Ambur Biryani
Ambur Biryani is a South Indian rice dish made with marinated chicken, spices, and basmati rice, cooked together in a single pot.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice (rinsed and soaked) | 500 | Grams |
| Chicken (cut into medium pieces) | 800 | Grams |
| Onion (thinly sliced) | 3 | Count |
| Tomato (chopped) | 2 | Count |
| Ginger Garlic Paste (freshly prepared) | 2 | Tbsp |
| Yogurt (whole milk based) | 200 | Grams |
| Red Chili Powder (spicy variety) | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Mint Leaves (fresh, chopped) | 1 | Bunch |
| Coriander Leaves (fresh, chopped) | 1 | Bunch |
| Green Chilies (slit) | 4 | Count |
| Lemon (juiced) | 1 | Count |
| Bay Leaf | 2 | Count |
| Cinnamon Stick | 1 | Inch |
| Cloves | 4 | Count |
| Cardamom | 4 | Count |
| Salt (or to taste) | 2 | Tsp |
| Oil (vegetable oil) | 100 | Milliliters |
| Ghee | 2 | Tbsp |
Instructions
- Marinate the chicken with yogurt, ginger garlic paste, red chili powder, turmeric powder, coriander powder, lemon juice, and salt. Let it rest for at least 1 hour.
- Heat oil and ghee in a large pot. Add bay leaf, cinnamon stick, cloves, and cardamom. Sauté until fragrant.
- Add sliced onions and sauté until golden brown.
- Add chopped tomatoes and cook until they soften.
- Add the marinated chicken and cook until the chicken is half done.
- Add mint leaves, coriander leaves, and slit green chilies. Mix well.
- Drain the soaked rice and add it to the pot. Stir gently to mix with the chicken and spices.
- Add enough water to cook the rice (approximately 1 liter). Adjust salt if needed.
- Cover the pot and cook on low heat until the rice is fully cooked and the water is absorbed.
- Turn off the heat and let the biryani rest for 10 minutes before serving.
Prep
- Soak basmati rice in water for 30 minutes.
- Marinate chicken for at least 1 hour.
Kitchen equipment
Large Pot With LidSpice Grinder