Thursday, August 18, 2022

Ambur Biryani Recipe

Ambur chicken biryani is a specialty of nawabs of arcot who previously cooked and made this biryani recipe most famous in southern pieces of India, Ambur in Tamil Nadu. What’s extraordinary about this biryani is that is cooked on wood fires and an exceptional assortment of short grain rice called seeraga samba rice (jeera samba rice) is utilized.

There are various techniques for getting ready biryani. In the event that we discuss South Indian chicken biryani recipe types, there are – the most famous Hyderabadi style, Bombay style, Donne Biryani(Karnataka style), arcot biryani that is Ambur exceptional, thalapakattu biryani from Dindigul locale thus some more. The flavor of biryani varies as per the kind of biryani and it’s arrangement. Ambur Biryani is one of the renowned biriyani recipes of South India which arose during the Nawab of Arcot’s system. Arranged principally with Jeeraga Samba rice, both chicken and Mutton are utilized for this. Ambur Biryani is typically presented with Brinjal curry (Khattay Baigan) and Cucumber Raitha, which makes your gala a brilliant one.

This is Ambur Star Biryani recipe. I had an opportunity to taste this exceptional yummy biryani long term back when we drove from Bangalore to Tamil Nadu. By then I didn’t realize that Star biryani is renowned in Ambur and in rest of TN. At the point when we returned to Bangalore I was amazed to see that Ambur Star Biryani had opened it’s most memorable out let in Bangalore around the same time. How co-accidental :). I have forever been considering setting up this Ambur star biryani recipe yet didn’t have the foggiest idea about the specific recipe, then while I was on web looking for something different, I coincidentally arrived on this video posted by Kairali Tv on youtube on Ambur Star Biryani, and it was ready by the expert as they call(chef) of Ambur Star Biryani showing the genuine planning. I was really energized and I chose to check it out on Sunday. The biryani fixings are effectively accessible, I bet you as of now have them in your storage space.


Ambur chicken biryani is never made utilizing basmati rice. On the off chance that you need valid Ambur biryani, utilize just jeera samba rice, the short grain rice. The actual rice has an enormous effect. It has an interesting and heavenly smell and flavor to it. Surface of the biryani is so unique when you exchange jeera samba rice with basmati rice.

Ambur biryani recipe utilizes dry red stew glue alongside the entire flavors that goes into making biryani like cloves, cardamom, cinnamon. The zest calculate this biryani is from the red chilies which are absorbed water and afterward ground. Utilizing new ground red stew glue is vital. We would rather not think twice about one or the other flavor or taste, right!


Indeed. Obviously you can. Be that as it may, cooking lamb in dum strategy and ensuring it’s completely cooked is extremely precarious. However, you can make it happen. Follow this recipe for what it’s worth, simply add an additional one stage in the first place. Cook sheep pieces alongside hardly any cut onions, ginger-garlic glue, salt and turmeric powder in pressure cooker for 2 to 3 whistles (or until lamb is ¾ cooked). Then add the cooked lamb instead of chicken in the recipe.

Ambur chicken biryani is a specialty of nawabs of arcot who previously cooked and made this biryani recipe most famous in southern pieces of India, Ambur in Tamil Nadu. What’s extraordinary about this biryani is that is cooked on wood fires and an exceptional assortment of short grain rice called seeraga samba rice (jeera samba rice) is utilized.


▢500 grams chicken pieces

▢2 cups jeera samba rice

▢2 onions, cut

▢2 tomatoes

▢2 tablespoon ginger-garlic glue

▢¼ cup thick curd

▢4 tablespoon coriander-mint leaves, finely cleaved

▢4 cloves

▢2 inch cinnamon stick

▢1 straight leaf

▢3 cardamom

▢salt to taste

▢¼ cup oil

To be grind-

▢20 nos dried red chilies (change amount according to zest inclination)


