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A famous biryani from Tamil Nadu, known for its unique short-grain Seeraga Samba rice and a fiery red chili paste base. This one-pot dish is aromatic, spicy, and incredibly flavorful, a true South Indian classic.
For 4 servings
Preparation and Marination
Sauté Aromatics and Cook Masala
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A famous biryani from Tamil Nadu, known for its unique short-grain Seeraga Samba rice and a fiery red chili paste base. This one-pot dish is aromatic, spicy, and incredibly flavorful, a true South Indian classic.
This south_indian recipe takes 90 minutes to prepare and yields 4 servings. At 793.13 calories per serving with 40.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Combine Rice and Cook
Dum Cooking Process
Serve
Replace chicken with 400g of mixed vegetables like carrots, beans, peas, and potatoes, or use 300g of paneer or mushrooms. Add the vegetables after the tomatoes and cook until they are partially done before adding the rice.
Substitute chicken with 500g of mutton pieces. After adding the marinated mutton, pressure cook it with a little water until it's 80% cooked before proceeding with adding the rice. Adjust cooking times accordingly.
If Seeraga Samba rice is unavailable, you can use Basmati rice. Soak it for 30 minutes and use a 1:1.5 rice-to-water ratio (2 cups rice to 3 cups water).
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The carbohydrates from the Seeraga Samba rice provide a steady source of energy to fuel your body and brain throughout the day.
Ingredients like ginger, garlic, and cinnamon are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress and support digestive health.
Seeraga Samba is a tiny, aromatic short-grain rice from Tamil Nadu, prized for its ability to absorb flavors. It's key to the authentic taste of Ambur Biryani. If you can't find it, you can use Basmati rice, but adjust the water ratio to 1:1.5 (rice to water).
The signature red color comes from the red chili paste. For a vibrant color without making it overly spicy, use a mix of hot Guntur chilies and milder, color-rich Kashmiri red chilies. Soaking them in hot water before grinding also helps release their color.
Mushy rice is usually caused by too much water, over-stirring, or not letting it rest. Ensure you use the correct rice-to-water ratio (1:1.75 for Seeraga Samba). Avoid stirring the rice vigorously after adding water, and always let the biryani rest for at least 10 minutes after the dum cooking process.
Ambur Chicken Biryani can be part of a balanced diet. It's a good source of protein from chicken and carbohydrates from rice. The use of ghee and oil adds to the calorie count, so portion control is key. The spices used also offer various health benefits.
A typical serving of Ambur Chicken Biryani (around 485g) contains approximately 600-750 calories, depending on the amount of oil/ghee used and the cut of chicken.
Yes, you can. Follow the steps until adding the rice and water. After bringing it to a boil, close the pressure cooker lid and cook on high heat for 1 whistle. Then, reduce the heat to low and cook for 5-7 minutes. Turn off the heat and let the pressure release naturally.