{"id":4551,"date":"2014-02-08T17:43:14","date_gmt":"2014-02-08T17:43:14","guid":{"rendered":"https:\/\/www.sterlingholidays.com\/blog\/?p=4551"},"modified":"2025-03-25T11:49:55","modified_gmt":"2025-03-25T11:49:55","slug":"ambur-chicken-biryani","status":"publish","type":"post","link":"https:\/\/www.sterlingholidays.com\/blog\/ambur-chicken-biryani\/","title":{"rendered":"Ambur Chicken Biryani"},"content":{"rendered":"

\"redTaste the biriyani of Ambur, and savour its flavours<\/em><\/strong><\/p>\n

\"Ambur<\/p>\n

A timeless favourite of our country, Biryani has now become a dish sought after all over the world. Every region in the Indian Subcontinent has its own variation of Biryani. The following mouth-watering recipe is from the Tamil town of Ambur which is widely known as the \u2018leather city of South India\u2019 for its many leather factories. Ambur Biryani become popular in this region during the reign of Nawabs of Arcot<\/a> and is usually served for festivals, weddings and special occasions. This dish alone has lured a lot of food lovers into this small town. Now it\u2019s time to take this magnificent taste to your dinner table!<\/p>\n

Recipe:<\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Ingredients<\/strong><\/p>\n<\/td>\n

\n

Quantity<\/strong><\/p>\n<\/td>\n<\/tr>\n

Chicken (with or without bones)<\/td>\n250-300gms<\/td>\n<\/tr>\n
Seeraga Samba Rice (Soaked in water for 20 minutes<\/td>\n2 cups<\/td>\n<\/tr>\n
Medium Sized Onions (Finely chopped)<\/td>\n3 nos<\/td>\n<\/tr>\n
Tomato (Finely chopped)<\/td>\n3 nos<\/td>\n<\/tr>\n
Green Chillies (Slit into half)<\/td>\n2<\/td>\n<\/tr>\n
Ginger-garlic paste<\/td>\n5 tbsp<\/td>\n<\/tr>\n
Mint leaves<\/td>\n\u00bc cup<\/td>\n<\/tr>\n
Chopped coriander leaves<\/td>\n1 cup<\/td>\n<\/tr>\n
Turmeric powder<\/td>\n\u00bc tbsp.<\/td>\n<\/tr>\n
Red chili powder<\/td>\n1 tbsp<\/td>\n<\/tr>\n
Beaten curd\/yogurt<\/td>\n1 cup<\/td>\n<\/tr>\n
Cooking oil<\/td>\n4 tbsp<\/td>\n<\/tr>\n
Ghee<\/td>\n2 tbsp<\/td>\n<\/tr>\n
Cloves<\/td>\n3<\/td>\n<\/tr>\n
Cinnamon stick<\/td>\n\u00bd<\/td>\n<\/tr>\n
Bay leaves<\/td>\n2-3<\/td>\n<\/tr>\n
Green cardamom<\/td>\n2<\/td>\n<\/tr>\n
Lemon juice<\/td>\n1 tbsp<\/td>\n<\/tr>\n
Salt<\/td>\nAdd to taste<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Method<\/strong><\/h2>\n

For the Chicken Masala<\/strong><\/h3>\n