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

Recipe Cuisine: Indian | Recipe Category: Rice/Biryani
Prep Time: 1 hour | Cook time: 1.5  hours | Serves: 8-10

Ingredients

Jeeraga Samba Rice	1 Kg
Chicken	1 kg
Red Chillie	18-20 nos
Ginger	3″-4″
Garlic	3-4 head
Mint Leaves	two handful
Coriander Leaves	two handful
Oil	150 ml
Onion	3 large
Tomato	4-5 big
Curd	150 ml
Lime	1
Salt	as needed
Ghee	2-3 tsp
Cardamom/Yellakaai	2-3 nos
Cinnamon/Pattai	2-3 “
Cloves/Kirambu	3-4 nos

 

 

Method

Peel Garlic, Ginger, separately ground it to a smooth paste, Soak red chillies in hot water for sometime..

 

Grind the Chillies in mixer, first grind them without adding water, splash some water and grind again.

 

 

Grounded red chilli paste

 

 

Washed, cleaned and chopped mint leaves and Coriander leaves, Slice onions and finely chop the tomatoes and set aside

 

 

Wash chicken pieces and set them aside to drain the water, i used chicken with skin..

 

 

Here i used one kg of rice..

 

 

Curd and Lime juice squeezed

 

 

Strain out the seeds from the lime juice..

 

 

Now the mission is going to start, heat the pan with Oil, once oil get enough heat add cinnamon, cardamom, cloves and fry for a while..

 

 

Add few sliced onions {Make sure i didn’t used my entire set of onion here, that has to add in later step}

 

 

Add Garlic paste, salute well and cook for 3-5 mins in medium high flame

 

 

See how Garlics are fried here

 

 

Now add the Ginger Paste, again fry this for 3-5 mins in medium high flame

 

 

In the mean time boil some water

 

 

Add Some mint leaves and coriander leaves, fry them for 2 mins.

 

 

Add in the Chilli paste and again allow this mixture cook for 3-5 mins on medium high flame..

 

 

Here you see the separates from the masala

 

 

Now add the remaining Sliced Onion

 

 

Followed by chopped tomatoes, give a good mix and allow this cook for few minutes

 

 

Almost masala part gets over here

 

 

Add cleaned Chicken to the masala

 

 

Add some  required salt for the meat

 

 

Add curd and salt to the meat

 

 

Add rest of the coriander leaves and mint leaves to the chicken..

 

 

 

i added 5.5 cups of boiled water to cook this meat, {with the same cup i measured the rice, when i measuring rice for 1 kg it comes upto 5 cups of rice, so i added 1/2 cup of water for the meat. This biryani method follows dum method, so as per process approximately i added equal amount of water here(i.e. 1:1, rice:water)}, cover and cook the meat for 15 mins..

 

 

In the mean time, boil some water in a big pot, add salt and bring the water to boil, add the washed cleaned and soaked(only for 10 mins) rice to the boiled water

 

 

Bring this to one boil, not more than that, immediately remove form the flame..

 

 

Drain the excess and water and set aside, you can see i the picture rice didn’t cook that much here

 

 

Add the half cooked rice to the meat mix..

 

 

Give a good mix, really its very hard to give a stir, add two teaspoons of ghee over the rice.

 

 

Once the water got observed, set them tight and again a teaspoon of ghee over

 

 

Place a proper lid over the Pan.

 

 

I already boiled two litres of water in a big vessel, keep over the top of the lip as hot as it is..

 

 

After 20-30 mins, Here you see my yum yum exact replica of star chicken biryani

 

 

 

Notes

• • 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.