Ambur Chicken Briyani

I came across of this Ambur chicken briyani via a cooking show and attracted with their beautiful grainy texture and colour. As the name suggests the briyani hails from a place called Ambur in South India. I made a mind note to give it a try for our family weekend lunch. I gathered all the ingredients needed for the Ambur chicken briyani which are easily found in our own kitchen. Since this is not my first time of making briyani, i confidently started my Ambur briyani cooking process.

The smell of the aromatic spices sauteed in ghee immediately filled my humble kitchen and i knew this gonna be delicious. The chicken masala cooked to perfection with creamy and tangy yogurt which balances the spiciness of the added masala powder. Ambur chicken briyani known for their unique taste which i could hardly explain. All i can say is, that you have to make them to savour their uniqueness. Whatever the reason, i simply love the taste of this flavorful Ambur chicken briyani after all, who need a reason to taste a delicious briyani right? Let's dig in.

Ingredients

350 g chicken
2 cups basmati rice, washed and soaked in water for 20 mins
1 cup plain yogurt
3 medium sized onion,finely chopped
1 cup mint leaves
3 medium tomatoes,finely chopped
2 green chillies,slit
1/4 chopped coriander leaves
2 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp chicken curry powder
1 1/2 tsp red chilly powder
3 cloves
1 star anise
2 green cardamom
1 inch cinnamon stick
2 bay leaves
1 tsp lemon juice
3-4 hard boiled eggs
Salt to taste
3 tbsp cooking oil
1 tbsp ghee/clarified butter

Methods

For Rice

In a pot, boil 8-9 cups of water and add the drained basmati rice.

Add salt and lemon juice . Stir and cook for 10 mins on medium-low heat until the rice half cooked.

Remove from heat and drain the water completely. Keep aside.

For Chicken

In a large bowl, add chicken pieces and turmeric powder. Mix well and marinate for 10-15 mins.

In a pan, over a low heat ghee and oil. Temper cinnamon stick,cloves,bay leaves and cardamom. Add ginger-garlic paste and saute for 30 seconds.

Add the marinated chicken pieces and salt. Stir and cook with lid on for 10 mins.

Remove lid and add chopped onions and green chillies. Cook for 1 min and add chopped tomatoes. Cook until the tomatoes turns mushy.

Add the chopped coriander leaves and mint leaves. Stir. Add coriander powder,red chilli powder,chicken curry powder and yogurt. Stir well and cook for 4-5 mins. Remove from heat.

For Layering

In a pot, spoon a ladle of the prepared chicken masala  and spread on evenly.

Top with a layer of half cooked rice and spread evenly.

Continue the process with the remaining chicken masala and rice layers.

Heat a flat frying pan over a low flame, place the rice pot onto the hot frying pan and cover with lid. Place a heavy object as mortal on the lid and cook for 20-30 mins.

Remove from heat and stir well for the rice and chicken masala well combined.

Serve hot with boiled eggs and onion raita.

Notes

• Do not add water while cooking the chicken as the the chicken pieces will release their own juices. 

• I like to throw in 1 cinnamon stick to the boiling water to cook the basmati rice for a flavorful rice which is totally optional.