Ambur Biryani Recipe (Star Biryani) (2024)

5 from 5 votes

Author: Sangeetha Vel

Course: Main Course

Cuisine: South Indian

Diet: Halal

Prep: 10 minutes mins

Cook: 40 minutes mins

• ▢ 1½ cup Seeraga Samba Rice, soaked for 30 minutes
• ▢ 2.25 lb Chicken, cleaned and cut
• ▢ ¼ cup Oil
• ▢ 2 tbsp Ghee
• ▢ 2 Onion, thinly sliced
• ▢ 2 Tomato, chopped
• ▢ 2 tbsp Onion, chopped
• ▢ 1 Bay Leaf
• ▢ 3 Cinnamon Stick, small
• ▢ 5 Cloves
• ▢ 8 Cardamom
• ▢ 2 tsp Garlic paste
• ▢ 2 tsp Ginger paste
• ▢ 10 Dry Red Chili paste, soaked and grind
• ▢ ½ tsp Turmeric Powder
• ▢ Salt, as needed
• ▢ ¼ cup Curd
• ▢ ¼ cup Coriander Leaves
• ▢ ¼ cup Mint Leaves
• ▢ 1½ cup Water

Preparing Ambur Chicken Biryani

• Start by heating oil and ghee in a wide-bottomed pan over medium heat. Add bay leaf, cinnamon, cloves, and cardamom, sautéing until fragrant. This base of spices infuses the oil, creating a flavorful foundation.

  

• Add thinly sliced onions to the pan and sauté until they turn golden brown and caramelized. This enhances the biryani’s overall sweetness and aroma.

  

• Mix in garlic paste and cook until the raw smell disappears and it becomes fragrant.

  

• Stir in ginger paste and continue to cook until the raw smell vanishes, ensuring the ginger blends well with the other ingredients.

  

• Add thinly sliced onions and chopped tomatoes to the pan, cooking until the tomatoes break down and become mushy.

  

• Incorporate dry red chili paste, turmeric powder, and salt, cooking until the spices are well roasted and the raw aroma subsides.

  

• Introduce cleaned and cut chicken pieces to the spiced gravy, stirring until they are thoroughly coated with the masala. This ensures every piece of chicken is infused with flavor.

  

• Let the chicken simmer for about 5 to 7 minutes until it starts to release its juices, which are key for a moist biryani.

  

• Stir in yogurt and sprinkle coriander and mint leaves over the mixture. Mix well to combine all the flavors, which will add freshness and a slight tanginess to the dish.

  

• Cover the pan and allow the chicken to cook through for about 10 minutes, letting the flavors meld.

  See Also

  Hyderabadi Vegetable Biryani (step by step) - Flavors of Mumbai

  

• Remove the lid, add water to the gravy, and bring it to a boil for cooking the rice evenly.

  

• Stir in the soaked Seeraga samba rice, ensuring it's evenly distributed and mixed thoroughly with the spices and gravy.

  

• Allow the rice to cook until it is about 70% done. Be careful to not stir too much to avoid breaking the grains.

  

• Cover the pan again, reduce the heat to low, and let it simmer for 15 minutes. This slow cooking helps the rice absorb the flavors without becoming mushy.

  

• After 15 minutes, uncover the pan and gently fluff the biryani with a fork to separate the grains. Then, remove it from the heat. There you have it—your delicious Ambur Chicken Biryani is ready to savor.

  

Serving

• Enjoy this delectable Ambur-style chicken biryani with a cooling curd raita or a rich, flavorful non-veg curry of your choice for a truly satisfying meal.

  

Here are some tips to help you perfect your Ambur Biryani:

• Making Chili Paste: Start by soaking dry red chilies in warm water until they soften. Once pliable, drain the water and blend the chilies into a smooth paste.
• Rice Selection: For the most authentic taste, choose Seeraga samba rice. If it’s not available, you can use basmati rice as a substitute, but note that the flavor will be slightly different.
• Adjust the Heat: Since chili paste is a key ingredient in this recipe, you can easily modify the spice level to suit your taste. Feel free to use fewer chilis if you prefer a milder flavor, or add more if you like it hotter.
• Rice Preparation: Soak the rice for 30 minutes before cooking and maintain a 1:1 ratio of rice to water. Stick to this ratio as the chicken will release additional moisture while it cooks.
• Rice to Chicken Ratio: The ratio of rice to chicken in Ambur Biryani can really depend on what you prefer. We like ours with more chicken than rice, using roughly a 1:3 ratio in this recipe, but you can adjust this to your liking. A 1:1 ratio of rice to chicken is a great place to start. Feel free to change it up based on how rich and hearty you want your biryani to be.
• Pressure Cooking Ambur Biryani: You can easily prepare Ambur Biryani in a pressure cooker by following the usual recipe steps. However, when cooking on low heat, don’t wait for the pressure cooker whistle to sound. Let the biryani cook undisturbed for the suggested time. This method helps the flavors meld together perfectly, ensuring a delicious result.