How to make Ambur Chicken Biryani
To prepare this delicious biryani recipe, wash and soak red chillies in water for 20 minutes. Then grind it into a thick paste by adding very little water. Keep aside.
Similarly, wash short grain or arborio rice and chicken. Soak the rice for 30 minutes in a bowl.
Boil 3 liters of water in a large dish. Once water start to boil, add 1 tspn of salt and 1 tspn of oil and then add the soaked rice.
Cook it until it’s 3/4th done. Drain all the water and keep the cooked rice aside. (Do not over cook or fully cook the rice, as we would be making biryani on dum).
Heat oil in a deep bottomed pan. Add 1 tspn of curd and mix well. (Be careful here the curd will splutter).
Add cloves, cinnamon, bay leaves and cardamom and mix. Next add 2 tbspns of sliced onions and mix.
Add ginger-garlic paste and saute until the raw smell of the paste is gone. Add chicken and cook until the color of the chicken turns white.
Add chopped coriander, onions, tomatoes and mint leaves.
Add ground red chili paste, salt to taste and mix well. Cook for 5 minutes and stir well.
Add remaining curd, mix. Let it cook for another 2 minutes. Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.
Place the dish on low heat, cover it and place a heavy item on top of the plate to trap the steam inside. Cook for another 20 minutes
Serve hot with onion raita.