Ambur Chicken Biryani

6 mins
Serves 1
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Directions

  1. 1Add oil to a large pot and heat it.
  2. 2Add oil to a large pot and heat it.
  3. 3Add oil to a large pot and heat it.
  4. 4Add cinnamon, cardamom, star anise, and cloves to the hot oil.
  5. 5Add cinnamon, cardamom, star anise, and cloves to the hot oil.
  6. 6Add cinnamon, cardamom, star anise, and cloves to the hot oil.
  7. 7Add 10g of chopped onions.
  8. 8Add 10g of chopped onions.
  9. 9Add 10g of chopped onions.
  10. 10Add garlic paste.
  11. 11Add garlic paste.
  12. 12Add garlic paste.
  13. 13Add coriander leaves and mint leaves.
  14. 14Add coriander leaves and mint leaves.
  15. 15Add coriander leaves and mint leaves.
  16. 16Add Kashmir chilli paste.
  17. 17Add Kashmir chilli paste.
  18. 18Add Kashmir chilli paste.
  19. 19Add curd.
  20. 20Add curd.
  21. 21Add curd.
  22. 22Add chopped tomatoes.
  23. 23Add chopped tomatoes.
  24. 24Add chopped tomatoes.
  25. 25Add ginger paste.
  26. 26Add ginger paste.
  27. 27Add ginger paste.
  28. 28Add the secret masala.
  29. 29Add the secret masala.
  30. 30Add the secret masala.
  31. 31Add the chicken.
  32. 32Add the chicken.
  33. 33Add the chicken.
  34. 34Add lemon juice.
  35. 35Add lemon juice.
  36. 36Add lemon juice.
  37. 37Add water.
  38. 38Add water.
  39. 39Add water.
  40. 40Boil the rice separately.
  41. 41Boil the rice separately.
  42. 42Boil the rice separately.
  43. 43Add boiled rice to the chicken gravy.
  44. 44Add boiled rice to the chicken gravy.
  45. 45Add boiled rice to the chicken gravy.
  46. 46Mix well and seal the pot for dum.
  47. 47Mix well and seal the pot for dum.
  48. 48Mix well and seal the pot for dum.

Ingredients

  • 1 kg basmati rice
  • 1 kg basmati rice
  • 1 kg basmati rice
  • 2.5 L water
  • 2.5 L water
  • 2.5 L water
  • 2.5 g coriander leaves
  • 2.5 g coriander leaves
  • 2.5 g coriander leaves
  • 1.25 g mint leaves
  • 1.25 g mint leaves
  • 1.25 g mint leaves
  • 25 g salt
  • 25 g salt
  • 25 g salt
  • 200 ml oil
  • 200 ml oil
  • 200 ml oil
  • 1 g cinnamon
  • 1 g cinnamon
  • 1 g cinnamon
  • 1 g cardamom
  • 1 g cardamom
  • 1 g cardamom
  • 1 g star anise
  • 1 g star anise
  • 1 g star anise
  • 1 g cloves
  • 1 g cloves
  • 1 g cloves
  • 10 g onion
  • 10 g onion
  • 10 g onion
  • 100 g garlic paste
  • 100 g garlic paste
  • 100 g garlic paste
  • 15 g coriander leaves
  • 15 g coriander leaves
  • 15 g coriander leaves
  • 10 g mint leaves
  • 10 g mint leaves
  • 10 g mint leaves
  • 5 g salt
  • 5 g salt
  • 5 g salt
  • 10 g Kashmir chilli paste
  • 10 g Kashmir chilli paste
  • 10 g Kashmir chilli paste
  • 100 g curd
  • 100 g curd
  • 100 g curd
  • 200 g tomato
  • 200 g tomato
  • 200 g tomato
  • 300 g onion
  • 300 g onion
  • 300 g onion
  • 80 g ginger paste
  • 80 g ginger paste
  • 80 g ginger paste
  • 1 kg chicken with skin
  • 1 kg chicken with skin
  • 1 kg chicken with skin
  • 15 ml lemon juice
  • 15 ml lemon juice
  • 15 ml lemon juice
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • 0.25 g chef spl masala
  • 0.25 g chef spl masala
  • 0.25 g chef spl masala

Equipment

large potspoonbowlplate