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Home > Non-Vegetarian Recipe > Ambur Chicken Biryani | How to make Ambur Star Biryani

Home > Non-Vegetarian Recipe > Ambur Chicken Biryani | How to make Ambur Star Biryani
1 hour hour 5 minutes minutes

Ambur Chicken Biryani | How to make Ambur Star Biryani

Last updated February 22, 2018. Originally posted March 8, 2015 By Jyothi Rajesh 42 Comments

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Ambur chicken biryani is a specialty of nawabs of arcot who first cooked and made this biryani recipe most popular in southern parts of India, Ambur in Tamil Nadu. What’s special about this biryani is that is is cooked on wood fires and a special variety of short grain  rice called seeraga samba rice (jeera samba rice) is used. 

Ambur chicken biryani in a white bowl with chicken leg piece and boiled egg on top

There are different methods of preparing biryani. If we talk about South Indian chicken biryani recipe types then there are – the most popular Hyderabadi style, Bombay style, Donne Biryani(Karnataka style), arcot biryani that’s Ambur special, thalapakattu biryani from Dindigul region and so many more. The taste of biryani differs according to the type of biryani and it’s preparation. Ambur Biryani is one of the famous biriyani recipes of South India which emerged during the Nawab of Arcot’s regime. Prepared mainly with Jeeraga Samba rice, both chicken and Mutton are used for this. Ambur Biryani is usually served with Brinjal curry (Khattay Baigan) and Cucumber Raitha, which makes your feast a delightful one.

Ambur chicken biryani in a white bowl and chicken leg piece

This is Ambur Star Biryani recipe. I got a chance to taste this special yummy biryani 3 year back when we drove from Bangalore to Tamil Nadu. At that point I didn’t know that Star biryani is famous in Ambur and in rest of TN. When we came back to Bangalore I was surprised to see that Ambur Star Biryani had opened it’s first out let in Bangalore on the same day. How co-incidental :). I have always been thinking of preparing this Ambur star biryani recipe but  didn’t know the exact recipe, then while I was on internet searching for some thing else, I accidentally landed on this video posted by Kairali Tv on youtube on Ambur Star Biryani, and it was prepared by the master as they call(chef) of Ambur Star Biryani showing the authentic preparation. I was super excited and I decided to give it a try on Sunday. The biryani ingredients are easily available, I bet you already have them in your pantry.

Ambur chicken biryani in a white bowl and raita on the side

What’s special about Ambur chicken biryani?

Ambur chicken biryani is never made using basmati rice. If you want authentic Ambur biryani then use only jeera samba rice, the short grain rice. The rice itself makes a huge difference. It’s got a unique and delicious aroma and flavor to it. Texture of the biryani is so different when you interchange jeera samba rice with basmati rice.

Ambur biryani recipe uses dry red chili paste along with the whole spices that goes into making biryani like cloves, cardamom, cinnamon. The spice factor in this biryani is from the red chilies which are soaked in water and then ground. Using fresh ground red chili paste is very important. We do not want to compromise on either flavor or taste, right!

 

Can I use Mutton instead of chicken to make Ambur mutton Biryani?

Yes. Of course you can. But cooking mutton in dum method and making sure it’s fully cooked is very tricky. But you can do it. Follow this recipe as it is, just add one extra step in the beginning. Cook mutton pieces along with few sliced onions, ginger-garlic paste, salt and turmeric powder in pressure cooker for 2 to 3 whistles (or until mutton is ¾ cooked). Then add the cooked mutton in place of chicken in the recipe.

Ambur chicken biryani in a white bowl and boiled egg on top

Our other most popular biryani recipes

  • Karnataka style donne biryani
  • Chicken dum biryani, Hyderabadi style
  • Egg biryani

Ambur chicken biryani in a white bowl and fried chicken on the side

Ambur chicken biryani in a white bowl with chicken leg piece and boiled egg on top
5 from 11 votes

Ambur Chicken Biryani | How to make Ambur Star Biryani

Jyothi Rajesh
Ambur chicken biryani is a specialty of nawabs of arcot who first cooked and made this biryani recipe most popular in southern parts of India, Ambur in Tamil Nadu. What's special about this biryani is that is is cooked on wood fires and a special variety of short grain  rice called seeraga samba rice (jeera samba rice) is used. 
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Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Biryani recipe, Main Course, Non-vegetarian, Rice recipe
Cuisine Indian
Servings 4 people
Calories

