Ambur Biryani Recipe with a Unique Twist

Ambur Biryani Recipe with a Unique Twist

Ingredients:

For Marination:

• 1 kg chicken (cut into medium-sized pieces)
• 1 cup thick yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala powder
• 1 tsp fennel seeds (ground)
• 2 tbsp lemon juice
• Salt to taste

For Biryani:

• 3 cups Seeraga Samba rice (or Basmati rice)
• 4 large onions (thinly sliced)
• 3 large tomatoes (chopped)
• 2 green chilies (slit)
• 1/2 cup fresh mint leaves (chopped)
• 1/2 cup fresh coriander leaves (chopped)
• 1/2 cup curd
• 4 tbsp ghee
• 4 tbsp oil
• 4 cloves
• 4 cardamom pods
• 2-inch cinnamon stick
• 2 bay leaves
• 1-star anise
• 1 tsp caraway seeds (Shahi jeera)
• 1 tsp cumin seeds
• 10-12 cashews (fried in ghee)
• 2 tbsp raisins (fried in ghee)
• 4 hard-boiled eggs (optional)
• Salt to taste
• Water (as needed)

Extra Ingredients:

• 1/2 cup grated coconut
• 1/4 cup fried onions (for garnish)
• 2 tbsp rose water
• 1 tsp saffron strands (soaked in 2 tbsp warm milk)
• 1 tbsp kewra water (optional)
• 1/2 tsp nutmeg powder
• 1/2 tsp mace powder
• 1/4 cup pomegranate seeds (for garnish)

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Instructions:

1. Marinate the Chicken:
• In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, fennel seed powder, lemon juice, and salt. Mix well and let it marinate for at least 1 hour (or overnight in the fridge for better flavor).
2. Prepare the Rice:
• Wash the Seeraga Samba or Basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
• In a large pot, bring water to a boil, add a little salt, and cook the rice until it’s 70% done. Drain the water and set the rice aside.
3. Cook the Chicken:
• Heat oil and ghee in a large pot. Add the cloves, cardamom pods, cinnamon stick, bay leaves, star anise, caraway seeds, and cumin seeds. Sauté until they release their aroma.
• Add the sliced onions and sauté until golden brown. Add the chopped tomatoes and green chilies, and cook until the tomatoes turn mushy.
• Stir in the marinated chicken and cook on medium heat until the chicken is almost cooked through. Add the curd and cook for another 5-7 minutes.
4. Add Extra Ingredients:
• Stir in the grated coconut, mint leaves, coriander leaves, nutmeg powder, and mace powder. Cook for another 3-4 minutes to blend the flavors.
5. Layering the Biryani:
• In the same pot with the chicken, spread half of the semi-cooked rice over the chicken mixture. Drizzle a little ghee, sprinkle half of the saffron milk, rose water, and kewra water.
• Add the remaining rice on top. Drizzle the rest of the saffron milk, rose water, and kewra water. Top with fried onions, fried cashews, fried raisins, and pomegranate seeds.
6. Dum Cooking:
• Cover the pot with a tight-fitting lid. You can seal the edges with dough or use a heavy object on the lid to trap the steam inside.
• Cook on low heat (dum) for 25-30 minutes. Ensure the rice is fully cooked, and the chicken is tender.
7. Garnishing and Serving:
• Once done, fluff the biryani gently with a fork.
• Garnish with more fried onions and boiled eggs (if using).
• Serve hot with raita, boiled eggs, or a side of your choice.

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Enjoy your flavorful and unique Ambur Biryani, infused with the rich taste of coconut, nuts, and the subtle sweetness of saffron and rose water!