AMBUR BIRYANI

 

AMBUR is a town which is in Vellore district of TAMILNADU.

This town is very famous for their spicy, non-vegetarian cuisine BIRYANI.

AMBUR BIRYANI is one of the South Indian dish which is emerged during the Nawabs regine- A plate of Biryani with soupy chicken curry and salad. I prepare this wonderful famous Biryani at home and they came out extremely delious.

INGREDIENTS

6 SERVINGS

Chicken 300g (2 cups)
Basmati Rice or Jeera rice 2 cups
Medium sized onions – 3-4 finely chopped
Tomatoes 3- finely chopped
Green chilies 2- slit
Ginger-garlic paste 2 tbsps
Mint leaves 1 cup
Chopped coriander leaves- 14 cup
Turmeric powder 14 tsp
Red chili powder 2 tsp
Coriander powderchicken masala powder 12 tsp optional½ tsp
Yogurt 1 cup
Salt to taste
Cooking oilPicsArt_1430713764457 4 tbsps
Cloves 3
Cinnamon stick 12 inch
Bay leaf 2-3
Star anise 1
Green cardamom 2
Lemon juice 1 tsp

PREPARATION STEPS

Mariante the chicken with salt, set aside for fifteen minutes.

In a pot heat 4 tbsp oil and add the whole spices ( bay leaf, cinnamon, star anise and cloves)

Add ginger garlic paste and 1/2 cup yogurt and saute for some time before adding the marinated chicken .

Cook for some time.

There is no need to add water because some amount of water will get released from the chicken while cooking.

Now add the onions, green chilies and tomatoes.

 

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Add the coriander leaves, mint leaves, chilli powder, turmeric powder, coriander powder and the remaining yogurt. Let the curry simmer for 10 minutes. Transfer this curry to another bowl till the rice is prepared.

For the rice- soak the rice in water for 20 minutes after its washed.

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Boil  water with salt and lemon juice.

Cook the rice  for 8- 10 minutes.

Drain and add cold water to the drained rice.

Remember the rice should be half cooked and firm so that in layering when it cooks it wont get mushy.

Now take the pot used to prepare the curry.

Add a ladle of curry first then layer it with rice and keep repeating these steps till your chicken gravy and rice is over.

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Sprinkle some mint and coriander leaves on the top most layer.

Heat a tawa or large enough to place the pot over.

Place the pot on top of this tawa and cook on slow flame for 20 minutes. The final stage cooking depends on how cooked your rice is. So adjust the timings towards the end.

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Serve with salad, raitha, papad and pickle.

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