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
- 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
- Clean and wash chicken thoroughly.
- Wash jeera samba rice and soak in water for minimum 30 minutes.
- 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.
- 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.
- 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.
- Add 2 tbsp of sliced onions and mix. Add ginger-garlic paste and saute until the raw smell of the paste is gone.
- Add the chicken and cook until the color of the chicken turns white.
- Then add 1 tbsp of chopped coriander and mint leaves and mix.
- Add chopped onions and tomatoes and cook until the tomatoes turn soft.
- Add the ground red chili paste, salt to taste and mix well and cook for another 5 minutes on medium flame.
- Add remaining curd, mix. Let it cook for another 2 minutes.
- By now the chicken should be 3/4 cooked. Now it’s turn to layer and put the biryani on dum.
- 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.
- Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.
- 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.
- 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)
- Let the biryani cook for 20 minutes on low heat.
- 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.
- 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!