Ambur Biryani

On your way to Bangalore (from Chennai), there’s one stop you need to make and that is in Ambur. Make sure you’re there in Ambur by lunch time or dinner time because Ambur Biryani is world famous. It’s one biryani that should feature on every biryani lover’s bucket list. Ambur biryani is fiery hot, headily aromatic and absolutely lip-smacking. It is usually made with Seeraga Samba rice (but I’ve used Basmati Rice in the recipe). Whenever we’re returning to Chennai, we stop at Ambur for dinner and buy parcels for those at home. The biryani is so intoxicatingly fragrant, Mahindra Scorpio suddenly feels like a huge biryani Deksa. The secret to the Ambur biryani is the whole dry red chillies that are soaked in hot water and ground to a paste before being added to the biryani. No chilli powder in this biryani. The biryani gets its heat from this chilli paste. Freshly ground cinnamon powder is the other magic ingredient. Together the chilli paste and cinnamon powder fashion a masterful biryani. I marinated the chicken in the masala before cooking it and the chicken turned out unbelievably soft, juicy and most importantly was as wonderfully flavoured as the biryani. Usually the meat in biryanis is a stranger to the biryani it sits in, it doesn’t soak up the masala and it usually tastes bland. But not this one. So people, please marinate the meat. Always do. Follow these steps and you have my word, you will have wonderful Ambur Biryani in your own house. Your house will smell heavenly, i.e. like a Biryani kadai type of heaven, be prepared for it. Here’s a handy list of other biryani recipes:Chettinad Chicken BiryaniHome-style Chicken BiryaniChicken biryani cooked in coconut milk Prep time: 30 minsCooking time: 30 minsServes: 5-6   Ingredients Chicken – 750 gmBasmati Rice – 4 cups rinsed and soaked for a minimum of 1 hourOnions – 3 large chopped fineTomatoes – 3 large chopped fineGreen chillies – 2 kept whole Yogurt – 100 gmCloves – 4Cinnamon stick – 2 inch pieceMarathi Moggu – 2Bay Leaf – 2Mace – 2 piecesCinnamon sticks – 2 powdered (makes about 1 heaped tbsp.)Turmeric powder – 1 tspCoriander leaves – 1/2 cup choppedWater as necessarySalt to tasteGhee – 4 tbspOil – 4 tbsp Masala paste Ginger – 5 tbsp choppedGarlic – 1 entire head peeledWhole Dry Red chillies – 15-18 (I used the long...
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