Delicious Ambur Chicken Briyani with Chicken Gravy
Ambur Chicken Briyani and Chicken Gravy
Ambur Briyani is a type of South Indian biryani, originating from the town of Ambur, located in the Vellore district of Tamil Nadu, India. It is a popular dish in the region and is known for its unique flavor and aroma. The main ingredients of Ambur Briyani are long-grain basmati rice, lamb, ghee, saffron, mace, cardamom, cloves, bay leaves, onions, and tomatoes.
The dish is cooked in a sealed pot, which is known as a "dum" in Indian cuisine. This method of cooking helps to lock in the flavors and aromas of the ingredients, resulting in a flavorful and fragrant dish. Ambur Briyani is usually served with a side of raita or yogurt.
Prepare Ambur Chicken Briyani
- 2 tablespoons of vegetable oil
- 2 cups of Basmati Rice
- 2 tablespoons of ghee
- 2 large onions, finely chopped
- 2 tablespoons of ginger-garlic paste
- 2 green chillies, slit
- 1 teaspoon of cumin seeds
- 2 cloves
- 2 cardamom pods
- 1 bay leaf
- 2 teaspoons of coriander powder
- 1 teaspoon of red chilli powder
- 2 teaspoons of garam masala
- 500 g of boneless chicken, cut into cubes
- 2 cups of curd
- 2 tablespoons of chopped mint leaves
- 2 tablespoons of chopped coriander leaves
- Salt to taste
- 2 cups of water
- Heat the oil in a deep pan over medium heat. Add the onions and fry until golden brown.
- Add the ginger-garlic paste and fry for a few minutes.
- Add the cumin seeds, cloves, cardamom pods, bay leaf, coriander powder, red chilli powder, garam masala and fry for a few minutes.
- Add the chicken cubes and fry until they are lightly browned.
- Add the curd and fry for a few minutes.
- Add the mint and coriander leaves and mix well.
- Add the Basmati rice and mix well.
- Add the salt and 2 cups of water and mix well.
- Cover the pan and cook for 15-20 minutes or until the rice is cooked.
- Heat the ghee in a small pan. Add the cooked rice and mix well.
- Serve the Ambur Chicken Briyani with chicken gravy.
Preparation of Tasty Chicken Gravy
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of chicken stock (or 1 cup of water and 1 chicken bouillon cube)
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of thyme
- Salt and pepper to taste
- In a medium saucepan, melt the butter over medium heat.
- Once the butter is melted, add the flour and whisk until the mixture is smooth.
- Slowly add the chicken stock and whisk until the mixture is combined and there are no lumps.
- Add the onion powder, garlic powder, and thyme.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Taste the gravy and season with salt and pepper as desired.
- Serve over your favorite dish. Enjoy!
History of Ambur Briyani
Ambur Briyani is a popular dish in South India and is believed to have originated in the town of Ambur, in the Vellore district of Tamil Nadu. The dish is made with spices, basmati rice and either chicken, mutton or vegetables.
The spices used in Ambur Briyani are unique to the region, and the dish is known for its distinct aroma and flavor. The origins of Ambur Briyani can be traced back to the 16th century, when the Nawab of Arcot, a princely state in South India, was ruling the region.
The Nawab was fond of the dish, and it is believed that he had it prepared for the royal court. Over time, the dish became popular among the locals, and it is now a staple in South Indian cuisine.
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