This delightful signature rice dish is cooked with Chicken in a airtight vessel so as to absorb the richness flavor of the chicken and spices. hmm.. So Yummy!! The specialty in Ambur biryani is the usage of Seeraga Samba Rice and accompanied with Dhalcha.
Servings: 4 Persons
Jeeraga Samba Rice (3cups)
Chicken (1kg Big cut, Cleaned)
Onion (5nos – Chopped)
Tomato (3nos – Chopped)
Ginger paste (4tsp/3inch cube) (freshly prepared)
Garlic paste (4tsp/15cloves) (freshly prepared)
Turmeric Powder (1tsp)
Red dry Chilly (10nos, soaked in water for 1 hour & grinded to paste)
Mint leaves (6sprigs)
Coriander leaves (6sprigs)
Salt (to taste)
Curd (½ cup)
Oil (1cup) (Groundnut oil, preferred)
Ghee (¼ cup)
In a thick bottomed pan, heat oil and ghee, add 3tsp curd, Saute it.
Add Cardamom, Cinnamon, Cloves and 3tsp Onion.
Stir till onion becomes golden brown color in medium flame.
Add garlic paste, saute for a minute; chicken and fry for 5 minutes. Add remaining onion & tomatoes, and stir.
Add ginger paste, red chilli paste, coriander & mint leaves & remaining curd, saute for a minute;
Now add 1cups of water and salt. Let it boil.
In the mean time, wash the rice and half cook it with half salt; remove excess water;
Using electric cooker: Pour the gravy and spread the rice.
Dum Biriyani Style: Heat a thick vessel/ Pressure Cooker, Pour the chicken gravy and spread the rice, in low flame, change the position of the cooker every 3 minutes.
PS: The authentic yummy taste of Biryani emerges only when we use wood to prepare.