AMBUR CHICKEN BIRYANI - BIRYANI RECIPES - INDIAN COOKING



For preparing Ambur Biryani short-grained rice, jeeraga samba is used, not Basmati rice, as in most Biryani recipes. This rice is about one-third the size of basmati rice and is ovular in shape.

Ambur Biryani is mildly flavored and is easy on the stomach as it does not use ghee. Its spice content is also lower than other Biryani.

 

INGREDIENTS:

500 gm chicken

60 ml oil

Four inches of cinnamon

Ten cloves

8 Cardamoms

40 gm sliced onions

40 gm ginger garlic paste

25 gm chopped coriander leaves

40 gm red chili paste made with about eight deseeded red chilies soaked in water.

125 gm sliced onions

60 gm chopped tomatoes

30 gm curd

20 ml lemon juice

15 gm chopped mint leaves

25 gm chopped coriander leaves

 

RECIPE:

Wash the rice well and then soak it for 10 minutes. Strain and keep it aside.

Deseed the red chilies. Soak them for one hour. Make a fine paste, using little water.

In a suitable vessel, add the whole spices to hot oil and sauté for 2 minutes.

Add the 40 gm of sliced onions and fry for 2 minutes, followed

by ginger garlic paste. Fry for 2 minutes.

Add the chili paste and fry till the oil separates.

Add the rest of the sliced onions and fry till they become translucent.

Add the tomatoes and continue cooking till they turn soft and mushy.

Now add the chicken and fry for 3 minutes. The chicken will turn white.

Add curds. Mix well. Cover and cook for 7 minutes on a low flame. Cook till chicken becomes tender.

In a spate vessel, boil water and cook the strained rice to about 70%. Drain the rice thoroughly and add it to the cooked chicken. Mix gently.

On a preheated tava, place the vessel. Cover it. Cook for 20 minutes. Check the rice. If needed, add little water and thoroughly cook the rice. Switch off the flame and let it stand on the hot tava for 15-20 minutes.

 

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