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You are here: Home / Chicken Recipes / Ambur Chicken Biriyani – South Indian Special Biriyani Recipe

Ambur Chicken Biriyani – South Indian Special Biriyani Recipe

December 9, 2013 By Preeti Tamilarasan 29 Comments

Ambur Chicken Biriyani - South Indian Special Biriyani Recipe
Ambur Chicken Biriyani – South Indian Special Biriyani Recipe
Ambur Biriyani is one of the south-Indian special biriyani recipe which is equally famous as Dindgul Biriyani. Though each one uses somewhat same types of ingredients, but still they have got their own unique taste. If you ask me which one is my fav, then i would surely say Ambur Biryani. Ambur is close to my native so i have tasted this biriyani lot of times whenever i visit my native. Last year i had posted Ambur Mutton Biriyani which is a quite popular recipe in my blog. I have replaced mutton with chicken and tried this biriyani. No words to explain as this was awesome 🙂 Do check out other varieties of Biriyani here. Lets move on to the recipe,
5 from 1 reviews
Ambur Chicken Biriyani - South Indian Special Biriyani Recipe
 
Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
Ambur Biriyani is one of the south-Indian special biriyani recipe which is equally famous as Dindgul Biriyani.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: South Indian
Serves: 3
Ingredients
  • 250-300gms Chicken – with or without Bones
  • 2 cup Basmati Rice (or) Seeraga Samba Rice – soaked in water for 20 mins
  • 3 medium sized onions – finely chopped
  • 3 tomatoes – finely chopped
  • 2 green chilies – slit at the end
  • 2 tbsp ginger-garlic paste
  • 1 cup mint leaves
  • ¼ cup chopped coriander leaves
  • ¼ tsp turmeric powder
  • 1 tsp red chili powder
  • ½ tsp coriander powder (or) chicken masala powder – optional
  • 1 cup whisked curd / yogurt
  • salt to taste
  • 4 tbsp cooking oil
  • 3 cloves
  • ½ cinnamon stick
  • 2-3 bay leaf
  • 1 star anise
  • 2 green cardamom
  • 1 tsp lemon juice
Instructions
  1. To Prepare Chicken Masala :
  2. Marinate chicken pieces with turmeric powder and keep aside for 10 mins. Heat 4 tbsp oil in a pan or handi. Temper cloves, cinnamon, star anise, bay leaf and cardamom.
  3. Add ginger-garlic paste and saute a while. Now, add 1 tbsp curd and cook for a min on low flame.
  4. Add marinated chicken and little salt. Cook it covered on low flame for 10 mins. Remember to not add water, since chicken will cook in its own water.
  5. Add chopped onions and green chilies. Cook for a min. Add chopped tomatoes and mash the pulp.
  6. Add mint leaves and coriander leaves. Saute a while. Add red chili powder, coriander powder and remaining curd.
  7. Mix well everything and let it cook for another 5 mins. Remove from the heat and transfer masala to another bowl.
  8. To Cook Rice :
  9. Soak basmati rice for 20 mins. Boil 9 cup water in a vessel. Once it starts boiling, add washed & drained rice to it.
  10. Add salt to taste, 2 tsp and sprinkle lemon juice. Cook it on medium-low flame till it is half cooked (may take around 8-10 mins).
  11. The rice grains will be long & firm but not hard. And the grains will be separate. At this stage, remove from the heat and drain the water completely. Keep it aside.
  12. For Dum Process :
  13. Take the same pan in which you have cooked chicken masala. Pour a ladle full of masala to the pan and spread it nicely.
  14. Now spread another layer of half cooked rice. This way, prepare layers of chicken masala and rice.
  15. Heat a flat frying pan or tava. Keep the pan on tava and cook on low flame for 20-30 mins. Switch it off and remove from tava only at the time of serving. Mix everything well and serve hot.
Notes
Serving Suggestions : Onion Raita, Boiled Eggs, Non-Veg Gravy, Brinjal Pachadi

