Flavourful basmati rice interspersed with succulent pieces of spicy chicken make Ambur biriyani a must-have for any special occasion. This biriyani has a long tradition and is a hugely popular main course in Tamil Nadu. This recipe tastes best when it is hot. Packing this for lunch? Make sure you carry it in an insulated tiffin box.
Health Benefits:
Chicken provides the body with an abundance of proteins, minerals and vitamins, while still helping with weight loss. Chicken is one of those few meats that contains very little fat and cholesterol. Seeraga samba rice has more fibre and protein than normal rice. If you make it a point to include adequate amount of soluble and insoluble fibre in your diet, you can keep colon-related diseases at bay.
This recipe of Ambur chicken biriyani provides the following nutrients :
Calories – 626
Fat – 14 g
Cholesterol – 71 mg
Potassium – 1,116 mg
Carbohydrate – 125 g
Fibers – 5 g
Sugar – 14 g
Protein – 45 g
Ingredients
g chicken: 250-350
cups Seeraga samba rice—soaked for 20 – 25 minutes: 2
tbsp cooking oil: 4
medium-sized onions—finely chopped: 3
tomatoes, finely chopped: 3
green chilies—slit: 2
tbsp ginger garlic paste: 2
cup mint leaves: 1
cup chopped coriander leaves: 1/4
tsp turmeric powder: 1/4
tsp red chili powder: 1
cup whisked curd/yogurt: 1
cloves: 3
salt to taste
inch cinnamon stick: 1
bay leaves: 2
Star Anise: 1
pods green cardamom: 2
tsp lemon juice: 1
How To Make Ambur Chicken Biryani
- Marinate chicken with turmeric powder and salt and let it rest for 10 min.
- Heat oil in a pan over low flame, add cloves, cinnamon, bay leaves, star anise and cardamom. Stir until aromatic
- Add the onions and green chilies, stir to combine. Once the onions turn translucent, add the tomatoes and continue to cook.
- When the mixture starts separating from the sides, add 1 tbsp curd and stir swiftly.
- Add marinated chicken and season with salt.
- Cook covered for 10 minutes.
- Finally, add the mint and coriander leaves, red chili and coriander powder and the remaining curd.
- Cook for 5 more minutes and transfer the chicken mixture to a bowl.
How to Cook Rice:
- Boil 8-9 cups of water and add the rice.
- Add salt and the lemon juice and cook for 10 minutes until the rice is half cooked.
- Note: ensure that the rice grains are firm and separated.
How to make the dum:
- Spread a layer of chicken masala in the same pan in which it was cooked.
- Spread a layer of rice on it followed by another layer of the chicken.
- Continue layering till you reach the top of the pan. Cook covered 20-30 minutes over low flame.
- 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!