Ambur Biryani
Ambur Biryani
Ambur Biryani hails from the small town of Ambur in Tamil Nadu, India, and is a culinary legacy of the Nawabs of Arcot. Unlike the layered dum-style biryanis of the north, Ambur Biryani is prepared using a one-pot method, where meat and rice are cooked together. It is typically made with seeraga samba rice (a fragrant short-grain variety), which imparts a distinctive texture and aroma. The biryani is known for its mild heat, rich flavor, and generous use of whole spices, dry red chilies, and ghee — creating a dish that’s aromatic and satisfying without being overpoweringly spicy, and is often featured in traditional South Indian food recipes.
What sets Ambur Biryani apart is its simplicity and the perfect balance of spice and flavor. The meat (usually mutton or chicken) is marinated and cooked in a chili-yogurt base, then mixed with partially cooked rice. The dish is finished by cooking the mixture together, allowing the rice to absorb the flavorful gravy. It's traditionally served with ennai kathirikai (brinjal curry) and onion raita, making it a complete and comforting meal beloved across Tamil Nadu and beyond.
Ambur Chicken Biryani Recipe (Serves 4)
Ingredients:
For
the rice:
- 2 cups seeraga samba
rice (or basmati if unavailable), soaked for 20–30 minutes
- Water (for boiling)
- 1 tsp oil
- Salt to taste
For
the chicken masala:
- 500g chicken (bone-in
preferred)
- 2 medium onions,
thinly sliced
- 2 medium tomatoes,
chopped
- 1 cup plain yogurt
(whisked)
- 6–8 dry red chilies
(soaked and ground to paste)
- 1 tbsp ginger-garlic
paste
- ½ tsp turmeric powder
- 1 tsp red chili
powder (optional, for extra heat)
- 1–2 bay leaves
- 3–4 cloves
- 2 cardamom pods
- 1 small cinnamon
stick
- ½ cup chopped mint
leaves
- ½ cup chopped
coriander leaves
- Salt to taste
- 4 tbsp oil or ghee
Instructions:
1.
Cook the rice:
- Boil water with salt
and 1 tsp oil. Add soaked rice and cook until it is 70% done. Drain and
keep aside.
2.
Make the red chili paste:
- Soak dry red chilies
in warm water for 15 minutes. Grind into a smooth paste.
3.
Prepare the chicken:
- Heat oil/ghee in a
large pot. Add whole spices (bay leaf, cinnamon, cardamom, cloves).
- Add sliced onions and
sauté until golden brown.
- Add ginger-garlic
paste and sauté until raw smell disappears.
- Add red chili paste,
turmeric, and tomatoes. Cook until tomatoes turn mushy and oil separates.
- Add chicken and cook
for 10–12 minutes.
- Stir in yogurt, mint,
and coriander leaves. Cover and simmer until chicken is fully cooked and
gravy thickens.
4.
Mix rice and dum:
- Add partially cooked
rice on top of the chicken masala. Cover with a tight lid and simmer on
low heat for 10–15 minutes.
- Turn off the heat and
let it rest for 10 more minutes before fluffing gently.
5.
Serve:
- Serve hot with onion
raita and brinjal curry (ennai kathirikai) for an authentic touch.
FAQs – Ambur Biryani
Q:
What type of rice is used in Ambur Biryani?
A: Traditionally, seeraga samba rice is used. It’s short-grain, aromatic, and
holds flavor well. Basmati can be substituted if unavailable.
Q:
Is Ambur Biryani spicy?
A: It has a moderate heat level from the red chili paste, but it’s more
flavorful than fiery. Adjust spice to taste.
Q:
Can I use mutton instead of chicken?
A: Yes. Cook the mutton longer (about 45–60 minutes) until tender before adding
the rice.
Q:
Can I prepare it in a pressure cooker?
A: Yes. Cook the chicken masala first, then add soaked rice and 1¾ cups water
per cup of rice. Pressure cook for 1 whistle on medium, then rest.
Q:
What is traditionally served with Ambur Biryani?
A: Onion raita and ennai kathirikai (eggplant curry) are the most common
accompaniments.
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