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Instructions
 

  • 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 asid
  • 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 chilies, 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 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. (This is Crucial)
  • After rest time. yummy spicy, delicious Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyanibiriyani is ready to taste.