As Ramadan draws to the end and Eid gets closer, many households slowly start the preparation for the festivities. InShaAllah, we are looking forward to a wonderful Eid, with the whole family in place and I guess we are having it this way after many years, so you can imagine the excitement. 🙂 Once we are done with our Eid prayers, we all gather at my aunt’s place to gorge on ela adas, cutlets, continuous cups of tea and unlimited chatter. This is followed by quick trips to my cousin’s place and then we come back to biriyani (mostly this one) and some paal pizhinjathu. We also catch up on some sleep since the previous night is always hectic and we wake up really early to get going to the Eidgah, the big ground where the special Eid prayers happen. The first day of Eid is always within the four walls, with a lot of talking and giggling and it is normally the second day we move out, but since it is really hot this time, we will have to wait and see the plans. Moreover, moving out becomes hectic since all malls get totally packed due to the climate. 😀
We all look for easy biriyani options so that we can spend less time in the kitchen and more time in the hall. 😀 Here is a really simple one for you today. Ambur is a small town in Tamil Nadu, which interestingly has a lot of biriyani outlets in every square km. Their biriyani is quite famous and people stalk these outlets to have their filling share. Normally it seems to be made with mutton, but it is not rare to make it with chicken as well. Here is a very interesting article I found about this well known biriyani. It hardly involves much of ingredients and is really easy to make. I found this recipe in a magazine, that I managed to clip from my phone and tried it. There are so many variations available, so I cannot claim that it is an authentic recipe, however if it is easy and taste delicious, then why not give it a try? 🙂 Off to the recipe…
*Updating on July 5 – I have used Basmati rice to cook this biriyani, however the more authentic version uses a variety called Seerakasamba. If you get hold of it in small quantities, then do try with it.
Ambur Chicken Biriyani
- 1 kg chicken cut into medium pieces
- 2 tbsp oil
- 2 bay leaf
- 1 small pc cinnamon
- 3 cloves
- 2 cardamom
- 1 star anise
- 2 tbsp ginger garlic paste
- 1 cup yogurt
- 1/4 tsp turmeric powder
- 3 onions sliced
- 2 green chilies slit
- 2 to matoes chopped
- 1/2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala powder
- 1 cup mint leaves
- 1/4 cup coriander leaves
- 2 1/2 cup basmati rice soaked for 20 minutes and drained
- 1/2 lemon
- Salt to taste
- 4 boiled eggs for serving
- Wash and drain the chicken.
- Heat a saucepan and put the oil in. Add the whole masalas and fry briefly.
- Add the ginger garlic paste and saute till the raw smell is gone.
- Add a tbsp of yogurt and mix well.
- Add the chicken and turmeric powder and toss well. Sprinkle in salt and cook on closed lid for 10 minutes.
- Add the onions and green chililes and cook for a couple of minutes.
- Add the tomatoes and cook till mashed.
- Add the powders, remaining yogurt, mint and coriander leaves and cook for a further five minutes. Adjust salt and switch off.
- Boil lot of water in a saucepan and add the rice, with some salt. Cook till 80% done. Squeeze in the lemon juice and drain the rice.
- Layer half the chicken masala in a saucepan. Add half the rice, then the remaining chicken masala and finally the rice.
- Keep on dum for around 20 minutes, switch off and leave as is till the time of serving.
- Mix well and serve hot along with a boiled egg.