AMBUR CHICKEN BIRYANI | HOW TO MAKE AMBUR STAR BIRYANI
Ambur chicken biryani is a pronounce to the notoriety of nawabs of Arcot who prior cooked and made this biryani framework normally as it should be perceived in southern segments of India, Ambur in Tamil Nadu. What's distinguished about this biryani is that it is cooked on timber fires and an exquisite mixture of short-grain rice alluded to as seeraga samba rice (jeera samba rice) is used.
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Ambur chicken biryani |
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This is Ambur Star Biryani's equation. I obtained a probability to fashion this very yummy biryani three years back when we drove from Bangalore to Tamil Nadu. By that point, I did not be aware that Star biryani is pleasantly perceived in Ambur and in the rest of TN. At the aspect when we once more to Bangalore, I used to be astonished to see that Ambur Star Biryani had opened it is the quintessential outlet in Bangalore spherical the equal time. How co-inadvertent :). I have relentlessly been thinking of putting up this Ambur genius biryani approach alternatively did not have the foggiest thought about the particular equation, at that thing whilst I used to be on the internet scanning for something different than what's expected, I adventitiously confirmed upon this video posted via the skill of Kairali Tv on youtube on Ambur Star Biryani, and it used to be set up thru the professional as they call(chef) of Ambur Star Biryani demonstrating the true availability. I used to be as soon as too motivated and I selected to check out it on Sunday. The biryani fixings are correctly open, I guess you beginning at now have them in your washroom.
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Fixings for Ambur chicken biryani recipe 500 grams of chicken pieces 2 cups jeera samba rice 2 onions, cut 2 tomatoes 2 tablespoon ginger-garlic glue 1/4 cup thick curd 4 tablespoon coriander-mint leaves, finely cleaved 4 cloves 2-inch cinnamon stick 1 straight leaf 3 cardamom salt to taste 1/4 cup oil
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Notes The claim to fame of Ambur biryani is it's made of Jeera samba rice as it were. So please attempt to utilize jeera samba rice to encounter the genuine flavor, surface, and taste of this biryani. Be that as it may, on the off chance that you can't get jeera samba rice by any stretch of the imagination, at that point substitute with basmati rice. The biryani doesn't have any garam masala powder, coriander powder, and so forth. The zest and the taste originate from red bean stew glue. To modify the red chilies according to your zest prerequisite. You can see I have not utilized any water in the biryani. The rice and chicken are cooked independently until 3/4 done and afterward layered and put it on dum. Dampness discharged by chicken and the curd utilized is sufficient to get the chicken cooked, however on the off chance that you experience that chicken is drying out and copying if you don't mind add not many tbsps of water to the chicken sauce and cook it, yet don't include more water as this will make the biryani soaked and rice would get squashed.
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