On your way to Bangalore (from
Chennai), there’s one stop you need to make and that is in Ambur. Make sure you’re
there in Ambur by lunch time or dinner time because Ambur Biryani is world
famous. It’s one biryani that should feature on every biryani lover’s bucket
list. Ambur biryani is fiery hot, headily aromatic and absolutely lip-smacking.
It is usually made with Seeraga Samba rice (but I’ve used Basmati Rice in the
recipe). Whenever we’re returning to Chennai, we stop at Ambur for dinner and
buy parcels for those at home. The biryani is so intoxicatingly fragrant, Mahindra
Scorpio suddenly feels like a huge biryani Deksa.
The secret to the Ambur biryani
is the whole dry red chillies that are soaked in hot water and ground to a
paste before being added to the biryani. No chilli powder in this biryani. The
biryani gets its heat from this chilli paste. Freshly ground cinnamon powder is
the other magic ingredient. Together the chilli paste and cinnamon powder fashion
a masterful biryani. I marinated the chicken in the masala before cooking it
and the chicken turned out unbelievably soft, juicy and most importantly was as
wonderfully flavoured as the biryani. Usually the meat in biryanis is a stranger
to the biryani it sits in, it doesn’t soak up the masala and it usually tastes
bland. But not this one. So people, please marinate the meat. Always do. Follow
these steps and you have my word, you will have wonderful Ambur Biryani in your
own house. Your house will smell heavenly, i.e. like a Biryani kadai type of
heaven, be prepared for it.
Here's a handy list of other biryani recipes:
Chettinad Chicken Biryani
Home-style Chicken Biryani
Chicken biryani cooked in coconut milk
Here's a handy list of other biryani recipes:
Chettinad Chicken Biryani
Home-style Chicken Biryani
Chicken biryani cooked in coconut milk
Prep time: 30 mins
Cooking time: 30 mins
Serves: 5-6
Ingredients
Chicken – 750 gmBasmati Rice – 4 cups rinsed and soaked for a minimum of 1 hour
Onions – 3 large chopped fine
Tomatoes – 3 large chopped fine
Green chillies – 2 kept whole
Yogurt – 100 gm
Cloves – 4
Cinnamon stick – 2 inch piece
Marathi Moggu – 2
Bay Leaf – 2
Mace – 2 pieces
Cinnamon sticks – 2 powdered (makes about 1 heaped tbsp.)
Turmeric powder – 1 tsp
Coriander leaves - 1/2 cup chopped
Water as necessary
Salt to taste
Ghee – 4 tbsp
Oil – 4 tbsp
Masala paste
Ginger – 5 tbsp chopped
Garlic – 1 entire head peeled
Whole Dry Red chillies – 15-18 (I used the long ones) soaked in hot water for 20 mins
Method
1. Clean
and wash chicken well. Pat dry and set aside.
2. Rinse
rice in 2-3 changes of water till the water runs clear. Then soak in water for
1 hour or up to 2 hours.
3. Drop
whole dry red chillies in hot water and let soak for 20 minutes.
4. Grind
together ginger, garlic and soaked red chillies to a fine paste. Don’t discard
the water that the chillies were soaking in. Use it to grind the masala paste
and if you still have some, use it while adding water to the biryani.
5. Take
chicken in a large bowl. Add 3/4th of the ground masala paste. Add
in the turmeric powder, powdered cinnamon, salt and about 3 tbsp of the yogurt.
Mix well with your hands so that all the chicken is thoroughly coated with the
masala. Cover and set aside for 40 minutes to 1 hour.
6. In
the meantime, chop up the onions and tomatoes. Prepare the raita and boiled
eggs.
7. Heat
up a pressure cooker and pour in the ghee and oil. When hot add the whole
spices – bay leaves, cloves, Marathi moggu, cinnamon and mace. When the spices are
fragrant, add in the chopped onions and sauté till they turn translucent. Then
add in the chopped tomatoes and sauté for a minute. Add the remaining yogurt
and fry till it is absorbed.
8. Drop
in the chicken along with the marinade. Make sure to scrape the last drop of marinade
and add it to the cooker. Mix well, cover and cook on low till the chicken
turns white and is cooked through. This would take about 10-15 minutes. Check
the chicken in between and give it a stir. It would have thickened nicely to a
gravy consistency.
9. Now
add the rice and mix well with the chicken. Level the rice and chicken with
your spatula/karandi. Pour in the water that the rice was soaking in. If you
have the chilli soaked water, pour that in too. Tip in your index finger and
measure the water level. It should be just above the first line on your index
finger. If it’s not, add some more water till it reaches the mark. Taste the
water and add salt if necessary. Drop in the whole green chillies.
Note the yellow mark of the biryani liquid between the first and second lines on my index finger. That should be the height of the liquid above the rice/chicken layers. |
10. Cover
with the pressure cooker lid and plug in the weight when the steam starts
coming out. Immediately reduce heat to low and cook for 12-15 minutes. Switch
off and let sit for 10-15 minutes. Remove the weight and open up the pressure
cooker. Drop in the coriander leaves and use a long fork to gently fluff up the rice. Cover again till serving
time to keep hot. Serve hot with boiled eggs and raita.
Notes:
1. If
making mutton biryani, follow the same steps to marinate the meat. In-fact mutton
needs to marinate longer. So marinate mutton for 3 hours or even overnight for
the best results. You’ll have to pressure cook the meat for 2-4 whistles or
about 15-20 minutes till tender. Then continue with the same method as above.
2. I
made a vegetable biryani the same way because ours is a combo (veg-nonveg)
family. Marinate your choice of vegetables (carrots, beans, peas, cauliflower)
for 1 hour or even overnight and proceed with the above method.
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Will try Jaya....Never tasted it
ReplyDeleteVery good post and thanks for sharing this info, Latha
ReplyDeleteCan u tell ginger and garlic quantity in grams
ReplyDeleteabout 75 grams of ginger and 75 grams of garlic
Delete