Do you love biryani? If you are craving restaurant-style Ambur Chicken Biryani, you should try making it at home! Ambur Chicken Biryani is a delicious and flavorful dish from a town called Ambur in Tamil Nadu, South India. It is famous for its unique taste, thanks to a special mix of spices and a type of rice called seeraga samba rice, which is small, fragrant, and perfect for biryani.
The good news is that making Ambur Chicken Biryani at home is not as difficult as it seems. With the right ingredients and an easy step-by-step recipe, you can cook this traditional dish in your own kitchen. The recipe is simple to follow, even if you are new to cooking. You just need to prepare the ingredients, follow the steps carefully, and soon, your kitchen will be filled with the amazing aroma of this biryani.
Once it’s ready, you’ll have a delicious, flavorful meal to share with your family and friends. They will love the rich taste and the unique spices for sure. So, why not give it a try? You will definitely fall in love with it!
My Daughter’s Favorite Ambur Chicken Biryani
This Ambur biryani is my daughter’s favorite food. She loves it so much! Every time we buy food from outside, she always asks for this biryani. So, this time, I decided to surprise her by making it at home instead of buying it. When I told her I was going to cook her favorite biryani, she got so excited! She couldn’t wait for me to start making it. It made me so happy to see her so thrilled!
Watch on how to make Ambur Chicken Biryani
Perfecting Ambur Chicken Biryani
I was looking through an old recipe book and found a recipe for Ambur Chicken Biryani. I decided to give it a try but made a few small changes to improve it. After cooking, it turned out so good, just like the biryani you get at a restaurant. Everyone loved it, especially my daughter! She was so happy with how it tasted. That’s why I decided to share this recipe here so others can enjoy it too.
When I look at old recipe books, I often find that the ingredients, amounts, or steps don’t always seem right. Many times, I make changes to improve the recipe. If I think something can make it better, I experiment with it. Once I test the recipe and it turns out to be a success, I share it here with you.
My recipe gives exact measurements and clear instructions. If you follow them carefully, you can recreate the same authentic Ambur Chicken biryani taste. However, you can also adjust the recipe to suit your own taste. Feel free to make small changes to make it perfect for you!
Tips and Tweaks for Perfect Ambur Chicken Biryani
Let’s talk about the recipe! In the original recipe, it says to use chili powder. But personally, I like to use ground red chili paste instead. Why? Because it gives a richer, more authentic flavor and makes the dish look more colorful and appetizing. However, if you prefer chili powder, that works too! You can use about 2 tablespoons of chili powder for this recipe. It’s really up to you and your taste. Both options will work, so choose what you like best!
The original recipe called for about 1 1/2 cups of yogurt. However, since I am using store-bought yogurt, which tends to be very sour, I decided to reduce the amount to 100ml (a little less than 1/2 a cup). This is because I don’t want the yogurt’s sourness to overpower the dish. Instead, it should balance the heat from the chili and the tanginess perfectly.
You can adjust the amount of yogurt based on how sour your yogurt is. If it’s very sour, use less. If it’s mild, you can add more. Just remember, yogurt is an important ingredient! It helps to tenderize the meat and adds flavor to the dish, making it taste amazing.
In this Ambur chicken biryani recipe, ginger paste and garlic paste are traditionally made separately. This is because, in some households, the amount of ginger and garlic used in the paste can vary. Some people might use more ginger, while others might use more garlic. To keep the flavor balanced, the recipe suggests grinding ginger and garlic separately in equal amounts. This way, one flavor doesn’t overpower the other.
For this recipe, you will need 75 grams of ginger and 75 grams of garlic. Grind them separately to make their pastes. However, if you usually make ginger garlic paste with equal amounts of both, like I do, you can use that instead. It works just as well. But if you prefer to follow the traditional method, feel free to prepare the separate pastes.
The recipe also recommends using a type of rice called seeraga samba rice. This rice is commonly used in authentic Ambur biryani. In fact, basmati rice is not traditionally used for this dish. If you can’t find seeraga samba rice, you can use basmati rice as a substitute. However, seeraga samba rice is not only more authentic but also considered healthier than basmati rice.
With these tips, you can stay true to the traditional Ambur chicken biryani recipe while still having flexibility based on what you have at home!
