How to make Ambur Star Chicken biryani - sujitha easy cooking

How to make Ambur Star Chicken biryani

How to make Ambur Star Chicken biryani

June 6, 2017 By sujithaeasycooking

Chicken Non- Veg Recipes Rice Bowl

Ambur Star Biryani1

Today I’m with a super hit recipe “Ambur Star Biryani”, I have worked so many times with the recipe to bring back the replica of original recipe. I have a old post with Ambur recipe, by last week I was about to check a video in youtube which covers all the corner loop of the original recipe, this time confidently I can say “this is the best ever biryani” which I made to match the source recipe.

Ambur is a town form Vellore District of Tamilnadu which is very famous for its lip smacking Biryani and Brinjal Thokku. Star Biryani Branch in BTM 2nd Stage, Bangalore is their first branch we still have the nostalgic feel while going around that area. That is our often visited spot before six years, after moving so far the BTM layout the frequency of visiting reduced because of distance, though if we plan for a biryani day “Star Biryani” will be the our first choice. I have tried so many varieties of biryani, but when ever I taste star biryani platter, always that’s a question mark over my head, how the red colour comes to this rice, that secret revealed in this version. Ambur Star Biryani4

The video i mentioned above was hosted by Rakesh Raghunathan, who is the author of puliyogaretravels and the host of Sutralam Suvaikalam program from News7 Tamil channel, Here is the Original recipe video hosted by Rakesh.
Ambur Star Biryani5

Table Of Contents

step by step instruction for Ambur biryani
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step by step instruction for Ambur biryani

Method

Peel Garlic, Ginger, separately ground it to a smooth paste, Soak red chillies in hot water for sometime..

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Grind the Chillies in mixer, first grind them without adding water, splash some water and grind again.

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Grounded red chilli paste

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Washed, cleaned and chopped mint leaves and Coriander leaves, Slice onions and finely chop the tomatoes and set aside

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Wash chicken pieces and set them aside to drain the water, i used chicken with skin..

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Here i used one kg of rice..

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Curd and lime juice squeezed

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Strain out the seeds from the lime juice..

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Now the mission is going to start, heat the pan with oil, once oil get enough heat add cinnamon, cardamom, cloves and fry for a while..

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Add few sliced onions {Make sure i didn’t used my entire set of onion here, that has to add in later step}

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Add garlic paste, sauté well and cook for 3-5 mins in medium high flame

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Garlic paste should turns golden brown in colour

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Now add the ginger Paste, again fry this for 3-5 mins in medium high flame

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In the mean time boil some water

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Add Some mint leaves and coriander leaves, fry them for 2 mins.

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Add in the Chilli paste and again allow this mixture cook for 3-5 mins on medium high flame..

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Here you see the separates from the masala

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Now add the remaining Sliced Onion

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Followed by chopped tomatoes, give a good mix and allow this cook for few minutes

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Almost masala part gets over here

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Add cleaned Chicken to the masala

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Add some required salt for the meat

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Add curd, lemon juice and salt to the meat

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Add rest of the coriander leaves and mint leaves to the chicken..

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I have added 5.5 cups of boiled water to cook this meat, {with the same cup i measured the rice, when i measuring rice for 1 kg it comes upto 5 cups of rice, so i added 1/2 cup of water for the meat. This biryani method follows dum method, so as per process approximately i added equal amount of water here(i.e. 1:1, rice:water)}, cover and cook the meat for 15 mins..

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In the mean time, boil some water in a big pot, add salt and bring the water to boil, add the washed cleaned and soaked(only for 10 mins) rice to the boiled water

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Bring this to one boil, not more than that, immediately remove form the flame..

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Drain the excess and water and set aside, you can see i the picture rice didn’t cook that much here

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Add the half cooked rice to the meat mix..

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Give a good mix, really its very hard to give a stir, add two teaspoons of ghee over the rice.

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Once the water got observed, set them tight and again a teaspoon of ghee over

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Place a proper lid over the Pan.

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I already boiled two litres of water in a big vessel, keep over the top of the lip as hot as it is..

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After 20-30 mins, Here you see my yum yum exact replica of star chicken biryani

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How to make Ambur Star Chicken biryani?

prep time30 mins
cook time1 hour
total time1 hour 30 mins

CourseChicken Non- Veg Recipes Rice Bowl
cuisineIndian
Servings9-10

Jeeraga Samba Rice	1 Kg
Chicken	1 kg
Red Chilli	18-20 nos
Ginger	3"-4"
Garlic	3-4 heads
Mint Leaves	two handful
Coriander Leaves	two handful
Oil	150 ml
Onion	3 large
Tomato	4-5 big
Curd	150 ml
Lime	1 nos
Salt	as needed
Ghee	2-3 tsp
Cardamom	2-3 nos
Cloves	4 nos
Cinnamon	2-3"

Instructions

Preparation for Ambur Biryani Masala

Soak the Red chillies in hot water for 2 hours, and grind in a mixer to a smooth paste and set aside.
Peel the ginger and make a fine paste out of it ans set aside.
Roughly peel the garlic and grind them in a mixer to a smooth paste and set aside.

Cook Biryani Rice:

In a large pot, bring water to a boil. Add salt and the whole spices.
Add soaked and drained Basmati rice to the boiling water.
Cook until the rice is 70-80% done. Drain excess water and set aside.

Method for Ambur Biryani:

Heat a kadai with oil, temper the oil with cinnamon, cardamom, clover and few pieces of sliced onion.
Once the onion is translucent, add in the garlic paste and cook it for few mins in medium high flame.
Make sure the garlic should not be burnt, it has to change the colour in golden brown in colour.
Add in the ginger paste and cook in medium high flame for few more mins.
Add in the chopped mint leaves and coriander leaves to the pan, cook this for few more mins to shrink the leaves.
Add in the grounded chilli pasted cook till the oil separates.
Add in the remaining sliced onion, tomatoes, and cook for while.
Keep the flame in high and add in the cleaned chicken pieces, add required salt and coat well with the masala.
Add curd and lemon juice to the meat and allow this to cook for another 5-8 mins.
Add in the rest mint and coriander leaves.
Add 5.5 cups of boiled water to the pan to cook the chicken, I have used the same cup to measure the rice, in this recipe I have added 5 cups of rice. Almost the equal of water is added to the meat. Cover and cook this for 15 mins.
Add in the prepared rice and mix it well, add 2 tablespoon of ghee on top of it.
Wait until the water gets absorbed completely.
Place lid which can hold the heat for a while. I have used the dum procedure, keep a covered lid on top of it placed a big bowl of water to avoid the heat the release.
After 30 mins open the lid, fluffy the rice with a paddle and serve the Ambur biryani.

Notes

Capacity of the vessel is 12 litres, I have used 1 kg rice for 1 kg meat here, the vessel can cook upto two kg rice.
Jeeraga samba rice alone brings the exact taste of original recipe.
Adjust the Red chilli paste for your taste, the spice was medium in my recipe, so that kids can have, if you want more spice then add one or two red chilli more..
Use boiled water to cook the meat.
Don’t forget to add curd, i mixed in a hurry and missed to took a click on the step.
For dum process use atleast two litres of boiled water.