Ambur Chicken Biryani | How to make Ambur Chicken Biryani (VIDEO)
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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
Ingredients
- Seeraga Samba Rice - 2 1/2 cups(washed & soaked)
- Chicken - 600gms
- Onions - 2 nos (finely chopped)
- Tomatoes - 2 nos (finely chopped)
- Ginger garlic paste - 1 tbsp
- Chilli powder - 1 1/2 tbsp
- Whole spices
- Mint leaves - 1 cup
- Coriander leaves - 1 cup
- Yogurt - 3 tbsp
- Salt, to taste
- Oil - 200 ml
Method
- Wash the rice and soak it for 30 minutes.
- In a big pan, add oil and add the whole spices (cardamom, cinnamon, cloves) for flavour.
- Then add onions and saute well for a minute.
- Now add in Ginger garlic paste and saute you remove the raw smell.
- Once ginger garlic paste is sauteed well, add chopped tomatoes and salt and cook for 2 to 3 minutes.
- Once tomatoes are cooked well, add chilli powder, mint and coriander leaves.
- Cook well for a few minutes. Onions and tomatoes should be fully smashed.
- Once everything is cooked well, add washed chicken and combine everything well.
- Cook chicken with masala for a few minutes and add yogurt.
- Mix well and water equal to rice 2.5:2.5.
- After adding water, cover and cook for 3 minutes. Allow the mixture to boil well.
- Now add soaked rice and mix well. Check for salt at this time.
- Cover the lid and cook for 3 to 4 minutes or till the water is absorbed by rice.
- Open the lid and give it a mix.
- Add a handful of coriander and mint leaves and cover the pan with foil to keep the biryani in dum for 10 to 12 minutes.
- Open the lid after 10 minutes.
- Ambur Biryani is ready to serve with Brinjal Curry and Raita
- We can add lemon juice when we add mint and coriander leaves but it's optional.
- If you don’t have foil, make a dough like chapati dough and seal the lid on the sides and cook for 10 to 12 minutes.
- Brinjal Curry goes excellent with this Biryani.
- You can add ghee once we finish cooking. It gives an excellent smell.
- You can use Basmati rice if you don’t have seeraga samba. I prefer using seera samba because it has an excellent flavor to the biryani.
- I always add rice and water in equal ratio since I soak my rice for 30 minutes.
- Brinjal Curry
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