Aromatic and flavorful: A guide to preparing Ambur chicken biryani

Ambur chicken biryani is a fragrant and flavorful dish originating from the town of Ambur in Tamil Nadu, India. It is known for its unique blend of spices, tender chicken pieces, and fluffy rice, all infused with a rich aroma. While there are many variations of biryani, Ambur biryani holds a special place for its distinct characteristics and lip-smacking taste.

Ingredients:

• For the chicken:
  • 1 kg chicken, cut into medium-sized pieces
  • 1/2 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • Oil for cooking
• For the rice:
  • 500 g seeraga samba rice (or basmati rice)
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp ghee
• For the masala:
  • 3 whole cloves
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 large onions, thinly sliced
  • 3 green chilies, slit
  • 2 tomatoes, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 1/4 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves

Instructions:

1. Marinate the chicken: Combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, and salt in a bowl. Add the chicken pieces and coat them evenly with the marinade. Set aside for at least 30 minutes, or preferably overnight.
2. Cook the rice: Wash the rice and soak it in water for 20 minutes. In a large pot, bring water to a boil with salt. Add the soaked rice and cook until about 70% done. The rice should still have a slight bite to it. Drain the rice and set it aside.
3. Prepare the masala: Heat oil in a large pot or deep pan. Add the cloves, cardamom pods, cinnamon stick, and bay leaves. Once they splutter, add the sliced onions and fry until golden brown.
4. Add the ginger-garlic paste and cook for a minute until the raw aroma fades. Add the green chilies and chopped tomatoes, and cook until the tomatoes soften and release their juices.
5. Add the red chili powder, turmeric powder, garam masala powder, and salt. Stir well and cook for a minute.
6. Add the marinated chicken pieces and cook for a few minutes until they change color.
7. Add the cooked rice and mix gently without breaking the grains. Sprinkle some ghee over the rice and layer with chopped coriander and mint leaves.
8. Seal and cook: To trap the steam and cook the biryani evenly, seal the pot with a tight-fitting lid or dough. You can use a pressure cooker for faster cooking.
9. Cook on low heat for 15-20 minutes, or until the rice is cooked through and the chicken is tender.
10. Rest and serve: Once cooked, let the biryani rest for 10-15 minutes before opening the lid. Fluff the rice gently with a fork and serve hot with raita and brinjal curry.

Tips:

• Use seeraga samba rice for the authentic Ambur biryani taste. However, you can also use basmati rice if seeraga samba is unavailable.
• Adjust the amount of chili powder according to your spice preference.
• For a richer flavor, use ghee instead of oil for cooking the rice and masala.
• Sealing the pot tightly is crucial for the dum cooking process, which helps infuse the rice with the flavors of the masala and chicken.
• You can garnish the biryani with fried onions and additional herbs like cilantro and mint leaves.

Enjoy this delicious and fragrant Ambur chicken biryani! Don’t forget to share it with your loved ones and impress them with your culinary skills.