If you have followed me on facebook, you must have noted that i made ambur star biryani for lunch yesterday. I am sharing it the next day itself because i cannot wait so long. Because it turned out so good. When i googled for the procedure, I came across this real ambur biryani recipe, loved it simplicity followed the exact procedure. But the measurements are not properly mentioned, so i adjusted it accordingly. But the end result turned out exactly like ambur biryani.



The main thing i love in this recipe is the simplicity, it dont have lots of spice powders like my other biryani recipe . The main thing is dried chilli paste and few whole spices. But the main thing is the addition of ingredients at the proper interval and proper timing.So follow the exact method as i have given, you will taste the real ambur flavours. I served this with raita and chettinad chicken roast(recipe soon). You can serve it with brinjal masala which is the proper sidedish for it and i will soon share that recipe as well.

Preparation Time : 10 mins

Cooking Time : 1 Hour

Serves : 5 to 6





Chicken – 500 gram bone in

Oil – 1/2 cup

Cinnamon / Pattai – 1 large stick

Cardamom Pods / Yelakai – 10

Cloves / Krambu – 10

Curd / Yogurt – 1/2 cup + 1 tblspn

Onions – 2 large sliced thinly (reserve a handful of onions)

Garlic Paste – 2 tblspn

Coriander Leaves – a small handful chopped finely

Mint Leaves – a small handful chopped finely

Ginger Paste – 2 tblspn

Tomatoes – 2 large sliced thinly

Dry Red Chillies – 7 to 8

Kashmiri Red Chillies – 10





To Cook Rice:

Seeraga Samba Rice – 500 grams

Salt to taste

Water lots of it to cook rice





Method:

Wash seeraga samba rice very well. Set aside. Soak both the dry red chillies in hot water for 5 mins. Drain and make it into a smooth puree. Set aside.

Now heat oil in a kadai. Add in cinnamon, cloves, cardamom and fry for a min.

Add in 1 tblspn of curd and saute for 30 sec.

Add in a handful of onions and saute till golden.

Add in garlic paste and saute for 2 mins.

Add in coriander leaves and mint leaves. Saute for a min.

Add in ginger paste and saute for 2 mins.

Now add in the chicken and toss well on high heat for 5 to 7 mins till it is golden.

Add in onions and tomatoes. Saute for 3 to 4 mins. They will cook down and leach out some water.

Now add in the dry red chilli paste and mix well.

Add in 1/2 cup of curd and salt. Mix well. Cover the pot and cook on low heat for 10 mins.

In the mean time, bring lots of water to boil. Add in salt to it and when it boils add in rice. Mix well. Cook it for 7 to 8 mins. When you taste it the rice should have a bite in it. Once it is 80 percent cooked, drain it.

Now the chicken will be cooked.. Add rice to a large pot, add in curry and mix well.

Cover with a tight lid and place the whole thing over a tawa and cook on low heat for 10 to 12 mins.

Turn off the heat and leave it for 15 mins.

Now open the lid and fluff the rice.

Serve with raita.



