Ambur Chicken Biryani Recipe

Ambur Chicken Biryani Recipe

Ambur Chicken Biryani Recipe. Ambur biryani is perhaps the most popular customary formula made for certain effectively accessible fixings. Ambur Chicken Biryani Yet, assuming you are exhausted with the ordinary biryani formula and need to pig out on a few unique and yummy biryani then, at that point, this Ambur Chicken Biryani is ideal for you. Ambur Chicken Biryani Recipe, A specialty of nawabs of Arcot initially cooked and made this biryani formula most famous in southern pieces of India, Ambur in Tamil Nadu.

Ambur Chicken Biryani

5 Servings
2 1/2 cup Arborio rice
2 onion
1 tablespoon ginger glue
1/3 cup hung curd
1 small bunch mint leaves
1 gm inlet leaf
salt as required
15 red stew
500 gm chicken
2 tomato
2 tablespoon garlic glue
1 small bunch coriander leaves
2 inches cinnamon stick
3 green cardamom
1/4 cup vegetable oil
3 liter water.

Ambur Chicken Biryani Recipe

Stage 1
To set up this tasty biryani formula, wash and absorb red chillies water for 20 minutes. Then, at that point, crush it into a thick glue by adding almost no water. Keep to the side.

Stage 2
Essentially, wash short grain or arborio rice and chicken. Absorb the rice for 30 minutes a bowl.

Stage 3
Bubble 3 liters of water in a huge dish. When water begin to bubble, add 1 tspn of salt and 1 tspn of oil and afterward add the splashed rice.

Stage 4
Cook it until it’s 3/fourth done. Channel all the water and keep the cooked rice to the side. (Don’t over cook or completely cook the rice, as we would make biryani on dum).

Stage 5
Heat oil in a profound lined dish. Add 1 tspn of curd and blend well. (Be cautious here the curd will splutter).

Stage 6
Add cloves, cinnamon, inlet leaves and cardamom and blend. Next add 2 tbspns of cut onions and blend.

Stage 7
Add ginger-garlic glue and saute until the crude smell of the glue is no more. Add chicken and cook until the shade of the chicken becomes white.

Stage 8
Add hacked coriander, onions, tomatoes and mint leaves.

Stage 9
Add ground red stew glue, salt to taste and blend well. Cook for 5 minutes and mix well.

Stage 10
Add remaining curd, blend. Allow it to cook for an additional 2 minutes. Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.

Stage 11
Put the dish on low hotness, cover it and put a weighty thing on top of the plate to trap the steam inside. Cook for an additional 20 minutes

Stage 12
Serve hot with onion raita.

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