Aug 8, 2014

Ambur Star Chicken Biryani Recipe / Star Biryani (Biriyani / Briyani) Recipe


If you have followed me on facebook, you must have noted that i made ambur star biryani for lunch yesterday. I am sharing it the next day itself because i cannot wait so long. Because it turned out so good. When i googled for the procedure, I came across this real ambur biryani recipe, loved it simplicity followed the exact procedure. But the measurements are not properly mentioned, so i adjusted it accordingly. But the end result turned out exactly like ambur biryani.



The main thing i love in this recipe is the simplicity, it dont have lots of spice powders like my other biryani recipe. The main thing is dried chilli paste and few whole spices. But the main thing is the addition of ingredients at the proper interval and proper timing.So follow the exact method as i have given, you will taste the real ambur flavours. I served this with raita and chettinad chicken roast(recipe soon). You can serve it with brinjal masala which is the proper sidedish for it and i will soon share that recipe as well.


Preparation Time : 10 mins
Cooking Time : 1 Hour
Serves : 5 to 6

Ingredients:

Chicken - 500 gram bone in
Oil - 1/2 cup
Cinnamon / Pattai - 1 large stick
Cardamom Pods / Yelakai - 10
Cloves / Krambu - 10
Curd / Yogurt - 1/2 cup + 1 tblspn
Onions - 2 large sliced thinly (reserve a handful of onions)
Garlic Paste - 2 tblspn
Coriander Leaves - a small handful chopped finely
Mint Leaves - a small handful chopped finely
Ginger Paste - 2 tblspn
Tomatoes - 2 large sliced thinly
Dry Red Chillies - 7 to 8
Kashmiri Red Chillies - 10

To Cook Rice:
Seeraga Samba Rice - 500 grams
Salt to taste
Water lots of it to cook rice

Method:

Wash seeraga samba rice very well. Set aside. Soak both the dry red chillies in hot water for 5 mins. Drain and make it into a smooth puree. Set aside.

Now heat oil in a kadai. Add in cinnamon, cloves, cardamom and fry for a min.

Add in 1 tblspn of curd and saute for 30 sec.

Add in a handful of onions and saute till golden.

Add in garlic paste and saute for 2 mins.

Add in coriander leaves and mint leaves. Saute for a min.

Add in ginger paste and saute for 2 mins.

Now add in the chicken and toss well on high heat for 5 to 7 mins till it is golden.

Add in onions and tomatoes. Saute for 3 to 4 mins. They will cook down and leach out some water.

Now add in the dry red chilli paste and mix well.

Add in 1/2 cup of curd and salt. Mix well. Cover the pot and cook on low heat for 10 mins.

In the mean time, bring lots of water to boil. Add in salt to it and when it boils add in rice. Mix well. Cook it for 7 to 8 mins. When you taste it the rice should have a bite in it. Once it is 80 percent cooked, drain it.

Now the chicken will be cooked.. Add rice to a large pot, add in curry and mix well.

Cover with a tight lid and place the whole thing over a tawa and cook on low heat for 10 to 12 mins.

Turn off the heat and leave it for 15 mins.

Now open the lid and fluff the rice.

Serve with raita.

Pictorial:
Take all your ingredients


take water in a saucepan and bring it to a boil


add in dry chillies and soak it for 5 mins


now take the chillies in a blender


make it into a smooth puree..set aside


Heat oil in a kadai


add in cinnamon


cloves and cardamom


now add in a tblspn of curd


fry it for few seconds


add in a handful of sliced onions


fry till golden


first add in garlic paste and saute for 2 mins


add in coriander leaves


mint leaves


now add in ginger paste


saute for 2 mins


now add in chicken


saute on high heat for 5 to 7 mins till it is brown


add in sliced tomatoes and onions


mix well


cook for few more mins


add in dry red chilli paste


mix well


add in salt


and some curd


mix well


Cover and cook


In the mean time, bring lots of water to boil
add in salt


add in washed rice


let it cook


cook untill the rice is 80 percent done


drain


rice done


gravy done


take the rice in a large pot


add in gravy


mix well


cover with a lid


heat a tawa


put the pot on top and let it cook for 10 mins


tada


mix once


serve

42 comments:

  1. Can we cook the same procedure with basmathi rice ?

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  2. My mom's place is ambur & i am great fan of this Briyani from childhood.your recipe is just the Same la..haven't thought of trying this Briyani but now after seeing urs will try for sure..pls post for mutton also coz I am not sure about the mutton since it takes longer time to cook..

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  3. Wow it's my favorite ...I am from ambur .. Never tried to cook at home but now I will try yours... Super Aarthi..

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  4. I tried ...but it was like rice mixed with chicken curry kulambu......why the rice didn't absorb the flavour n the essence....what went wrong?

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  5. @AnonymousAfter mixing gravy with rice you have to put on dum till al water is evaporated and rice is done and fluffy..

