Ambur Chicken Biryani | How to make Ambur Chicken Biryani

Name: Ambur Chicken Biryani
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 people
Ingredients: Basmati (jeera sambar) rice 4 cup (500gm); Curd 3/4 cup; Salt; Cardamom 5-6; Cinnamon 4; Clove 8-10; Ginger garlic paste 3 tbsp; Lemon juice 3 tbsp; Onion 2 big; Tomato 3; Coriander leaves 1 cup; Mint leaves 1 cup; Dry Kashmir red chilli 12; Chicken 500 gm; Oil 6 tbsp

By Shashikala Teggi | 21st Apr 2016 |

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Ambur Chicken Biryaniby Shashikala Teggi

Prep Time
10
mins
Cook Time
60
mins
Serves
4
People

137 saves

4 reviews

32 likes

Video for key ingredients

Sambhar Powder

About Ambur Chicken Biryani Recipe

Ambur Chicken Biryani is an authentic and traditional recipe from Tamil Nadu which is a dum style biryani from ambur region.

Ambur Chicken Biryani is an authentic dish which is perfect to serve on all occasions. The Ambur Chicken Biryani is delicious and has an amazing aroma. Ambur Chicken Biryani by Shashikala Teggi will help you to prepare the perfect Ambur Chicken Biryani in your kitchen at home. Ambur Chicken Biryani needs 10 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ambur Chicken Biryani. This makes it easy to learn how to make the delicious Ambur Chicken Biryani. In case you have any questions on how to make the Ambur Chicken Biryani you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shashikala Teggi. Ambur Chicken Biryani will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Ambur Chicken Biryani

Ingredients to make Ambur Chicken Biryani

Basmati (jeera sambar) rice 4 cup (500gm)
curd 3/4 cup
salt
cardamom 5-6
cinnamon 4
clove 8-10
ginger garlic paste 3 tbsp
lemon juice 3 tbsp
onion 2 big
tomato 3
coriander leaves 1 cup
mint leaves 1 cup
Dry Kashmir red chilli 12
chicken 500 gm
oil 6 tbsp

How to make Ambur Chicken Biryani

Soak the red chilli in hot water and grind it to a smooth paste. marinate the chicken with 1 tbsp ginger garlic paste, 1 tsp red chilli paste, salt for at least 1 hour. Soak the rice for 1/2 hour.
Heat oil in a big vessel, add cardamom, cinnamon, cloves and bay leaves. Fry for some time, add the remaining ginger garlic paste and sliced onions, fry until it turns light golden brown in color.
Add remaining dry red chilli paste mix and fry for sometime. Add tomato and cook for 5 minutes. Then add salt, coriander and mint leaves, mix. Add curd, mix well and cook until oil separates from the masala.
Now add marinated chicken, lemon juice mix well cook for sometime and add 6 1/2 cup of water, stir well and cover it for 15 minutes.
Cook the soaked rice till 50% done and strain the water, add this rice to boiling chicken masala, cover it and keep the vessal on dosa griddle and dum cook for 20 minutes on a low flame.
Serve hot with raita, lemon and onions.