Hai friends its been a long time that I have posted something on my page. A lot number of things kept me busy. Now to start posting I was waiting for a good recipie and finally got it !
It's Biriyani
Biriyani always comes first on my list when someone is coming home or on holidays and especially Sundays... And now even my 18 month old daughter loves it too...
So its seen often in my home......
We usually travel a lot especially long drive and my favorite drive is the Bangalore chennai,its a wonderful drive i must say!
if you get a chance dnt miss it.
When we pass thru ambur I have alwz noted the hording STAR AMBUR BIRIYANI".
I have alwz seen Ambur Star Biriyani in Bangalore,But at that point i dint knw biriyani is famous in ambur and rest of TN.
I was surprised to see the crowd at Star Biryani outlet in Ambur. And while back even I got a chance to taste ambur biriyani it had a good aroma , it was light in stomach and it tastes really good....
As I hail from Malabar region in Kerala where biriyani is famous I alwz try to taste varieties of biriyani when i get a chance..
So from the day i tasted ambur biriyani,
i wanted to try it in my kitchen ..searched and got a good recipe.
On a sunday i made it and it came out really well... Here is the recipe
Ambur chicken biriyani:
Ingredients :
Bay Leaves (2 nos.)
Big Onions (Sliced – 2 nos.)
Big Tomato (Chopped – 1 no.)
Cardamom (2 nos.)
Cinnamon Stick (1 no.)
Cloves (3 nos.)
Coriander Leaves (Chopped – Few)
Ginger Garlic Paste (1 Teaspoon)
Lime Juice (1 Teaspoon) hmm
Mint Leaves (Chopped – Few)
Oil (2 Teaspoons)
Dry red Chilli paste (2 Teaspoons)
Salt to taste
Jeeraka S amba / Small Grain Rice (1 Cup)
Skinless Chicken (1/2 kg)
Thick Curd / Yogurt (1 Teaspoon)
Method:
Step 1:
To Cook the Chicken :
Saute cloves, cardamon, bay leafs and cinnamon nicely on the hot oil .
Add a drop of curd to it and stir well, then add a tablespoon of ginger garlic paste and stir till the raw smell goes,
Now add the chicken and saute it nicely, then add dry red chilly paste ( I used red chilly powder) onion, tomato and stir it nicely (tomato need to be smashed). Finally add the mint and coriander leaves.
Then add lemon juice and the remaining curd to make the chicken soft, and mix it well , also add the required amount of salt to it. Then close the lid and cook it for 5 mins
Step 2 : Add the Half Cooked Salted Rice:
Add the salt and half cooked Samba Rice then drain off the extra water from it. Simultaneously add 1/4 Cup of hot water and mix the chicken well then close lid for some time.
Now add rest of the half cooked rice to the chicken when the chicken gravy becomes little thick and stir them well without breaking the rice grains.
Step 3 :Final / dum
Seal the lid by sticking it with some big foil to restrict the steam from escaping and place it on a very slow flame.Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn’t come in direct contact with the heat source. And cook it for 15 mins then add fried onions on top.
The Taste Rich Ambur Chicken Biryani is ready now, so serve them with raita.
It's Biriyani
Biriyani always comes first on my list when someone is coming home or on holidays and especially Sundays... And now even my 18 month old daughter loves it too...
So its seen often in my home......
We usually travel a lot especially long drive and my favorite drive is the Bangalore chennai,its a wonderful drive i must say!
if you get a chance dnt miss it.
When we pass thru ambur I have alwz noted the hording STAR AMBUR BIRIYANI".
I was surprised to see the crowd at Star Biryani outlet in Ambur. And while back even I got a chance to taste ambur biriyani it had a good aroma , it was light in stomach and it tastes really good....
As I hail from Malabar region in Kerala where biriyani is famous I alwz try to taste varieties of biriyani when i get a chance..
So from the day i tasted ambur biriyani,
i wanted to try it in my kitchen ..searched and got a good recipe.
On a sunday i made it and it came out really well... Here is the recipe
Ingredients :
Bay Leaves (2 nos.)
Big Onions (Sliced – 2 nos.)
Big Tomato (Chopped – 1 no.)
Cardamom (2 nos.)
Cinnamon Stick (1 no.)
Cloves (3 nos.)
Coriander Leaves (Chopped – Few)
Ginger Garlic Paste (1 Teaspoon)
Lime Juice (1 Teaspoon) hmm
Mint Leaves (Chopped – Few)
Oil (2 Teaspoons)
Dry red Chilli paste (2 Teaspoons)
Salt to taste
Jeeraka S amba / Small Grain Rice (1 Cup)
Skinless Chicken (1/2 kg)
Thick Curd / Yogurt (1 Teaspoon)
Method:
Step 1:
To Cook the Chicken :
Saute cloves, cardamon, bay leafs and cinnamon nicely on the hot oil .
Add a drop of curd to it and stir well, then add a tablespoon of ginger garlic paste and stir till the raw smell goes,
Now add the chicken and saute it nicely, then add dry red chilly paste ( I used red chilly powder) onion, tomato and stir it nicely (tomato need to be smashed). Finally add the mint and coriander leaves.
Then add lemon juice and the remaining curd to make the chicken soft, and mix it well , also add the required amount of salt to it. Then close the lid and cook it for 5 mins
Step 2 : Add the Half Cooked Salted Rice:
Add the salt and half cooked Samba Rice then drain off the extra water from it. Simultaneously add 1/4 Cup of hot water and mix the chicken well then close lid for some time.
Now add rest of the half cooked rice to the chicken when the chicken gravy becomes little thick and stir them well without breaking the rice grains.
Step 3 :Final / dum
Seal the lid by sticking it with some big foil to restrict the steam from escaping and place it on a very slow flame.Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn’t come in direct contact with the heat source. And cook it for 15 mins then add fried onions on top.
The Taste Rich Ambur Chicken Biryani is ready now, so serve them with raita.
Special Note :
The amount of tomatoes should always be lesser than that of the onions.
Marinate the chicken with curd for 30 minutes to make it soft.
Don’t add too much of spices.
Don’t add the rice when there is lots of water in the chicken.
Add salt separately for the rice and also for the gravy.
No Green Chillies, Turmeric Powder and Basmati / Long Grain Rice.
You can use pressure cooker to cook instead of dum method. I have tried and it came out really well ..