Ambur biryani is a special type of biryani that is cooked with the short and tasty seeraga samba rice. Using Seeraga samba will enhance the taste and flavour. This dish has got a flavour of different spices and condiments. Ambur biryani is always known to offer a delightful feast to your special ones. It is one of the famous South Indian dishes. In most of the places, Brinjal Curry will be served with this biryani to enhance its flavour.
Ambur biryani is very special to me. I used to stay in Chennai a couple of years back where I got a chance to taste this biryani at least 2 to 3 times a week. You can find this biryani in most of the places in Chennai. I have a group of friends who go crazy about Biryani. I feel nostalgic every time I make this biryani. This is a real treat for Biryani lovers. It is served with Brinjal Curry and Raita.
Check out the recipe video here:
There are many Biryani variations like Hyderabadi Biryani, Thalappakatti Biryani, Star Biryani, Salem Biryani, Pressure cooker Biryani, White Biryani and many more but trust me this is my favourite and I make this very often.
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Ambur Chicken Biryani detailed recipe:
Take Seeraga Samba Rice (Jeera Samba) which is short-grain rice. It gives amazing flavor to Ambur Biryani. Wash the rice and soak it for 30 minutes.
Note: If you don’t have Seeraga Samba then use Basmati Rice
In a big pan, Take 200 ml oil and add whole spices (8 cardamoms, 2 cinnamon sticks, 8 cloves) for flavour.
Add 2 large onions (finely chopped) and Saute for a minute and add 1 tbsp Ginger Garlic Paste and saute well with onions for a minute.
This is how it looks once sauteed well with onions
Add 2 tomatoes which are finely chopped and saute the tomatoes well with onions. Add salt after adding the tomatoes. Salt helps to bring moisture from tomatoes which helps to cook the tomatoes fast.
Onions and tomatoes are cooked well. Don’t be in a hurry to add other ingredients. Wait until they are mushy
Add 1 1/2 tsp chilli powder. You can add more if you prefer more spicy. Saute well till the raw smell goes. Add 1 cup of Mint Leaves and 1 cup of Coriander leaves and Cook well until everything is combined well.
Note: I have added kashmiri chilli powder, which gives a nice colour to the biryani. You can add any chilli powder.
Once the base masala is cooked well
Add 600 gms of chicken. Combine chicken well with the masala for a minute.
Add 3 tbsp of Yogurt and Combine chicken well with the masala.
Add 2 1/2 cup of water. For 2 1/2 cup rice, I have added 2 1/2 cup water and allow the water to boil. It takes about 2 to 3 minutes on medium flame.
Note: I always add rice and water in an equal quantity. 1:1 ratio and it works fine.
Once the water is boiled well. Add soaked seeraga samba rice and cover the pan and cook for 3 to 4 minutes until the rice absorbs the water completely. Once the rice absorbs the water. Add a handful of coriander and mint leaves. Cover the pan with foil to arrest the steam and cover the lid and cook on a very low flame for 10 to 12 minutes.
Ambur Chicken Biryani is ready to serve with Raita and Brinjal Curry