Petitchef
PETITCHEF

Ambur chicken biryani

(2.50/5 - 6 votes)
1 comment

Ingredients

- 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

Preparation

Step 1

Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released.

Step 2

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.

Step 3

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.

Step 4

Cut the chicken thighs into 2, and add it along with garam masala powder. Cover and cook till its half done.

Step 5

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.

Step 6

Stir well and turn off the flame. Cover the mouth of the vessel with a aluminium foil, then cover with lid.

Step 7

Add charcoal on the top of the lid, and leave it for 1 hour.

Step 8

Serve with raitha, brinjal masala or side dish of your choice.

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01/11/2012

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