Ambur Biryani
Ambur Biryani is a popular South Indian dish from the town of Ambur in Tamil Nadu. Known for its unique flavor, it uses short-grain Seeraga Samba rice, and is typically made with mutton or chicken, along with a blend of aromatic spices. The biryani is cooked in a dum style, where the rice and meat are slow-cooked together, allowing the flavors to meld perfectly. This biryani is often served with a side of raita and brinjal curry.
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Servings: 4
Calories: 450kcal
Ingredients
Ingredients:
- 1 Cups Basmati rice
- 500 grams Chicken or beef, cut into pieces
- 1 Large onion, thinly sliced
- 2 Tomatoes, chopped
- 2-3 Green chilies, slit
- 1/2 Cups Yogurt
- 2 tbsp Biryani masala or garam masala
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander powder
- 1/4 tsp Ground black pepper
- 1/4 tsp Star anise powder (optional)
- 1/4 tsp Cloves powder (optional)
- 2-3 tbsp Chopped cilantro (coriander leaves)
- 2-3 tbsp Chopped mint leaves
- 2 tbsp Oil or ghee
- 1-2 Cups Water (depending on the type of rice)
- Salt to taste
Instructions
Instructions:
1. Marinate the Meat:
- In a bowl, combine thechicken or beef pieces with 1/2 cup yogurt, 1 tbsp biryani masala, 1/2 tspturmeric powder, 1 tsp red chili powder, and salt. Mix well and let it marinatefor at least 30 minutes. For best results, marinate overnight in therefrigerator.
2. Prepare the Rice:
- Rinse 1 cup of basmati rice under cold water until the water runs clear. Soak the rice in water for 20minutes, then drain.
3. Cook the Meat:
- Heat 2 tbsp oil or ghee ina large pot over medium heat. Add 1/2 tsp cumin seeds and let them sizzle.
- Add the sliced onions and sauté until they turn golden brown.
- Add the marinated meat and cook until it starts to brown and is partially cooked (about 10-15 minutes).
- Add chopped tomatoes, 1tbsp biryani masala, 1/2 tsp coriander powder, 1/4 tsp ground black pepper, and optional star anise and cloves powders. Cook until the tomatoes are soft and the meat is well-coated with spices (about 5 minutes).
- Stir in 2-3 tbsp chopped cilantro and mint leaves. Cook for an additional 5 minutes.
4. Layer the Biryani:
- In a separate pot, bring 2cups of water to a boil and add the drained rice. Cook the rice until it’s about 70% cooked (parboiled). Drain the rice.
- In the pot with thepartially cooked meat, layer the partially cooked rice on top of the meatmixture.
- Drizzle some additional biryani masala over the rice if desired, and add a few mint and cilantro leaves on top.
5. Cook the Biryani:
- Cover the pot tightly witha lid or foil. Reduce the heat to low and cook for 20-25 minutes, allowing theflavors to meld and the rice to finish cooking.
6. Serve:
- Gently mix the biryani before serving to combine the layers. Serve hot with raita (yogurt sauce),salad, or a tangy chutney.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 25g | Fat: 18g | Cholesterol: 90mg | Sodium: 800mg | Fiber: 4g