Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry