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.
- 2 cups rice
- chicken cut into bite size pieces(approx 1/2kg)
- 1/2 cup finely sliced onions
- 6 to 7 green chillies
- 2 teaspoon ginger garlic paste
- 1 cup packed pudina/mint
- 1 cup packed cilantro
- 1/2 cup chopped tomatoes
- 1/2 cup coconut milk
- 1/4 cup yogurt/curd
- 1 tablespoon juice of lime
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2-1 inch piece cinnamon
- 4 cloves
- 4 cardamom
- 2 bay leaves
- 4 tablespoon oil
- 2 teaspoons ghee/clarified butter
- salt to taste
- 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.
- Wash and soak the rice for half an hour.
- Grind the green chillies with very little water and set aside.
- 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.
- Add the ground chillies and saute until the raw smell goes and the water is absorbed.
- To this add the ginger garlic paste and saute well for another minute.
- Now add the marinated chicken and saute well until it gets dry and oil separates. This will take about 5 to 10 minutes.
- Then add the chopped pudina/mint and cilantro and mix well.
- 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: