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.
|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-||1⁄4 cup|
|Turmeric powder||1⁄4 tsp|
|Red chili powder||2 tsp|
|Coriander powderchicken masala powder||1⁄2 tsp optional½ tsp|
|Cooking oil||4 tbsps|
|Cinnamon stick||1⁄2 inch|
|Lemon juice||1 tsp|
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.
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.
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.
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.
Serve with salad, raitha, papad and pickle.