Ambur Star Chicken Biryani
Ambur Star Chicken Biryani is a classic South Indian recipe, renowned for its delicate yet flavorful profile. Unlike the more heavily spiced varieties of Biryani, this recipe focuses on allowing the chicken to shine, enhanced by subtle spices and aromatic herbs. Featuring tender pieces of chicken on the bone, Seeraga Samba rice, and a mix of fragrant whole spices, this Biryani is perfect for both everyday meals and special occasions.
The simplicity of the ingredients ensures that the chicken’s natural flavors come to the forefront, while the rice absorbs the delightful essence of the spices and herbs. Serve this dish for a festive lunch, a Sunday gathering, or as the centerpiece of a family meal.
Cuisine
Tamil Nadu, South India
Course
Main Course
Diet
Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Seeraga (Jeeraga) Samba rice | 500 grams (washed and soaked) |
| Ghee | 1 tablespoon |
| Bay leaf (tej patta) | 1 |
| Star anise | 1 |
| Cinnamon Stick (Dalchini) | 1 stick |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Cloves (Laung) | 1 clove |
| Chicken | 500 grams (cleaned and washed) |
| Oil | 4 tablespoons |
| Ginger (finely chopped) | 2-inch piece |
| Garlic (finely chopped) | 4 cloves |
| Onions (sliced) | 3 onions |
| Tomatoes (chopped) | 2 tomatoes |
| Red Chilli powder | 3 teaspoons |
| Salt | To taste |
| Coriander Powder (Dhania) | 2 teaspoons |
| Curd (Dahi/Yogurt) | 3 tablespoons |
| Mint Leaves (Pudina) | 1/4 cup (roughly torn) |
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Instructions:
-
Prepare the Chicken and Rice:
- Begin by thoroughly washing and cleaning the chicken pieces, then set them aside.
- Soak the Seeraga Samba rice for at least 30 minutes to allow it to absorb some moisture.
-
Cook the Rice:
- In a wide, open pan, add 1 tablespoon of ghee, bay leaf, star anise, cinnamon stick, cardamom pods, and cloves. Add 2 cups of water to this mixture and bring it to a boil.
- Once boiling, add the washed and soaked rice. Cook the rice until it’s about 70% done. The rice should still be slightly firm at the center. Remove it from the heat and set it aside.
-
Prepare the Chicken Masala:
- In a deep kadai (wok), heat 4 tablespoons of oil over medium heat. Add the sliced onions and sauté them until they turn transparent and golden brown, which should take about 5-7 minutes.
- Add the finely chopped ginger and garlic, followed by salt. Sauté the mixture for a couple of minutes until the raw smell disappears.
- Mix in the chopped tomatoes and cook them until they soften and blend into the oil and onion mixture.
- Add red chilli powder and coriander powder, and let the masala cook for a few more minutes until the flavors are well combined.
-
Cook the Chicken:
- Once the onion-tomato-spice mixture is ready, tilt the kadai slightly to drain out any excess oil into a separate cup.
- Add the yogurt and the cleaned chicken pieces. Mix everything thoroughly and cook until the chicken is about 80% cooked, allowing the flavors to infuse into the meat. Add the mint leaves and mix once more.
-
Assemble the Biryani:
- While the chicken is cooking, layer the 70% cooked rice over the chicken in the kadai. Pour the excess oil over the rice to infuse it with the spices.
- Cover the kadai tightly with a plate to seal in the heat. To further trap the steam, place a saucepan with boiling water on top of the plate. This method creates the “Dum” effect, which allows the biryani to cook gently in its own steam.
-
Simmer and Serve:
- Let the biryani cook on low heat for 20 minutes. The heat from the boiling water will ensure even cooking and allow the flavors to meld beautifully.
- After 20 minutes, remove the lid and fluff up the rice gently with a fork. Your Ambur Star Chicken Biryani is now ready to be served.
Serving Suggestions:
Ambur Star Chicken Biryani is best enjoyed with a side of Tadka Raita (spiced curd with onions) and Chettinad Kathirikai Chops (spicy fried eggplant), which complement the mild spiciness and flavors of the Biryani.
Tips for Perfection:
- Rice Quality: The key to this dish is Seeraga Samba rice, which adds a distinct flavor and texture to the biryani. It’s a short-grain rice that holds up well under the dum cooking process.
- Chicken on the Bone: Always use chicken with the bone for this recipe, as it ensures juicy, flavorful meat.
- Slow Cooking: The “Dum” method is crucial to locking in flavors and ensuring the chicken and rice are cooked to perfection.
- Oil Drainage: Draining the excess oil from the cooked masala ensures that the biryani isn’t overly greasy, keeping the focus on the flavors.
Ambur Star Chicken Biryani brings a piece of Tamil Nadu’s culinary heritage to your table. With its aromatic rice and tender chicken, this dish will quickly become a family favorite. Enjoy it with your loved ones for an unforgettable dining experience!
