- First soak dried red chilies in water for minimum 30 minutes. Then grind it into a thick paste by adding very little water. Keep aside Clean and wash chicken thoroughly. Wash rice and soak in water for minimum 30 minutes. Boil 3 liters of water in a large dish. Once water start to boil, add 1 tsp of salt and 1 tsp of oil and then add the soaked rice. Cook it until it’s 3/4th done. Heat oil in a deep bottomed pan Add 1 tsp of curd and mix well. Add cloves, cinnamon, bay leaves and cardamom and mix. Add 2 tbsp of sliced onions and mix. Add ginger-garlic paste and saute until the raw smell of the paste is gone. Add the chicken and cook until the color of the chicken turns white. Then add 1 tbsp of chopped coriander and mint leaves and mix. Add chopped onions and tomatoes and cook until the tomatoes turn soft. Add the ground red chili paste, salt to taste and mix well and cook for another 5 minutes on medium flame. Add remaining curd, mix. Let it cook for another 2 minutes. By now the chicken should be 3/4 cooked. Now it’s turn to layer and put the biryani on dum. Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves. Now add the second layer, by adding the chicken gravy we removed. Level it as much possible, then add the remaining rice and sprinkle coriander-mint leaves. Place the dish on low heat, cover it and place a heavy item on top of it. Let the biryani cook for 20 minutes on low heat. That’s it Ambur Biryani is ready to serve.
Ambur biryani
#myrecipe
By Shaalini Shaalu
Jan, 27th
599
Servings
4 persons
Cook Time
40 minutes
Ingredients
13
- 15
Ingredients
- Chicken
- Onion
- Tomato
- Ginger garlic paste
- Curd
- Coriander
- Mint
- Cinnamon
- Cloves
- Cardamom
- Bay leaf
- Oil
- Salt
- Rice
- Dried red chillies
