Chicken ambur inspired biryani
Maya Jyothinagaram and Renee Chang
Special Equipment:
Dutch Oven (or some type of oven-safe pot) and lid (or foil)
Blender
Ingredients (12 servings)
Chicken
12 chicken drumsticks (without skin)
1 tbsp of ginger paste
2 tbsp of garlic paste
1.5 cups of thick yogurt (preferable desi whole milk yogurt)
¾ to 1 tsp red chilli powder
3 tsp dhania (coriander) powder
~¾-1 tsp garam masala powder
1 tbsp lemon juice
Rice
1 cup of fried onions (made with onions, oil, and salt)
3 large yellow onions
Half a small bunch of fresh cilantro
1 cup of fresh mint Leaves
3 tbsp ghee
Whole spices:
6 cloves
6 cardamom pods
1 stick of cinnamon
2 bay leaves
5 tbsp of cashews
2 tbsp of raisins
1 cup of milk
2 pinches of saffron
3.5 cups of long grain basmati rice
Dried prunes
Sauces
Mint Raita
1 cup of yogurt
1 medium yellow onion
1 cucumber
½ tomato
½ cup mint
(optional) ¼ tsp of red chilli powder or coriander powder
Raita
2 cup of yogurt
1 medium yellow onion
2 cucumber
1 tomato
Mint Chuntney (easily modifiable to other recipes)
1 ¼ cups chopped cilantro
½ cup mint leaves
¼ cup water
3 tbsp fresh lemon juice
1 tbsp ginger-garlic paste
2 tsp chopped chili
Recipe:
BIRYANI
Marinate the chicken with the yogurt, ginger garlic paste, spices, lemon juice, & leave in the fridge overnight.
Put a large pot or Dutch oven (oven safe) on medium heat on the stove and add the cooking oil & ghee and heat.
Add the cashews and raisins and fry till golden . Take them out using a slotted spoon out of the oil/ ghee mixture and drain on plate with paper towels.
Now add all the sliced onions to the hot oil/ ghee & sauté till golden. It may take 10-12 mins.
Add the marinated chicken , mint leaves into this and cook till the oil comes out on the side about 20-25 mins.
Meanwhile in a large stock pot bring water to a rolling boil with a teaspoon of salt & whole spices . Add the soaked & strained basmati rice to this & boil for 10 mins. The rice will only be slightly cooked. Make sure to turn off the heat & strain the rice with a large colander . Time this so you have it done just when the chicken is getting cooked.
Taste the sauce in the chicken for salt & spices. Adjust according to taste.
Turn off the flame for the chicken , make sure to mix the chicken so nothing is sticking at the bottom of the pot.
Add half of the fried onions on top of the chicken.
Now layer the par cooked strained hot rice on jo im top evenly.
Pour the saffron milk mixture on top all over evenly.
Then sprinkle the remaining fried onions , cilantro & fried cashews & raisins.
Cover the pot with aluminum foil to form a tight seal. Cover with the lid & put it in a hot oven 300 degrees F for 30 mins.
Take it out and rest for 20 mins before serving with cucumber & yogurt raita. Make sure to serve the rice with the chicken layer at the bottom.
MINT RAITA
Blend mint leaves with some water until it makes a paste
Combine with yogurt and spices
Add the chopped vegetables
Salt to taste
RAITA
Mix the yogurt and spices
Add the chopped cucumber, tomatoes, and onions
Salt to taste
MINT CHUTNEY
Blend all the ingredients until smooth
Plating:
Serve biryani in folded banana leaf bowls. Top biryani with fried onions and drizzle with raita and mint chutney.
Recipe Inspirations:
Maya’s Mom’s Chicken Dum Biryani Recipe :)
Rasika’s Mint Chutney
Dassana’s Mint Raita