Ambur Style Chicken Biryani - Home style !!

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 with all spices which makes this dish unique. This can be cooked with mutton too.  Perfect menu for good Sunday afternoon.

Ingredients :

1. Seeraga samba rice / Basmati rice - 2 cups
2. Chicken - 1 kg
3. Oil - 2 tbsp
4. Ghee - 4 tbsp
5. Cloves - 4 nos
6. Cinnamon stick
7. Cardamom - 4 nos
8. Bay leaf
9. Start anise
10. Black cardamom - 1 no
11. Onion - 4 nos, medium sized
12. Tomatoes - 4 nos, medium sized
13. Garlic paste - 1/2 tbsp
14. Ginger paste - 1/2 tbsp
15. Chilly powder - 2 tsp (to spice taste)
16. Turmeric powder - 1/2 tsp
17. Curd - 1 cup
18. Mint & coriander leaves 
19. Green chillies - 3 nos
20. Water - 1 cup
21. Cashewnuts
22. Salt to taste

Method :

In Tamil

1.   Heat oil & ghee in the pressure cooker, add clove, cinnamon, bay leaf, black cardamom, star anise and cardamom.   

2. Add sliced onions.  Saute till tender.

3.  Add green chillies, ginger garlic paste, turmeric powder & salt.  Cook.

4.  Add chopped tomatoes & cook well.

5.  Add chopped mint & coriander leaves.

In English

6.  Meanwhile parboil the rice with salt and oil.  Drain the water from the rice and keep aside.

7.  Once the onion mixture is well cooked, add chicken pieces, chilly powder & a cup of water.

8.  Pressure cook the chicken for one whistle or until done.

9.  Once the chicken is cooked, add cashew nuts & mix gently the drained rice.

10. Drizzle some ghee on top.  Sprinkle some chopped mint & coriander leaves.  Cover & cook without whistle for 15 mins over medium flame or until done.

Serve warm with raita.