Ambur Biryani Recipe

Ambur Biryani, originating from the town of Ambur in Tamil Nadu, is known for its unique flavor profile. Made with seeraga samba rice and a special blend of spices, this biryani is a favorite for its distinct taste and aroma.

Ingredients for Ambur Biryani

• 2 cups seeraga samba rice
• 500g meat (chicken or mutton)
• 1/2 cup yogurt
• Whole spices (cloves, cardamom, bay leaves)
• 2 onions, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• Salt to taste
• 3 tbsp oil
• 1 tbsp ghee

Instructions for Making Ambur Biryani

1. Preparation: Wash and soak the seeraga samba rice for 30 minutes. Cook the rice until it's 70% done, then drain and set aside.

2. Marinate the Meat: In a bowl, mix the meat with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Marinate for at least 1 hour.

3. Cook the Meat: Heat oil in a large pot. Fry the onions until golden brown and set aside half for garnishing. Add the marinated meat, tomatoes, garam masala, and whole spices. Cook until the meat is tender.

4. Layer the Biryani: In a heavy-bottomed pot, layer half of the partially cooked rice. Add the cooked meat mixture, then top with the remaining rice. Sprinkle chopped coriander and mint leaves.

5. Dum Cooking: Drizzle ghee over the top layer. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes (dum method) until the rice is fully cooked and the flavors are well blended.

6. Serve: Garnish with fried onions and serve hot with raita and salad.

Tips for Success

• Rice: Use seeraga samba rice for an authentic texture and flavor.
• Meat: Ensure the meat is marinated well to absorb the spices.
• Dum Cooking: Seal the pot tightly to retain the steam and cook the biryani evenly.

Savor the distinct and flavorful Ambur Biryani, a dish that showcases the rich culinary heritage of Tamil Nadu.