Ambur Star Chicken Biriyani is a flavorful and aromatic rice dish that originated in Ambur, a town in Tamil Nadu, India. It is known for its unique blend of spices and tender meat. Here’s a recipe for Ambur Star Biriyani:
Preparation time: 30 minutes
Cooking time: 1 hour
Ready in: 1 hour 30 minutes
Ingredients for the Biriyani:
For the Rice:
- 2 cups Basmati rice
- 4 cups water
- Salt to taste
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
For the Chicken Marinade:
- 500 grams chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- Salt to taste
For the Biriyani:
- 3 tablespoons ghee (clarified butter) or oil
- 2 onions, thinly sliced
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- A pinch of saffron strands, soaked in 2 tablespoons of warm milk
- Fresh coriander leaves, chopped for garnish
- Fried onions for garnish
Instructions:
- Rinse the Basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside.
- In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well and let the chicken marinate for at least 30 minutes.
- In a large pot, bring 4 cups of water to a boil. Add salt, bay leaf, cardamom pods, cloves, and cinnamon stick. Add the soaked and drained Basmati rice. Cook the rice until it is 70% cooked. Drain the rice and set aside.
- Heat ghee or oil in a separate large pot or deep pan over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and set aside for garnishing.
- To the remaining onions in the pot, add the chopped tomatoes, green chilies, and ginger-garlic paste. Cook until the tomatoes are soft and mushy.
- Add the marinated chicken along with the marinade to the pot. Cook the chicken on medium heat until it is cooked through and tender. Stir occasionally.
- Add the red chili powder, coriander powder, and garam masala powder. Mix well to coat the chicken evenly with the spices. Cook for another 5 minutes.
- Layer the partially cooked rice over the chicken in the pot. Drizzle the saffron-infused milk over the rice. Cover the pot with a tight-fitting lid to trap the steam.
- Reduce the heat to low and cook the Biriyani for about 15-20 minutes, or until the rice is fully cooked and fluffy.
- Once cooked, gently fluff the rice with a fork and mix it with the chicken.
- Garnish with fresh coriander leaves and the reserved fried onions.
- Serve the Ambur Star Biriyani hot with raita, pickle, and boiled eggs on the side.
Enjoy the rich flavors of Ambur Star Biriyani with its fragrant rice, tender chicken, and aromatic spices.
