AMBUR CHICKEN DUM BRIYANI

தமிழில் காண : கிளிக் 

Hi All,

AMBUR STAR BRIYANI!! A briyani which requires very less spices and cooking method is very easy , but the aroma of briyani filled the whole house.It was a long time mission for me to cook dum briyani but twice I tried but the results were not upto my satisfaction due to improper vessel , then I got this vessel from my home town .The vessel is the key for perfect briyani ,All you need is thick bottomed vessel with enough space for boiling and some patience.Recently I watched this recipe in a TV show ,where the traditional briyani was made in Ambur .The chef explained the recipe but did not gave the ingredients ratio but after a couple of trials I came out with perfect ratios 😇😇.Ambur briyani is made only with zeera samba rice because they say it is good for zeeranam ( digestion ) so pls use zeera samba rice for traditional taste.

The recipe for perfect dum briyani with basic ingredients is as below,

INGREDIENTS :

Zeera samba rice – 2 cups.

Chicken – 1/2 kg.

Onion – 1 no ( big).

Tomato – 3 nos.

Dry red chillies – 8.

Ginger paste – 2 tsp.

Garlic paste – 2 tsp.
Curd – 1/2 cup.

Oil / ghee– 5 tsp.

Lemon – 1/2 no.

Mint – 1/2 cup.

Coriander leaves – 1/2 cup.

Cinnamon – 5 nos ( 1”piece).

Cloves – 12 nos.

Cardamom – 3 nos.

Water – 6 cups + 1 cup.

Salt – as required.

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METHOD :

1. Chop onions and tomatoes to very fine pieces.
2. Adding little water grind dry red chillies to fine paste.
   
3. In a separate vessel boil 1 cup of water to boiling point and keep it ready.
4. In another wide vessel boil 6 cups of water and add washed rice ,salt and boil till rice cooked to 90% ( it takes about 10 mins only) .When you mash the rice with your fingers , it must be little grainy but if you press it can be mashed ,this is the right consistency.
   
   
5. When done drain the water completely and keep the rice aside till use.
   
6. Heat oil in a heavy bottomed vessel and add cinnamon , cloves , cardamom , 2 tsp of chopped onion and saute in low flame till onions turns brown aroma arises.
   
   
   
   
7. Then add garlic paste and saute well till turns to brown colour , followed by ginger paste.Saute for a minute then add coriander leaves , mint leaves and fry till they turn mushy.
   
8. Now add chilli paste ,saute once and add balance chopped onions .Keep the flame in medium and keep sauteing till the onions fried well and raw smell of chilli paste disappears.
   
9. Add chopped tomatoes , saute till oil separates and tomatoes turns mushy.
   
10. When everything is sauteed well add cleaned chicken pieces , salt , curd ,1/2 cup hot water , mix well and boil till the chicken cookes soft.Add lemon juice at this stage.
    
    
11. Now add boiled rice , mix well .If you feel the mixture is too dry then add 1/2 cup of boiling water to briyani mixture , close the vessel and keep a heavy pot with water over the lid to prevent the pressure from coming out.
    
    
12. Heat your dosa tawa and place the vessel over the tawa , keep the flame in low and boil for 20 mins.
    
13. After 20 mins , open the lid and check if the rice is cooked to soft , if not give a quick mix and close the lid again and boil for 10 more mins ( this is done to prevent the bottom rice becoming mushy).
    
14. Done !! After 10 mins ,remove the vessel from pan , plough it gently and serve hot.
15. I served with brinjal kotsu , raita and chicken chukka.
    
    
    
    
    
    
    
    
    HAPPY COOKING!!