Ambur Chicken Biryani is a well-known dish popular in Ambur, Tamilnadu.
- Cook Time55 min
- YieldServes 1
- 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
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.
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.
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.
At this stage mix the ginger paste, garlic paste and salt. Saute for a couple of minutes.
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.
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
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.
Turn the flame to the lowest heat possible.
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”.
Let the biryani sit on this “Dum” for a good 20 minutes.
Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.
After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot.
Serve hot with Onion Raita, Mirchi ka salaan.