Notes :
If you want to add edible orange color to biriyani, then mix a pinch of color with ¼ cup water and dissolve it. Add this to biriyani at the time of preparing layers for dum process.
You can prepare the same biriyani in a pressure cooker without waiting for dum. Once chicken masala is ready, measure the amount of liquid and add water accordingly. Add washed & drained rice, salt and lemon juice. Mix well everything and close the lid. Pressure cook for 2 whistles and serve hot.
3.5.3208
Ambur Chicken Biriyani - South Indian Special Biriyani Recipe

 

Ambur Chicken Biriyani - South Indian Special Biriyani Recipe

How to prepare Ambur Style chicken Biryani 

To Prepare Chicken Masala :

  • Marinate chicken pieces with turmeric powder and keep aside for 10 mins. Heat 4 tbsp oil in a pan or handi. Temper cloves, cinnamon, star anise, bay leaf and cardamom. Add ginger-garlic paste and saute a while. Now, add 1 tbsp curd and cook for a min on low flame.

 

  • Add marinated chicken and little salt. Cook it covered on low flame for 10 mins. Remember to not add water, since chicken will cook in its own water. Add chopped onions and green chilies. Cook for a min. Add chopped tomatoes and mash the pulp.

 

  • Add mint leaves and coriander leaves. Saute a while. Add red chili powder, coriander powder and remaining curd. Mix well everything and let it cook for another 5 mins. Remove from the heat and transfer masala to another bowl.

To Cook Rice :

  • Soak basmati rice for 20 mins. Boil 9 cup water in a vessel. Once it starts boiling, add washed & drained rice to it. Add salt to taste, 2 tsp and sprinkle lemon juice. Cook it on medium-low flame till it is half cooked (may take around 8-10 mins).

 

  • The rice grains will be long & firm but not hard. And the grains will be separate. At this stage, remove from the heat and drain the water completely. Keep it aside.

For Dum Process :

  • Take the same pan in which you have cooked chicken masala. Pour a ladle full of masala to the pan and spread it nicely. Now spread another layer of half cooked rice. This way, prepare layers of chicken masala and rice.

 

 

  • Heat a flat frying pan or tava. Keep the pan on tava and cook on low flame for 20-30 mins. Switch it off and remove from tava only at the time of serving. Mix everything well and serve hot.
Ambur Chicken Biriyani - South Indian Special Biriyani Recipe

 

Ambur Chicken Biriyani - South Indian Special Biriyani Recipe

You May Also Like :

Boiled Egg & Coconut Milk Biryani Kuska Biriyani / Plain Biriyani (Without Vegetable or Meat) Chicken Biriyani with Brown Basmati Rice Biryani VarietiesChettinadu Mutton Biriyani – Using Coconut Milk Chettinad Chicken Biriyani

Filed Under: Chicken Recipes Tagged With: Biryani Recipes, Rice Varieties, South Indian Style Biryani, Tamilnadu

Comments

  1. Ramya Venkat says

    December 9, 2013 at 10:12 am

    Yummy biryani and lovely clicks

    Reply
  2. Rafeeda AR says

    December 9, 2013 at 10:52 am

    can i have that plate please? i am hungry…

    Reply
  3. Resna Nishad says

    December 9, 2013 at 1:49 pm

    Mouthwatering biriyani…I too feel so hungry

    Reply
  4. Resna Nishad says

    December 9, 2013 at 1:50 pm

    Mouthwatering biriyani…I too feel hungry..

    Reply
  5. Divya Prakash says

    December 9, 2013 at 2:04 pm

    Flavorful and delicious Biryani, PT!! Looks so tempting da!!

    Reply
  6. Preetha Soumyan says

    December 9, 2013 at 3:06 pm

    I have heard a lot about this unique biriyani…. looks so yummy…hope i will get a chance to taste it once….

