Ambur chicken biryani

Main Dish
5 servings
15 min
35 min
Very Easy


Number of serving: 5
Basmati rice -5 cups (1 kilo approx)

Chicken thigh piece - 1 kilo

Onions (large) - 4 nos

Ginger-garlic paste - 2 tablepsoons

Tomatoes - 3 nos

Green chillies - 2 nos

Mint and coriander leaves (chopped) - 1 cup

Curd - 1 tablepsoons

Lime juice - 1 tablepsoons

Red chilly powder - 4 tablepsoons

Garam masala powder - 1 tablepsoons

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 tablepsoon


  • 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 minute. Add chilly powder and give it a stir.
  • Add finely chopped tomatoes and saute for 2 minutes. 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 30minutes), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 minutes.
  • 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.


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