How to make Ambur Star Chicken biryani - sujitha easy cooking

Home » Biryani » How to make Ambur Star Chicken biryani

How to make Ambur Star Chicken biryani

June 6, 2017 By sujithaeasycooking

Biryani

Ambur Star Biryani1

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. Star Biryani Branch in BTM 2nd Stage, Bangalore is their first branch we still have the nostalgic feel while going around that area. That is our often visited spot before six years, after moving so far the BTM layout the frequency of visiting reduced because of distance, though if we plan for a biryani day “Star Biryani” will be the our first choice. 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. Ambur Star Biryani4

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 Biryani5

Table Of Contents

PIN

How to make Ambur Star Chicken biryani?

prep time30 mins
cook time1 hour
total time1 hour 30 mins

CourseBiryani
CusineIndian
Servings9-10

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

Instructions

Method

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

Thumb IMG 6157 1024

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

Thumb IMG 6160 1024

Grounded red chilli paste

Thumb IMG 6161 1024

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

Thumb IMG 6163 1024

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

Thumb IMG 6168 1024

Here i used one kg of rice..

Thumb IMG 6169 1024

Curd and Lime juice squeezed

Thumb IMG 6179 1024

Strain out the seeds from the lime juice..

Thumb IMG 6183 1024

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..

Thumb IMG 6165 1024

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

Thumb IMG 6166 1024

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

Thumb IMG 6167 1024

See how Garlics are fried here

Thumb IMG 6170 1024

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

Thumb IMG 6171 1024

In the mean time boil some water

Thumb IMG 6173 1024

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

Thumb IMG 6174 1024

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

Thumb IMG 6175 1024

Here you see the separates from the masala

Thumb IMG 6176 1024

Now add the remaining Sliced Onion

Thumb IMG 6177 1024

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

Thumb IMG 6178 1024

Almost masala part gets over here

Thumb IMG 6180 1024

Add cleaned Chicken to the masala

Thumb IMG 6181 1024

Add some required salt for the meat

Thumb IMG 6182 1024

Add curd and salt to the meat

Thumb IMG 6184 1024

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

Thumb IMG 6185 1024

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..

Thumb IMG 6186 1024

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

Thumb IMG 6187 1024

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

Thumb IMG 6190 1024

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

Thumb IMG 6191 1024

Add the half cooked rice to the meat mix..

Thumb IMG 6193 1024

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

Thumb IMG 6197 1024

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

Thumb IMG 6200 1024

Place a proper lid over the Pan.

Thumb IMG 6201 1024

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

Thumb IMG 6202 1024

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

Thumb IMG 6211 1024

Notes

Capacity of the vessel is 12 litres, I have used 1 kg rice for 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.