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Ambur Chicken Biriyani – South Indian Special Biriyani Recipe

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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,
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Ambur Chicken Biriyani - South Indian Special Biriyani Recipe
 
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Ambur Biriyani is one of the south-Indian special biriyani recipe which is equally famous as Dindgul Biriyani.
Author:
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.
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

Comments

  15. 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

  16. 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

  20. 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

    • 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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