Ambur Chicken Biryani Recipe

Ambur Chicken Biryani

Ambur biryani one all the more well known and mainstream biryani from Ambur in Tamil Nadu . The vast majority of my companions may not be knowing the Ambur biryani, as they are generally comfortable just with Lucknowi (Awadh) and Hyderabadi dum biryani. In any case, for the drivers, the individuals who make a trip through Chennai to Bangalore thruway will be thought about this acclaimed star biryani, who gets ready heavenly, delectable and mouth-watering Ambur biryani. There are numerous biryani shops with the name star biryani yet you should taste just in the genuine star biryani shop. Numerous Briyani lodgings accessible in Ambur Town yet the best is AMBUR STAR BRIYANI which is heavenly in taste. AMBUR STAR BRIYANI has gotten grants from different medias like SUN TV,JAYA TV,DINA MALAR and that’s just the beginning .Whenever we venture out through roadway Chennai to Bangalore or Bangalore to Chennai, a stop close to star biryani is an unquestionable requirement. We get it pressed for each one and return home and eat it relaxingly and engagingly. In Chennai, there are numerous assortments of biryani like Ambur Biryani, Vaniyambadi Biryani, Arcot Biryani, Vellore Biryani, Thalappakattu Biryani, Dindigul Biryani and the sky is the limit from there. These are altogether named after the town they started and got famous in. Be that as it may, as of late in view of natural ways of life, these have spread all over the place and made it to the significant urban areas.

Ambur biryani tastes great since it must be cooked on wood (charcoal) and dum is given with coal from both underneath and on top also. Ambur biryani has its very own flavors and everybody has their very own mystery formula, yet basically based out of the standard biryani. One principle contrast is the rice. Ambur biryani is made with seeraga samba rice, which is little in size not at all like basmati rice. Great biryani tastes great due to the fixings additionally while cooking which fixing you are including first and broiling it. The shade of the biryani resembles darker tomato rice shading, yet it tastes so astounding. It is presented with kathrika Pachadi otherwise called Brinjal ki chutney or Baigan chutney or ennai kathrika in Chennai.

For this Ambur biryani I have arranged according to my taste and by and large a bai style biryani, the main missing part is the charcoal and the seeraga rice. In this formula, I have utilized basmati rice and cooked in the chicken curry itself by ingestion technique and afterward giving dum. Cook according to the directions and the fixings and the request for including the flavors likewise depends the flavor of the biryani. In this Ambur biryani, I have grounded garlic glue with skin minimal coarse and ginger glue independently. You will cherish this biryani as it is fiery and delightful. Appreciate making biryani at home for the entire family, you will be increasingly fulfilled. I cook my biryani according to my taste and it must be fiery.

How to make Ambur Chicken Biryani

Cut the onions, slash the tomatoes, cut the green chillies, cleave mint and coriander leaves, and keep it aside.

Pound garlic to glue with its skin and strip ginger and ground to glue, independently. My both the glues were thick.

I have taken just chicken leg pieces; you can take the entire chicken pieces too. Make a cut on the chicken pieces so that the masala of biryani while cooking works out in a good way.

Wash the rice, drench for 1/2hr and channel and keep it aside.

Warmth the enormous more extensive vessel, include oil according to your prerequisite, when hot, include all the entire flavors narrows leaf, green cardamom, cloves, cinnamon stick, mace and nutmeg, let it splutter.

Include cut onions, sauté till onions are brilliant and straightforward.


Include coriander leaves, sauté for 2mintues, and afterward include green chillies sauté for 2minutes. Include garlic glue sauté for 3minutes till it is light brilliant shading.

Include ginger glue broil for 2 min, include mint leaves blend well, and cook for 1min.

It will take 10 to 12 minutes the entire procedure, until you include chicken.

Include the chicken pieces blend well in with onion blend and cook until the chicken is softly suated , it will take 4 to 5minutes.

Include hacked tomatoes and sauté for 3min, include stew powder, turmeric powder, blend well and cook for 5 minutes, until tomatoes turns out to be delicate and begins leaving oil.

Include curd and water ½ cup, cook for 20minutes by shutting the cover, until chicken is cooked well and structures like sauce consistency and leaves oil. In the middle of mix the chicken curry.

