Ambur Star Chicken Biryani is a South indian style Dum Biryani which is famous in Ambur, Tamil Nadu. Unlike other Biryani , Basmati rice/long grain rice is not used here.Most important key in this Biryani is, Jeera Rice / Seeragam Rice which is used to get authentic flavourful Biryani.Jeera rice is a short grain rice which smells aromatic and get blend with the flavours very well.
Cooking short grain rice to perfection is very important because short grain rice have tendency to break easily. Because of its starch content hence if overcooked it may become mushy and sticky.
This recipe is adapted from an Indian Express article. I have made necessary changes to get that authentic taste of Ambur Star Biryani. Hot and Spicy biryani gets its authentic flavours from Jeera rice, Shallots and Red Chilli Paste.
Bored of eating long grain Biryani ,then you should definitely try this Ambur Star Chicken Biryani . If you are one among Biryani Lovers and love to explore different biryani ,then you may like Donne Biryani recipe ,which i have shared.
Serve Ambur Star Chicken Biryani with Onion Tomato Raita.
Recipe Card for Ambur Star Chicken Biryani
Ambur Star Chicken Biryani
Ingredients
Measurement Size : 1 Cup =200 ml
For Cooking Rice
- 3 cups Jeera Rice
- 15 cups Water
- 1/2 cup Mint leaves
- 1/2 cup Coriander leaves
- 2 Marati Moggu
- 4 Green Cardamom
- 1 Black Cardamom
- 1 inch Cinnamon Sticks
- 4 Cloves
- 1 Bay leaf
- 5 Black Pepper corns
- 1 Star Anise
- 1 Tsp Salt
- 1 Tsp Oil
- 1 Tbsp Ghee
For Biryani
- 800 grams Skin out chicken
- 14 Dry Red chilli -guntur / or any spicy red chilly
- 6 Dry Red Chilli - Byadgi /only for colour no spice
- 300 grams Shallots /Sambar Onions chopped
- 2 Tbsp Fresh garlic paste or 20 garlic cloves crushed
- 2 Tbsp Fresh ginger paste or 2 inch ginger crushed
- 4 Medium to Large Tomatoes Chopped
- 4 Green Chillies slit
- 1/2 Cup Curds
- 3 Tbsp Ghee /Clarified Butter
- 1/2 Cup Oil
- 1/2 Cup Mint leaves chopped
- 1/2 Cup Coriander leaves chopped
- 1 Tbsp Lemon Juice
- 1 Tbsp Ghee
- 1 Tsp Biryani Masala
Whole Spices
- 2 Bay leaves
- 2 Star Anise
- 1/2 Tsp Fennel Seeds / Saunf
- 4 Green Cardamom
- 2 Black Cardamom
- 4 Cloves
- 2 inch Cinnamon Sticks
- 2 Mace Strands
Instructions
- Take 1 cup lukewarm water in a bowl and add red chillies and set aside for 30 minutes
- Discard water and grind to a fine paste.
For Preparing Half Cooked Rice
- Wash 3 cups of rice and soak it for 10 minutes in water.
- Take a large vessel,add 1 tsp of oil,Add 1 bay leaf,1 star anise,1 Marati Moggu,black peppercorns, green cardamom 5 ,1/2 cup mint leaves,1/2 cup coriander leaves fry well
- Add 12-15 cups of water and bring it to boil,add 1 Tsp salt
- Once water starts to boil, add rice and half cook rice,it takes about 5-7 minutes ,such that centre of rice is still hard,when pressed between the fingers.
- Drain the water completely,reserve 1/2 cup of water and set aside.
- Add 1 Tbsp of ghee to rice, mix well and spread rice on a wider big plate.
For Preparing Biryani
- Take a thick bottom vessel,heat 4 Tbsp Ghee and 1/2 cup oil.
- Add all the whole masala,fry well till you get the aroma of whole spices.
- Add sliced shallots,ginger garlic paste and fry well till raw smell goes off.
- Then add green chillies,chopped tomatoes fry well.,till tomatoes starts releasing oil.
- Add red chilli paste cook for 5 minutes ,add curds,now add chicken cook for 10 minutes
- Add salt to the chicken ,add the reserved drained water to the chicken.Close the lid and cook chicken till done.
- Open the lid and cook chicken till you get thick gravy.
- Now add half cooked rice to the chicken,add chopped greens.
- In a Tadaka Pan,Heat 1 Tbsp of ghee add Biryani masala and pour it over the rice.
- Close the rice with aluminium foil,close the lid tightly and place hot water pot above the lid and cook on dum for 30 minutes.
- Once done,open the lid,add lemon juice. Mix well and serve with Onion Tomato Raita.
Notes
- You should use only jeera rice for this kind of biryani to get the authentic taste.
- It's a spicy biryani,I have used less red chillies,you can add another 5-8 red chillies to get that heat.
Step By Step Directions:
Wash 3 cups of rice and soak it for 10 minutes in water.Take a large vessel,add 1 tsp of oil,1 bay leaf,1 star anise,1 Marati Moggu,black peppercorns, green cardamom 5 ,1/2 cup mint leaves,1/2 cup coriander leaves fry well,add lots of water (12-15 cups) and bring it to boil,add 1 Tsp salt and once it starts boiling add rice and cook till 3/4 done.
Drain the water completely,reserve 1/2 cup of water and set aside.Spread rice on a big plate .
Take a thick bottom vessel,heat 4 Tbsp Ghee and 1/2 cup oil,add all the whole masala,fry well till you get the aroma of whole spices.Add sliced shallots,ginger garlic paste and fry well till raw smell goes off.
Then add green chillies,chopped tomatoes fry well.For this add red chilli paste cook for 5 minutes ,add curds,now add chicken cook for 10 minutes.
Add salt to the chicken ,add the reserved drained water to the chicken.Close the lid and cook chicken till done.Now open the lid and cook chicken till you get thick gravy.
Now add 3/4 cooked rice to the chicken,add chopped greens.Heat 1 Tbsp of ghee add Biryani masala and pour it over the rice.Close the rice with aluminium foil,close the lid tightly.
Place hot water pot above the lid and cook on dum for 30 minutes.
Serve Ambur Star Chicken Biryani with Onion Tomato Raita.
Yummy biryani. will try the recipe this weekend. 🙂
i Love chicken substitute, it is healthy as well as tasty that give us taste like chicken.