Serving Suggestions
Ambur chicken biryani is a delicious dish that is best enjoyed with some tasty sides. It is usually served with kathirikkai pachadi, a brinjal curry, or ennai kathirikkai, which is a brinjal gravy. You can also pair it with mutton dalcha or chicken curry for extra flavor. Many people like to add a crispy chicken fry or chicken 65 to go along with it. Don’t forget to include appalam, a crunchy papad that makes the meal even better. These sides make Ambur chicken biryani a complete and satisfying meal!
Most of the time, I really enjoy making sweets, like kheer, for my family. I especially love making sweets when I cook a meal like Ambur chicken biryani. Adding a sweet dish to the meal makes it feel complete and satisfying. It reminds me of the way meals are served during big family functions, where there’s always something sweet at the end. You can also try this at home! Serve your family delicious sweets like semiya payasam, sabudana kheer, carrot sago payasam, or even bread halwa. These are simple to make and will leave everyone happy after a hearty meal.
Step-by-Step Instructions on how to make Ambur Chicken Biryani
- Take some dried red chillies and put them in a bowl. Pour hot water over them and let them soak for 15 minutes. Cover the bowl while they soak.
- After 15 minutes, take the softened chillies and put them in a small mixer jar. Add a little water and grind them into a smooth paste. If the paste is too thick and hard to grind, add a bit more water and grind again until smooth.
- Heat a small pan on the stove and add a little oil. Once the oil is warm, add the chilli paste to the pan. Stir it and cook for about 2-3 minutes, until you see the oil separate from the paste. Turn off the heat and set the cooked chilli paste aside for later.
- Take seeraga samba rice and rinse it well under running water. Wash it a few times to remove any dirt or starch. Then soak the washed rice in clean water for around 20 minutes.
- Place a large pot on the stove and set the heat to medium. Pour oil into the pot and let it heat up. Once the oil is hot, add some cinnamon sticks, cardamom pods, and cloves. Stir them gently for a few seconds until you can smell their nice aroma.
- Add the sliced onions to the pot. Stir them well and keep cooking until the onions turn a light golden brown color.
- Lower the heat to low. Add some ginger-garlic paste to the pot. Stir it well and cook for about 2 minutes until it gives off a nice smell.
- Add the prepared chilli paste and salt to the pot. Stir everything together for a few seconds.
- Finally, add chopped tomatoes to the pot. Stir them in and cook until the tomatoes become soft and mushy. Keep stirring so everything mixes nicely.
- Add some yogurt to the pan and stir it well. Let it cook lightly on a low flame for a few seconds.
- Put the chicken pieces into the pan. Add some fresh coriander leaves and mint leaves on top. Stir everything together on medium heat until it is well mixed.
- Pour 450 ml of water into the pan. Make sure it covers the chicken evenly. Cut a lemon in half and squeeze the juice from one half into the pan. Stir gently to mix.
- Cover the pan with a lid and let the chicken cook for another 5 minutes on low heat. This will allow the spices to blend into the chicken, making it flavorful.
- In a separate pot, bring water to a boil. Add 1 ½ tablespoons of salt, 1 tablespoon of oil, and the juice from half a lemon. These ingredients will help flavor the rice and keep the grains separate while cooking.
- Take the soaked seeraga samba rice and carefully add it to the boiling water. Let it cook for only 1–2 minutes. Be careful not to overcook the rice—it should still be firm and not mushy. Overcooking can ruin the texture of the dish.
- Once the rice has cooked slightly, drain the water immediately using a strainer. Then, take the rice and gently layer it on top of the chicken mixture you’ve prepared earlier. Mix the rice with the chicken carefully to ensure everything is combined evenly.
- Spoon 1 tablespoon of ghee over the top of the rice. This adds a rich flavor and keeps the dish moist. If you have a banana leaf, you can place it over the rice to add a special, aromatic touch. This step is optional but enhances the overall fragrance of the dish.
- Cover the biryani pot with a tight lid and place something heavy, like a bowl or pan, on top. This keeps the steam trapped inside, which is important for the dum cooking process. It helps the rice and spices cook evenly and makes the biryani more flavorful.
- Turn the flame to high for 3 minutes. This quick burst of heat gets everything started. After that, lower the heat to very low and let the biryani cook slowly for 15 minutes. This slow cooking helps all the flavors mix together and makes the dish delicious.
- Once the cooking is done, turn off the heat completely. Let the biryani sit in the pot for 20 minutes without opening the lid. This resting time allows the rice to absorb all the flavors and ensures the dish has the perfect texture when you serve it.
