Ambur Biryani Recipe
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
Cinnamon - 2 sticks
Cloves - 8 to 10
Cardamom - 5
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.
- Try to use homemade biryani masala
- You can cook rice separately and put it in dum
- Mint, coriander leaves are must for this biryani
|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!|