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5 from 1 vote

Ambur Chicken Biriyani

Course Rice
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Rafeeda

Ingredients

  • 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

Instructions

  • 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.