Ingredients
  

  • 500 grams chicken pieces
  • 2 cups jeera samba rice
  • 2 onions, sliced
  • 2 tomatoes
  • 2 tablespoon ginger-garlic paste
  • ¼ cup thick curd
  • 4 tablespoon coriander-mint leaves, finely chopped
  • 4 cloves
  • 2 inch cinnamon stick
  • 1 bay leaf
  • 3 cardamom
  • salt to taste
  • ¼ cup oil

To be grind-

  • 20 nos dried red chilies (adjust quantity as per spice preference)

Instructions
 

  • First soak dried red chilies in water for minimum 30 minutes.
    Red chilies soaked in water
  • Then grind it into a thick paste by adding very little water. Keep aside.
    Red chili paste
  • Clean and wash chicken.
  • Wash jeera samba rice and soak in water for minimum 30 minutes.
    Jeera samba rice soaking in water
  • Boil 3 liters of water in a large dish. Once water start to boil, add 1 tspn of salt and 1 tspn of oil and then add the soaked jeera rice. 
    Soaked jeera sambar rice added in ambur chicken biryani preparation
  • Cook it until it’s ¾th done. This is very important, do not over cook or fully cook the jeera rice, as we would be making biryani on dum you need the rice to be ¾ done.
    Cooking soaked jeera rice for ambut chicken biryani preparation
  • Once ¾ cooked, drain all the water and keep the cooked rice aside.
    Jeera samba rice half cooked in a bowl for ambur chicken biryani preparation
  • Heat oil in a deep bottomed pan(I used pressure cooker). Add 1 tspn of curd and mix well. Be careful here the curd will splutter.
    Oil been heated for ambur chicken biryani
  • Then add cloves, cinnamon, bay leaves and cardamom and mix.
    all biryani whole spices added to cooker in ambur biryani preparation
  • Next add 2 tbspns of sliced onions and mix. 
    sliced onions sauted in ambur biryani preparation
  • Add ginger-garlic paste and saute until the raw smell of the paste is gone.
    ginger garlic paste added during ambur biryani preparation
  • Add chicken and cook until the color of the chicken turns white.
    chicken added to cooker along with all spices of ambur chicken biryani
  • Then add 1 tbspn of chopped coriander and mint leaves and mix. The aroma of fresh herbs cooking in oil is so amazing. 
    Fresh coriander and mint leaves added to the cooker in which ambur chicken biryani is made
  • Next add chopped onions and tomatoes and cook it until the tomatoes turn soft.
    chopped onions and tomatoes is cooked in cooker for ambur chicken biryani
  • Add ground red chili paste, salt to taste and mix well. 
  • Cook for another 5 minutes on medium flame.
    red masala cooking in which ambur chicken biryani is going to be made
  • Add remaining curd, mix. Let it cook for another 2 minutes.
    thick curd or yogurt added to the red masala paste
  • By now the chicken should be ¾ cooked. Now it’s time to layer and put the biryani on dum cooking.
  • I  removed half of the chicken gravy mix into another bowl before adding the rice, as I wanted more layers. If you wish you can make just 1 layer.
    ambur chicken biryani layering in cooker
  • Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves.
    cooked jeera rice is layered over ambur chicken biryani masala
  • Now add the second layer, by adding the chicken gravy we removed.  Level it as much possible.
    second layer of ambur chicken biryani masala is added
  • Add the remaining rice, level it out. 
    coriander leaves is added over jeera samba rice for ambur chicken biryani made in cooker
  • Place the dish on low heat, cover it and place a heavy item on top of the plate to trap the steam inside(I know this is not the authentic dum, but at home this is what is convenient)
    , ambur chicken biryani getting ready layers of rice and chicken cooked in pressure cooker on dum
  • Let biryani cook for 20 minutes on dum heat. 
  • Ambur Star Biryani is ready. The biryani has a different dimension due to the jeera samba rice. The texture and the taste of this biryani is lip smacking good.
  • Serve hot with onion raita and boiled egg. HEAVEN! ?

