Ambur Chicken Biriyani

By sujeesha Published: January 27, 2013

  • Yield: 1 full tray (6 Servings)
  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 1 hr 45 mins

Anyone in Tamil Nadu would say that biriyani served at muslin wedding's are the best. And I vouch for that as well. Its made in a very different way without any masala powders and all spices are ground fresh which makes this biriyani have a natural color to it with a wonderful aroma. If you like your biriyani spicy, be generous with the green chilies, because that's the only ingredient that adds to the spice level of this biriyani. Here you go! The recipe for you!!

Ingredients

Instructions

  1. Rub a tsp of salt, juice of half a lime and curd to cleaned and washed chicken and marinate overnight or at least for 2 hrs.
  2. Wash the rice and soak in water for 15 minutes. Drain and keep aside.
  3. Heat oil and ghee in a thick-bottom pan.
  4. Toss in the tempering ingredients followed by onion and fry till golden brown.
  5. Add the ginger- garlic paste and stir well till a nice aroma arises.
  6. Now add the diced tomato and paste 1. Sauté till the tomatoes turn pulpy and oil starts separating from the masala.
  7. Now add the marinated chicken pieces, a cup of water, powdered masala and cook it covered with some salt.
  8. Cook till all the water gets absorbed by the chicken and the chicken is almost cooked.
  9. Now add the soaked rice to the chicken mixture and fry for a few minutes.
  10. Now add water just enough to cover the rice and meat completely and check for salt. :- Water should be about 1/2 inch above the rice.
  11. Throw in roughly chopped cilantro, mint leaves and uncut green chilies.
  12. As soon as water starts boiling, close the pan with a tight lid and let the rice absorb all of the water, stirring every now and then.
  13. Switch off the flame once the water is all absorbed. :- Rice will now be semi-cooked.
  14. 13. Switch off the flame once the water is all absorbed. :- Rice will now be semi-cooked.