Tamil Nadu Style Biryani - Ambur Biryani Recipe

Authentic Ambur biryani from Tamil Nadu - fragrant, spicy rice dish with tender meat, unique to the Vaniyambadi-Ambur region.

• 500g chicken or mutton, cut into pieces
• 3 cups basmati rice
• 2 large onions, thinly sliced
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 3 tomatoes, chopped
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 3-4 green chilies, slit
• 1/2 cup oil + 2 tbsp ghee
• Salt to taste
• For spices: 4 cloves, 2 bay leaves, 1 inch cinnamon, 2 star anise, 4 green cardamom
• For masala: 2 tbsp coriander powder, 1 tbsp red chili powder, 1 tsp turmeric, 1 tsp garam masala
• Saffron soaked in 1/4 cup warm milk

1. 1

   Marinate chicken/mutton with yogurt, ginger-garlic paste, and salt for 30 minutes.

2. 2

   Wash and soak basmati rice for 20 minutes. Drain.

3. 3

   Heat oil in a heavy-bottomed pot. Fry sliced onions until deep golden brown. Remove half for garnish.

4. 4

   Add whole spices to the remaining onions and sauté.

5. 5

   Add tomatoes and cook until mushy. Add all masala powders and fry.

6. 6

   Add marinated meat and cook on high heat for 5 minutes.

7. 7

   Add mint, coriander, green chilies. Cook covered on low heat until meat is 70% done (20-25 minutes).

8. 8

   Meanwhile, boil water with salt. Add soaked rice and cook until 70% done. Drain.

9. 9

   Layer the partially cooked rice over the meat curry.

10. 10

    Sprinkle fried onions, saffron milk, ghee on top.

11. 11

    Cover with tight lid (seal with dough if needed). Cook on high heat for 3 minutes.

12. 12

    Reduce to lowest heat and cook for 20 minutes (dum). Turn off and rest for 5 minutes.

13. 13

    Open lid, gently mix and serve hot with raita and pickle.

Per serving. Values are approximate.