Ambur is a place in South India where they make this spicy & flavourful biryani. Traditionally, seeraga samba rice is used for this dish (I used basmati rice). Chicken is cooked first and then the spices are added with the rice. This can be cooked with mutton too. Perfect menu for good Sunday afternoon.
- Seeraga samba rice - 2 cups
- Chicken - 1 kg
- Garlic paste - 1 tbsp
- Ginger paste - 1 tbsp
- Chilly powder - 2 tsp (to spice taste)
- Cloves - 4 nos
- Cinnamon stick
- Cardamom - 4 nos
- Onion - 4 nos, medium sized
- Tomatoes - 4 nos, medium sized
- Curd - 1 cup
- Mint & coriander leaves
- Lime - 1 no
- Salt to taste
1. Heat oil in the pan, sprinkle curd. Add to it clove, cinnamon and cardamom. Salute the garlic paste and then the ginger paste.
2. Add the chicken along with the salt and cook till its half done. Add in the onion and then the tomatoes. Stir together for just about a minute.
3. Add coriander and mint leaves along with the remaining curd. Add enough water (I added 3 cups) and close the pan and cook under low heat.
4. Meanwhile parboil the rice with salt and lime juice and filter the water and keep aside.