AMBUR CHICKEN BIRYANI

AuthorThillaismasala
RatingDifficultyAdvanced

Ambur Chicken Biryani 12. is a well-known dish popular in Ambur, Tamilnadu.

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Ambur Chicken Biryani

Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins

 1 kg Chicken
 1 kg Basmati Rice
 4 tsp Oil
 2 tsp Ghee
 4 OnionSliced
 4 TomatoesChopped
 3 Green Chillies
 3 tsp Ginger Garlic Paste
 2 tsp Thillai’s Curry powder
 2 tsp Thillai’s Garam masala
 1 tsp Thillai’s Chilli Powder
 SaltTo taste
 WaterAs required
 2 tsp Lemon Juice
 250 g Yoghurt
 Fresh Mint leavesFew
 Fresh Coriander leavesFew

PREPARATION METHOD
1

To begin making the Ambur Chicken Biryani, thoroughly wash and clean the chicken and set aside. Soak the Basmati rice, for a minimum of 10 minutes.

2

In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom. To this add 2 cups of water and bring to a single boil. Add the washed and drained rice and cook until the rice is about 70% cooked. (The rice grain should be undercooked in the center) Set aside.

3

In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes.

4

At this stage mix the ginger paste, garlic paste and salt. Saute for a couple of minutes.

5

Then add tomatoes, green chillies, lemon, 2tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S GARAM MASALA, THILLAI’S CHILLI POWDER, fresh mint leaves and fried sliced onions in the pressure cooker.

6

Now that the excess oil has been drained out, add the yogurt/curd and chicken and mix well. Allow the chicken to cook until almost done to about 80%. Mix in the mint leaves

7

To assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked Basmati rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate.

8

Turn the flame to the lowest heat possible.

9

In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. This process is done in order to seal the kadai in which the biryani is cooking. The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of “Dum”.

10

Let the biryani sit on this “Dum” for a good 20 minutes.

11

After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot.

Now the Perfect Ambur Chicken Biryani is ready!!!
SERVICE SUGGESTION
12

Serve hot with Onion Raita, Mirchi ka salaan.

Ingredients

 1 kg Chicken
 1 kg Basmati Rice
 4 tsp Oil
 2 tsp Ghee
 4 OnionSliced
 4 TomatoesChopped
 3 Green Chillies
 3 tsp Ginger Garlic Paste
 2 tsp Thillai’s Curry powder
 2 tsp Thillai’s Garam masala
 1 tsp Thillai’s Chilli Powder
 SaltTo taste
 WaterAs required
 2 tsp Lemon Juice
 250 g Yoghurt
 Fresh Mint leavesFew
 Fresh Coriander leavesFew

Directions

PREPARATION METHOD
1

To begin making the Ambur Chicken Biryani, thoroughly wash and clean the chicken and set aside. Soak the Basmati rice, for a minimum of 10 minutes.

2

In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom. To this add 2 cups of water and bring to a single boil. Add the washed and drained rice and cook until the rice is about 70% cooked. (The rice grain should be undercooked in the center) Set aside.

3

In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes.

4

At this stage mix the ginger paste, garlic paste and salt. Saute for a couple of minutes.

5

Then add tomatoes, green chillies, lemon, 2tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S GARAM MASALA, THILLAI’S CHILLI POWDER, fresh mint leaves and fried sliced onions in the pressure cooker.

6

Now that the excess oil has been drained out, add the yogurt/curd and chicken and mix well. Allow the chicken to cook until almost done to about 80%. Mix in the mint leaves

7

To assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked Basmati rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate.

8

Turn the flame to the lowest heat possible.

9

In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. This process is done in order to seal the kadai in which the biryani is cooking. The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of “Dum”.

10

Let the biryani sit on this “Dum” for a good 20 minutes.

11

After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot.

Now the Perfect Ambur Chicken Biryani is ready!!!
SERVICE SUGGESTION
12

Serve hot with Onion Raita, Mirchi ka salaan.

AMBUR CHICKEN BIRYANI

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