies
10 Kashmiri red chillies
1 kg Seeraga Samba Rice
Salt to taste
Water lots of it to cook rice

Instructions

Wash seeraga samba rice very well. Set aside. Set aside. take all ingredients .
Now heat oil in a kadai. Add in cinnamon, cloves, cardamom and fry for a min.Soak both the dry red chillies in hot water for 5 mins. Drain and make it into a smooth puree.
Add in 1 tblspn of curd and saute for 30 sec.
Add in a handful of onions and saute till golden.
Add in garlic paste and saute for 2 mins.
Add in coriander leaves and mint leaves. Saute for a min
Add in ginger paste and saute for 2 mins.
Now add in the chicken and toss well on high heat for 5 to 7 mins till it is golden.
Add in onions and tomatoes. Saute for 3 to 4 mins. They will cook down and leach out some water
Now add in the dry red chilli paste and mix well.
Add in 1/2 cup of curd and salt. Mix well. Cover the pot and cook on low heat for 10 mins.
In the mean time, bring lots of water to boil. Add in salt to it.
when it boils add in rice. Mix well. Cook it for 7 to 8 mins. When you taste it the rice should have a bite in it. Once it is 70 percent cooked, drain it.
Now the chicken will be cooked.. Add rice to a large pot, add in curry and mix well.
Cover with a tight lid and place the whole thing over a tawa and cook on low heat for 10 to 12 mins.
Turn off the heat and leave it for 15 mins.Now open the lid and fluff the rice.
Serve with raita and gravy. Its too delicious..