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 

1. Marinate the chicken with the yogurt, ginger garlic paste, spices, lemon juice, & leave in the fridge overnight.  

2. Put a large pot or Dutch oven (oven safe) on medium heat on the stove and add the cooking oil & ghee and heat. 

3. 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. 

4. Now add all the sliced onions to the hot oil/ ghee & sauté till golden. It may take 10-12 mins. 

5. Add the marinated chicken , mint leaves into this and cook till the oil comes out on the side about 20-25 mins. 

6. 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.

7. Taste the sauce in the chicken for salt & spices. Adjust according to taste.

8. Turn off the flame for the chicken , make sure to mix the chicken so nothing is sticking at the bottom of the pot. 

9. Add half of the fried onions on top of the chicken. 

10. Now layer the par cooked strained hot rice on jo im  top evenly. 

11. Pour the saffron milk mixture on top all over evenly. 

12. Then sprinkle the remaining fried onions , cilantro & fried cashews & raisins. 

13. 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. 

14. 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

1. Blend mint leaves with some water until it makes a paste

2. Combine with yogurt and spices

3. Add the chopped vegetables

4. Salt to taste

RAITA

1. Mix the yogurt and spices

2. Add the chopped cucumber, tomatoes, and onions

3. Salt to taste 

MINT CHUTNEY

1. 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