Biryani is one of my favorite Indian dishes. Part of the reason is that it is something that everybody in the family can eat and enjoy. Biryani is cooked in a large clay pot called a tandoor, which is used in the Indian kitchen to cook many different meats, veggies, and sauces.
Ambur is a small village located in the south of India, which is where this biryani is prepared. Ambur chicken biryani is the perfect combination of many different spices that has a distinct taste. This is one of the best biryani recipes because of its flavours and preparation. This biryani is prepared in a unique way using bread, which is cooked with the chicken and then mixed with the spices.
Biryani is a quintessential Indian dish, yet it is often one of the most intimidating to prepare. This dish is essentially the one solution for all of those who find it difficult to master the art of making biryani. The reason being is that biryani is one recipe that can be prepared in a number of ways, depending on taste, preference, and the ingredients on hand.
Ambur biryani is another well-known and well-liked biryani from Ambur, Tamil Nadu. Most of my acquaintances are only acquainted with Lucknowi (Awadh) and Hyderabadi dum biryani, therefore they may not know about Ambur biryani. However, travelers traveling along the Chennai-Bangalore highway would be familiar with this well-known celebrity biryani, who makes delectable, delightful, and mouth-watering Ambur biryani. There are numerous biryani businesses with the name star biryani, but only the genuine star biryani shop should be visited. In Ambur Town, there are several Briyani hotels, but the finest is AMBUR STAR BRIYANI, which has a wonderful flavor. SUN TV, JAYA TV, DINA MALAR, and other media outlets have given AMBUR STAR BRIYANI honors. A halt at Star Biryani is a necessity whenever we drive along the highway from Chennai to Bangalore or Bangalore to Chennai. We pack it for everyone and come home to enjoy it in a relaxed and entertaining manner. Ambur Biryani, Vaniyambadi Biryani, Arcot Biryani, Vellore Biryani, Thalappakattu Biryani, Dindigul Biryani, and more biryani types are available in Chennai. These are all called for the place where they first appeared and gained popularity. However, thanks to restaurant chains, they have expanded throughout the country and into major cities in recent years.
Ambur biryani has a unique flavor due to the fact that it must be cooked over wood (charcoal), and dum is provided with coal from both underneath and on top. Ambur biryani has its unique spices, and everyone has their own secret recipe, but it’s essentially the same as regular biryani. The rice is one of the most significant differences. The rice used in Ambur biryani is seeraga samba, which is smaller than basmati rice. Wonderful biryani tastes good due of the components, as well as the order in which you add the ingredients and roast them. The biryani has a deeper tomato rice color to it, but it tastes great. In Chennai, it is served with kathrika Pachadi, which is also known as Brinjal ki chutney, Baigan chutney, or Ennai kathrika.
The only things lacking from this Ambur biryani are the charcoal and seeraga rice, which I made according to my preferences. I used basmati rice in this dish, which I cooked in the chicken curry using the absorption technique before serving dum. Cook according to the directions and ingredients, and the sequence in which the spices are added affects the biryani’s flavor. I used crushed garlic paste with a little gritty skin and ginger paste separately in my Ambur biryani. This spicy and delectable biryani will win you over. You would be more pleased if you make biryani at home for the whole family. My biryani is cooked to my liking, and it must be spicy.
Time to prepare: 30 minutes
Time to cook: 1 hour
Ambur, Tamil Nadu cuisine
- 900 gms to 1 kg chicken
- 1 cup of oil
spices in their natural state
- 3 bay leaves (large)
- 10 tiny green cardamoms
- 2 large blooms of mace (javitri)
- 1/2 teaspoon nutmeg (jaiphal, tiny bits)
- 10 cloves (small)
- Cinnamon stick – 5 pieces (1 inch)
To make the curry
- 2 or 355 gms onions (large)
- 2 1/2 tablespoons (50 gms) ginger
- 9 garlic cloves (large) or 3 tablespoons
- 2 tbsp chili powder
- 1/2 teaspoon turmeric powder
- 10 green chilies (medium heat)
- 2 or 350 gms. tomato (large)
- 150 gms (1 cup) curd
- 45 gms mint, or 1 large handful
- 40 gms (or 1 large handful) coriander leaves
- a pinch of salt (to taste)
- 1 full lemon or 5 tbsp
- 500 gms. basmati rice
- 2 cups water
- 1/2 cup coriander leaves
- Set aside the onions, tomatoes, slit green chilies, mint, and coriander leaves.
- Separately, grind garlic with its skin to a paste and peel ginger to a paste. My pastes were both thick.
- I just took chicken leg parts, but you are welcome to take the whole bird. Make a slit in the chicken pieces to ensure that the masala of the biryani cooks evenly.
- Wash the rice, soak it for half an hour, then drain and set it aside.
- Heat the oil in a large, wide pot until it is hot, then add all of the whole spices, including bay leaf, green cardamom, cloves, cinnamon stick, mace, and nutmeg, and let it spatter.
- Add the sliced onions and cook until golden and translucent.
- Add the coriander leaves and cook for 2 minutes before adding the green chilies and cooking for another 2 minutes. Add the garlic paste and cook for 3 minutes, or until it becomes a light golden color.
- Add the ginger paste and simmer for 2 minutes, then add the mint leaves and cook for 1 minute.
- The whole procedure will take 10 to 12 minutes till you add the chicken.
- Add the chicken pieces, mix well with the onion mixture, and simmer for 4 to 5 minutes, or until the chicken is gently suated.
- Add the chopped tomatoes and simmer for 3 minutes, then add the chilli powder and turmeric powder, mix well, and cook for another 5 minutes, or until the tomatoes are mushy and starting to release oil.
- Add the curd and 12 cup water, cover, and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened and the oil has evaporated. Stir the chicken curry in between.
- Close the cover and simmer the heat for another 10 minutes.
- Add 2 cups hot water, mix well with the curry, add a half cup of coriander leaves, salt to taste, and lemon juice, bring to a boil, then add the rice and mix well.
- Depending on how much curry (gravy) is left after cooking chicken curry, add water as needed (gravy). (I followed the recipe’s instructions and added 2 cups of water.)
- It should be enough water to cook the rice when you add it (I added 2 cups water as per the requirement).
- Cook the rice on high for 3 minutes, then reduce to medium for a few minutes, or until the rice is 50% cooked in the liquid. Occasionally, but not often, stir the rice and attempt to bring the rice to the top of the bubbles that develop below the surface while it cooks.
- When the water has been reduced to the point where you can see the rice on top but there is still liquid, lower the heat to low and cover the lid firmly for 20 to 25 minutes, or until the rice is cooked.
- When you can smell the biryani from other rooms, you know it’s cooked and ready.
- Turn it off and set it aside for 15 minutes. Because the steam within the pot will continue to cook the biryani and prevent the steam from leaving, do not open the lid right away.
- While the biryani is done, you must be cautious when serving it. To prevent the rice grains from splitting, remove the biryani with a large spoon or a saucer gently from one side.
- Serve with raita and kathrika pachidi (ennai kathrika), also known as Brinjal ki chutney or Baigan chutney, and kathrika pachidi (ennai kathrika).
- Crush or break the nutmeg into tiny bits.
- If you don’t like spicy cuisine or your chilies are extremely hot, you can cut down on the chillies.
- When you combine the rice with the gravy, there should be enough to cover the rice.
- Season the gravy and rice with salt. Divide the salt and place it in a bowl. It’ll be simple for you.
- You may keep the chicken to rice ratio between 2:1 and 1:1 while preparing any biryani. You may use 500 gms to 1 kilogram of chicken for 500 gms of rice, for example. Obviously, the spices must be adjusted accordingly.
- To prevent rice from burning when providing dum or simmering, place a flat tava underneath the pot and simmer it.
- Always use a large spoon to remove the biryani and mix gently from one side alone. Mix it from the bottom up, then from the sides, to ensure that the gravy and rice are well combined. The entire flavor and fragrance of the biryani may be detected as soon as the lid is opened.
- Always attempt to use a generous quantity of mint and coriander leaves.
- While cooking the rice, add water as needed (Seeraga samba rice and basmati rice need water according to their cooking), and if the rice isn’t done but still needs water, add hot water, combine, and cook but not well. When the rice is cooking, I try to avoid adding water towards the end.
- You may boil the rice with salt and enough water in another pot (50-60%), barely done, but additional cooking is required. Add the strained rice to the curry and simmer for 20-25 minutes.
- When the rice is added for dum while boiling, just press the rice and check how long it takes to simmer (20 to 25 minutes).
For all the ambur-masses in the UK and the rest of the world, this is a little birthday shout-out for one of the most versatile ingredients on the face of the earth: chicken. In fact, not only is chicken a great source of protein, it also has a wealth of minerals, vitamins, and nutrients that can be difficult for vegetarian options to match. No, it doesn’t help that chicken is a little bit of a mystery meat.. Read more about ambur chicken biryani near me and let us know what you think.
Frequently Asked Questions
What is Ambur biryani?
Ambur biryani is a dish made of rice and spices. It is popular in the state of Karnataka, India.
Why Ambur biryani is famous?
Ambur biryani is famous because it is a dish that is made with mutton, which is a type of meat.
Which biryani is best in India?
The best biryani in India is the Hyderabadi Biryani.