Notes

  1. The specialty of Ambur biryani is it's made of Jeera samba rice only. So please try to use jeera samba rice to experience the authentic flavor, texture and taste of this biryani. But if you cannot get jeera samba rice at all, then substitute with basmati rice.
  2. The biryani does not have any garam masala powder, coriander powder, etc. The spice and the taste comes from red chilie paste. Do adjust the red chilies as per your spice requirement.
  3. You can see I have not used any water in the biryani. The rice and chicken is cooked separately until ¾ done and then layered and put it on dum. Moisture released by chicken and the curd used is enough to get the chicken cooked, but if you experience that chicken is drying out and burning, please add few tbspns of water to chicken gravy and cook it, but do not add more water as this will make the biryani soggy and rice would get mashed.
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!
Ambur chicken biryani in a while bowl with chicken leg piece

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    Comments & Reviews

  1. Arya says

    June 16, 2021 at 9:08 pm

    How much time will it take for jeeraka samba rice to be 3/4th cooked? Can we cook it it in pressure cooker?

    Reply
    • Jyothi Rajesh says

      June 16, 2021 at 10:41 pm

      Do not cook in pressure cooker. It will overcook. Cook in open pot of boiling water. Usually I rinse rice and soak rice for 10-15 minutes and with that it cooks faster, for me it takes 3 to 4 minutes for jeera samba rice to be 3/4th cooked.

      Reply
  2. shankar das says

    May 27, 2020 at 10:39 pm

    5 stars
    your recipe simply amazing and useful I make this 2 times in a week my family love this biryani

    Reply
    • Jyothi Rajesh says

      May 28, 2020 at 8:16 pm

      Glad to hear you liked it, thank you for trying

      Reply
  3. Deepika says

    May 22, 2020 at 12:13 am

    5 stars
    Best ever

    Reply
    • Jyothi Rajesh says

      May 22, 2020 at 2:27 pm

      Glad you liked it. Thank you

      Reply
  4. Shalini S says

    April 15, 2020 at 1:27 pm

    2 cups of rice meaning.. how much in tumblers

    Reply
    • Jyothi Rajesh says

      April 17, 2020 at 12:27 pm

      Use any cup or tumbler for measurement and use it to measure both rice and water.

      Reply
      • Himanshu says

        June 26, 2022 at 3:19 pm

        5 stars
        Amazing recipe. My family is in awe of my cooking skills. Thanks to you Jyothi.
        Cheers,
        Himanshu

  5. Zbd says

    April 10, 2020 at 7:32 pm

    5 stars
    Tried the biriyani today, with beef. Came out amazing!! Excellent steps and tips. Thanks a tonne

    Reply
    • Jyothi Rajesh says

      April 11, 2020 at 9:10 pm

      Glad you liked it

      Reply
  6. Geetha says

    March 01, 2020 at 2:23 pm

    5 stars
    Hi Jyothi,
    Tried this recipe today in Instant pot. It came out really well. Flavour was perfect. Enjoyed the food.

    Reply
    • Jyothi Rajesh says

      March 01, 2020 at 5:19 pm

      So happy to hear that Geetha. Thank you for trying

      Reply
  7. Annie says

    January 07, 2020 at 3:21 pm

    OMG!!! I tried the recipe today for the first time and it came so tasty… My family loves it so much… Thank you so much for the wonderful recipe….

    Reply
    • jyothirajesh says

      January 07, 2020 at 6:56 pm

      So glad you tried and liked this biryani.

      Reply
  8. Heidi says

    April 09, 2019 at 1:07 am

    5 stars
    What is curd please?

    Reply
    • jyothirajesh says

      April 09, 2019 at 8:06 am

      Curd is yogurt

      Reply
  9. Suresh says

    March 14, 2019 at 4:57 am

    5 stars
    Amazing recipe, came out really well!! My wife loved it!!!

    Reply
    • jyothirajesh says

      March 14, 2019 at 8:14 am

      Thank you very much for sharing your feedback, so glad to hear you guys loved it. Keep trying more recipes

      Reply
  10. Srinivas says

    August 21, 2018 at 9:54 pm

    Hey Jo,

    Thanks for the recepe, i am planning to try it but i have a doubt, it may be silly too as i am just now started to practice cooking.
    in the last step, placing the dish on low heat means, do i have to keep my stove in Sim level?

