Ambur Chicken Biryani
Ingredients
Main Ingredients
chicken (bone-in)
1200 g
seeraga samba rice
600 g
onion
300 g
tomato
200 g
garlic
30 g
ginger
20 g
green chili
20 g
yogurt
200 g
sunflower oil
100 ml
ghee
50 g
mint
15 g
cilantro
15 g
cinnamon stick
2 piece
clove
6 piece
cardamom
6 piece
bay leaf
3 piece
black pepper
5 g
salt
15 g
Instructions
Marinate the chicken
Clean and cut chicken into pieces. Mix with yogurt, ginger-garlic paste, green chili, mint, cilantro, and half the spices. Marinate for 1 hour.
Prepare rice
Wash seeraga samba rice until water runs clear. Soak for 30 minutes.
Fry onions
Heat oil in a large pot. Fry sliced onions until golden brown. Remove half for garnish.
Cook masala
Add remaining whole spices, ginger-garlic paste, tomatoes, and cook until oil separates.
Cook chicken
Add marinated chicken to masala. Cook on medium heat until chicken is 70% done.
Parboil rice
Boil water with remaining spices and salt. Add soaked rice and cook until 70% done. Drain.
Layer and dum cook
Layer half rice over chicken, add fried onions, mint, cilantro, ghee. Repeat layers. Seal and cook on low heat 20 minutes.
Rest and serve
Turn off heat. Rest biryani 10 minutes. Fluff gently and serve hot with brinjal gravy and boiled eggs.
Original recipe
Storage
Best consumed fresh. Reheat with a splash of water to restore moisture.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.