Main Course
Authentic Ambur Star Chicken Biryani Recipe
This homemade Authentic Ambur Star Chicken Biryani Recipe recipe is flavorful, easy to prepare and suitable for Main Course diets....
⏱️
30 Min Prep
🔥
25 Min Cook
🍽️
2 Servings
🥗
Non Vegeterian
Ingredients
- 500 grams Seeraga (Jeeraga) Samba rice - washed and soaked
- 1 tablespoon Ghee
- 1 Bay leaf (tej patta)
- 1 Star anise
- 1 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 clove Cloves (Laung)
- 500 grams Chicken - cleaned and washed
- 4 tablespoons Sunflower Oil
- 2 inch Ginger - finely chopped
- 4 cloves Garlic - finely chopped
- 3 Onions - sliced
- 2 Tomatoes - chopped
- 3 teaspoons Red Chilli powder
- Salt - to taste
- 2 teaspoons Coriander Powder (Dhania)
- 3 tablespoons Curd (Dahi / Yogurt)
- 1/4 cup Mint Leaves (Pudina) - roughly torn
Instructions
1
To begin making the Ambur Star Chicken Biryani, thoroughly wash and wipe down the chicken and set aside.
2
Soak the Seeraga samba rice, for a minimum of 30 mins.In an open pot, toss in ghee, bay leaf, star anise, cinnamon, cloves, cardamom.
3
To this toss in 2 cups of moisture and bring to a single bring to a bubble gently.
4
toss in the washed and drained rice and mildly hot until the rice is about 70% cooked.
5
(The rice grain should be undercooked in the center) Set aside.In a deep kadai, on medium flame, mildly hot 4 tablespoons of fat, toss in the sliced onions and mildly hot till transparent for about 5-7 mins.At this stage swirl around in the ginger paste, garlic paste and table salt.
6
Saute for a couple of mins.swirl around in the finely sliced tomatoes and mildly hot until they are soft.
7
At this stage toss in in the red chilli ground mix and coriander seeds ground mix.Once the bulb veggie-tomato mixture comes together, slightly tilt the kadai, and remove the excess fat, spoon by spoon into a small cup/katori.Now that the excess fat has been drained out, toss in the yogurt/curd and chicken and swirl around well.
8
Allow the chicken to mildly hot until almost done to about 80%.
9
swirl around in the mint leavesTo assemble to biryani, while the chicken continues to be in the kadai, toss in the 70% cooked seeraga samba rice on top of the chicken pieces and stream in the excess flavoured fat over the rice and seal the kadai with a plate. Turn the flame to the lowest mildly hot possible. In a saucepan, bring to a bubble gently moisture and turn off the flame and place this fiery pot on the lid of the kadai.
10
This process is done in order to seal the kadai in which the biryani is crafting.
11
The mildly hot from the fiery moisture in the saucepan provides mildly hot from the top, while there is mildly hot from the bottom as well creating the effect of "Dum". Let the biryani sit on this "Dum" for a good 20 mins. After 20 mins open the lid and lightly fluff up the biryani with a fork and dish up piping fiery.dish up the Ambur Star Chicken Biryani along with Tadka Raita formula (Spiced Curd With Onions) and Chettinad Kathirikai Chops formula for Sunday Lunch. .
Recipe Information
Cuisine
Tamil Nadu
Tamil Nadu
Course
Main Course
Main Course
Diet
Non Vegeterian
Non Vegeterian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
25 minsTotal Time
55 minsMaster Chef
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