Ambur biriyani
Ambur biriyani Recipe by Sujitha Nair
Cook Time
Cook Time
  1. clean and cut chicken in to medium size pieces.wash well and keep aside.
  2. wash rice well and drain excess water.
  3. clean and thinly slice onion,cut tomato in to medium pieces.
  4. soak chili in to hot water for 30 minutes.then grind well and make a fine paste
  5. heat oil in a thick bottom vessel.add 1 teaspoon curd in to it,saute well then add cinnamon ,cloves and cardamom .saute for few minutes.
  6. then add a small portion (handful)of sliced onion,saute until it become golden color.
  7. then add a small amount of garlic paste.saute for a minute,then add a small portion of coriander leaves.saute well.
  8. then add ginger paste and remaining garlic paste. saute well till raw smell goes.
  9. then add chicken,thinly sliced onion, tomato and remaining coriander leaves.toss well in a high flame for 5 minutes.
  10. then add chili paste,curd and salt.mix well,cover with a lid and cook in a law flame for 8 minutes.
  11. mean time boil water in a thick bottom vessel .add cleaned rice and salt in to it. let it boil.once the rice starts boiling reduce the flame and cook the rice for 10 minutes(90%),transfer the rice in to a colander and drain excess water.
  12. once the chicken cooked, add the drained and cooked rice on top of the chicken.cover with a lid and cook for 5 more minutes in a very low flame.switch off the stove.
  13. remove the lid and mix well.then cover with the lid and keep aside for 10 minutes
  14. serve with chutney and raitha
Recipe Notes

add 3 cup of water for 1 cup of rice.

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