Ambur Chicken Biriyani

Ambur chicken biriyani

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.

Ambur chicken biriyani

Ambur chicken biriyani

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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