Ambur Star Biryani isn’t just another biryani. It’s a dish rooted in history, carrying the legacy of the royal Arcot Nawabs. Hailing from Ambur in Tamil Nadu, this recipe is famous for its delicate flavor and unique use of Seeraga Samba rice—a short-grain rice that soaks up spices like a sponge. Simple, aromatic, and mildly spiced, it has found a special place in the hearts of biryani lovers across India. The best part? You can recreate its authentic taste right in your kitchen!

Quick Recipe Facts

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: Perfect for 4–6 people
• Skill Level: Moderate

---

What You’ll Need

Equipment

• Heavy-bottomed pot or Dutch oven
• Large strainer
• Blender or grinder (to make chili paste)
• Wooden spatula
• Griddle or tawa for dum cooking

Ingredients

Main Ingredients

• 500g chicken (bone-in gives the best flavor)
• 1½ cups Seeraga Samba rice, soaked for 10 minutes (can swap with basmati if needed)
• 3 tbsp cooking oil
• ½ cup onions, thinly sliced
• ¼ cup tomatoes, deseeded and sliced
• 1½ tbsp curd (yogurt)
• Juice of 1 lemon
• A handful of mint and coriander leaves, finely chopped

Spices

• 4-inch cinnamon stick
• 8–10 cloves
• 8–10 green cardamoms

Paste

• 6–8 dried red chilies, soaked for an hour and ground into a smooth paste (adjust for heat preference)

Aromatics

• 2 tbsp sliced onions
• 1 tbsp each of ginger and garlic paste

---

Ready to Cook? Here’s How

1. Prep First

• Soak the rice for about 10 minutes. Drain and keep aside.
• Make the red chili paste by soaking the chilies and blending them into a soft, smooth paste.

2. Cook the Chicken Gravy

• Heat oil in a heavy pot. Toss in cinnamon, cloves, and cardamom, and let them sizzle until aromatic.
• Add onions (just 2 tbsp) and sauté until they turn golden brown.
• Stir in the ginger and garlic pastes. Cook until the raw smell disappears.
• Add mint and coriander leaves, giving everything a quick stir for 2 minutes.
• Mix in the red chili paste and cook until the oil separates—it’s when the flavors bloom.
• Add the rest of the onions and tomatoes. Cook until soft and jammy.
• Toss in the chicken pieces and stir until the meat changes color (about 3 minutes).
• Add curd, salt, and lemon juice. Cover and let it simmer until the chicken releases its moisture.
• Once tender, continue cooking uncovered to let the gravy slightly thicken.

3. Cook the Rice

• Bring a large pot of salted water to a boil. Add the soaked rice and cook until it’s about 70% done (slightly firm but not mushy). Drain immediately.

4. Assemble & Dum Cook

• Check the chicken gravy—if it feels dry, add a splash of warm water.
• Layer the half-cooked rice evenly over the chicken.
• Sprinkle fresh mint and coriander leaves.
• Cover the pot tightly with a lid or seal it with foil/dough to trap the steam.
• Place the pot on a preheated tawa over low heat. Cook for about 20 minutes.
• Fluff up the biryani gently with a fork before serving.

---

Make It Your Way

Adjust the Heat

• Too spicy? Switch to Kashmiri red chilies for their vibrant color without as much heat.
• Want it hotter? Throw in a few green chilies.

Vegetarian? No Problem.

• Replace the chicken with mushrooms, paneer, or your favorite veggies.
• Want it vegan? Use coconut yogurt instead of curd.

Extra Fancy

• For special occasions, top with crispy fried onions and cashews.

---

Serving & Leftovers

Pair It Perfectly

Ambur Star Biryani pairs beautifully with onion-tomato raita or brinjal curry (ennai kathirikai). Sprinkle a few fresh mint leaves on top for that final aromatic touch.

Leftover Love

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat with a splash of water on low heat to keep it moist and delicious.

---

Ambur Star Biryani is more than just a recipe—it’s a celebration of heritage and flavor. Whether you’re cooking for a cozy dinner or wowing guests at a party, this dish has all the warmth and magic of Tamil Nadu in every bite! Give it a try, and let me know how it turns out.

Print