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