Ambur Dum Biryani
Though I had read about Ambur Biryani, I got to taste it for the first time during our stay in Chennai. The major differences I saw in this Biryani from the usual ones were, the colour and the short grain rice. On researching, I found out that the short grained rice used in the Biryani is Seeraga Saamba, which has a distinct taste and fragrance. I have tried preparing Ambur Biryani following few recipes I got from the net. None of them bowled us over like the one I prepared recently. I was so thrilled when J was back from office and complained that I put very less Biryani in his tiffin.. Isn’t that sweet ?
I got this recipe from an article found in New Indian Express. I halved the recipe and used Chicken instead of mutton. The recipe suggests Basmati Rice. However I chose to use Seeraga Samba as that seemed apt to me.
Ambur Dum Biryani
- 900 gms Chicken
- 600 gms Rice Seeraga Samba
- 200 gms shallots Sliced
- 200 gms tomatoes Chopped
- 125 ml Curd - (1/2 cup)
- 15 gms Chilli powder- (1 heaped tablespoon)
- 4 green chillies (or less) chopped
- 2 Cinnamon " stick
- 6 Cardamom Green
- 8 Cloves
- 2 - 4 Bayleaf
- 1 Star anise
- 1 cup Coriander leaves chopped
- 1 cup Mint leaves chopped
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic cloves paste
- 50 gms Butter Ghee Clarified
- to taste Salt
- 1 teaspoon Garam masala powder
- as required Water
- Wash and soak the rice for at least 30 minutes.
- Take water in a vessel.
- Add salt, 1/2 cup coriander leaves, 1/2 cup mint leaves, 3 cardamoms, 1 " cinnamon, 4 cloves, 1 bay leaf and star anise.
- Bring to a boil.
- Add the soaked rice into it and cook till half done.
- Drain the rice, but reserve 1 cup of the liquid.
- Spread the rice in a plate and allow to cool.
- For the Chicken
- Heat clarified butter and oil together in a pan.
- Add 3 cardamoms, 1 " cinnamon, 4 cloves, 1 bay leaf and marathi moggu.
- Once they start to splutter, add the sliced shallots.
- Cook the shallots till they turn slightly brown.
- Add the ginger- garlic pastes and cook till the raw smell goes.
- Tip in the chopped tomatoes and green chilli.
- Cook till the tomatoes turn mushy.
- Add the chilli powder and cook till oil separates.
- Add the curd, salt and the reserved rice water.
- Add the chicken pieces and fry for a minute.
- Cover and cook till the chicken is cooked through.
- Final Step
- Spread the cooled rice over the chicken.
- Sprinkle the garam masala powder and remaining chopped coriander and mint leaves.
- If using colour, mix it in a teaspoon of milk and sprinkle over the rice.
- Cover the vessel with aluminium foil followed by a lid.
- Take water in another flat bottomed vessel and bring to a boil.
- Place the biryani vessel on a tawa.
- Place the vessel containing boiling water on top of the biryani vessel.
- Cook the biryani on low heat for 30 minutes.
- Mix well before serving.
- Serve with raita or salna and pickle.