Ambur Chicken Biriyani / One Pot Biriyani

 Chicken, Rice

 Ambur biriyani is a popular special type of Biriyani in South India. Ambur is a town in the Vellore district of Tamil Nadu. Ambur biriyani is one of the famous biriyani originated from there. By making it with correct proportion of ingredients definitely gives wonderful tast. Though each biriyani uses the same type of ingredients, still they got a unique taste of their own. Here I prepare it in a one pot method like pulavu. if you want to make it as dum biriyani method you can go through the dum procedures. But definitely it's taste was promising and quick easy to make.

Ingredients:

1. Chicken-1kg
2. Oil+ghee- ¼cup
3. Onion thinly sliced-3
4. Tomato thinly sliced-2
5. Ginger, garlic, green chilly paste- 3tbsp
6. Curd-3tbsp
7. Turmeric powder-1/2tsp
8. Chilly powder-1tsp
9. Pepper powder-1tsp
10. Carrot chopped-2tbsp
11. Garam masala-1tbsp
12. Mint leaves chopped-1/4cup
13. Coriander leaves-1/4cup
14. Lemon juice-1tbsp
15. Salt-to taste
16. Oil-2tbsp
17. Basmati rice/ jeera rice -2cup
18. Boiling water-3 ¾ cup
19. Cinnamon stick-2(one inch size)
20. Cloves-4
21. Bay leaves-2
22. Cardamom pods-3
23. Salt-to tast
24. Fried onions-to garnish
25. Fried cashews-to garnish
26. Fried raisins-to garnish

Preparation:

•  Soak the rice in water for 30 minutes.
• Clean and cut the chicken pieces;Keep it aside.
• In a pan heat of oil and add whole garam masala pieces.
• Add onion in to it and sauté until golden brown in color.
• Add ginger, garlic, green chilly paste in to it.
• When the raw smell goes off; add all the powders one by one mixing well after each addition.
• Add curd in to it and mix well.
• Add chopped tomatoes in to it.
• When the tomatoes are sauted and mashed well add chicken pieces, coriander leaves, mint leaves and salt.
• Cover the lid and cook about 15-20 minutes (or until the chicken gets cooked by its ¾ th) in a low-medium flame (open the lid often and stir the chicken).
• After that add drained rice along with 3 ¾ cup of boiling water, chopped carrots, lemon juice and enough salt in to the chicken masala.
• Mix well, cover the lid and cook for medium flame until all the water gets absorbed and the rice gets cooked with the masala (almost 10-15 minutes).
• Don’t stir the pan often. Give stirring gently at two or three only at the last stage of cooking. Otherwise the rice may get broken.
• When all the water gets absorbed switch off the flame, close the lid and put a pot of hot water on the top of lid for 15-20 minutes.
• Then only all the moisture from rice gets absorbed and you will get a nice pearl like rice.
• Open the lid after 20 minutes and give a nice mix
• Sprinkle fried onions, cashew nut, raisins, coriander and mint leaves on top.
• Serve it hot along with raitha and pickle.