Today I’m with a super hit recipe “Ambur Star Biryani”, I have worked so many times with the recipe to bring back the replica of original recipe. I have a old post with Ambur recipe, by last week i was about to check a video in youtube which covers all the corner loop of the original recipe, this time confidently i can say “this is the best ever biryani” which i made to match the source recipe.
Ambur is a town form Vellore District of Tamilnadu which is very famous for its lip smacking Biryani and Brinjal Thokku. We have a Star Biryani Branch in BTM 2nd Stage, Bangalore. That is our often visited spot before six years, after moving to our own apartment the frequency of visiting reduced because of distance, though if we plan for a biryani day “Star Biryani” is the Blind choice for us.. I have tried so many varieties of biryani, but when ever i taste star biryani platter, always that’s a question mark over my head, how the red colour comes to this rice, that secret revealed in this version.
I should mention about the vessel which i used here. That was a birthday gift from my mom, a 12litres Pigeon nonstick pot we found this in amazon check the link for similar pot. Since i don’t have large vessel, I always struggle to cook for more than 10 heads . This vessel is a very useful one to cook in large quantity, without any second thought i can prepare food for more than 10 heads at a time. I recommend this pot is very essential one to own in every Indian Kitchen, this large vessel not only helps to make biryani but also you can make Rava Keasari, Rava Kichadi, Pongal, Halwa, Sambar or any types of gravy item for more than 30 heads.
The video i mentioned above was hosted by Rakesh Raghunathan, who is the author of puliyogaretravels and the host of Sutralam Suvaikalam program from News7 Tamil channel, Here is the Original recipe video hosted by Rakesh.
Ambur Star Chicken Biryani
Prep Time: 1 hour | Cook time: 1.5 hours | Serves: 8-10
|Jeeraga Samba Rice||1 Kg|
|Red Chillie||18-20 nos|
|Mint Leaves||two handful|
|Coriander Leaves||two handful|
- Capacity of the vessel is 12 litres, i used for 1 kg rice and 1 kg meat here, the vessel can cook upto two kg rice.
- Jeeraga samba rice alone brings the exact taste of original recipe.
- Adjust the Red chilli paste for your taste, the spice was medium in my recipe, so that kids can have, if you want more spice then add one or two red chilli more..
- Use boiled water to cook the meat.
- Don’t forget to add curd, i mixed in a hurry and missed to took a click on the step.
- For dum process use atleast two litres of boiled water.