Ambur Chicken Biriyani

This is an authentic traditional style biriyani from Ambur (Tamil Nadu) and cooked using a different variety of rice called Seeraga samba Rice.

Marination: 15 min
Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
3  Cups Seeraga samba Rice
5  Cups Water/coconut milk
6  Cloves
1Tbsp  Shahi Jeera
3  Cardamoms
1″ Cinnamon stick
3   Bay leaves
1   Star Anise
5   Pepper Corns

2 lb Chicken with bone
2   large onions, finely sliced
3 Green Chilies
2 Tbsp ginger garlic paste
1/4 Cup Curry Leaves
2  Large Tomatoes
1/2 Cup chopped cilantro
1/2 cup mint leaves
1/4 Cup thick curd/yogurt

1 Tbsp Garam Masala
1 Tbsp Biriyani Masala
1 Tbsp Coriander Powder
2 Tbsp red chilli pwd
3 Tbsp Ghee
salt to taste

For marination
1 tbsp red chilli pwd
1/4 tsp turmeric pwd
1 Tbsp ginger garlic paste
lemon juice
1 tsp salt

• Marinate the chicken pieces with the above listed ingredients for 15 - 20 min.      
• Soak the rice for 30 min.

Cooking

• Take a pressure cooker or a wide nonstick dish and add ghee.

• Now add all the dry spices, onions, curry leaves, green chillies, salt & ginger garlic paste and fry till the raw smell goes away.

• Once the onions are fried add cilantro, mint, tomatoes , red chili powder & Garam masala and fry till the tomatoes become soft.

• I love to add some biriyani masala powder as well as it enhances the flavor. You can choose any brand you like ( I used Shan).

• Now add yogurt and fry for another minute. 

• Time to add the marinated chicken and fry it with the masala on medium flame.

• To this chicken masala add the rice (3 cups) and water/coconut milk(5 cups). Make sure you add the right amount of salt now and cook it for another 20 min.

• Sprinkle some ghee over it and serve hot.

                                              Enjoy it with a glass of Coke and Chips !!!