Ambur Chicken Biryaniby Jyothi Rajesh

  • Ambur Chicken Biryani, How to make Ambur Chicken Biryani
Ambur Chicken Biryaniby Jyothi Rajesh
  • Prep Time0mins
  • Cook Time3Hours
  • Serves4People
Ambur Chicken Biryani


  • 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


  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!
    comment 2
    Jyothi Rajesh a year ago

    Wonnderful, do let me know your feedback Sharana :)

    comment 2
    sharana shan a year ago

    Superb im gonna try it

    comment 2
    Sukhmani Bedi a year ago

    Hi Jyothi, this is such a great recipe. Thank you so much for sharing

    comment 2
    Jyothi Rajesh a year ago

    Alisha - the speciality of ambur biryani is that it is cooked in Jeera Samba rice. But if you can't source the rice please cook with normal rice, but definitely not basmati rice. I personally don't like ambur biryani in basmati rice!

    comment 2
    Alisha dogra a year ago

    Sounds amazing and looks heavenly! However please suggest an alternative for jeera samba rice??

    comment 2
    Jyothi Rajesh a year ago

    You will definitely love it, do try it Namu

    comment 2
    Namu Manandhar a year ago

    Looks heavenly! can't wait to try it :D

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