Ambur Star Chicken Biryani Recipe (Ambur Biryani Recipe)

• 750 grams Chicken (bone in)

For Tempering

• ½ cup Coconut Oil
• 1 stick Cinnamon
• 10 no Cardamom
• 6 no Cloves
• 1 medium Onion (peeled & sliced thinly)
• 1 tbsp Yogurt (Curd)

For Chicken Masala

• ½ cup Yogurt (Curd)
• 3 large Onions (Peeled & Sliced thinly)
• 3 tbsp Garlic Paste
• 1 cup Coriander Leaves (chopped finely)
• 1 cup Mint Leaves (chopped finely)
• 2 tbsp Ginger Paste
• 2 large Tomatoes (sliced thinly)

For Chilli Paste

• 10 no Dry Red Chillies (Regular)
• 10 no Kashmiri Dry Red Chilli

For Cooking Rice

• 2 cups Seeraga Samba Rice
• 1 tbsp Salt to taste
• 3 litre Water (to cook rice)

1. 1

   Soak Rice - Wash seeraga samba rice very well in multiple changes of water. Soak rice in fresh water for 30 minutes.

2. 2

   Chilli Paste - In a separate bowl, Soak both the dry red chillies in hot water for 15 mins. Strain and make it into a smooth puree, use the soaking water to grind the chillies into a puree. Set this aside till use.

3. 3

   Tempering Spices - Now heat oil in a kadai. Add in cinnamon, cloves, cardamom and fry for a minute. Add in 1 tblspn of curd and saute for 30 seconds. Add in the sliced onion given in tempering and saute till onions turn golden brown.

4. 4

   Make Chicken masala - Now in the same oil, add in ginger paste, garlic paste, coriander leaves, mint leaves and saute for 2 minutes until the leaves are wilted.

5. 5

   Now add in the chicken, salt and toss well on high heat for 5 to 7 mins till the chicken is seared. Add in the sliced onions and tomatoes. Saute for 3 to 4 mins. They will cook down and leave out some water. At this point add in the dry red chilli paste, 1/2 cup of curd, salt to taste and mix well. Cover the pot and cook on low heat for 15 minutes. The chicken must be cooked and looks like a curry,.

6. 6

   Cooking Rice - In the mean time, bring lots of water to boil. Add in salt to it and when it boils add in soaked strained 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.

7. 7

   Assembling - Take a nonstick pot, add the chicken curry, strain the rice and and add over the rice and toss to combine. 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.

8. 8

   Serving - Now open the lid and fluff the rice. Once it is mixed, set aside for 10 minutes. Serve with raita.