Savor the flavors of Ambur Biryani, a tantalizing specialty from Tamil Nadu's Tirupattur district with a legacy from the Arcot Nawabs. Its unique taste comes from the aromatic Seeraga samba rice, succulent chicken, and a carefully curated mix of chili and spices. Enjoy it with raita for a satisfying meal suitable for any occasion.
Celebrated in Ambur and nearby regions, 'Star Ambur Biryani' owes its fame to the iconic Star Biryani Hotel, known for its wood-fire preparation that adds a distinctive flavor. With a hearty meat-to-rice ratio, this biryani is a beloved dish among locals and a must-try for anyone seeking a true taste of Tamil Nadu's culinary heritage.
More Biryani Favorites:
- 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 & cut (½ kg - 1 kg is ideal)
- 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 & grind
- ½ tsp Turmeric Powder
- Salt, as needed
- ¼ cup Curd
- ¼ cup Coriander Leaves
- ¼ cup Mint Leaves
- 1½ cup Water
Instructions
To Prepare Ambur Chicken Biryani
- Start by heating oil and ghee in a wide-bottomed pan over medium heat. Add bay leaf, cinnamon, cloves, and cardamom, and sauté until the mix is fragrant.
- Incorporate thinly sliced onions, and sauté until they achieve a rich caramelized texture that enhances the biryani's aroma.
- Stir in garlic paste, and cook until it becomes fragrant.
- Add ginger paste and continue to sauté until the raw smell is no longer present.
- Combine 2 tablespoons of thinly sliced onions and tomatoes with the mixture, cooking until the tomatoes are soft and mushy, which will contribute a creamy texture and enhanced flavor to the biryani.
- Add in the dry red chili paste, turmeric powder, and salt, sautéing until the raw aroma of the chili paste subsides.
- Introduce cleaned and cut chicken pieces to the spiced gravy, stirring until they are well coated with the masala.
- Let the chicken cook for about 5 to 7 minutes until it starts to release its juices.
- Stir in the yogurt, sprinkle in the coriander and mint leaves, and mix well to combine all the flavors evenly.
- Cover the pan with a lid and let the chicken cook for around 10 minutes.
- Remove the lid, add water to the gravy, and wait for it to come to a boil.
- Stir in the soaked Seeraga samba rice, mixing thoroughly.
- Allow the rice to cook until it is about 70% done.
- Cover the pan once again, and let it simmer for 15 minutes on a low flame to avoid overcooking.
- After 15 minutes, uncover the pan and gently fluff the biryani.
To Serve
- Enjoy this delectable Ambur-style chicken biryani alongside a cooling curd raita, or a rich, flavorful non-veg curry of your preference for a truly satisfying meal.
Recipe Video
Chef's Notes and Tips
- Making Chili Paste: Soak the dry red chilies in warm water until they become soft. Once they're pliable, drain the water and grind the chilies into a smooth paste.
- Key Flavor: The main flavor comes from chili paste, not masala powders like in other biryanis. Adjust the chili quantity to suit your heat preference.
- Rice Selection: Use Seeraga samba rice for authenticity and flavor. If unavailable, basmati rice can be a substitute, though the taste will differ.
- Rice Preparation: Soak the rice for 30 minutes and use a 1:1 rice-to-water ratio. Keep to this ratio as the chicken adds more moisture during cooking.
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 below to enhance the dining experience.
- Traditional Pairings: Enjoy with brinjal curry, boiled egg, dalcha (lentil curry), salna (a type of gravy), and cooling raita.
- Spicy Accompaniments: Spice up your meal with Pepper chicken or Andhra Chilli Chicken.
- Dry Dishes: Try with Chicken 65, Chicken Sukka (a dry spice-coated chicken), or Andhra Chicken Fry.
- Flavorful Curries: Savor with rich curries like Chettinad Chicken or Chicken Chinthamani.
FAQ
Ambur Biryani's unique taste comes from a special chili paste and select spices, using aromatic Seeraga samba rice instead of green chilies and common masala powders in other biryanis. This method creates a biryani that's light yet richly flavored.
Absolutely, you can prepare Ambur Biryani in a pressure cooker by following the same recipe steps. Just keep in mind that when you're cooking on low heat, you shouldn't wait for the pressure cooker whistle to sound. Instead, allow the biryani to cook undisturbed for the recommended time to ensure the flavors meld together perfectly.
Shyam Karthick
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
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
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
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 🙂