Stew the fire and cook for 10minutes again by shutting the cover.

Include 2 cups high temp water, blend well in with the curry, include hardly any coriander leaves 1/2cup , salt according to taste and lemon juice, let it bubble, include the rice in the curry, blend well.

Include water as required, as it depends how much curry (sauce) is left subsequent to cooking chicken curry (sauce). (I included 2 cups water according to the necessity).

At the point when you include the water it ought to be sufficient to cook the rice(I included 2 cups water according to the necessity).

Cook the rice on high fire for 3 minutes then on medium, for few moments until the rice is half or increasingly cooked in the fluid itself. In the middle of not frequently, attempt to mix the rice and attempt to carry the rice to top which is framed underneath while cooking.

At the point when the water gets diminished, you can see the rice on top and you can see still fluid is there, at that point stew the fire and close the top by first putting aluminum foil on top close it no steam should get away and afterward with the cover firmly for 20 to 25 min or till the rice is cooked.

The indication of whether the biryani is cooked and prepared is the point at which you can smell its fragrance from the close by rooms.

Switch off and let it rest for 15 mins. Try not to open the top quickly in light of the fact that the steam inside the vessel will keep on cooking the biryani and keep the steam from getting away.

At the point when the biryani is cooked, you should be cautious while serving. Take the biryani out with a wide spoon or a saucer gradually from one side to forestall the rice grains from breaking.

Serve this Ambur biryani with raita and kathrika pachidi (ennai kathrika) otherwise called Brinjal ki chutney or Baigan chutney.


For nutmeg, pound or break it into little pieces.

You can diminish the chillies, on the off chance that you don’t eat zesty nourishment or your chillies are extremely hot.

The sauce amount ought to be to such an extent that it ought to be sufficient for the rice when you blend it.

Cautiously include salt for the sauce and rice. Partition the salt amount and put. It will be simple for you.

For making any biryani, you can keep up from 2:1 to 1:1 chicken to rice proportion. For instance, you can utilize 500 gms to 1 kg of chicken for 500 gms of rice. Clearly, you have to modify the flavors suitably.

While giving dum or stewing you can keep a level tava underneath the vessel and stew it to stay away from the consuming of rice.

Continuously take the biryani out with a wide spoon, blend gradually from one side in particular. Blend it from downwards and afterward from sides, with the goal that the sauce and rice is blended well. When you open the cover you can see that the full flavor and fragrance originates from the biryani.

Continuously attempt to include mint and coriander leaves great sum.

While cooking the rice include water as required(Seeraga samba rice and basmati rice requires water according to their cooking), in the middle of if the rice isn’t cooked and still water required include heated water, blend and cook however not great, as it won’t give great outcome. I attempt to abstain from including water at last when rice is cooking.

You can cook the rice with salt, adequate water in other vessel half to 60%, simply cooked, yet at the same time all the more cooking is required, add the stressed rice to the curry and give dum for 20min to 25min.

While stewing when the rice is included for dum, simply press the rice and see, as you will know how a lot of time it will take to stew 20min to 25min.

Ambur Chicken Biryani Ingredients

Chicken – 900 gms to 1 kg

Oil – 1 cup

Entire flavors

Straight leaves (huge) – 3

Green cardamoms (little) – 10

Mace (javitri) – 2 major blossoms

Nutmeg (jaiphal, little pieces) – 1/2

Cloves (little) – 10

Cinnamon stick (1 inch) – 5 pieces

For the curry

Onions (huge) – 2 or 355 gms

Ginger – 2 1/2 tbsp or 50 gms

Garlic (huge) – 9 cloves or 3 tbsp

Stew powder – 2 tbsp

Turmeric powder – 1/2 tbsp

Green chillies (medium hot) – 10

Tomato (huge) – 2 or 350 gms

Curd – 150 gms or 1 cup

Mint – 45 gms or 1 major bunch

Coriander leaves – 40 gms or 1 major bunch

Salt – according to taste

Lemon – 1 entire or 5 tbsp

For rice

Basmati rice – 500 gms

Water – 2 cups

Coriander leaves – 1/2 cup

About Akram Ali

Akram Ali is cook as well student of BSC Chemical Engineering. He works as part time is blogging and share the daily new Recipe for people who love to learn cook.

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