{"id":30625,"date":"2023-06-16T21:59:06","date_gmt":"2023-06-17T01:59:06","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=30625"},"modified":"2023-06-19T11:33:28","modified_gmt":"2023-06-19T15:33:28","slug":"ambur-chicken-biryani-easy-delicious-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/ambur-chicken-biryani-easy-delicious-recipe\/","title":{"rendered":"Ambur Chicken Biryani | Easy &#038; Delicious Recipe"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30630\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Ambur Biryani is a popular and flavorful meat &amp; rice dish that originated in the town of Ambur in the Tirupattur district of Tamil Nadu, India. It&#8217;s a spicy biryani, red chili paste is added to impart the heat.<\/p>\n<p>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.<\/p>\n<p>This was the first time I made Ambur biryani in my kitchen. I would say this is the easiest biryani I&#8217;ve made so far. Interestingly, no ground spices like chili powder, turmeric powder, garam masala, chili powder &amp; fennel powder are added while making this biryani.<\/p>\n<p>In this biryani, red chili paste (ground dried red chilies) is added which will impart the heat. Absolutely no green chilies &amp; chili powders are added. The only spices added are whole aromatic spices like whole cardamom, cloves &amp; 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 &amp; flavorful.<\/p>\n<p>The key to Ambur Biryani&#8217;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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30629\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-easy-recipe.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-easy-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-easy-recipe-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-easy-recipe-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30628\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/06\/Ambur-chicken-biryani-475x200.jpg\" \/>\n<div class=\"item ERName\">Ambur Chicken Biryani | Easy &amp; Delicious Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Oil- 4 tbsp (or add 2 tbsp ghee + 2 tbsp oil)<\/li>\n<li class=\"ingredient\">Whole cardamom- 4<\/li>\n<li class=\"ingredient\">Whole cloves- 4<\/li>\n<li class=\"ingredient\">Whole cinnamon- 3 inch slice<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Onions, sliced thin- 4, large sized<\/li>\n<li class=\"ingredient\">Garlic paste- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Ginger paste- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Red chili paste- 3 to 4 tbsp (dried red chili ground to paste)<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2 large sized<\/li>\n<li class=\"ingredient\">Chicken, bone-in pieces- 8 chicken legs or bone-in pieces<\/li>\n<li class=\"ingredient\">Lemon juice- juice from 1\/2 of a lemon<\/li>\n<li class=\"ingredient\">Yogurt- 1 cup<\/li>\n<li class=\"ingredient\">Warm water- 2 1\/2 cups<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Cilantro chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Jeerakasala or seeraga samba rice, soaked- 2 cups<\/li>\n<li class=\"ingredient\">Salt- 3 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">For making this biryani seeraga samba rice is used in Ambur. If you don&#8217;t have this rice, use jeerakasala or kaima rice.<\/li>\n<li class=\"instruction\">Soak the rice in 4 cups of water for 20 minutes. After 20 minutes pour the rice to a strainer &amp; strain the water &amp; rinse the rice under running water till the water turns clear, Keep it aside.<\/li>\n<li class=\"instruction\">For making red chili paste- I&#8217;ve taken 6 dried red chilies. If you want the biryani to be very spicy you can increase the amount of dried chilies.<\/li>\n<li class=\"instruction\">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 &amp; make into a paste.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Place a large &amp; wide pan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add the whole aromatic spices- whole cardamom, cloves, cinnamon &amp; bay leaves, saute for a minute.<\/li>\n<li class=\"instruction\">Add the sliced onions, season with 1 tsp salt.<\/li>\n<li class=\"instruction\">Saute till onions turn golden brown in color.<\/li>\n<li class=\"instruction\">Add ginger &amp; garlic paste, saute for 2 minutes.<\/li>\n<li class=\"instruction\">Add 3 to 4 tbsp red chili paste (based on your spice level), saute for a few minutes.<\/li>\n<li class=\"instruction\">Add the chopped tomatoes, saute for a few minutes &amp; cook till the tomatoes have mashed up.<\/li>\n<li class=\"instruction\">Add the chicken, I&#8217;ve added 8 chicken legs, any bone- in pieces can be added. Combine well.<\/li>\n<li class=\"instruction\">Add 1 tsp salt, combine well.<\/li>\n<li class=\"instruction\">Add freshly squeezed lemon juice, combine well.<\/li>\n<li class=\"instruction\">Take yogurt in a bowl &amp; combine well using a whisk, add to the chicken &amp; combine well.<\/li>\n<li class=\"instruction\">Add 2 1\/2 cups hot water, combine well. (There will be some liquid already in the pot from the yogurt &amp; the liquid that oozed out of the chicken).<\/li>\n<li class=\"instruction\">Add chopped mint leaves &amp; cilantro. Don&#8217;t skip adding mint leaves.<\/li>\n<li class=\"instruction\">Cook covered for 15 minutes till the chicken has half cooked, don&#8217;t fully cook the chicken.<\/li>\n<li class=\"instruction\">While the chicken is getting cooked, let&#8217;s cook the rice.<\/li>\n<li class=\"instruction\">Place a large saucepan over medium heat, add 4 cups water. Season with 1 tsp salt.<\/li>\n<li class=\"instruction\">Let the water come to a boil.<\/li>\n<li class=\"instruction\">Add the soaked &amp; rinsed rice, cook the rice for 5 minutes till it has 50% cooked. Jeerakasala rice will cook very fast. Don&#8217;t completely cook the rice as we&#8217;ll be further cooking the rice along with the chicken &amp; gravy.<\/li>\n<li class=\"instruction\">After 15 minutes, chicken will be half-cooked.<\/li>\n<li class=\"instruction\">Drain the water from the 50% cooked rice, and immediately add the rice into the chicken &amp; gravy.<\/li>\n<li class=\"instruction\">Immerse the rice in the liquid.<\/li>\n<li class=\"instruction\">Tightly cover the pot with aluminum foil &amp; then close with the lid.<\/li>\n<li class=\"instruction\">Cook cover medium heat for 5 minutes. After that lower the heat &amp; cook for another 5 more minutes.<\/li>\n<li class=\"instruction\">After 10 minutes of cooking, open the lid &amp; check if the rice has cooked.<\/li>\n<li class=\"instruction\">Rice will be perfectly cooked, avoid overcooking the rice.<\/li>\n<li class=\"instruction\">Cover the pot with aluminum foil &amp; then close with the lid.<\/li>\n<li class=\"instruction\">Take the pot out of the heat &amp; keep it covered for at least 30 minutes. The rice will be perfectly set &amp; will turn aromatic.<\/li>\n<li class=\"instruction\">While serving, gently combine the biryani; serve on a plate.<\/li>\n<li class=\"instruction\">Enjoy along with raita, pappad &amp; pickle.<\/li>\n<li class=\"instruction\">Leftover biryani can be refrigerated, and tastes better the next day.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ambur Biryani is a popular and flavorful meat &amp; rice dish that originated in the town of Ambur in the Tirupattur district of Tamil Nadu, India. It&#8217;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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":30628,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,408,27],"tags":[1003,697],"class_list":["post-30625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biryani","category-chicken-by-ingredient","category-indian-cuisine","tag-biryani","tag-chicken-biryani-2","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=30625"}],"version-history":[{"count":10,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30625\/revisions"}],"predecessor-version":[{"id":30649,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30625\/revisions\/30649"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30628"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=30625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=30625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=30625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}