Ambur Biriyani is a specialty of the nawabs of Arcot who is said to have first cooked and made this biryani recipe in southern parts of India, mainly Ambur in Tamil Nadu.
Cooking Notes:
> When it comes to Ambur Biriyani, the Jeera samba rice is what allows you to experience the true authentic flavor, texture and taste of this dish. But if you do not have access to this variety of rice, you can always substitute with basmati or jeerakasala rice.
> In this biryani, the ingredient that plays the leading role is the dry red chilli paste. It is what adds the spice and flavour, which gets enhanced by all the other ingredients. Of course, you can adjust the quantity of the chilies to suit your palate.
> When it comes to cooking this biriyani, generally the rice and chicken are cooked separately until 3 quarters of the way done and then layered and cooked together in dum style. But I made it easier by cooking everything together in a single pot.
> I've used a clay pot, but you can also make it in a regular pan. Just ensure the pan has a heavy bottom or else it may burn the bottom layer of the rice while cooking. Another option is to place the pot on a tawa and then put it on the stove for the final stage of cooking.
> The general ratio for cooking rice is 1 cup rice to 2 cups liquid. But because the chicken and the curd used also tends to release some moisture while cooking, I only added 5 cups of water. Too much liquid will result in the rice becoming too soggy and mashed up.
You can also check out the demo video on my Youtube Channel - @amburchickenbiriyani
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Then soak the chilies for a minimum of 30 minutes.
Now remove most of the water, only leaving about 3 tbsp back and grind it into a nice, almost watery, but thickish paste.
Keep aside till needed.
Wash the rice well and then soak in water for a minimum 30 minutes.
Clean and wash the chicken well. Drain and cut into medium sized pieces.
Place the clay pot on a low to medium flame.
Add the ghee and coconut oil and heat.
Toss in the cinnamon, cloves and cardamom and stir fry for a few seconds.
Add in half of the onions and mix well.
Add the ginger and garlic and mix well.
Add the balance onions along with the tomatoes.
Combine well.
Cook until the oil separates.
Pour in the dried red chili paste.
Mix well and cook for a couple of minutes.
Add the curd.
Squeeze in the lemon juice.
Mix well and cook for a couple of minutes.
Now toss in the chicken.
Add the chilli and turmeric powders along with the salt.
Combine well and cook for about 5 minutes.
Add the coriander leaves and mix well.
Add the soaked and drained rice and combine well.
Pour in about 5 cups of water and mix well.
Cook for 5 minutes.
Add the food colouring if using and mix well.
Seal with an aluminum foil and place the lid over it tightly.
Reduce the flame to low and cook for 15 minutes.
Switch off the flame and rest for a minimum 15 minutes.
Remove the lid and aluminum foil carefully and mix well before serving.
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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