The Ambur Biryani, also known as Star Ambur Biryani, is a culinary gem from Tamil Nadu, introduced by the Arcot Nawabs. Renowned for its authentic and rich flavor, this delectable dish combines tender chicken and aromatic Seeraga Samba rice. It's a versatile meal fit for lunch, dinner, or festive occasions.
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.
Notes
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.