VANIYAMBADI CHICKEN BIRIYANI RECIPE / ARCOT NAVAB’S CHICKEN BIRIYANI / HASIN BAIG’S AMBUR STAR BIRIYANI – The word Biriyani is derived from the Persian word Birian, which means fried before cooking. One legend brought this biryani with him when he arrived at the borderline of India in 1398. Believed that, during the war, Timur’s army, carry an earthen pot full of rice, spices, meats, they buried it in a hot pit. then, they remove it and served the warriors. Another man bought this dish to the southern part of the Malabar coast in India by Arab traders. They call it Oon Soru in Tamil. Oon Soru is nothing but, a mixture of rice, ghee, turmeric, coriander, pepper, bay leaves.

During wars, whenever the soldiers were looking weak and undernourished, the chef is being asked to prepare this dish mixed with rice, ghee, and meat to nourish the soldiers. The rulers of Nizams of Hyderabad and Nawabs of Lucknow, Arcot of nawabs are responsible for the different versions of the biryani in various parts of the country.

Coming to Ambur VANIYAMBADI CHICKEN BIRIYANI RECIPE !!! Ambur / VANIYAMBADI CHICKEN BIRIYANI RECIPE is a type of biryani cooked in the towns of Ambur & Vaniyambadi in the Vellore district of Tamil Nadu. It was introduced by the Nawabs of Arcot, who once ruled the area. this is the royal dish of Nawabs of Arcot.

There was a man who ate biryani for breakfast lunch, dinner for over 15 years. There is a story to be believed in Ambur areas that, the man who bravely stops the rain while cooking biriyani under a leaky roof. Hasin Baigis is a popular royal Cook in the kitchen of the royal Arcot Nawabs, who brought this Briyani of the royals to the common people by opening a restaurant Star Briyani in his hometown, so it is called Ambur Arcot Nawab Briyani.

Later Hasin Baig’s son Khursheed took over the business and now Hasin Baig’s great-grandsons run the Ambur Star Briyani restaurant successfully. It is a 100-year-old heritage recipe. It has a unique aroma. Using moderate spices and curd for the base is light on the stomach. Ambur Biriyani has a higher ratio of meat to rice. After hearing this history of Ambur biriyani, I couldn’t stop making this recipe immediately. It’s a favorite dish from kids to aged.

Ambur chicken biriyani is my Dad’s favorite recipe which made to me cooks the best in it. so, I googled it and bring the awesome history and the recipe of Ambur biriyani. I make it in my kitchen and served my dad. while searching for something on the internet, unexpectedly we will get more and more from its base. Yes!! I got to know about Different biryani recipes. Soon! I will share it all with you.

Here, I will explain to you how to make Ambur Arcot Nawab Chicken Biriyani / Ambur Hasin Baig Star BIriyani-Chicken/ VANIYAMBADI CHICKEN BIRIYANI RECIPE. Now, this royal cuisine recipe is in our blog!!! Happy to share this wonderful unique must-try recipe in the kitchen!!!

Biriyani Lovers start immediately and make your taste buds happy!!!!

SIMILAR BIRIYANI RECIPES.

I used Seeraka samba rice which is one of the most important ingredients to add more flavor for biriyani will stimulate your taste bud to want more and more.

Come!! I will share with you all the step by step procedure and pictorial method of making

ARCOT NAVAB’S CHICKEN BIRIYANI /Ambur Hasin Baig Star Briyani-Chicken/ AVANIYAMBAI CHICKEN BIRYANI RECIPE
Learning and Sharing is real Happiness!!!
This kitchen is Seasoned with Love!!💓💓

