Mostly famous in vellore Region, Tamil Nadu and coastal towns of Andhra Pradesh and Karnataka. Of late, it has become a popular fast-food in hundreds of eateries in Chennai.
Ingredients
- 2 cups of Basmati Rice
- chicken 1/2kg
- 1/2 cup finely sliced onions
- 6 to 7 green chillies
- 2 teaspoon ginger garlic paste
- 1 cup packed pudina/mint
- 1 cup packed cilantro
- 1/2 cup chopped tomatoes
- 1/2 cup coconut milk
- 1/4 cup yogurt/curd
- 1 tablespoon juice of lime
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2 Piece of inch cinnamon
- 4 cloves
- 4 cardamom
- 2 bay leaves
- 4 tablespoon oil
- 2 teaspoons ghee
- salt to taste
How To Make Ambur Chicken Biryani
- Wash the chicken and marinate for half an hour with yogurt, garam masala, turmeric powder, half teaspoon ginger garlic paste & half teaspoon salt.
- Wash & soak the rice for half an hour.
- Grind the green chillies with very little water & set aside.
- In a heavy bottomed vessel or a pressure cooker, heat the oil & ghee and add the cinnamon, cloves, cardamom and bay leaves. When they pop, add the onions and saute until they turn golden brown.
- Add the ground chillies and saute until the raw smell goes and the water is absorbed.
- To this add the ginger garlic paste and saute well for another minute.
- Now add the marinated chicken and saute well until it gets dry and oil separates. This will take about 5 to 10 minutes.
- Then add the chopped mint and cilantro and mix well.
- Now add the tomatoes and mix well. Immediately add the rice,coconut milk,lime juice, 3 cups of water and salt. When it starts to boil, close the lid and simmer for about 20 minutes.
