AMBUR CHICKEN BIRIYANI
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INTRODUCTION
INGREDIENTS
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This recipe is for 1/2 kg chicken and 3 cups of basmati rice
1. Cinnamon - 2 sticks
2. Cloves - 4 nos
3. Cardamom - 4 nos
4 .Cashew nut - 7 to 8 nos for seasonong and 5 cashews for grinding
5. Big onion - 1 big size onion (cut it into thin long slices)
6. Green chillies - 7 nos (slit the green chillies)
7. Star anise - 3 nos
8. Bay leaves - 5 to 6 nos
9. Fennel seeds - 1 tea spoon for seasonong and 1 tea spoon for grindng
10 Almonds - 4 nos (for grinding)
11. 1 small bunch of mint leaves
12. 1 small bunch of coriander leaves
13. Chilly Powder - 3 tb spn
14. Biriyani powder - 2 tea spoons
15. Yogurt - 5 tb spn
16. Lemon juice - 1 tea spoon
17. Oil- 7 to 8 tb spn
18. Tomatoes - 1 medium size tomato
19. Ghee - 1 tb spn
20. water (For 3 cups of basmati rice add around 5 cups of water)
21. Ginger garlic paste - 4 tb spn (Use home made ginger garlic paste for better taste)
METHOD
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1. Take a thick flat bottom pan ,add about 7 to 8 table spoon of oil and heat it.
2. Once when the oil gets heated add cardamom,cloves,cinnamon,star anise, bayleaves and cashews .
3. Add onions,slit green chillies and mint leavesand fry them.
4. Add ginger garlic paste and fry until the raw smell goes and the onion turns golden brown.
5. Add the tomatoes and fry them until they are cooked
6.Add chilly powder and cook it for aroud 2 to 3 minutes.
7. Add yogurt and cilantro and fry them.
8. Add the chicken and fry them .add little bit of water and cook the chicken.
9. Now add the biriyani masala and cook it .
10. Now add 3 cups of soaked basmati rice and mix it with the masala.
11. Add 5 cups of water
12. Grind cashews,almonds,fennel seeds and 2 green chillies ,grind them into a fine paste
13. Add the ground paste to the rice ,mix it well add salt , lemon juice and ghee.
14. Transfer them to the pressure cooker
15. Pressure cook the rice in medium flame without putting the whistle and coo it for around 20 minutes.
16. Now open the lid and check if the rice is cooked.if not preassure cook it for 10 more minutes.
Delicious Ambur biriyani is ready .You can serve it with raitha
NOTE
You can either pressure cook the biriyani or you can use the normal rice cooker .Chicken can be substituted with vegetables for veggie lovers.You can increase the spice level by adding extra chilly powder.
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INTRODUCTION
Ambur (Tamil: ஆம்பூர்). Ambur is a developed Industrial Town of Vellore District in Tamil Nadu, India. Ambur is located at the 'Palaar' River Bank,on theChennai - Bangalore Highway, both sides at a distance of approx 180 – 200 km.
Ambur has a diversified population - Muslims, Hindus and Christians living in areas adjacent to one another with harmony and tolerance to one another, since ages. They mingle with one another with so ease in such a way that they surely set a best example for the communal harmony.
It is a historical town and Taluk headquarters for Ambur Taluk in Vellore district in the state of Tamil Nadu, India. It is famous for its modern leather and shoe manufacturing industries. Ambur is also famous for Biriyani, a tasty rice dish; varieties of chicken dishes, etc. Desserts like Mutanjan, Gulab Jamun, Gajar Ka Halwa after the feast have become popular since the reign of Nawaabs of Arcot (Aaru Kaadu which means river and forest in Tamil).
INGREDIENTS
-----------------
This recipe is for 1/2 kg chicken and 3 cups of basmati rice
1. Cinnamon - 2 sticks
2. Cloves - 4 nos
3. Cardamom - 4 nos
4 .Cashew nut - 7 to 8 nos for seasonong and 5 cashews for grinding
5. Big onion - 1 big size onion (cut it into thin long slices)
6. Green chillies - 7 nos (slit the green chillies)
7. Star anise - 3 nos
8. Bay leaves - 5 to 6 nos
9. Fennel seeds - 1 tea spoon for seasonong and 1 tea spoon for grindng
10 Almonds - 4 nos (for grinding)
11. 1 small bunch of mint leaves
12. 1 small bunch of coriander leaves
13. Chilly Powder - 3 tb spn
14. Biriyani powder - 2 tea spoons
15. Yogurt - 5 tb spn
16. Lemon juice - 1 tea spoon
17. Oil- 7 to 8 tb spn
18. Tomatoes - 1 medium size tomato
19. Ghee - 1 tb spn
20. water (For 3 cups of basmati rice add around 5 cups of water)
21. Ginger garlic paste - 4 tb spn (Use home made ginger garlic paste for better taste)
METHOD
-----------
1. Take a thick flat bottom pan ,add about 7 to 8 table spoon of oil and heat it.
2. Once when the oil gets heated add cardamom,cloves,cinnamon,star anise, bayleaves and cashews .
3. Add onions,slit green chillies and mint leavesand fry them.
4. Add ginger garlic paste and fry until the raw smell goes and the onion turns golden brown.
5. Add the tomatoes and fry them until they are cooked
6.Add chilly powder and cook it for aroud 2 to 3 minutes.
7. Add yogurt and cilantro and fry them.
8. Add the chicken and fry them .add little bit of water and cook the chicken.
9. Now add the biriyani masala and cook it .
10. Now add 3 cups of soaked basmati rice and mix it with the masala.
11. Add 5 cups of water
12. Grind cashews,almonds,fennel seeds and 2 green chillies ,grind them into a fine paste
13. Add the ground paste to the rice ,mix it well add salt , lemon juice and ghee.
14. Transfer them to the pressure cooker
15. Pressure cook the rice in medium flame without putting the whistle and coo it for around 20 minutes.
16. Now open the lid and check if the rice is cooked.if not preassure cook it for 10 more minutes.
Delicious Ambur biriyani is ready .You can serve it with raitha
NOTE
You can either pressure cook the biriyani or you can use the normal rice cooker .Chicken can be substituted with vegetables for veggie lovers.You can increase the spice level by adding extra chilly powder.
Sunitha,
ReplyDeleteSangeetha told me about your blog.
What is "Biriyani Powder"? Is it same as "Biriyani Masala"?
Biriyani powder and biriyani masala are same... do not use shan or priya biriyani masala... bcoz the taste changes... try using shakthi or aachi biriyani masala.
ReplyDeleteAmbur is really good place to have biriyani. I used travel around 90 kms from Chennai all the way to Ambur for taste those special biriyani.
ReplyDelete