Ambur Chicken Biryani

1. Marinate chicken with turmeric powder and salt and let it rest for 10 min.
2. Heat oil in a pan over low flame, add cloves, cinnamon, bay leaves, star anise and cardamom. Stir until aromatic
3. Add the onions and green chilies, stir to combine. Once the onions turn translucent, add the tomatoes and continue to cook.
4. When the mixture starts separating from the sides, add 1 tbsp curd and stir swiftly.
5. Add marinated chicken and season with salt.
6. Cook covered for 10 minutes.
7. Finally, add the mint and coriander leaves, red chili and coriander powder and the remaining curd.
8. Cook for 5 more minutes and transfer the chicken mixture to a bowl.

How to Cook Rice: 

1. Boil 8-9 cups of water and add the rice.
2. Add salt and the lemon juice and cook for 10 minutes until the rice is half cooked.
3. Note: ensure that the rice grains are firm and separated.

How to make the dum:

1. Spread a layer of chicken masala in the same pan in which it was cooked.
2. Spread a layer of rice on it followed by another layer of the chicken.
3. Continue layering till you reach the top of the pan. Cook covered 20-30 minutes over low flame.
4. Serve spicy hot Ambur chicken biriyani with raita and boiled eggs.

Fun Fact

Ambur has more biryani shops per sq.km than any other town in the world!