    Reply
    • jyothirajesh says

      August 21, 2018 at 11:54 pm

      You can reduce the heat completely low and leave the pan on stove. Or if you have large cast iron pan on which the pot (used to cook biryani) can sit on place the pot on the griddle and simmer

      Reply
  11. Raj says

    February 25, 2018 at 11:15 am

    5 stars
    Tried this biryani this Sunday, it turned out delicious! Recipe is explained very well and it was so easy for me to follow it. Thanks for sharing the recipe!

    Reply
    • jyothirajesh says

      February 25, 2018 at 11:16 am

      Thank you for trying the recipe! Glad you liked it!

      Reply
  12. Michelle says

    February 24, 2018 at 11:24 am

    Hi,
    Please tell me how to cook this dish using a pressure cooker. Thanks

    Reply
    • jyothirajesh says

      February 25, 2018 at 11:12 am

      I used pressure cooker to cook but without putting on the lid (pressure cook). I covered it with a plate and cooked in dum method.
      If you are cooking in pressure cooker make sure you use very low flame and cook it slowly. I haven’t tried the actual pressure cooker mode by close the pressure lid, so I don’t know how the texture of the biryani will be.

      Reply
      • Raj says

        July 11, 2020 at 4:14 pm

        Why don’t you upload videos ? That would be easy for beginners .

  13. Veera says

    September 14, 2017 at 11:55 am

    Hai thank you for the recipe, I tried for two and it came out very well. My wife enjoyed it very much. I am planning to cook this briyani for my family as well, so I would like to know the ingredients quantity for 6 or more.

    Thanks in advance for our help. 🙂

    Reply
    • jyothirajesh says

      September 14, 2017 at 7:59 pm

      Thank you for trying the recipe. Glad to hear you liked it.
      My proportion of ingredients will serve 3-4. So you can just double my ingredients quantity, well i’m giving you approximation.

      Reply
  14. Aparna says

    July 14, 2016 at 12:02 pm

    I have tried this twice now and it has come really well. Thanks for a great and simple biriyani recipe. Btw, my one doubt it why do we add a spoon of curd at the beginning?

    Reply
  15. Umashankar says

    July 03, 2016 at 3:54 pm

    Hi tried this it came well. Only thing is when I put for dhum its getting stick in the bottoml

    Reply
    • jyothirajesh says

      July 04, 2016 at 10:27 am

      If the heat is not low or the pan is not heavy duty pan there are chances that the rice can stick to the bottom. Try placing the pan in which you make biryani on top of a iron tawa for dum cooking

      Reply
  16. Lokesh says

    June 21, 2016 at 8:22 am

    Hi sister, thanks very much for the recipe. I tried this and all came very well except there was no essence of chicken in the rice as it used to be in start briyani outlet. So I was thinking if we could use chicken stock to get that essence. Please guide

    Reply
    • jyothirajesh says

      June 21, 2016 at 6:19 pm

      Glad you liked the recipe LOkesh. Oh i am surprised that the rice did not have the chicken flavor, cause we put it in dum and that should absorb the flavors. Yes chicken stock can be used too. Do give it a try with chicken stock!

      Reply
    • Uma says

      April 26, 2020 at 8:42 am

      5 stars
      Thank you for a great recipe! I tried it today and we loved it. What flavor does the yogurt in oil give? Very interesting!

      Reply
      • Jyothi Rajesh says

        April 27, 2020 at 4:47 pm

        Glad you liked it.

  17. Abraham says

    June 18, 2016 at 1:46 pm

    Tried, Came out really well. 🙂

    Reply
    • jyothirajesh says

      June 18, 2016 at 4:45 pm

      That is wonderful to know. Thank you for coming back and sharing your feedback 🙂

      Reply
  18. Nanda_Yamini says

    November 22, 2015 at 9:25 pm

    I tried this arcot briyani recipe it came v well.Thank you sis

    Reply
    • jyothirajesh says

      November 23, 2015 at 6:15 pm

      Good to hear that. (Y)

      Reply
      • Jenni says

        September 15, 2018 at 1:31 am

        How to check 3/4th cooked jeera rice

      • jyothirajesh says

        September 15, 2018 at 7:51 am

        Use finger test or taste a grain of rice to check – bite into a grain of rice or squeeze it between your thumb and index finger. The rice is done when it is tender and you cannot feel a hard center.

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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