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Ambur Dum Biryani

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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.

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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.
Course Main Course
Cuisine tamil
Prep Time 30 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
Course Main Course
Cuisine tamil
Prep Time 30 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
Instructions
  1. Wash and soak the rice for at least 30 minutes.
  2. Take water in a vessel.
  3. Add salt, 1/2 cup coriander leaves, 1/2 cup mint leaves, 3 cardamoms, 1 " cinnamon, 4 cloves, 1 bay leaf and star anise.
  4. Bring to a boil.
  5. Add the soaked rice into it and cook till half done.
  6. Drain the rice, but reserve 1 cup of the liquid.
  7. Spread the rice in a plate and allow to cool.
  8. For the Chicken
  9. Heat clarified butter and oil together in a pan.
  10. Add 3 cardamoms, 1 " cinnamon, 4 cloves, 1 bay leaf and marathi moggu.
  11. Once they start to splutter, add the sliced shallots.
  12. Cook the shallots till they turn slightly brown.
  13. Add the ginger- garlic pastes and cook till the raw smell goes.
  14. Tip in the chopped tomatoes and green chilli.
  15. Cook till the tomatoes turn mushy.
  16. Add the chilli powder and cook till oil separates.
  17. Add the curd, salt and the reserved rice water.
  18. Add the chicken pieces and fry for a minute.
  19. Cover and cook till the chicken is cooked through.
  20. Final Step
  21. Spread the cooled rice over the chicken.
  22. Sprinkle the garam masala powder and remaining chopped coriander and mint leaves.
  23. If using colour, mix it in a teaspoon of milk and sprinkle over the rice.
  24. Cover the vessel with aluminium foil followed by a lid.
  25. Take water in another flat bottomed vessel and bring to a boil.
  26. Place the biryani vessel on a tawa.
  27. Place the vessel containing boiling water on top of the biryani vessel.
  28. Cook the biryani on low heat for 30 minutes.
  29. Mix well before serving.
  30. Serve with raita or salna and pickle.
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