Ambur Chicken Biryani
Ingredients (19)
- chicken1 kg
- seeraga samba rice1 kg
- oil250 ml
- onion500 g
- tomato500 g
- ginger100 g
- garlic100 g
- dry chilli paste2 tbsp
- thick curd250 ml
- lemon juice0.5
- cinnamon2 g
- green cardamom2 g
- cloves2 g
- fresh coriander leaves0.25 bunch
- fresh mint leaves0.25 bunch
- salt1.5 tbsp
- water600 ml
- water2.5 l
- salt2 tbsp
Method
- 1
Grind the ginger and garlic into a smooth paste using very little water.
- 2
Heat the oil in a large heavy-bottomed biryani pot.
- 3
Add the cinnamon, cardamom and cloves and sauté until aromatic.
- 4
Add the sliced onions and cook until soft and lightly golden.
- 5
Add the ginger-garlic paste and sauté until the raw smell disappears.
- 6
Stir in the chilli paste and cook for 2–3 minutes.
- 7
Add the chopped tomatoes and cook until soft and the oil begins to separate.
- 8
Add the chopped mint and coriander leaves.
- 9
Add the chicken pieces and mix well.
- 10
Stir in the curd and salt.
- 11
Pour in 600 ml water.
- 12
Cover and cook over medium heat for 20–25 minutes, or until the chicken is almost cooked and the masala thickens.
- 13
Stir in the lemon juice.
- 14
Wash the Seeraga Samba rice thoroughly and soak for 20–30 minutes. Drain well.
- 15
Bring 2.5 litres of water to a rolling boil.
- 16
Add 2 tablespoons salt.
- 17
Add the soaked rice and cook until 70–75% done. The grains should still have a firm bite.
- 18
Drain immediately.
- 19
Spread the partially cooked rice evenly over the chicken masala.
- 20
Cover the pot tightly with aluminium foil and then with a lid.
- 21
Cook on very low heat for 20–25 minutes until the rice is fully cooked and has absorbed the flavours. Or place in a preheated oven at 180°C for 15 minutes
- 22
Allow the biryani to rest for 10 minutes before opening.
- 23
Gently fluff the rice from the sides using a flat spoon without breaking the grains.
Notes & variations
Brinjal Dalcha (Salna) Onion Raita Boiled Egg Lemon Pickle Cucumber Salad Seeraga Samba rice is essential for authentic Ambur biryani. Its aroma and texture are very different from basmati rice. Ambur biryani traditionally uses only red chilli paste rather than chilli powder or garam masala, giving it its distinctive flavour and colour. Bone-in chicken produces a richer and more flavourful biryani. For a richer taste, replace part of the water in the masala with homemade chicken stock. Avoid overcooking the rice before dum cooking, as Seeraga Samba cooks quickly. Leftovers develop even deeper flavour and reheat well the next day.
Nutrition
estimated| Per | 1 serving | 9 servings |
|---|---|---|
| Calories | 890 kcal | 8010 kcal |
| Carbs | 103.2 g | 928.8 g |
| Protein | 45.5 g | 409.5 g |
| Fat | 31.6 g | 284.4 g |
| Fibre | 4.2 g | 37.8 g |