This is a signature dish from Ambur town in the district of Tirupattur in northern Tamil Nadu…..and this is one of the simplest biryani recipes

Ingredients–

• 750 gm chicken
• 3/4 cup hung yogurt
• 3 tomatoes chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/3 tsp turmeric powder
• A few sprigs of fresh coriander, chopped
• A few mint leaves
• 400 gm jeera samba rice
• 2 bay leaves
• 6 cloves
• 4 green cardamoms
• 4 medium onions, finely sliced
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp oil
• 1/2 cup oil
• 1 tbsp ghee
• Salt to taste

Directions –

1. Marinate the chicken with yogurt, tomatoes, ginger garlic paste, turmeric powder, coriander and mint leaves and salt and mix well. Allow to marinate for 1 hour
2. Wash and soak the rice for 30 minutes. Drain out the water. Boil about 2 litres of water with 1 bay leaf, 3 cloves, 2 green cardamoms, 1 tsp oil and salt. When the water starts to boil, add the rice and cook for about 7-8 minutes till two-thirds done. Drain the water and transfer the rice to a wide dish
3. To cook the chicken, heat 1/2 cup oil in a wok and add 1 bay leaf, 3 cloves, 2 green cardamoms. Add the onions and fry the onions till golden brown. Add the marinated chicken and keep stirring till the contents come to a boil. Cook till the oil starts to surface. Add red chilli powder, coriander powder and salt and cook for another 4-5 minutes. Add a little water and cook till the chicken is tender. When done, there should be about 1 cup gravy left.
4. Now take a wide heavy bottomed pan. Transfer the chicken into the pan. Add the rice over it and mix gently. Add 1 tbsp melted ghee over the rice. Cover with a tight lid and cook on low flame till rice is done.