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Ambur chicken biryani

(2.50/5 - 6 votes)

1 comment
Ambur biryani is one spicy biryani. Quite famous in a place called Ambur in T.N. It is available in other parts of the state. This one is a dum biryani and I enjoyed cooking it. Here goes the recipe...

Basmati rice -5 cups (1 kilo approx)
Chicken thigh piece - 1 kilo
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released.
Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Cut the chicken thighs into 2, and add it along with garam masala powder. Cover and cook till its half done. Add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 min.Stir well and turn off the flame. Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice

When the charcoal is over, add more up to one hour. Can garnish with mint and coriander leaves.

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By INDIAN FOOD (Visit website)

Rate this recipe:


5 / 5


Posted the 01/11/2012, 11:06
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