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  6. Hi I ve been looking for biriyani recipes around for last twelve years . Congrats good try with ambur star biriyani . The dish presented looks like the rice is sticky and come out like a pongal or kulambu satham . Any tips to how to reduce this stickiness when making star or for that matter any other biriyani

    Nal

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  7. @AnonymousIt do look sticky, but it is not that sticky...I took the pics immediately after opening the lid so it looks like that..After it has cooled down, it turned fluffy. follow the entire procedure, you will get perfect rice.

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  8. biriyani is one of my favourite food..,Wish I get that plate right now from my computer screen, irresistible chicken biriyany.Thanks for sharing it with us

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  9. Thanks Aarthi for ur wonderful step by step instructions on how to prepare ambur biriyani. I tried today and it was a great success.

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  10. Hi Aarthi,

    Thanks for the wonderful recipe of ambur biriyani. I tried today and it was excellent. Thanks for sharing as it helps everyone.

    Regards,
    Martine A

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  11. Hi Aarthi,
    I tried you Ambour Biryani recipe last Sunday. It came out well.

    Is it the same recipe for mutton Biryani too?

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  12. @AnonymousYou can make it like the same. But cook mutton before adding rice.

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  13. This was one of the best biryanis I have had in ages..It beats the hyderabad biryani. My aunt from Bangalore reccommended this biryani and had no words to say...Jeeraka Samba is a must for this recipe. The aroma filled my house yesterday...I cooked this and put it on the dum (in the oven) and went for swimming with my baby..When we came back...oh my god..too gud...Had for breakfast as well..Well done!!!
    Chad
    Sydney

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  14. Being an amateur in cooking, i followed ur procedure and the recipie and it turned out yo be an awesome biryani...thank you soo much for sharing...even my friends loved my biryani n shared ur link to them :) keep cooking n sharing

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  15. Superb Briyani. Thanks for posting it

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  16. Hi please help me as soon as possible....should I follow the same procedure for mutton instead of adding chicken I put mutton and can I pressure cook it till mutton fone...and then add rice and dum rite na...

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  17. @Sonuyes first cook mutton then add rice and dum

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  18. Hi Aarthi,
    I searched for Ambur biriyani recipes and found yours. I knew it was genuine since I had seen Star biriyani being made on a travel show. I followed your recipe and it turned out perfectly!! So thanks a lot.Good luck! :)

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  19. I have 2 boneless chicken breast cut into cubes and I need the biryani for 2 people who are good eaters...how much rice shud I use? I don't want to disrupt the balance of flavours and I haven't cooked non veg ever so wanna make sure it's perfect. ..pls help :)

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  20. Hi! This is the first recipe I am adapting from your website. The instructions and pictures were so well explained! Was so easy to follow...Came out really well. Made my friends very happy!!! Thank you so much:) Keep up the great work!

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  21. I don't hv the Indian rice, can I use jasmine rice, . I try not to buy more rice as 2 of us eating. Thanks.

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  22. @Lilyyes u can use any rice u have on hand

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  23. First time trying to make briyani and it turned out delicious!!! Thanks for the well-organized recipe.

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  24. Shouldnt we put biriyani masala in this...?

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  25. Hello Artiji.. I tried your recipe today.. the taste was very good, I did a small modification added some chicken Marsala powder and saunf..

    The only issue was that the biryani was a bit dry.. Can you please suggest some modification..

    Regards

    Praveen

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  26. I am a bachelor living with friends and have always had a interest for cooking. Your website is virtually a treasure trove. Whenever i hear a new dish, I check it out on your website and ta-da its always there detailed, pictured and ready to follow. Thanks a lot for such detailed and delicious looking recipes. I have tried chutneys, curries and rice recipes. Now its turn for Biryani's :) . Thank you

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  27. Hello
    Can u pls giv me the measurements to make with 2 kg chicken. Plsss

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  28. Hi I tried this I was getting raw smell of the chillies while eating....and totdl of 28 chillies is not more right because I want to try again...please help

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  29. @Anonymousu have to saute the chillies well in oil. so you wont get the raw taste

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  30. Just tried this yesterday here in Singapore and it was superb! Used basmati rice though and put some lime juice at the end. But i couldnt get enough of this, the taste was so authentic. Fantastic recipe. Thank you!

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  31. Hey there I'm quite bad when it comes to adding the right amt of salt can you tell me approx how much you added at each stage?

    Also i noticed that there wasn't any lemon juice in this recipe..i hope that's right

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  32. Hi ,
    Its an ausum receipe and you are doing a great job. i would definitely try it out.

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  33. hi aarthi...
    I am a big biryani fan... but have never had the courage to make one thinking its too tedious...
    my little sister shared this recipe with me... and it was my first attempt at making biriyani... thanks to your recipe it turned out to be quite tasty...
    :)

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  34. 1/2 Cup oil means how much of table spoon ?

    ReplyDelete

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