Authentic Ambur Chicken Biryani

Ingredients (20)

• ·cups Seeraga Samba rice (Chitti Muthyalu)
• ·lbs Chicken
• ·tbsp Ghee
• ·tsp Cumin seeds
• ·Bay leaves
• ·sticks Cinnamon
• ·Cloves
• ·Green cardamom
• ·Black cardamom
• ·tsp Peppercorns
• ·Mace flower (Javitri)
• ·small piece Stone flower (Kalpasi)
• ·tbsp Garlic paste
• ·tbsp Ginger paste
• ·large Onions
• ·Tomatoes
• ·cup Curd (yogurt)
• ·Salt
• ·Dry red chillies
• ·cups Water

1. 1

   Heat ghee and roast all whole biryani spices until aromatic. Remove and set aside.

2. 2

   In the same ghee, sauté garlic paste first, then ginger paste.

3. 3

   Add onions and cook until deep golden brown.

4. 4

   Add tomatoes and cook until completely soft and oil releases.

5. 5

   Add red chilli paste + curd, cook well until oil oozes.

6. 6

   Add chicken, mix well, and cook until 75% done.

7. 7

   Add 2 cups water, bring to a rolling boil.

8. 8

   Meanwhile, cook rice separately till 40% done and drain.

9. 9

   Add drained rice to the gravy. Water level should just match the rice — remove excess stock if needed.

10. 10

    Cover and dum cook for 20 minutes on low flame.