Ambur Chicken Biryani

Jyothi Rajesh
Jyothi Rajesh|
Last updated on Jan 15th
Ambur Biryani is one of the famous biriyani recipes of South India which emerged during the Nawab of Arcot’s regime. Prepared mainly with Jeeraga Samba rice, both chicken and Mutton are used for this.
  • Prep Time0Minutes
  • Cooking Time3Hours
  • Serves4people

Recipe Ingredients

  • Chicken 500 gms
  • Onions 2 medium (Sliced thin)
  • Tomatoes 2 large (sliced thin)
  • Ginger-garlic paste 1 & 1/2 tbsp
  • Curd 1/4 cup (thick)
  • Coriander and Mint leaves 4 tbsp (finely chopped)
  • Cloves 4
  • Cinnamon sticks 2 inch
  • Bay leaves 1 small leaf
  • Cardamom 3
  • Oil 1/4 cup
  • Salt to taste
  • Jeera Samba Rice 2 cups
  • Ground Dried red chilies 15

Recipe Preparation

  1. First soak dried red chilies in water for minimum 30 minutes. Then grind it into a thick paste by adding very little water. Keep aside
  2. Clean and wash chicken thoroughly.
  3. Wash jeera samba rice and soak in water for minimum 30 minutes.
  4. Boil 3 liters of water in a large dish. Once water start to boil, add 1 tsp of salt and 1 tsp of oil and then add the soaked jeera rice. Cook it until it’s 3/4th done.
  5. This is very important, do not over cook or fully cook the jeera rice, as we would be making biryani on dum you need the rice to be 3/4 done. Once 3/4 cooked, drain all the water and keep the cooked rice aside.
  6. Heat oil in a deep bottomed pan (I used pressure cooker). Add 1 tsp of curd and mix well. Add cloves, cinnamon, bay leaves and cardamom and mix.
  7. Add 2 tbsp of sliced onions and mix. Add ginger-garlic paste and saute until the raw smell of the paste is gone.
  8. Add the chicken and cook until the color of the chicken turns white.
  9. Then add 1 tbsp of chopped coriander and mint leaves and mix.
  10. Add chopped onions and tomatoes and cook until the tomatoes turn soft.
  11. Add the ground red chili paste, salt to taste and mix well and cook for another 5 minutes on medium flame.
  12. Add remaining curd, mix. Let it cook for another 2 minutes.
  13. By now the chicken should be 3/4 cooked. Now it’s turn to layer and put the biryani on dum.
  14. I removed half of the chicken gravy mix into another bowl before adding the rice, as I wanted more layers. If you wish you can make just 1 layer.
  15. Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.
  16. Now add the second layer, by adding the chicken gravy we removed. Level it as much possible, then add the remaining rice and sprinkle coriander-mint leaves.
  17. Place the dish on low heat, cover it and place a heavy item on top of the plate to trap the steam inside (I know this is not the authentic dum, but at home this is what is convenient)
  18. Let the biryani cook for 20 minutes on low heat.
  19. That’s it Ambur Star Biryani is ready. It has a different dimension due to the jeera samba rice. The texture and the taste of this biryani is lip smacking good.
  20. Serve hot with onion raita and boiled egg. HEAVEN! :D
My Tip: To experience the authentic taste of Ambut biryani, use Jeera samba rice only!