Ambur Chicken Biryani Recipe
Ambur Chicken Biryani Recipe
Ambur Chicken Biryani Recipe(NON-VEG RECIPE)
Ambur chicken biryani is a specialty of nawabs of Arcot who first cooked and made this biryani recipe most popular in southern parts of India, Ambur in Tamil Nadu. What’s special about this biryani is that is cooked on wood fires and a special variety of short-grain rice called seeraga samba rice (jeera samba rice) is used.
Ambur chicken biryani is never made using basmati rice. If you want authentic Ambur biryani then use only jeera samba rice, the short-grain rice. The rice itself makes a huge difference. It’s got a unique and delicious aroma and flavor to it. The texture of the biryani is so different when you interchange jeera samba rice with basmati rice.
Ambur biryani recipe uses dry red chili paste along with the whole spices that go into making biryani like cloves, cardamom, cinnamon. The spice factor in this biryani is from the red chilies which are soaked in water and then ground. Using fresh ground red chili paste is very important. We do not want to compromise on either flavor or taste, right!
Ingredients:
Recipe:
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Step 1
To prepare this delicious biryani recipe, wash and soak red chilies in water for 20 minutes. Then grind it into a thick paste by adding very little water. Keep aside.
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Step 2
Similarly, wash short grain or arborio rice and chicken. Soak the rice for 30 minutes in a bowl.
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Step 3
Boil 3 liters of water in a large dish. Once the water starts to boil, add 1 tsp of salt and 1 tsp of oil, and then add the soaked rice.
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Step 4
Cook it until it’s 3/4th done. Drain all the water and keep the cooked rice aside. (Do not overcook or fully cook the rice, as we would be making biryani on dum).
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Step 5
Heat oil in a deep bottomed pan. Add 1 tsp of curd and mix well. (Be careful here the curd will splutter).
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Step 6
Add cloves, cinnamon, bay leaves, and cardamom and mix. Next, add 2 tbsp of sliced onions and mix.
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Step 7
Add ginger-garlic paste and saute until the raw smell of the paste is gone. Add chicken and cook until the color of the chicken turns white.
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Step 8
Add chopped coriander, onions, tomatoes, and mint leaves.
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Step 9
Add ground red chili paste, salt to taste and mix well. Cook for 5 minutes and stir well.
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Step 10
Add remaining curd, mix. Let it cook for another 2 minutes. Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.
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Step 11
Place the dish on low heat, cover it and place a heavy item on top of the plate to trap the steam inside. Cook for another 20 minutes
- Step 12
Serve hot with onion raita.
