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 –
- 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
- 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
- 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.
- 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.

Very nice recipe.will try
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It’s very easy and taste is good. Do try
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