Taste Rich Ambur Chicken Biryani in easy steps here,
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)
Ghee / Clarified Butter (1 Teaspoon)
Ginger Garlic Paste (1 Teaspoon)
Lime Juice (1 Teaspoon)
Mint Leaves (Chopped – Few)
Oil (2 Teaspoons)
Red Chilli Powder (2 Teaspoons)
Saunf (1 Teaspoon)
Seeraga Samba / Small Grain Rice (1 Cup)
Skinless Chicken (1/2 kg)
Thick Curd / Yogurt (1 Teaspoon)
Step 1 : Cook the Chicken
Saute the following nicely on the hot oil and ghee,
Add a drop of curd and stir it then add a tablespoon of ginger garlic paste and stir a little. Now add the skinless chicken and saute it nicely, then add red chill powder, onion, tomato and stir it nicely (tomato need to be smashed). Finally add the mint and coriander leaves.
Then add the curd to make the chicken soft, lime juice 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 cook the 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 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.
Herbs, spices and condiments,
1. Cloves (6 of them)
2. Cinnamon (1 stick)
3. Green Cardamoms (6 of them)
4. Bay leaves (2 of them)
5. Shahi Jeera / Caraway Seeds (1/2 Teaspoon)
6. Pinches Grated Nutmeg (Few)
7. Mace (Few)
8. Coriander powder (2 Teaspoon)
9. Red Chili powder (1 Teaspoon)
10. Fresh Mint (Chopped – 5 to 6 pieces)
11. Green Chilies (Chopped – 2 to 3 pieces)
12. Tomatoes (Chopped – 4 to 5 pieces)
13. Fresh Coriander Leaves (whole bunch)
14. Medium Size Onions (8 to 9 pieces)
15. Pure Turmeric Powder (1/2 Teaspoon)
16. Bone Cube Chicken (12-16 pieces / 1Kg)
17. Oil (for Cooking and deep frying)
18. Ginger Garlic Paste (2 Teaspoon)
19. Milk (1/2 Cup)
20. Saffron / Kesar (Few Strands)
21. Clarified Butter / Desi Ghee (6-7 Tablespoons)
22. Cashew nuts (Few)
23. Raisins and Almonds (Optional)
Step 1 : Marinating the Chicken for 6 to 12 Hours
Mix all of the ingredients together and let the chicken marinate for about 6 to 12 hours. (more hours result in great taste)
Bone Cube Chicken (12-16 pieces / 1Kg)
Pure Turmeric Powder (1/2 Teaspoon)
Ginger Garlic Paste (1 Teaspoon)
Coriander Powder (1 Teaspoon)
Step 2 : Deep fry the onions
Slice the onions (very thin) and fry them in batches, Make sure that the heat should be medium, not too high. Stir the onions continuously for uniform browning. When they become light brown, drain them on paper towel. They will get nice crispy as they cool down.
Step 3 : Cook the Marinated Chicken
Heat 3-4 tablespoons of oil and add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little.
Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders (1 tablespoon coriander, chili), and salt. Cook till the chicken is cooked and add one third of the fried onions.
Step 4 : Flavoring the Rice (three fourth cooked)
The rice needs to be three fourth cooked and the rest gets cooked on dum.
Lots of water (10 Times of rice)
Caraway Seeds / Shahi Jeera (Rest)
Boil all this for a few minutes on a high flame (7 minutes or so). Strain the rice and spread it on a clean surface, so that it cools faster.
Step 5 : Make milk and nuts Ready
Boil the milk and add crushed saffron, Also fry the cashew nuts in the desi ghee until that’s golden brown. Add almonds and raisins, if required. Keep some melted desi ghee aside.
Step 6 : Layering the Biryani
Take a heavy bottom pan with a lid (non stick is best). Take some melted ghee and grease the bottom of the pan with it. Then put a layer of rice.
Then a layer of marinated chicken,
Followed by layer of fried onions and then a layer of chopped coriander,
Repeat and finish off with the rice layer. Lastly, sprinkle the cashews and other nuts. Pour the saffron milk on top. Also pour some Desi Ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
Step 7 : 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. Leave it for one hour.
The Perfect Chicken Dum Biryani is ready now, so serve them with cold raita.