    Reply
  7. Yes Cook says

    December 9, 2013 at 3:23 pm

    Very tasty. Lovely clicks.
    Thanks for sharing.

    Reply
  8. Vineetha Sush says

    December 9, 2013 at 5:28 pm

    nice biriyani..lovely name =D Btw congrats on ur achievement..saw that ur blog got selected among top 30 Indian blogs !! congrattsss..

    Reply
  9. Sangeetha Priya says

    December 9, 2013 at 9:22 pm

    delicious biryani, even my grandma has this plates 🙂

    Reply
  10. Swathi Iyer says

    December 10, 2013 at 2:17 am

    Delicious chicken biriyani , congrats on your achievement.

    Reply
  11. Shama Nagarajan says

    December 10, 2013 at 7:13 am

    perfect dear..inviting biriyani

    Reply
  12. sudharson d says

    February 9, 2014 at 3:50 pm

    It was superb. I tried it. really nice

    Reply
    • Preeti Tamilarasan says

      February 10, 2014 at 8:38 am

      thanks for your feedback 🙂

      Reply
  13. hs Keerthy says

    July 1, 2014 at 1:41 pm

    nice biriyani…nice explanation

    Reply
    • Preeti Tamilarasan says

      July 1, 2014 at 3:30 pm

      Thanks

      Reply
  14. Arun says

    July 13, 2014 at 5:57 am

    Superb taste and light to eat ….yummy we tried tis few times and good explanations

    Reply
    • Preeti Tamilarasan says

      July 13, 2014 at 10:12 am

      Thanks for the feedback 🙂

      Reply
  15. Anonymous says

    February 8, 2015 at 10:57 am

    I am a newly married brat 😉 Tried this once and my hubby just loved it. Just prepared it for the 5th time on my hubby's request 🙂 All thanks to you 🙂

    Reply
    • Preeti Tamilarasan says

      February 8, 2015 at 11:51 am

      Glad to hear your feedback 🙂

      Reply
    • subiksha vivekanandan says

      July 13, 2016 at 10:09 pm

      me too newly married! i could use an adjective for the ‘brat’ here…hehe!

      Reply
  16. Frenie says

    March 2, 2015 at 1:47 pm

    I really love this dish, its so delicious and tasty .. thank you for sharing its recipe procedure . really enjoying and helpful as well . More power to your site ..

    Reply
  17. muthukumar says

    September 7, 2015 at 8:23 am

    Nice taste

    Reply
    • Preeti Tamilarasan says

      September 7, 2015 at 2:52 pm

      thanks muthukumar

      Reply
  18. subiksha vivekanandan says

    July 13, 2016 at 10:08 pm

    Thank you very much 🙂 I am going to try the recipe tomorrow ! looks so yum!

    Reply
  19. Bharathi says

    April 8, 2017 at 7:04 pm

    Very simple and easy to make. it’s just so nice.

    Reply
    • Preeti Tamilarasan says

      April 8, 2017 at 10:22 pm

      thank you..

      Reply
  20. Vivek says

    September 5, 2017 at 9:20 am

    Used your recipe for making my first Briyani, came out better than I expected . Thanks for the simple procedure.
    Are you sure we need to Onions after chicken? The red onions I got from Indian store did not get mashed up all the way even though the food processor chopped it fine. I even left approx 10 mins (just less than medium flame) for the onions to cook before tomatoes.
    Still ended up getting the raw onion flavor after cooking. That’s the only negative from my preparation.
    So adding little more details/ steps regarding this will greatly help.
    Will starting with onions , ginger garlic paste, tomatoes , mint and then chicken prevent this?
    p.s : I used 5 medium sized onions as I doubled yours.

    Reply
    • Preeti Tamilarasan says

      September 5, 2017 at 9:12 pm

      Hi Vivek, yes you can first add onion, tomatoes before marinated chicken. It will not make much difference as I’ve tried this method too.

      Reply

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