Ambur chicken biryani/ Seeraga samba biryani is one such delicious and lip smacking one pot meal that has its own distinct flavors and cooking method; where taste is overloaded due to slight variation in the ingredient list which makes it stand out among other biryani.

This ambur biryani is so flavorful and delicious due to the seeraga samba rice (short grain rice) and red chilli paste. I tried to prepare this seeraga chicken biryani in an authentic way to retain the best of its flavors.

I got this recipe from my hubby ‘s friend recently as they make excellent biryani as they their hometown is Ambur which is a good news for us.

This version of biryani tastes more close to the original version than the ambur biryani recipe I posted earlier. This seeraga samba chicken biryani tastes great with brinjal curry and raita.

So try making this distinct taste of biryani in your kitchen and let me know your feedback. So let’s get to the making!

TIPS:
In this recipe I used seeraga samba rice, which is the key for an excellent biryani ambur style.

I used byadgi (dry chilli variety) which is moderately spicy but has great color and flavor. If using regular dry chilli adjust the quantity according to spice level.

This biryani tastes great/authentic when prepared with peanut/ groundnut oil.

This biryani tatses great when prepared with chicken pieces with bones, if using boneless pieces cook time will vary.

Other recipes that might interest you:

Thalappakatti chicken biryani, Tamilnadu Thalappakatti Biryani

Ambur chicken biryani, Seeraga samba chicken biryani

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: LunchCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Soaking time

minutes

Ambur chicken biryani is one such delicious and lip smacking one pot meal that has its own distinct flavors and cooking method. This ambur biryani is so flavorful and delicious due to the seeraga samba rice (short grain rice) and red chilli paste.

Ingredients to make Seeraga samba chicken biryani

1 1/2 cup, Seeraga samba rice
1 lb, Chicken
1 nos., Onion (large sized)
1 nos., Tomato (large sized)
1/4 cup, Mint
2 tablespoon Cilantro
1 tablespoon, Ginger garlic paste
1/4 cup, Curd
1/4 teaspoon, Turmeric powder
1 tablespoon, Lemon juice
Salt – to taste
3 tablespoon, Oil
WHOLE SPICES
1 nos., Bay leaf
1 nos., Star anise
3 nos., Cloves
1 nos., Cinnamon stick
2 nos., Cardamom
INGREDIENTS TO GRIND
12 nos., Dried red chilli

Directions to make Seeraga samba chicken biryani

In a bowl add dried red chilli, to it add warm enough to immerse the chilli. Let it soak for 20 minutes.
After 20 minutes in a blender add the red chilli and grind it into fine paste and keep it aside.
Slice onions thin, chop mint, cilantro and tomato finely. Wash, clean and chop chicken into big chunks.
Wash rice and keep it aside. Soak it for 10 to 15 minutes. It soaks fast as it is short grain.
Heat water in a pot add salt. When the water is rolling boil add the washed seeraga samba rice and allow it to cook till half done. Keep it aside.
Heat oil in a heavy bottomed vessel, add the whole spices when aromatic add the ginger garlic paste. Saute well till the raw smell goes. Do not saute for long time as it will taste bitter. Now add sliced onions and saute well in medium flame. Now add the ground chili paste. Saute well till raw flavors go.
Now add chopped mint and cilantro. Saute well till they shrink in size.
Now add the chicken pieces and mix well till the chicken pieces coats well in the masala.
Now add the tomatoes slices and salt. Saute well. Now add curd and mix well. Add 2 cups of water and mix well. Allow the chicken to cook.
When the chicken ¾ th done with thick gravy add lemon juice snd mix well. Now add half done rice without any water. Mix well and cover it with a lid. Place the heavy bottom vessel on a tawa and cook on high flame for 5 minutes and another 15 minutes in low flame. When done take rice gently from the sides using spatula and serve it hot with raita or brinjal curry!

Notes

* 1 cup = 235 ml

HOW TO MAKE AMBUR chicken biryani WITH STEP BY STEP IMAGES

In a bowl add dried red chilli, to it add warm enough to immerse the chilli. Let it soak for 20 minutes. After 20 minutes in a blender add the red chilli and grind it into fine paste and keep it aside.
Slice onions thin, chop mint, cilantro and tomato finely. Wash seeraga samba rice and soak it in water for 15 minutes. Heat oil in a heavy bottomed vessel ,add the whole spices when aromatic add the ginger garlic paste. Saute well till the raw smell goes. Do not saute for long time as it will taste bitter. Now add sliced onions and saute well in medium flame.
Now add the ground chilli paste. Saute well till raw flavors go.
Now add chopped mint and cilantro. Saute well till they shrink in size. Now add the chicken pieces and mix well till the chicken pieces coats well in the masala. Now add the tomatoes slices and salt. Saute well.
Now add curd and mix well. Add 2 cups of water and mix well. Allow the chicken to cook. When the chicken ¾ th done with thick gravy add lemon juice and mix well.
Meanwhile when the chicken is get cooked heat water in a pot add salt. When the water is rolling boil add the washed and soaked seerage samba rice and allow it to cook till half done.
Now add half done rice without any water. Mix well and cover it with a lid. Place the heavy bottom vessel on a tawa and cook on high flame for 5 minutes and another 15 minutes in low flame. When done take rice gently from the sides using spatula and serve it hot with raita or brinjal curry!