Ambur Chicken Biryani | Ambur Star Biryani | Chicken Dum Biryani Recipe

I have a treat for all the biryani lovers! Today I'm sharing the most luscious biryani recipe ever. Ambur biryani is one of a flavorful biryani introduced by nawabs of arcot. It has a moderate usage of spices which makes it very lite. It has a excellent color, taste and flavor. To me, I don't need any side dish for this as the biryani alone will suffice my taste buds. But you can serve this with brinjal curry and raita.

Ambur Biryani Recipe

Ingredients:

Basmati rice - 1/2 kg

Chicken - 1/2 kg

Onion - 4

Tomato - 2

Green chilli - 3

Ginger garlic paste - 2 tsp

Coriander powder - 1 tblspn

Chilli powder - 2 tblspn

Turmeric powder - 1 tsp

Biryani masala powder - 2 tblspn

Garam masala - 1 tsp

Curd - 1/2 cup

Lemon - 1

Mint paste - 1 tsp

Mint leaves - fistful

Coriander leaves - fistful

Salt - 2 tblspn

Oil - 1/2 cup

Spices:

Cinnamon - 2 sticks

Cloves - 8 to 10

Cardamom - 5

Method:

Wash and soak the rice for 30 mins. Slice the onions, tomatoes and green chillies.

Heat oil in a casserole, add the ingredients listed under the spices. Add in ginger garlic paste.

Once a nice aroma comes, add the chicken pieces, mint paste. Sauté for 2 mins.

Now add the onion, green chilli and tomatoes. Let them cook for 2 mins.

Add the coriander powder, chilli powder, garam masala powder, garam masala powder and turmeric. Give it a mix and add the coriander leaves and mint leaves.

Then add the curd, lemon and salt. Cover and cook on medium heat for 20 mins. 

When the oil oozes out, add 3 cups of water and bring it to boil. Add the soaked rice and check for salt.

Place the vessel over a griddle. Cover and put weight on the top of the vessel. Let it cook for 30 mins on low flame.

Serve with raita and brinjal dalcha.

Note:

• Try to use homemade biryani masala
• You can cook rice separately and put it in dum
• Mint, coriander leaves are must for this biryani

Pictorial:

Keep all your ingredients ready. Soak rice for 30 mins

In a casserole, add enough oil

Add the spices listed (cinnamon, cloves and cardamom)

Add in ginger garlic paste and saute till you get a nice aroma

Add the chicken pieces and mint paste

Let them cook for 2 mins

Now, add the chopped onion and slit green chillies

chopped tomatoes goes in now

Allow the onion and tomatoes to cook for 2 to 3 mins

Then add all the spice powders one by one. Red chilli powder and coriander powder are added

Add the biryani masala powder and cumin powder

and turmeric. Mix them to blend well with the chicken pieces

Mint leaves and coriander leaves goes in next

And add half a cup of curd to this masala

Add enough salt to taste

Squeeze one lemon juice and add this to the gravy

Cover with a lid and cook for 20 mins on medium heat

After 20 mins, you will see the oil oozing out at the edges

At this stage, add 4 cups of water and bring it to boil

Once it starts to boil, add the soaked rice. (Make sure you are adding rice after the water boils. If you add before it will not cook properly)

Now keep a griddle and place the casserole over the griddle. Cover and put weight on the top of the vessel. Cook them on low flame for 30 mins. (I will post the proper dum cooking method in my upcoming biryani recipes)

Ambur chicken biryani is ready. Serve with brinjal dalcha and raita!