Meal Prep · South Indian
Ambur Chicken Biryani
Experience the aromatic and spicy delight of this unique South Indian chicken biryani, famous for its short-grain rice and distinct flavor.
Ingredients
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Step-by-step- Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, and half of the mint and coriander leaves for at least 30 minutes, or preferably 1-2 hours.
- Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat; add bay leaves, cloves, cardamom, cinnamon, star anise, and fennel seeds, and sauté for 30 seconds until fragrant.
- Add sliced onions and cook until golden brown and caramelized, about 10-12 minutes, stirring frequently.
- Stir in green chilies and chopped tomatoes, cooking until tomatoes are soft, mushy, and the oil separates from the mixture.
- Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is partially cooked and changes color.
- Drain the soaked rice completely and add it to the pot, gently mixing with the chicken masala without breaking the rice grains.
- Add 3.5 cups of hot water (or 1.75 times the amount of rice), remaining mint and coriander leaves, and lemon juice; check for salt and adjust if necessary.
- Bring the mixture to a rolling boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until all the water is absorbed and the rice is cooked through (if using a pressure cooker, cook for 1 whistle on high, then reduce to low and cook for 5-7 minutes, then let pressure release naturally).
- Once cooked, let the biryani rest undisturbed for 10 minutes before gently fluffing with a fork.
- Serve hot with raita and a simple salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Carbohydrates | 60 g |
| Fat | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Ambur Chicken Biryani in an airtight container in the refrigerator to maintain freshness and prevent spoilage.
Freezer Up to 3 months
For longer storage, freeze cooled biryani in freezer-safe containers or bags; ensure it’s completely cooled before freezing to prevent ice crystals.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat with a splash of water to prevent drying, or microwave in short bursts until thoroughly heated, stirring occasionally.
Chef’s Corner
- For the authentic Ambur flavor and texture, prioritize using Seeraga Samba rice; its short grains absorb flavors beautifully and give the biryani a unique, soft texture.
- Don’t rush the onion caramelization process; deeply browned onions are crucial for the biryani’s rich color, depth of flavor, and sweet undertones.
- When cooking on dum (steam cooking), ensure a very tight lid seal by using dough or foil to trap the steam effectively, which helps the rice cook evenly and infuse with all the aromatic spices.
