Though I had read about Ambur Biryani, I got to taste it for the first time during our stay in Chennai. The major differences I saw in this Biryani from the usual ones were, the colour and the short grain rice. On researching, I found out that the short grained rice used in the Biryani is Seeraga Saamba, which has a distinct taste and fragrance. I have tried preparing Ambur Biryani following few recipes I got from the net. None of them bowled us over like the one I prepared recently. I was so thrilled when J was back from office and complained that I put very less Biryani in his tiffin.. Isn’t that sweet ?

I got this recipe from an article found in New Indian Express. I halved the recipe and used Chicken instead of mutton. The recipe suggests Basmati Rice. However I chose to use Seeraga Samba as that seemed apt to me.

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