ARCOT NAVAB’S CHICKEN BRIYANI/HASIN BAIG’S AMBUR STAR BRIYANI/VANIYAMBAI CHICKEN BRIYANI RECIPE

Bhuvana Devi

Print Recipe

Prep Time 20

Cook Time 35

Rest time 20

Total Time 1 15

Course Main Course, Non Veg

Cuisine Ambur, Indian, Tamil Nadu

Servings 6

Ingredients

Seeraka samba rice-2cups
Water Ratio 1:3/4- 1.5 cups
Chicken –750 gms
Coconut oil -4 tbsp
Ghee- 3 tbsp
Dry red chillies-12
Kashmiri chilli -2
Green Chilly -2
Tomato -1
Big onion- 2
Curd-1/4 cup
½ Lemon juice
Chilli powder- 1 tsp
Ginger paste-2tbsp
Garlic paste – 1 1/2 tbsp
Cinnamon- 5 2 inch
Cloves-6
Cardamom-7
Star anise- 1
Bay leaf -2
Stone flower- few
Coriander leaves& mint leaves – 1 hand full
Salt- req

Instructions

Preparation:

Using Blender:

Soak 12 dry red chillies +2 Kashmiri chillies with 1 cup hot water for 15 min, Blend it into a smooth paste and keep it aside.
Finely Chop the Big onions and tomato keep it aside.

Method:

Biriyani masala cooking method:

Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it.
Add chopped onions, 2 green chillies, salt and cook well till onion turns golden brown color. (it is crucial)
Then, add 2 tbsp of ginger paste sauté well until the raw smell goes away.
Then add the 1 1/2 tbsp of garlic paste and saute well.
Add chopped Tomato, Coriander, and mint leaf and saute well.
Now, Add the chicken pieces, salt and saute well.
Then, add the Grounded dry chilli paste, mix well, and cook for a few mins.
Add the half cup curd, ½ lemon juice, mix well.
Then, add the 1.5 cups of water, Check for salt.
Close the lid of the pressure cooker and cook it for 1 whistle.

RiceCooking Method:

Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.
Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked.
Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Making Dum for Biriyani:

Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.
Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.
Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).
Close the pressure cookware with a lid and place a pan full of hot water(superheat).
Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min.
After rest time. yummy spicy, delicious Ambur chicken biriyani/Ambur star biriyani is ready to taste.

Notes

1 cup = 235 ml

To Serve it simple, serve hot with onion raitha. Also, Serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry, chicken lollypop, mutton kola goes well with Vaniyambai Chicken Biriyani recipe / Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!!

How to make ARCOT NAVAB’S CHICKEN BIRIYANI /HASIN BAIG’S AMBUR STAR BIRIYANI/ VANIYAMBADI CHICKEN BIRIYANI RECIPE

Soak 12 dry red chilies +2 Kashmiri chilies with 1 cup hot water for 15 min, Blend it into a smooth paste and keep it aside

Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it. Add chopped onions, salt and cook well till onion turns golden brown color. (it is crucial).

Then, add 2 tbsp of ginger paste ,sauté well until the raw smell goes away. Then add the 1 1/2 tbsp of garlic paste and saute well. Add chopped Tomato, Coriander, and mint leaf and saute well.

Now, Add the chicken pieces, salt and saute well, Then, add the Grounded dry chili paste, mix well, and cook for a few mins.

Add the half cup curd, ½ lemon juice, mix well. Then, add the 1.5 cups of water, Check for salt. Close the lid of the pressure cooker and cook it for 1 whistle.

Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.

Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked. Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.

Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.

Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).

Close the pressure cookware with a lid & take a pan full of hot water(superheat) and place it on the top of the pressure cooker. ( as shown )

Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min. (This is Crucial)

After rest time. yummy spicy, delicious Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani recipe is ready to taste.

To Serve it simple, serve hot with onion raitha. Also, serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry goes well with Vaniyambadi chicken biriyani recipe / Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!!

If you try this Vazhakkai poriyal / Raw Banana Fry recipe, leave a comment below,

VANIYAMBADI CHICKEN BIRIYANI RECIPE /ARCOT NAVAB’S CHICKEN BIRIYANI / HASIN BAIG’S AMBUR STAR BIRIYANI /