I believe that biriyani is one of the most delicious and satisfying dishes in the world. I am a sucker for biriyani and I love to try different variations of it.
Ambur is a town in Vellore District of Tamil Nadu that’s really famous for its biriyani. I have already posted the Ambur mutton biriyani recipe here. Here’s the chicken version which is equally delicious.
Ingredients (Serves 5 – 6)
1. Chicken – 3/4 – 1 kg, cut into medium pieces (Marinate chicken pieces with little turmeric powder, pepper powder and salt. Set aside for 1 hour)
2. Jeeraga samba / jeerakashala / basmati rice – 2 cups, soaked in enough water for 30 minutes
3. Vegetable oil – 6 – 7 tbsp
4. Whole spices – cloves 8 – 10, cardamom – 6 – 8, cinnamon stick – 2 inch piece broken, bay leaf – 1, mace / javithri – A small piece, star anise – 1
5. Onion – 2 – 2.5 cup, thinly sliced
6. Turmeric powder – 1/2 tsp
Garlic paste – 2 tbsp
7. Ginger paste – 2 tbsp
Kashmiri dried red chilies – 12 – 15 (Soaked in hot water for 15 minutes and ground to a smooth paste adding little water. If you are using regular whole dried chilies, use 8 – 10)
8. Onion – 1/2 cup, thinly sliced
Tomato – 1 medium or 2 small, chopped
9. Cilantro – 3 – 4 tbsp, chopped
Mint leaves – 3 – 4 tbsp chopped
10. Yoghurt – 1/4 cup
12. Hot water – 1 – 1.5 cup
13. Lemon juice – 1 – 2 tsp or to taste
14. Salt – To taste
To cook rice
15. Jeerakashala / biriyani rice – 2 cups
16. Whole spices – cardamom – 5, cloves – 6, cinnamon stick – 1/2 inch
Salt
Method
1. Heat oil in a wide pan over medium-high heat. Add whole spices and stir for a few seconds until fragrant. Add 2 – 2.5 cup sliced onion, salt and saute until onion turns light golden. Add turmeric powder and cook for a few seconds. Next add garlic paste and cook for 2 minutes. Next add ginger paste and chilly paste (ingredients numbered 7). Cook for a minute. Add 1/2 cup sliced onion, chopped tomato, 1/4 cup yoghurt and mix well. Taste-check for salt. Add chicken pieces and mix well. Cook for 3 – 4 minutes. Add 3 – 4 tbsp chopped cilantro, mint leaves and mix well. Add 1 cup hot water. Mix well. Bring to a boil. Cover and cook for 30 – 35 minutes minutes until chicken is just done and oil separates on top. Set aside 1 – 1.5 cup of gravy in a bowl.
2. While the chicken is cooking, boil water in a large vessel adding ingredients numbered 16. Taste-check for salt. The water should be slightly salty. Add drained rice and cook until the rice is 75 % cooked. Drain well.
3. Spread rice on top of the chicken pieces. Add 1 cup gravy (that had been set aside) and mix the rice gently. Cover well with aluminium foil and then the lid. Heat a wide tawa over medium heat. Place the pan on top. Cook for 5 minutes. Bring down the heat to low. Cook for 5 minutes over low heat. Switch off. Set aside for 20 minutes. Open and mix the biriyani carefully. Serve hot with raita.
Maya ethu brand rice anu use cheyyunne.
Maya ethu brand rice anu use cheyyunne 😀
Nice recipe
Shastha foods..seeraga samba rice / jeerakashala rice..I have used few other brands also..they were all good
Hi Maya,
I tried it and it it was great! Thanks heaps!! I like most of your recipes as its quick, delicious and very convenient than watching cooking videos…
Keep up the great work!
Divya
Thanks a lot for your kind words Divya!! Really great to know that you tried this recipe and enjoyed it..
Hi dear
..can u tag the recipes of sides dishes placed in display plate….