Ambur star biryani

AMBUR STAR BIRYANI

INGREDIENTS

  • Chicken with bones – 1/2 kg
  • Jeeraga samba rice or kaima rice 2 cup [ 400 gms of short grain rice]
  • Oil + ghee – 3 or 4 tbsp
  • Bay leaves – 2
  • Cardamom / elaichi – 8
  • Cloves / laung – 8
  • Cinnamon / dalchini – 4 pieces [ 1 inch size ]
  • Black pepper – 1 tsp
  • Jeera – 1 tsp
  • Onion thinly sliced – 2
  • Tomato sliced – 2 big [ not sour ]
  • Curry leaves – few
  • Green chilli – 4 or as per taste
  • Kashmiri red chilli pwdr – 1 or 2 tsp [ for colour ]
  • Ginger garlic paste – 2 tbsp
  • Mint leaves finely chopped – 1/2 cup
  • Coriander leaves finely chopped – 1/2 cup
  • Curd – 1/4 cup
  • Lemon juice – 2 tsp
  • Salt to taste

PREPARATION

  1. Clean ,wash rinse and chop the chicken into small or medium pieces .
  2. Clean ,wash ,rinse and soak the rice for 30 mins .

METHOD

Heat oil + ghee in a thick bottom pan .

Add cinnamon + cardamom + bay leaves + black pepper + jeera and let it splutter .[don’t burn it ]

Add onions + green chilli + curry leaves  and fry till light brown .

Add ginger + garlic paste and fry till raw smell leaves .

Add tomatoes + salt and fry till oil separates .

Add mint leaves + coriander leaves and fry till it shrinks.

Add chilli pwdr and fry .

Add lemon juice + curd and mix well .

Add the chicken and mix well .

Cook on medium flame for 2 mins .

Now cover and cook till the chicken sweats completely .

Mix well and let it cook on low flame till the chicken is 75 % done – rest it will cook with the rice  .[ 10 or 12 mins till the water evaporates ]

Now add the soaked rice and mix well.

Add 4 or 4 1/4 cups of water  and mix well .

Adjust salt if required .

Cook till the water level reduces upto to the rice level .

Now place a tava under the pan ,cover it well – so that vapour doesn’t escape and dum cook on lowest flame for 15 – 20 mins .

Once done ,off the flame  and let it rest for 30 mins or more – don’t open .

The rice will absorb all the flavour .

Serve hot with any raitas + salads or even gravies like mirchi or baigan ka salan .

NOTES

  1. Here for this recipe the special rice is must – try getting online or any southindian stores .
  2. Also for this recipe we use 2 tbsp of red chilli paste for colour ,I did not use paste ,I used pwdr – taste was same .For chilli paste soak 10 to 15 red chillis in hot water and grind it into a fine paste.
  3. The biryani should be orangish pink in colour.
  4. Even mint leaves and coriander leaves add flavour .
  5. We dont use spice pwdrs.
  6. Ambur is a place in Tamil nadu [Vellore ] .
  7. You can also cook in cooker .
  8. Older the biryani better the taste .
  9. If you don’t get this rice ,then use basmati .
  10. Same recipe vegetarians can try with mixed veges / mushroom /soya chunks etc .

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