Ambur Chicken Biriyani

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Ambur Biryani
Ambur Biriyani/Ambur Biryani/biriyani/South style Biriyani
Ambur is a historical town in Vellore district in the state of Tamilnadu, India. It is famous for its modern leather and shoe manufacturing industries and also famous for its excellent succulent"Biriyani".
Different regions in Tamilnadu prepare different style of Biriyani. Dindigul Biriyani, Chettinad Biriyani and Ambur Biriyani are few among the varieties prepared and popular too. I fall into the Biriyani loving category and trying out Biriyani from different regions quite often takes place in my kitchen. A relatively easy preparation where fresh spices play a dominant role where the rice absorbs all the flavors and remains moist~ A recipe from a friend of ours and my husband`s favorite, this Biriyani is best served with onion pachadi/raita and Kathirikkai/eggplant masala.
Ingredients:
  1. 2 cups rice
  2. chicken cut into bite size pieces(approx 1/2kg)
  3. 1/2 cup finely sliced onions
  4. 6 to 7 green chillies
  5. 2 teaspoon ginger garlic paste
  6. 1 cup packed pudina/mint
  7. 1 cup packed cilantro
  8. 1/2 cup chopped tomatoes
  9. 1/2 cup coconut milk
  10. 1/4 cup yogurt/curd
  11. 1 tablespoon juice of lime
  12. 1/4 teaspoon garam masala powder
  13. 1/2 teaspoon turmeric powder
  14. 2-1 inch piece cinnamon
  15. 4 cloves
  16. 4 cardamom
  17. 2 bay leaves
  18. 4 tablespoon oil
  19. 2 teaspoons ghee/clarified butter
  20. salt to taste
Procedure:
  1. Clean and wash the chicken and marinate for half an hour with yogurt/curd, garam masala, turmeric powder, 1/2 teaspoon ginger garlic paste and 1/2 teaspoon salt.
  2. Wash and soak the rice for half an hour.
  3. Grind the green chillies with very little water and set aside.
  4. In a heavy bottomed vessel or a pressure cooker, heat the oil and ghee and add the cinnamon, cloves, cardamom and bay leaves. When they pop, add the onions and saute until they turn golden brown.
  5. Add the ground chillies and saute until the raw smell goes and the water is absorbed.
  6. To this add the ginger garlic paste and saute well for another minute.
  7. Now add the marinated chicken and saute well until it gets dry and oil separates. This will take about 5 to 10 minutes.
  8. Then add the chopped pudina/mint and cilantro and mix well.
  9. Now add the tomatoes and mix well. Immediately add the rice,coconut milk,lime juice, 3 cups of water and salt. When it starts to boil, close the lid and simmer for about 20 minutes.
Serve with pachadi and kathirikkai masala.

TIPS: I used the organic whole chicken for more flavor. I have used the homemade garam masala powder, if it is store bought then I would add 1/2 teaspoon. ( homemade tends to be strong in flavor, check before using Garam masala).
Fresh coconut milk is used in this recipe, 2 tablespoon coconut milk powder mixed with 1/2 cup warm water can be used instead. I usually add 1: 1.5 cups when using Basmati rice ( 1 part rice & 1.5 parts water) , for Sona masuri rice add 1:2.

Also Check Hyderabad Chicken Biryani Recipe:

25 comments:

  1. I love love biriyani and this looks so yumm.

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  2. Always nice to see a classic homely Biryani, looks delicious.

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  3. Cilantro, we just had biryani over the weekend and this makes me want more, but the quota for the week is up. I am going to try the recipe with egg. What do you think?

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  4. Love to eat biriyani for all 4 meals.........yummy

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  5. Droolworthy chicken briyani, I have tastes Ambur briyanis long back, thanks for sharing, will definitely try soon..

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  6. Thank you Indo, you could try with eggs or vegetables too.

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  7. My brother in Law is from the near place, Ambur! Tasted this one long back and love it!
    Delicious one :)

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  8. I know Biryani has various versions but never heard of this, well I am not that familiar with the Southern regions anyways. Send over some to me PLEASE!!

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  9. That's a beautiful photo, Cilantro! I know of Ambur biryani but haven't tasted it, nor do I know why it's different from others. Is it because of the coconut milk?

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  10. I am definitely going to get my biriyani groove on this year. For far too long it has just been bookmarked. Thanks for the delicious reminder!

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  11. Sra,
    The usual biriyani we prepare at home also has some coconut milk in it. According to me the Ambur Biriyani`s taste lies in its simplicity . The fresh spices,cilantro and mint are all added fresh and no grinding is involved.

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  12. Cilantro,
    This is one of the simplest Biriyani recipe I can ask for. I have been wanting to make this Biriyani and could not find a good recipe. Looks similar to the one I had in Ambur. I will try this over the weekend.
    Sreeja.

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  13. am a big fan of Ambur Biriyani.... thanks for sharing the recipe..

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  14. how much the water to be added? and also what is the rice and water ratio ?

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  15. Anonymous,
    Thank you, I have updated my post with the measurements and also in the Tips section.

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  16. I tried this briyani and it came out very well. Nice recipe.

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  17. hai
    this is my 1st time to ur site..wat a lovely collection of recipes u have.it's a treat to watch. i hav just started blogging and seeing work like urs is a gr8 insipration..drop by my blog when u get time..
    www.sharemyrecipe.blogspot.com

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  18. Hi,

    We tried it today and tastes awesome. Thanks for sharing the recipe. Keep up your great work. Cheers.

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  19. My husband made the exact same measurement it turned out so awesome.... Thank u so much for the recipe....

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  20. thank for your tips .so good

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  21. I like biriyani so i love love love love love love this one.

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  22. Ambur star biriyani is very famous. I have heard people travel long distances to taste delicious biriyani from star biriyani hotel in Ambur town.

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