How to Make the Ultimate Ambur Chicken Biryani| chicken biryani

How to Make the Ultimate Ambur Chicken Biryani| chicken biryani

**Ambur Chicken Biryani** is a famous South Indian biryani from Tamil Nadu, known for its rich flavor, seeraga samba rice, and use of dried red chilies. Here's a traditional-style recipe you can try:

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### **Ambur Chicken Biryani Recipe**

#### **Ingredients:**

**For the chicken marinade:**
- Chicken – 1 kg (bone-in pieces preferred)
- Yogurt – 1/2 cup
- Ginger garlic paste – 2 tbsp
- Red chili powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Salt – to taste

**For the biryani:**
- Seeraga samba rice – 2 cups (washed and soaked for 30 mins)
- Onions – 3 large (thinly sliced)
- Tomatoes – 2 medium (chopped)
- Dried red chilies – 8–10 (soaked and ground to a paste)
- Whole spices – 2 bay leaves, 4 cloves, 2-inch cinnamon, 2 cardamoms, 1 star anise
- Mint leaves – 1 cup
- Coriander leaves – 1/2 cup
- Oil – 4 tbsp
- Ghee – 2 tbsp
- Water – 3.5 to 4 cups (adjust based on rice)

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#### **Instructions:**

1. **Marinate the Chicken:**
- Combine chicken with yogurt, chili powder, turmeric, ginger-garlic paste, and salt.
- Let it marinate for at least 30 mins (or overnight for best flavor).

2. **Cook the Chicken:**
- Heat oil in a heavy-bottomed pot. Add whole spices.
- Sauté onions until golden brown.
- Add red chili paste and sauté until oil separates.
- Add tomatoes, mint, and coriander. Cook till soft.
- Add marinated chicken and cook until chicken is 80% done.

3. **Add Rice:**
- Add the soaked, drained rice to the pot. Stir gently.
- Add water and salt as needed.
- Cover and cook on medium until rice is done (around 15–20 mins).
- Optional: Dum cook for 10 mins on low with a heavy lid or dough seal.

4. **Serve:**
- Gently fluff the biryani. Serve hot with brinjal gravy or onion raita.

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Would you like a printable recipe card or step-by-step images with it?

Ambur Chicken Biryani** is a famous South Indian biryani from Tamil Nadu, known for its rich flavor, seeraga samba rice, and use of dried red chilies. Here's a traditional-style recipe you can try:

---

### **Ambur Chicken Biryani Recipe**

#### **Ingredients:**

**For the chicken marinade:**
- Chicken – 1 kg (bone-in pieces preferred)
- Yogurt – 1/2 cup
- Ginger garlic paste – 2 tbsp
- Red chili powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Salt – to taste

**For the biryani:**
- Seeraga samba rice – 2 cups (washed and soaked for 30 mins)
- Onions – 3 large (thinly sliced)
- Tomatoes – 2 medium (chopped)
- Dried red chilies – 8–10 (soaked and ground to a paste)
- Whole spices – 2 bay leaves, 4 cloves, 2-inch cinnamon, 2 cardamoms, 1 star anise
- Mint leaves – 1 cup
- Coriander leaves – 1/2 cup
- Oil – 4 tbsp
- Ghee – 2 tbsp
- Water – 3.5 to 4 cups (adjust based on rice)

---

#### **Instructions:**

1. **Marinate the Chicken:**
- Combine chicken with yogurt, chili powder, turmeric, ginger-garlic paste, and salt.
- Let it marinate for at least 30 mins (or overnight for best flavor).

2. **Cook the Chicken:**
- Heat oil in a heavy-bottomed pot. Add whole spices.
- Sauté onions until golden brown.
- Add red chili paste and sauté until oil separates.
- Add tomatoes, mint, and coriander. Cook till soft.
- Add marinated chicken and cook until chicken is 80% done.

3. **Add Rice:**
- Add the soaked, drained rice to the pot. Stir gently.
- Add water and salt as needed.
- Cover and cook on medium until rice is done (around 15–20 mins).
- Optional: Dum cook for 10 mins on low with a heavy lid or dough seal.

4. **Serve:**
- Gently fluff the biryani. Serve hot with brinjal gravy or onion raita.

---

Would you like a printable recipe card or step-by-step images with it?

https://youtube.com/@Cookingstories222?si=RmVNCGqm7xi6pHA6
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