  1. First absorb dried red chilies water for least 30 minutes.
  2. Red chilies absorbed water
  3. Then crush it into a thick glue by adding next to no water. Keep to the side.
  4. Red bean stew glue
  5. Clean and wash chicken.
  6. Wash jeera samba rice and absorb water for least 30 minutes.
  7. Jeera samba rice absorbing water
  8. Bubble 3 liters of water in an enormous dish. When water begin to bubble, add 1 tspn of salt and 1 tspn of oil and afterward add the doused jeera rice.
  9. Drenched jeera sambar rice added in ambur chicken biryani arrangement
  10. Cook it until it’s ¾th finished. This is vital, don’t over cook or completely cook the jeera rice, as we would make biryani on dum you want the rice to be ¾ finished.
  11. Cooking drenched jeera rice for ambut chicken biryani planning
  12. Once ¾ cooked, channel all the water and keep the cooked rice to the side.
  13. Jeera samba rice half cooked in a bowl for ambur chicken biryani readiness
  14. Heat oil in a profound lined pan(I utilized pressure cooker). Add 1 tspn of curd and blend well. Be cautious here the curd will splutter.
  15. Oil been warmed for ambur chicken biryani
  16. Then add cloves, cinnamon, cove leaves and cardamom and blend.
  17. all biryani entire flavors added to cooker in ambur biryani readiness
  18. Next add 2 tbspns of cut onions and blend.
  19. cut onions sauted in ambur biryani planning
  20. Add ginger-garlic glue and saute until the crude smell of the glue is no more.
  21. ginger garlic glue added during ambur biryani readiness
  22. Add chicken and cook until the shade of the chicken becomes white.
  23. chicken added to cooker alongside all flavors of ambur chicken biryani
  24. Then, at that point, add 1 tbspn of hacked coriander and mint leaves and blend. The smell of new spices cooking in oil is so astonishing.
  25. New coriander and mint leaves added to the cooker wherein ambur chicken biryani is made
  26. Next add slashed onions and tomatoes and cook it until the tomatoes turn delicate.
  27. slashed onions and tomatoes is cooked in cooker for ambur chicken biryani
  28. Add ground red bean stew glue, salt to taste and blend well.
  29. Cook for an additional 5 minutes on medium fire.
  30. red masala cooking in which ambur chicken biryani will be made
  31. Add remaining curd, blend. Allow it to cook for an additional 2 minutes.
  32. thick curd or yogurt added to the red masala glue
  33. At this point the chicken ought to be ¾ cooked. Presently it is the ideal time to layer and put the biryani on dum cooking.
  34. I eliminated half of the chicken sauce blend into one more bowl prior to adding the rice, as I needed more layers. Assuming that you wish you can make only 1 layer.
  35. ambur chicken biryani layering in cooker
  36. Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.
  37. cooked jeera rice is layered over ambur chicken biryani masala
  38. Presently add the subsequent layer, by adding the chicken sauce we eliminated. Level it as much conceivable.
  39. second layer of ambur chicken biryani masala is added
  40. Add the leftover rice, level it out.
  41. coriander leaves is added over jeera samba rice for ambur chicken biryani made in cooker
  42. Put the dish on low intensity, cover it and put a weighty thing on top of the plate to trap the steam inside(I realize this isn’t the valid dum, yet at home this is helpful)
  43. , ambur chicken biryani preparing layers of rice and chicken cooked in pressure cooker on dum
  44. Allow biryani to cook for 20 minutes on dum heat.
  45. Ambur Star Biryani is prepared. The biryani has an alternate aspect due to the jeera samba rice. The surface and the flavor of this biryani is lip smacking great.
  46. Serve hot with onion raita and bubbled egg. Paradise! ?


The specialty of Ambur biryani is it’s made of Jeera samba rice as it were. So kindly attempt to utilize jeera samba rice to encounter the bona fide flavor, surface and taste of this biryani. In any case, on the off chance that you can’t get jeera samba rice by any means, then, at that point, substitute with basmati rice.

The biryani doesn’t have any garam masala powder, coriander powder, and so forth. The flavor and the taste comes from red chilie glue. Do change the red chilies according to your zest necessity.

You can see I have not involved any water in the biryani. The rice and chicken is cooked independently until ¾ done and afterward layered and put it on dum. Dampness delivered by chicken and the curd utilized is sufficient to get the chicken cooked, however in the event that you experience that chicken is drying out and consuming, if it’s not too much trouble, add not many tbspns of water to chicken sauce and cook it, yet don’t add more water as this will make the biryani soaked and rice would get squashed.

Cary Grant
Cary Grant
Cary Grant is Partner in Online Digital Agency First SEO Paper to create high level premimum sites only and also focus on pure niche. Also owner of Answer Diary, Techvercity, First Food Wallet, Healthvercity, UK News Wallet, First News Wallet, Time Business Paper, and many more. Most of sites created by Cary Grant are high level with qualty content, authority and already become popular among millions of readers worldwide.