Ambur Chicken Biryani is a flavorful and aromatic dish that originates from the town of Ambur in the Vellore district of Tamil Nadu, India. It is made by cooking chicken and rice together with a blend of fragrant spices and herbs. Here's a simple recipe to make Ambur Chicken Biryani.

What is Ambur chicken biryani

Ambur Chicken Biryani is a famous variety of biryani from the town of Ambur in the Vellore district of Tamil Nadu, India. It is known for its distinct flavour and aroma, which comes from the use of a unique blend of spices and herbs.

The biryani is typically made by layering cooked Basmati rice and spiced chicken that has been cooked separately, along with caramelised onions, coriander leaves, and mint leaves. The chicken is first marinated in a blend of yoghurt and spices, which includes chilli powder, turmeric, cumin, coriander, and garam masala. The rice is usually cooked in a flavorful broth that is made with a combination of spices, including cardamom, cinnamon, and cloves.

The biryani is then covered and cooked on low heat, allowing the flavours to meld together and the rice to absorb the fragrant spices. It is typically served with raita (a yoghurt-based side dish) and a side of spicy gravy. The result is a delicious and aromatic biryani that is beloved by many.

What is the difference between different types of biryani?

There are many different types of biryani, each with their own unique flavour and cooking style. Some of the most popular types of biryani include:

1. Hyderabadi Biryani: This is a famous biryani from the city of Hyderabad in India, known for its spicy flavour and the use of long-grain Basmati rice. It is often cooked with goat or chicken meat and a blend of spices, including saffron and green chilies.
2. Lucknowi Biryani: This biryani comes from the city of Lucknow in India and is known for its delicate flavours and the use of fragrant spices like rose water, saffron, and cardamom. It is typically made with long-grain Basmati rice and cooked with either chicken or lamb meat.
3. Kolkata Biryani: This biryani is popular in the city of Kolkata in India and is known for its subtle flavours and the use of potatoes, which are cooked with the meat and rice. It is typically made with a blend of spices, including cinnamon, cloves, and nutmeg, and is often served with boiled eggs.
4. Ambur Biryani: This biryani is from the town of Ambur in the Vellore district of Tamil Nadu in India. It is known for its distinct flavour, which comes from the use of a unique blend of spices and herbs, including ghee, red chilli powder, and coriander.
5. Sindhi Biryani: This biryani comes from the Sindh region of Pakistan and is known for its spicy and tangy flavour. It is often made with beef or mutton and is cooked with a blend of spices, including cumin, coriander, and dried plums.

Overall, the differences between these types of biryani can include the type of meat used, the combination of spices and herbs, and the method of cooking the rice and meat. Some biryanis may also include additional ingredients like vegetables, nuts, or dried fruits to add more flavour and texture.

How to make Ambur Chicken Biryani

1. Take the measured seeraga samba rice and wash them 2-3 times or until the water runs clear. Heat a cast iron dutch oven and add oil into it. To the oil add a cinnamon stick, cloves, green cardamom, bay leaves and some thinly sliced onions. Saute them lightly. 
2. Add ginger garlic paste into the pot, with some red chilli paste and mix it together. Saute for a few seconds and add thinly sliced tomatoes. Cook them for a few minutes and add some yoghurt into the pot. Stir it together, with some lime juice.
3. Finally add some fresh cilantro and mint leaves before adding the chicken. Season it with salt and add the water to the pot. Drain and add the rice into the dutch oven and let it come to a boil. Reduce the heat, cover and let it simmer for 20-25 minutes.  
4. Once the time is up, take off the lid and check whether the rice is fully cooked or not. Spoon out and mix the biryani from bottom to top. Serve it hot and garnish with some more fresh coriander and lemon juice. 

More Delicious Biryani Recipe:

1.  Black Rice Vegetable Keema Biryani

2. Mutton Biryani

3. Murgh Dum Biryani

Expert Tips

1. Make sure to wash the rice before use or they might turn starchy and mushy during the cooking process.
2. Make sure to fry the onions completely before you add the ginger garlic paste.
3. Be delicate while you open up the rice so that you do not break them.

Recipe Card

Ambur chicken biryani

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Category

Main cours

Servings

6

Prep Time

15 minutes

Cook Time

45 minutes

Calories

380

Here’s the most perfect recipe to make Ambur chicken biryani using the perfect ingredients.

Author:

Arjun

Ingredients

• Seeraga Samba rice: 4 cups 
• vegetable oil: 10 tablespoons 
• cinnamon stick:  2 inch piece 
• Cloves:  6-8 
• green cardamoms:  4-6 whole 
• bay leaves:  4 whole 
• thinly sliced onions:  2 cup 
• ginger garlic paste:  4 tablespoons 
• red chilli paste:  2 tablespoon 
• thinly sliced tomatoes:  2 cup 
• whisked plain yoghurt :  0.5 cup 
• lime juice:  2 teaspoon 
• chopped coriander:  4 tablespoons 
• chopped mint leaves:  2 tablespoon 
• skinless bone-in chicken:  2 pound 
• Salt:  4 teaspoons 
• Water:  6 cups

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Directions

1. Take the measured seeraga samba rice and wash them 2-3 times or until the water runs clear. Heat a cast iron dutch oven and add oil into it. To the oil add a cinnamon stick, cloves, green cardamom, bay leaves and some thinly sliced onions. Saute them lightly.

2. Add ginger garlic paste into the pot, with some red chilli paste and mix it together. Saute for a few seconds and add thinly sliced tomatoes. Cook them for a few minutes and add some yoghurt into the pot. Stir it together, with some lime juice.
3. Finally add some fresh cilantro and mint leaves before adding the chicken. Season it with salt and add the water to the pot. Drain and add the rice into the dutch oven and let it come to a boil. Reduce the heat, cover and let it simmer for 20-25 minutes.
4. Once the time is up, take off the lid and check whether the rice is fully cooked or not. Spoon out and mix the biryani from bottom to top. Serve it hot and garnish

Recipe Video

Recipe Note

Biryani should always be cooked in a large vessel with a flat base. This provides it with even heating throughout the cooking process which results in even cooking of the rice.