AMBUR CHICKEN BIRIYANI

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 AMBUR CHICKEN BIRIYANI

(Cooker version)


One  of the famous biriyani from Tamil nadu with simple ingredients and made with seeraga samba rice which is the key ingredient. Also the flavour from ground red chili paste enhances the unique taste of this biriyani.

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Serves:3 nos.
Preparation time : 10 minutes
Cooking Time : 40 minutes

Ingredients:

Oil : 3 tbsp 
Bay leaves : 2 nos. small (optional)
Cinnamon : (1/2 inch) 3 pieces
Cloves : 3 nos.
Cardamom : 3 nos.
Onion : 2 Large (sliced)
Tomato : 1 small (sliced ripe one)
Turmeric powder : 1/4 tsp
Garlic paste : 2 tbsp
Ginger paste : 1 tbsp
Red Chilli paste : 4 (Normal + kashmiri as per spice level )
Mint leaves : 1 handful
Coriander leaves : 1 handful
Curd : 2 tbsp
Lemon Juice: 1 tbsp
Salt : as per taste
Chicken : 400 gms
Seeraga samba : 1 1/2 cup ( cup measures: 210 ml , washed and soaked for 30 mins)
Water : 3 cup (same cup used to measure the rice)



STEPS:

Pre preparation:

1. Soak red chilli in hot water for 30 mins and grind to fine paste. Use a mix of both normal and kashmiri for colour of the biriyani. Take red chilli as per the spice level of it. 





2. Grind garlic and ginger paste each separately.

3. Soak and wash rice for 30 mins.

Main Recipe:

1. Heat oil in Cooker add the whole spices.(Bay leaf, cinnamon,cloves and cardamom).


2. Add onion slices fry till transparent.


3. Add sliced tomato and turmeric powder saute till tomato is mushy.



4. First add garlic paste and saute till raw smell goes then add ginger paste saute till raw smell goes.



5. Now add the red chilli paste saute for 2 mins. Then add half of mint & coriander leaves, curd and lemon juice mix together.





6. Now add the chicken pieces saute till the color changes to white and till it gets coated with the masala. Also add salt .








7. Add water let it boil before adding rice also adjust the salt.
Tip : Always the water should be little salty just a degree high for any rice preparation.



8. Add rice along with remaining coriander and mint leaves and close the cooker. Turn the flame to the lowest and cook for  17-18 mins switch off the flame rest it for 15 mins before opening the cooker.












AMBUR CHICKEN BIRIYANI IS READY TO BE SERVED.

































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