- When it’s time to serve, carefully lift and remove the banana leaf covering the biryani. Using a wooden ladle, gently fluff the rice to separate the grains without breaking them. Serve the biryani hot, paired with creamy raita and crispy papadum on the side for a perfectly balanced and satisfying meal. Enjoy every bite!
Why I Love This Recipe
What I love most about this ambur chicken biryani recipe is how simple it is to make. It doesn’t need a long list of ingredients or complicated masala powders. All you need is dried chili paste, which makes it super easy to prepare. You won’t even have to keep checking the recipe again and again—it’s that straightforward! This Ambur Chicken Biryani is perfect for anyone looking for a no-fuss way to make a delicious meal.
However, one important thing to remember is the water ratio. Getting the right amount of water is key to making biryani that is grainy and not soggy. If you are making less or more than the stated quantity, make sure to adjust the water amount. This small step will help you achieve the perfect texture for your authentic Ambur Chicken Biryani. It’s simple and easy if you follow these tips!
Ambur Chicken Biryani Recipe
Description
This Ambur chicken biryani recipe is an easy way to enjoy a delicious, flavorful meal. It has layers of spiced chicken and fragrant rice, cooked together to create a dish full of taste. The cooking process locks in all the amazing flavors, making every bite special. Perfect for a family dinner or special occasion!
Ingredients for Ambur Chicken Biryani Recipe
Instructions on how to make the Ambur Chicken Biryani
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Begin by soaking the dried red chillies in hot water for 15 minutes.
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Once softened, grind the soaked chillies with a little water in a small mixer jar to create a smooth paste.
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Heat a small pan with a bit of oil and sauté the chilli paste until the oil separates from the mixture. Set aside for later use.
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Rinse the seeraga samba rice thoroughly and soak it in water for approximately 20 minutes.
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Heat oil in a large pot over medium flame. Add cinnamon, cardamom, and cloves. Sauté for a few seconds until aromatic.
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Toss in the sliced onions and sauté until they turn a light golden brown.
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Lower the flame and add ginger-garlic paste. Sauté for 2 minutes until fragrant.
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Add the prepared chilli paste and salt. Stir and sauté for a few seconds.
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Stir in the chopped tomatoes and cook until they become soft and pulpy.
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Mix in some yoghurt and sauté briefly on low flame.
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Add the chicken pieces along with the coriander and mint leaves. Sauté over medium heat until the mixture is well combined.
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Pour 450 ml water into the pot,
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Squeeze in the juice of half a lemon.
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Cover the pan and let the chicken simmer for an additional 5 minutes, allowing the spices to fully infuse their flavors.
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Boil water in a separate pot and add 1 ½ tbsp salt, 1 tbsp oil and juice of half a lemon.
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Add the soaked seeraga samba rice into the boiling water and cook for just 1–2 minutes. Do not overcook.
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Drain the rice immediately and gently layer it over the chicken mixture. Carefully mix the rice to combine it evenly with the chicken.
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Spread a tbsp of ghee on top. If you have a banana leaf, you can cover the top of the rice for extra aroma (this is optional).
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Cover the biryani pot and place a weight on top to ensure proper dum cooking.
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Turn the flame to high and cook for 3 minutes. Then reduce the heat to low and simmer for 15 minutes to allow the flavours to meld together perfectly.
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Turn off the heat and rest the biryani for 20 minutes before serving. This resting time enhances the taste and texture of the dish.
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Fluff up the rice and serve hot with raita, and papadum for a complete meal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 673.96kcal
- % Daily Value *
- Total Fat 50.18g78%
- Saturated Fat 9.25g47%
- Trans Fat 0.23g
- Cholesterol 101.45mg34%
- Sodium 1255.64mg53%
- Potassium 1061.37mg31%
- Total Carbohydrate 30.31g11%
- Dietary Fiber 5.33g22%
- Sugars 12.13g
- Protein 29.4g59%
- Vitamin A 179.47 IU
- Vitamin C 200.69 mg
- Calcium 145.82 mg
- Iron 4.18 mg
- Vitamin D 0.26 IU
- Vitamin E 6.56 IU
- Vitamin K 49.07 mcg
- Thiamin 0.28 mg
- Riboflavin 0.35 mg
- Niacin 10.75 mg
- Vitamin B6 1.51 mg
- Folate 69.11 mcg
- Vitamin B12 0.45 mcg
- Phosphorus 332.46 mg
- Magnesium 82.78 mg
- Zinc 2.71 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
