Authentic Ambur Chicken Biryani: A Taste of the South Indian Nawab’s Kitchen

Ambur chicken biryani, which is a popular dish from the city of Ambur in Tamil Nadu, India. It is made with chicken, rice, spices, and herbs, and is typically cooked in a dum style, which means that it is cooked with the lid on, creating steam that helps to cook the rice and chicken evenly.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup basmati rice, rinsed and drained
• 1 tablespoon vegetable oil
• 1 inch piece of cinnamon stick
• 4 cloves
• 2 green cardamoms
• 1 bay leaf
• 1 onion, thinly sliced
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 cup yogurt
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• Salt to taste

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the cinnamon stick, cloves, cardamoms, and bay leaf and cook for 1 minute, or until fragrant.
2. Add the onion and cook for 5 minutes, or until softened. Add the ginger-garlic paste and cook for 1 minute more.
3. Add the chicken and cook for 5 minutes, or until browned on all sides.
4. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder and cook for 1 minute, stirring constantly.
5. Add the yogurt, cilantro, mint, and salt and stir to combine.
6. Add the rice and stir to coat with the spices.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
8. Remove from heat and let stand for 10 minutes, covered.
9. Fluff with a fork and serve hot.

Tips:

• For a more authentic flavor, use a heavy-bottomed pot or Dutch oven to cook the biryani.
• If you don’t have a pressure cooker, you can cook the chicken in a large pot on the stovetop. Just add enough water to cover the chicken and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
• If you don’t have a dum oven, you can cook the biryani in a regular oven. Just preheat oven to 350 degrees F (175 degrees C). After step 8, place the biryani in a baking dish and cover with foil. Bake for 15 minutes, or until the rice is heated through.