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Ambur Chicken Biryani

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Ambur Chicken Biryani

  • Non-Veg
  • Spicy
  • Medium



Popular South Indian Ambur Chicken Biryani recipe prepared with chicken marinated in spices and cooked with layers of rice on dum.


  • Chicken – 750 gm (Boneless or with bone)
  • Small grained Rice(Jeera/sona masoori)/Basmati Rice – 500 gm (soaked in water for 10-15 minutes)
  • Onion – 3 large finely chopped
  • Tomatoes – 3 large finely chopped
  • Green chillies – 2 whole (slit lengthwise)
  • Yogurt – 100 gm or 1 cup (beaten)
  • Cloves (laung) – 4-5
  • Peppercorns (kali mirch) – 6-7
  • Cinnamon (dalchini) – 2 sticks
  • Green Cardamom (choti elaichi) – 4-5
  • Star Anise (badiya/chakri phool) – 2
  • Bay Leaf (tejpatta)– 2
  • Mace (javitri) – 2 pieces
  • Red chilli powder (lal mirch pwd) – 1/2 tsp
  • Coriander powder (dhaniya pwd) – 1 tsp
  • Coriander leaves (hara dhaniya) –  4 tbsp chopped
  • Juice of 1 lemon
  • Boiled egg – 4 (optional)
  • Water as required
  • Salt to taste
  • Orange food colour – 1/4 tsp
  • Oil – 6-7 tbsp
  • Ghee – 4-5 tbsp

For the Masala paste

  • Ginger – 2 inch piece chopped
  • Garlic – 15-20 cloves peeled (big sized)
  • Whole Dry Red chillies – 12-15


  1. Soak whole dry red chillies in hot water for 20-25 minutes.
  2. Grind together ginger, garlic and soaked red chillies to a fine paste using little water in which chillies were soaked.
  3. Add the ground masala paste, lemon juice and salt to the chicken.
  4. Mix well and coat the chicken with the masala.
  5. Cover and keep aside for 45 minutes-1 hour.
  6. Heat oil in a heavy bottomed wide vessel.
  7. Add the whole spices – bay leaves, cloves, star anise, cardamom, cinnamon, peppercorns and mace.
  8. Fry for 30 seconds or till spices turn fragrant.
  9. Add the chopped onions and saute for 1-2 minutes or till they turn translucent.
  10. Add the chopped tomatoes and saute for 2-3 minutes or until soft.
  11. Add the beaten yogurt and fry for 3-4 minutes.
  12. Add the red chilli powder, coriander powder and fry for 1 minute.
  13. Add the marinated chicken along with the masala marinade.
  14. Add coriander leaves, mix well and fry the chicken for for 4-5 minutes or till chicken turns white.
  15. Cover and cook the chicken on low heat for 10-15 minutes or till the chicken is half cooked.
  16. Open the lid and check the consistency of the gravy.
  17. Do not add water, the gravy should be of thick consistency.
  18. If there is excess liquid in the gravy, cook the chicken uncovered on high heat for 5-6 minutes to thicken the gravy.
  19. Boil 12-15 glasses water in a deep pan, add soaked rice and salt to taste.
  20. Cook the rice for 5-6 minutes or until half cooked (partially tender).
  21. Drain water from the half cooked rice.
  22. Add the half cooked rice on top of the chicken mixture.
  23. Add the ghee and orange food colour on top.
  24. Cover the pot tightly with a lid or aluminium foil.
  25. Cook on high heat for 5 minutes.
  26. Place a Tawa/griddle underneath the pot and cook on low flame for 15-20 minutes.
  27. Mix well before serving, if desired garnish with boiled eggs.
  28. Serve Ambur Biryani with Kachumber.
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