Ambur Chicken Biryani
Ingredients
Main Ingredients
chicken pieces (raw)
1000 g
seeraga samba rice (raw)
500 g
onion (sliced)
300 g
tomato (chopped)
200 g
garlic (minced)
30 g
ginger (minced)
20 g
yogurt (plain)
200 g
sunflower oil
100 ml
ghee
50 g
salt
15 g
Spices & Seasonings
cinnamon sticks
3 piece
green cardamom pods
6 piece
cloves
6 piece
black peppercorns
10 piece
red chili powder
15 g
turmeric powder
5 g
coriander powder
10 g
cumin seeds
10 g
mint leaves (chopped)
20 g
cilantro (chopped)
20 g
Instructions
Marinate the chicken
Mix chicken pieces with yogurt, ginger, garlic, chili powder, turmeric, coriander powder, cumin, salt and half the mint and cilantro. Marinate for at least 1 hour.
Prepare the rice
Wash seeraga samba rice until water runs clear. Soak for 20 minutes then parboil in plenty of salted water until 70% cooked.
Fry the onions
Heat sunflower oil and ghee in a large pan. Fry sliced onions until golden brown and caramelized.
Cook the masala
Add whole spices (cinnamon, cardamom, cloves, peppercorns), tomatoes, ginger-garlic and cook until tomatoes soften and oil separates.
Layer the biryani
Add marinated chicken to the masala and cook for 5 minutes. Layer with parboiled rice, fried onions, mint and cilantro. Drizzle with remaining ghee.
Dum cooking
Cover the pot with a tight lid or dough seal. Cook on lowest heat for 25 minutes to allow flavors to meld.
Rest and serve
Turn off heat and let biryani rest for 10 minutes. Fluff gently and serve hot with brinjal gravy and boiled eggs.
Original recipe
Storage
Store in airtight container. Add a splash of water when reheating to restore moisture.
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