Ambur Chicken Biryani in cooker

Ambur is a small town in vellore, which is well known for its briyani, this is south Indian style biryani with consist of only whole spices of minimum level. This is also known as Arcot muslim style star biryani or vaniyambadi biryani.This biryani won't have a dominant flavour of spice powders which will suppress the flavour of chicken or meat, instead will be have limited whole spices. People who prefer a delicious biryani with less masala will definitely love this. Ambur biryani is made out of short grain which is seeraga samba rice. 

Preparation time	20mins
Cook time	40mins
Total time	50mins
Serve	4
Cuisine	Ambur, Vellore, South Indian
Type	Lunch
Author	Nivi Marshal

Ingredient(s)

Chicken	500gram
Seeraga samba rice	2cups
Onion	2large(chopped lengthwise)
Tomato	2medium(finely chopped)
Cinnamon	1stick
Cardamom	3nos
Clove	3nos
Kashmiri red chilli	5nos
Red chilli	5nos
Lemon	1/2
Curd	2tbsp
Ginger garlic paste	2tbsp
Salt	as required
Oil	2tbsp
Ghee	2tbsp
Coriander leaves	1/4 cup
Water	4cups

How to prepare Ambur Chicken Biryani:

• Wash and soaked rice for 20mins. Meanwhile soak Kashmiri red chilli and red chilli in hot water for 20mins. Grind them to fine paste in a mixer jar.
• In a pressure cooker add oil and ghee, now add whole spices cinnamon, cloves and cardamom, saute for a few seconds. Add around 2tbsp of onion and saute till it becomes soft and turns slightly brown.
• Add the ginger garlic paste and saute for a minute till raw smell goes off. Now add the remaining onion along with tomato and salt, saute till tomato turns soft.
• Now add the red chilli paste and saute for a minute. Now it's time to add half lemon's juice and curd. Mix well.
• Add finely chopped coriander leaves. Add chicken saute and cook for 5mins.
• Add 4cups of water to the chicken, pressure cook till chicken becomes soft. Once the pressure released open the cooker and add soaked, drained rice to the chicken. Water which we have added while cooking the chicken will be sufficient for cooking rice too.
• Close the cooker, put on the weight, cook in high flame for 1whistle and switch off the flame. Let the pressure releases completely, then wait for 15mins before you opens the cooker lid.
• Gently fluff up the rice with fork before serving. Ambur Chicken Biryani is ready to serve.

Tips:

• Biryani may looks soggy as soon as you open the lid, let it cool for sometimes it will reach perfect consistency.
• Kasmiri red chilli is used only for colour, you can adjust the chilli according to you taste and requirement.