Tamil Nadu

Ambur chicken biryani

Name: Ambur chicken biryani
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 5 servings
Cuisine: Tamil
Ingredients: 2 cups seeraga samba rice; 750 g chicken, curry cut (bone in chicken, small pieces); 2 large sliced onion; 3 medium chopped tomato; 15 Kashmiri chillies soaked dried red chilli; 3 tbsp ginger garlic paste; 1/2 cup curd (plain yogurt, natural yoghurt); a big handful mint leaves; a handful coriander leaves (cilantro); Whole spices, cinnamon, cloves, cardamom, bay leaf; 4 tbsp cooking oil (vegetable oil); 1 tbsp ghee; 1 tbsp lemon juice; 4 cups water; Salt, to taste

Short grain seeraga samba rice, red chilli paste and a lot of patience. The Arcot Nawabs' gift.

75 minTime

37 gProtein each

hotSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 75 minutes come after.

The Ambur way2 chapters · 1 min read

Make it your way

Grandma's waySeeraga samba rice and soaked chilli paste.

The original

709kcalsame

37 gproteinsame

4 gfibresame

75minutessame

Ambur biryani as the town's biryani halls make it.

Per serving, worked out from the ingredient table.

Ingredients

Seeraga samba rice2 cups

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion2 large, sliced

Tomato3 medium, chopped

Dried red chilli15 Kashmiri chillies, soaked

Ginger garlic paste3 tbsp

Curd (plain yogurt, natural yoghurt)½ cup

Mint leavesa big handful

Coriander leaves (cilantro)a handful

Whole spicescinnamon, cloves, cardamom, bay leaf

Cooking oil (vegetable oil)4 tbsp

Ghee1 tbsp

Lemon juice1 tbsp

Water4 cups

Saltto taste

Method

5 steps

1Wash and soak rice 20 minutes. Grind soaked red chillies to a smooth paste.
2Heat oil and ghee, fry whole spices and onions until golden. Add ginger garlic paste and fry until raw smell goes.
3Add tomatoes, chilli paste, mint and coriander and cook until oil separates. Add chicken, curd and salt; cook 10 minutes.
4Add water and lemon juice, bring to a rolling boil and taste for salt. Add drained rice.
5Cook covered on low (or pressure cook 1 whistle on low) until rice is done. Rest 10 minutes and fluff gently.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ambur chicken biryani

Make it your way

Ingredients

Method

Make it a meal