Ambur Star Chicken Biryani Recipe
Delve into the rich culinary heritage of Tamil Nadu with the exquisite Ambur Star Chicken Biryani. Renowned for its aromatic spices and fragrant rice, this dish is a perfect harmony of flavors and textures, making it an ideal centerpiece for any meal. In this recipe, we will guide you through the steps to create this mouthwatering biryani, ensuring that every grain of rice is infused with the luscious flavors of tender chicken and spices.
Ingredients
Here’s a comprehensive list of ingredients you’ll need to prepare this delightful Ambur Star Chicken Biryani:
| Ingredient | Quantity |
|---|---|
| Seeraga (Jeeraga) Samba rice – washed and soaked | 500 grams |
| Ghee | 1 tablespoon |
| Bay leaf (tej patta) | 1 |
| Star anise | 1 |
| Cinnamon Stick (Dalchini) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cloves (Laung) | 1 |
| Chicken – cleaned and washed | 500 grams |
| Sunflower Oil | 4 tablespoons |
| Ginger – finely chopped | 2 inches |
| Garlic – finely chopped | 4 cloves |
| Onions – sliced | 3 |
| Tomatoes – chopped | 2 |
| Red Chilli powder | 3 teaspoons |
| Salt | To taste |
| Coriander Powder (Dhania) | 2 teaspoons |
| Curd (Dahi/Yogurt) | 3 tablespoons |
| Mint Leaves (Pudina) – roughly torn | 1/4 cup |
Nutritional Information
Here’s a brief overview of the nutritional information for a serving of Ambur Star Chicken Biryani (serves 2):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 750 |
| Protein | 35g |
| Carbohydrates | 85g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Fat | 30g |
| Saturated Fat | 10g |
| Cholesterol | 90mg |
Preparation Time
| Description | Time |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 25 minutes |
| Total Time | 55 minutes |
Servings
This recipe yields 2 servings, making it a delightful meal for a small gathering or a special family dinner.
Instructions
Follow these detailed steps to prepare the Ambur Star Chicken Biryani:
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Preparation of Ingredients: Begin by thoroughly washing and cleaning the chicken. Once cleaned, set it aside. Rinse the Seeraga samba rice under cold water and soak it for a minimum of 30 minutes. This ensures the rice absorbs water, resulting in fluffy grains once cooked.
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Cooking the Rice: In an open pan, melt the ghee and add the bay leaf, star anise, cinnamon stick, cloves, and cardamom pods. Stir these spices for a minute to release their aromas. Add 2 cups of water to the pan and bring it to a boil. Once boiling, add the washed and drained rice, allowing it to cook until it reaches about 70% doneness. The rice should be slightly undercooked at the center. Once done, set the rice aside.
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Preparing the Chicken Mixture: In a deep kadai (wok), heat the sunflower oil over medium flame. Add the sliced onions and sauté until they turn transparent, which should take about 5-7 minutes. Next, incorporate the finely chopped ginger and garlic, along with a pinch of salt. Sauté for an additional couple of minutes.
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Adding Tomatoes and Spices: Once the onions are golden, add the chopped tomatoes to the kadai and cook until they soften. This should take about 3-4 minutes. Then, add the red chilli powder and coriander powder, stirring until well combined. Cook the mixture until the oil begins to separate, indicating that it’s well-cooked.
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Draining Excess Oil: Once the onion-tomato mixture has come together, carefully tilt the kadai and spoon out the excess oil into a small cup or bowl, leaving just enough for flavor.
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Incorporating Chicken and Yogurt: Add the curd (yogurt) and cleaned chicken pieces to the kadai. Mix everything well, ensuring that the chicken is coated with the flavorful mixture. Allow the chicken to cook until it is almost done, approximately 80%. After that, gently fold in the roughly torn mint leaves for an added layer of flavor.
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Layering the Biryani: To assemble the biryani, while the chicken is still in the kadai, gently layer the 70% cooked Seeraga samba rice on top of the chicken pieces. Drizzle the previously set aside flavored oil over the rice. Then, cover the kadai with a plate.
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Cooking on Dum: Reduce the heat to the lowest setting possible. In a separate saucepan, boil some water and then turn off the flame. Place this hot pan on top of the lid of the kadai. This method traps steam inside, creating the perfect environment for “Dum” cooking. Let the biryani sit undisturbed for about 20 minutes, allowing all the flavors to meld beautifully.
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Finishing Touches: After 20 minutes, carefully remove the lid and fluff the biryani with a fork, ensuring that the grains remain intact and fluffy.
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Serving Suggestions: Serve the Ambur Star Chicken Biryani hot, ideally accompanied by Tadka Raita (spiced curd with onions) and Chettinad Kathirikai Chops for a delightful Sunday lunch experience.
Conclusion
This Ambur Star Chicken Biryani is not just a meal; it’s an experience steeped in tradition and flavor. Each bite transports you to the vibrant culinary landscapes of Tamil Nadu, making it perfect for special occasions or a cozy family dinner. Enjoy this culinary journey and delight in the appreciation of your guests as they savor every mouthful of this aromatic dish.
