Ambur Biryani is a popular and flavorful meat & rice dish that originated in the town of Ambur in the Tirupattur district of Tamil Nadu, India. It’s a spicy biryani, red chili paste is added to impart the heat.
Ambur Biryani is primarily a meat-based dish, made with either chicken or mutton. The rice used in this biryani is typically the short-grained and fragrant variety known as Seeraga Samba rice (or Jeerakasala rice), which adds a distinct aroma and texture to the dish.
This was the first time I made Ambur biryani in my kitchen. I would say this is the easiest biryani I’ve made so far. Interestingly, no ground spices like chili powder, turmeric powder, garam masala, chili powder & fennel powder are added while making this biryani.
In this biryani, red chili paste (ground dried red chilies) is added which will impart the heat. Absolutely no green chilies & chili powders are added. The only spices added are whole aromatic spices like whole cardamom, cloves & cinnamon sauteed in the oil. Also, basmati rice is not added for making this biryani, jeerakasala or seeraga samba rice is added which will make this biryani aromatic & flavorful.
The key to Ambur Biryani’s rich flavor lies in its preparation. To the cooked onions, tomatoes along with red chili paste, chicken is added. Chicken is only half-cooked before being layered with partially-50% cooked rice. The biryani is cooked on a low flame allowing the flavors to meld together and the rice to absorb the aromatic essence. This slow-cooking process ensures that the meat becomes tender and the flavors intensify.
- Oil- 4 tbsp (or add 2 tbsp ghee + 2 tbsp oil)
- Whole cardamom- 4
- Whole cloves- 4
- Whole cinnamon- 3 inch slice
- Dried bay leaves- 2
- Onions, sliced thin- 4, large sized
- Garlic paste- ½ tbsp
- Ginger paste- ½ tbsp
- Red chili paste- 3 to 4 tbsp (dried red chili ground to paste)
- Tomatoes, chopped- 2 large sized
- Chicken, bone-in pieces- 8 chicken legs or bone-in pieces
- Lemon juice- juice from ½ of a lemon
- Yogurt- 1 cup
- Warm water- 2½ cups
- Mint leaves, chopped- ¼ cup
- Cilantro chopped- ¼ cup
- Jeerakasala or seeraga samba rice, soaked- 2 cups
- Salt- 3 tsp
- For making this biryani seeraga samba rice is used in Ambur. If you don't have this rice, use jeerakasala or kaima rice.
- Soak the rice in 4 cups of water for 20 minutes. After 20 minutes pour the rice to a strainer & strain the water & rinse the rice under running water till the water turns clear, Keep it aside.
- For making red chili paste- I've taken 6 dried red chilies. If you want the biryani to be very spicy you can increase the amount of dried chilies.
- If you want the biryani to have a nice vibrant red color, use kashmiri dried red chilies, they are mild so use 12 dried chilies & make into a paste.
- Roast the chilies in a pan over medium heat for 4 minutes. Grind the dried red chilies along with 2 tbsp water to a paste. Keep it aside.
- Place a large & wide pan over medium heat, add oil.
- Add the whole aromatic spices- whole cardamom, cloves, cinnamon & bay leaves, saute for a minute.
- Add the sliced onions, season with 1 tsp salt.
- Saute till onions turn golden brown in color.
- Add ginger & garlic paste, saute for 2 minutes.
- Add 3 to 4 tbsp red chili paste (based on your spice level), saute for a few minutes.
- Add the chopped tomatoes, saute for a few minutes & cook till the tomatoes have mashed up.
- Add the chicken, I've added 8 chicken legs, any bone- in pieces can be added. Combine well.
- Add 1 tsp salt, combine well.
- Add freshly squeezed lemon juice, combine well.
- Take yogurt in a bowl & combine well using a whisk, add to the chicken & combine well.
- Add 2½ cups hot water, combine well. (There will be some liquid already in the pot from the yogurt & the liquid that oozed out of the chicken).
- Add chopped mint leaves & cilantro. Don't skip adding mint leaves.
- Cook covered for 15 minutes till the chicken has half cooked, don't fully cook the chicken.
- While the chicken is getting cooked, let's cook the rice.
- Place a large saucepan over medium heat, add 4 cups water. Season with 1 tsp salt.
- Let the water come to a boil.
- Add the soaked & rinsed rice, cook the rice for 5 minutes till it has 50% cooked. Jeerakasala rice will cook very fast. Don't completely cook the rice as we'll be further cooking the rice along with the chicken & gravy.
- After 15 minutes, chicken will be half-cooked.
- Drain the water from the 50% cooked rice, and immediately add the rice into the chicken & gravy.
- Immerse the rice in the liquid.
- Tightly cover the pot with aluminum foil & then close with the lid.
- Cook cover medium heat for 5 minutes. After that lower the heat & cook for another 5 more minutes.
- After 10 minutes of cooking, open the lid & check if the rice has cooked.
- Rice will be perfectly cooked, avoid overcooking the rice.
- Cover the pot with aluminum foil & then close with the lid.
- Take the pot out of the heat & keep it covered for at least 30 minutes. The rice will be perfectly set & will turn aromatic.
- While serving, gently combine the biryani; serve on a plate.
- Enjoy along with raita, pappad & pickle.
- Leftover biryani can be refrigerated, and tastes better the next day.
