I love biryanis and experimenting with different styles of biryani and with different ingredients. Mutton biryani is my favourite of all. Ambur style biryani is also one of the famous styles of biryani in Tamilnadu. I tasted it first in Chennai. This biryani is made with jeeraga samba rice and uses only red chilli paste, no other spice powder is used. I used around 15 chillies as they are not spicy at all. You can adjust as per your taste. I have been following this recipe for a long time which I got from a supplementary magazine.
Also check the other biryani and chicken recipes.
Let’s see how to make this biryani.
Preparation Time : 30 mins
Cooking Time : 45 mins
Serves : 3
Oil – 4 tbsp
Cinnamon – 1(2 inch piece)
Cardamom – 4
Cloves – 4
Onion – 4(medium sized, thinly sliced)
Ginger garlic paste – 1.5 tbsp
Tomato – 2 (medium sized, chopped)
Dried Red chillies – 15 nos (adjust to your taste)
Salt to taste
Chopped Coriander leaves – a handful
Mint leaves – a handful
Chicken – 500g
Curd – 1/2 cup
Jeeraga samba rice – 2 cups
Lemon – 1 (small size)
Water – 3 cups
1.Soak dried chillies in hot water for about 30 mins. Then add them to a blender and grind it into a smooth paste adding Water. Clean and Wash the chicken pieces well and keep it ready. Wash rice well and soak them in water for about 30 mins. Then drain the water completely and keep it ready.
2. Heat oi in a pot. When the oil is hot, add Cinnamon, cardamom and Cloves. Let them splutter. Then add the sliced onions, little salt into it. Fry them to golden. Then add the ginger garlic paste, saute until the raw smell leaves. Add the chopped tomatoes, saute until the tomatoes get mushy. Add the ground red chilli paste, mix well.
3. When oil begins to seperate, add in chopped coriander leaves, mint leaves and chicken pieces, salt. Mix well, so that the chicken gets well coated with the masala. Add Curd into it. Allow it to cook in medium flame until the oil begins to appear at top. Stir in between.
4. Add the soaked rice into it, give a gentle mix. Add 3 cups of hot water, squeeze a lemon into it. Place it in high flame, when the water has come to a nice boil.Put an aluminum foil or towel on it, Cover it with a lid and cook it in dum in low flame for 10 minutes. After 10 minutes switch off the flame and open after 15 minutes.
Ambur chicken biryani is ready.
Serve with Raita.
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