Ambur Chicken Biryani is a popular and flavorful South Indian biryani dish that originated in Tamil Nadu, India. It has gained widespread popularity for its unique taste and preparation style.
Ambur biryani is traditionally made using a specific variety of short-grain rice called (Seeraga Samba rice) this type of rice is known for its fragrance and ability to absorb flavors well, enhancing the overall taste of the biryani and also goes well with bullet rice or sona masori rice. It is very important to rinse and soak the rice for 30 minutes.
The chicken is typically marinated in a blend of yogurt, spices, and herbs to infuse it with rich flavors. This marination process ensures that the meat is tender and flavorful. Ambur biryani is known for its special blend of spices. The biryani masala includes ingredients like fennel seeds, cloves, cinnamon, cardamom, and star anise, giving the dish a distinct and aromatic flavor.
Ambur Chicken Biryani is usually served with raita (yogurt, onion-based side dish), salan or curry (a spicy curry), or a simple cucumber and onion salad. Over the years, Ambur Chicken Biryani has gained popularity not only in its place of origin but also in various parts of India and beyond. Its unique taste and preparation methods contribute to its widespread appeal.
Ambur Chicken Biryani is a popular and flavorful South Indian biryani dish that originated in Tamil Nadu, India. It has gained widespread popularity for its unique taste and preparation style.
Ambur biryani is traditionally made using a specific variety of short-grain rice called Seeraga Samba rice and also goes well with bullet rice or sona masori rice. This type of rice is known for its fragrance and ability to absorb flavors well, enhancing the overall taste of the biryani.
Ingredients
- To marinate
1/2 kg Chicken
1 tsp Chili powder
1/4 tsp Turmeric powder
Salt to taste.
- For making biryani
2 cups Seeraga Samba rice
4 tbsp. Oil
1 tbsp. Ghee
1 tsp Fennel seeds
3 Bay leaf
2 inch Cinnamon stick
4 Cloves
2 Cardamom
1/4 tsp Pepper corns
1 Star anise
4 Green chilies
1/4 tsp Turmeric powder
2 big Onions chopped
2 tbsp. Kasuri methi
1/4 cup Mint leaves
1/4 cup Coriander leaves
8 Dry red chilies
3 tbsp. Ginger garlic paste
2 tbsp. Thick curd
1 Big Tomato
1 tsp Biryani powder
1/2 Lemon
5 cups Water
Salt to taste
Directions
- Firstly, take a large bowl and add in chicken, turmeric powder, chili powder and salt to taste. Allow it to marinate the chicken for 30 minutes.
- Now heat a pan and add in oil, fennel seeds, bay leaf, pepper corns, cinnamon sticks, cloves, star anise and cardamom.
- Then add in green chilies and turmeric powder. Sauté for a minute.
- Add in chopped onions, sauté till the onions turns golden brown.
- Add 2 tbsp. of kasuri methi.
- Add freshly chopped mint and coriander leaves.
- 3 tbsp. ginger garlic paste. Sauté till the raw smell goes away completely.
- Later in a bowl soak dry chilies for 10 minutes.
- Then grind it into a smooth paste.
- Add in the ground chili paste and sauté for 2 minutes.
- Further, add in marinated chicken and thick curd. Give a mix.
- Homemade biryani masala or garam masala for flavor.
- Add chopped tomato and allow it to cook. Salt to taste.
- Add in required water and half lemon juice.
- Then add in soaked seeraga samba rice, give a mix and allow it to boil. Once it starts boiling close the lid and allow it to cook under a low flame.
- Finally, tasty ambur chicken biryani is ready to serve.
STEP BY STEP PHOTOS OF AMBUR CHICKEN BIRYANI:
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