Biryani is a classic Indian dish that is often served at weddings and celebrations. However, it is a common dish to occasionally be made at home for dinner as well. Making a chicken biryani is a lengthy process but once you taste the mixture of the chicken, spices, and rice, you will know that all your efforts were totally with it!

This is one of the best chicken biryani recipe I have made for years and it is very easy and even a beginner can try without any troubles.

Print Recipe

Ambur Style Chicken Biryani Recipe

Course

Main Dish

Cuisine

Indian

Prep Time

20 Minutes

Cook Time

45 Minutes

Servings

People

Ingredients

• 1 Kg Chicken
• 1 Kg Basmati Rice
• 200 ml Cooking Oil
• 5 tbsp Ghee
• 2 tsp Fennel Seeds (Sombu )
• 10 Nos Clove (Krambu)
• 12 Nos Green Cardamom (Ellakkai )
• 4 Nos,1 inch Cinnamon/Pattai
• 6 Nos Bay Leaves
• 1 tsp Kalpasi
• 2 Nos Star Anise/ Natchathira Sombu
• 1 Cup Mint Leaves (Pudhina)
• 1 Cup Coriander Leaves ,Chopped
• 25 Nos Dry Red Chillies
• 3 Nos Onion ,Medium
• 3 Nos Tomato ,Medium
• 75 gms Ginger paste
• 75 gms Garlic paste
• 100 gms Fresh Yogurt (Curd)
• Salt to taste

Course Main Dish Cuisine Indian Prep Time 20 Minutes Cook Time 45 Minutes Servings People Ingredients 1 Kg Chicken 1 Kg Basmati Rice 200 ml Cooking Oil 5 tbsp Ghee 2 tsp Fennel Seeds (Sombu ) 10 Nos Clove (Krambu) 12 Nos Green Cardamom (Ellakkai ) 4 Nos,1 inch Cinnamon/Pattai 6 Nos Bay Leaves 1 tsp Kalpasi 2 Nos Star Anise/ Natchathira Sombu 1 Cup Mint Leaves (Pudhina) 1 Cup Coriander Leaves ,Chopped 25 Nos Dry Red Chillies 3 Nos Onion ,Medium 3 Nos Tomato ,Medium 75 gms Ginger paste 75 gms Garlic paste 100 gms Fresh Yogurt (Curd) Salt to taste

Instructions

1. Heat 250ml of oil in pan and add Fennel Seeds ,Clove, Pattai, Green Cardamom, Bay Leaves ,Star Anise and Kalpasi, Saute in a medium flame.

   
2. Add a handful of onion and saute till it becomes golden. Also add little pudhina and coriander leaves.

   
3. Add in the Garlic paste and saute well for 2 minutes. Then add in the Ginger paste and saute till raw smell goes off.

   
4. Add in the pudhina and coriander leaves and saute well.

   
5. Add the salt and curd and saute well for 2 minutes. Then add in the chicken and cook for 5 MInutes.

   
6. Add onions, Tomatoes and red Chilly Paste and saute for 5 MInutes.

   
7. Then add water in the same ratio in which you measured rice. When water starts boiling add in the soaked rice and cover it and Reduce the flame to sim and dum the biryani for another 30 minutes.Finally add Ghee on top while serving.

   
8. Tasty Ambur briyani is ready. Serve hot with raita or Briyani brinjal curry.

   

Recipe Notes

For chicken briyani add same ratio of rice and water as chicken will give out water when it is cooked.

You also add red chilli powder if you dont have paste.

Soak the briyani rice when you start cooking. This helps rice to cook well.

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