Let me introduce you to Ambur Biryani, a flavorful dish from Tirupattur district in Tamil Nadu, my home state, with a rich history connected to the Arcot Nawabs. It's celebrated for its aromatic Seeraga samba rice, tender chicken, and a special blend of chili paste and spices. Served with a side of raita, this biryani makes a complete and satisfying meal for any occasion.
What You’ll Find On This Page
Ambur Biryani really stands out due to its unique flavor. Instead of using green chilies and typical masala powders found in other biryanis, this dish adds a special chili paste and carefully chosen spices. It also swaps the usual basmati for aromatic Seeraga samba rice. This approach creates a biryani that’s both light and deeply flavorful, providing a truly unique and satisfying taste experience.
Ambur Biryani has made a name for itself, especially at the famous Star Biryani Hotel in Ambur, where they cook it over a wood fire, giving it a unique smoky flavor. With a perfect balance of meat and rice, this biryani is a hit among locals and a must-try for anyone eager to taste the true flavors of Tamil Nadu's culinary heritage.
Discover More Rice and Biryani Recipes:
- Chicken Biryani
- Mughlai Biryani
- Mutton Biryani
- Fish Biryani
- Shrimp Biryani
- Vegetable Biryani
- Mushroom Biryani
- Biryani Rice (Kuska Rice)
Ambur Biryani
Ingredients
- 1½ cup Seeraga Samba Rice, soaked for 30 minutes
- 2.25 lb Chicken, cleaned and cut
- ¼ cup Oil
- 2 tbsp Ghee
- 2 Onion, thinly sliced
- 2 Tomato, chopped
- 2 tbsp Onion, chopped
- 1 Bay Leaf
- 3 Cinnamon Stick, small
- 5 Cloves
- 8 Cardamom
- 2 tsp Garlic paste
- 2 tsp Ginger paste
- 10 Dry Red Chili paste, soaked and grind
- ½ tsp Turmeric Powder
- Salt, as needed
- ¼ cup Curd
- ¼ cup Coriander Leaves
- ¼ cup Mint Leaves
- 1½ cup Water
Instructions
Preparing Ambur Chicken Biryani
- Start by heating oil and ghee in a wide-bottomed pan over medium heat. Add bay leaf, cinnamon, cloves, and cardamom, sautéing until fragrant. This base of spices infuses the oil, creating a flavorful foundation.
- Add thinly sliced onions to the pan and sauté until they turn golden brown and caramelized. This enhances the biryani’s overall sweetness and aroma.
- Mix in garlic paste and cook until the raw smell disappears and it becomes fragrant.
- Stir in ginger paste and continue to cook until the raw smell vanishes, ensuring the ginger blends well with the other ingredients.
- Add thinly sliced onions and chopped tomatoes to the pan, cooking until the tomatoes break down and become mushy.
- Incorporate dry red chili paste, turmeric powder, and salt, cooking until the spices are well roasted and the raw aroma subsides.
- Introduce cleaned and cut chicken pieces to the spiced gravy, stirring until they are thoroughly coated with the masala. This ensures every piece of chicken is infused with flavor.
- Let the chicken simmer for about 5 to 7 minutes until it starts to release its juices, which are key for a moist biryani.
- Stir in yogurt and sprinkle coriander and mint leaves over the mixture. Mix well to combine all the flavors, which will add freshness and a slight tanginess to the dish.
- Cover the pan and allow the chicken to cook through for about 10 minutes, letting the flavors meld.
- Remove the lid, add water to the gravy, and bring it to a boil for cooking the rice evenly.
- Stir in the soaked Seeraga samba rice, ensuring it's evenly distributed and mixed thoroughly with the spices and gravy.
- Allow the rice to cook until it is about 70% done. Be careful to not stir too much to avoid breaking the grains.
- Cover the pan again, reduce the heat to low, and let it simmer for 15 minutes. This slow cooking helps the rice absorb the flavors without becoming mushy.
- After 15 minutes, uncover the pan and gently fluff the biryani with a fork to separate the grains. Then, remove it from the heat. There you have it—your delicious Ambur Chicken Biryani is ready to savor.
Serving
- Enjoy this delectable Ambur-style chicken biryani with a cooling curd raita or a rich, flavorful non-veg curry of your choice for a truly satisfying meal.
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Recipe Video
Chef's Notes and Tips
- Making Chili Paste: Start by soaking dry red chilies in warm water until they soften. Once pliable, drain the water and blend the chilies into a smooth paste.
- Rice Selection: For the most authentic taste, choose Seeraga samba rice. If it’s not available, you can use basmati rice as a substitute, but note that the flavor will be slightly different.
- Adjust the Heat: Since chili paste is a key ingredient in this recipe, you can easily modify the spice level to suit your taste. Feel free to use fewer chilis if you prefer a milder flavor, or add more if you like it hotter.
- Rice Preparation: Soak the rice for 30 minutes before cooking and maintain a 1:1 ratio of rice to water. Stick to this ratio as the chicken will release additional moisture while it cooks.
- Rice to Chicken Ratio: The ratio of rice to chicken in Ambur Biryani can really depend on what you prefer. We like ours with more chicken than rice, using roughly a 1:3 ratio in this recipe, but you can adjust this to your liking. A 1:1 ratio of rice to chicken is a great place to start. Feel free to change it up based on how rich and hearty you want your biryani to be.
- Pressure Cooking Ambur Biryani: You can easily prepare Ambur Biryani in a pressure cooker by following the usual recipe steps. However, when cooking on low heat, don’t wait for the pressure cooker whistle to sound. Let the biryani cook undisturbed for the suggested time. This method helps the flavors meld together perfectly, ensuring a delicious result.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Enjoy your flavorful Ambur Chicken Biryani with a variety of accompaniments to enhance the dining experience. Here are my favorite pairings for this delicious dish:
- Traditional Pairings: Enjoy it with brinjal curry, boiled eggs, dalcha, salna, and some refreshing raita.
- Spicy Accompaniments: Add some heat with pepper chicken or Andhra chilli chicken.
- Dry Dishes: Try it with chicken 65, chicken sukka, chicken chinthamani, or Andhra chicken fry for a mix of flavors and textures.
- Flavorful Curries: Complement the biryani with rich, aromatic curries like chicken chettinad or chicken kurma.
Shyam Karthick says
hello - the procedure looks close enough to actual Ambur biriyani, but please update your recipe to show the amount of rice in grams.
1 cup of seeraga samba rice is only about ~225 gms of rice, so the 1.5 cups of rice is not going to be enough for 1 kg of chicken.
These recipes are only useful if you can clarify what your measurements are.
thanks!
Sangeetha Vel says
Hi Shyam,
Thanks for your visit and feedback. 1 and a half cups of rice is enough for 3 adults in our family and if you look at the number of chicken pieces used, it is roughly 8 or so which is ideal for us. Even though it is widely said that 1:1 chicken and rice ratio to be more appropriate, the ratio that I have used works best for us. So, it is purely a personal choice I guess. On the quantity, I have updated the amount of chicken to be used for this quantity of rice. And in the future, I will try my best to give as detailed information as possible. Thanks again!
Shilpa says
Thanks for the recipe! Good recipe, well written and it's pretty detailed. I was craving for south Indian biryani and found this link in google. Tried the biryani today, it turned out amazingly good. My toddler who isn't fond of Indian food, loved the biryani.
Sangeetha Vel says
Hi Shilpa,
Thank you for your visit and passing on your feedback. Great to know that the biryani turned out amazing to you. And I am really happy that your toddler enjoyed this biryani as well.. My high-five to the kid 🙂