- wash and clean the chicken and set aside. Soak the rice, for a minimum of 30 minutes. In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom. To this add 2 cups of water and bring to a single boil. Add the washed and drained rice and cook until the rice is about 70% cooked. Set aside. In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes. At this stage mix in the ginger paste, garlic paste and salt. Saute for a couple of minutes. Mix in the chopped tomatoes and cook until they are soft. At this stage add in the red chilli powder and coriander seeds powder. Once the onion-tomato mixture comes together, slightly tilt the kadai, and remove the excess oil, spoon by spoon into a small cup. Now that the excess oil has been drained out, add the yogurt and chicken and mix well. Allow the chicken to cook until almost done to about 80%. Mix in the mint leaves To assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate. Turn the flame to the lowest heat possible. In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. Let the biryani sit on this "Dum" for a good 20 minutes. After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot.
Ambur biryani
#myrecipe
By Arun Kumar
Mar, 19th
537
Servings
4 persons
Cook Time
1 hr
Ingredients
15
- 17
Ingredients
- Rice
- Ghee
- Bay leaf
- Star anise
- Cinnamon
- Cardamom
- Cloves
- Chicken
- Oil
- Ginger garlic paste
- Tomato
- Onion
- Red chilli powder
- Curd
- Corinader powder
- Salt
- Mint
