Ambur Chicken Biryani Recipe
Ambur Biryani is a traditional Tamilnadu Arcot Muslim Style Biryani. It is popularly served at Star Biryani Hotel. Make this one-pot Star Hotel copycat Ambur Chicken Biryani at home using my easy recipe.
Servings: 6 people
Ingredients
- 2 cups Seeraga Samba rice
- 5 tablespoons oil
- 1 inch piece of cinnamon stick (dalchini)
- 3-4 cloves (laung)
- 2-3 whole green cardamoms (hari elaichi)
- 2 whole bay leaves (tejpatta)
- 1 cup thinly sliced onions
- 2 tablespoons ginger garlic paste
- 1 tablespoon red chili paste
- 1 cup thinly sliced tomatoes
- ¼ cup whisked plain yogurt (dahi, curd)
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 tablespoon chopped mint leaves
- 1 pound skinless bone-in chicken 500 g, cut into 1-½ inch pieces
- 2 teaspoons salt
- 3 cups water
Instructions
- Wash rice with water 2-3 times until the water runs clear. Soak it in 4-5 cups of water for 30 minutes.
- Heat oil in a heavy bottom large pot over medium-high heat.
- Once the oil is hot, add cinnamon, cloves, cardamoms, and bay leaves and let them crackle for 5-6 seconds.
- Add onions and cook until onions turn slightly brown, stirring frequently.
- Add ginger garlic paste, and chili paste, and cook for 1 minute, stirring frequently.
- Now add tomatoes and cook for 3-4 minutes.
- Add yogurt, and lime juice and cook for 2-3 minutes.
- Add cilantro and mint and cook for a minute. Stir frequently while cooking.
- Now add chicken and salt and toss it well with the masala. Cook for 3-4 minutes.
- Add 3 cups of water and stir gently.
- Drain the water from the rice and spread the rice over the masala very gently.
- Reduce the heat to very low.
- Cover the pot with a tight lid and cook the biryani for 30-35 minutes or until the rice is perfectly cooked and all the liquid is absorbed.
- Remove the pan from heat and let it rest for 5 minutes.
- Fluff the Ambur biryani using a fork.
- Serve hot.
Video
Notes
You can replace Seeraga Samba Rice with any other non-sticky short-grain rice like Surti Kolam, Sona Masuri, etc.
If your heat doesn't go very low, then keep a griddle (tawa) over the flame and then keep the pot over it to cook the biryani perfectly.
Add more red chili paste if you like spicer Ambur biryani.
The water and rice measurement are very important. Use standard cup measures to measure the ingredients.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 834mg | Potassium: 835mg | Fiber: 9g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 8mg
