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Ambur Chicken Biryani is the twist of South Indian Kitchen.

Ambur Biryani is a traditional Tamil Nadu dish that is similar to Arcot style biryani or Dindigul Biryani but with different flavors. The tastes vary based on popular areas. Ambur Chicken Biryani is the twist of South Indian Kitchen. When Sunday's arrive, every family and kids love to try out new biryani flavors to spin the table. Try-out the new Ambur Biryani dish from FARM2COOK, the most-loved meat station in Texas. Get all your lamb meat online at one-stop at best price and try out all the delicious recipes from FARM2COOK recipe book.


Wanna try: Hyderabadi Chicken Biryani


Ambur Star Chicken Biryani is combined with Chicken, mint leaves, and seeraga samba rice that brings in awesomely packed smokey flavor.
To Cook Rice For Biryani:
500 gms
Seeraga Samba Rice
For Taste
More Needed
To Prepared Ambur Biryani:
500 grams bone-in
½ cup
1 large stick
Cinnamon stick
Cardamom Pods
½ cup + 1 tblspn
2 large sliced thinly
2 tblspn
Garlic Paste
Handful Chopped
Coriander Leaves
Handful Chopped
Mint Leaves
2 tblspn
Ginger Paste
2 large sliced thinly
7 to 8
Dry Red Chilli
Kashmiri Red Chilli

Preparation Of Ambur Chicken Biryani Special:




  • Wash the rice for seeraga samba well. Set apart.

  • Spend five minutes soaking the two dry red chilies in boiling water. Make a smooth purée after draining. Set apart.

  • Wash the chicken pieces purchased from FARM2COOK online and keep it aside.

  • In a large vessel, take 3 to 3.5 litres of water and boil it. Add 1 tsp of salt and 1 tsp of oil, and later add the soaked jeera or seeraga samba rice.

  • It is essential that you cook the rice 3/4th, as the rest is to be cooked while preparing biriyani dum.

  • Once its 3/4th cooked, drain the water and keep the rice aside.




  • Now, heat a kadai or pan, add oil. For one minute, add the cardamom, cinnamon, and cloves.

  • Add 1 tablespoon of curd and sauté for 30 seconds. (NOTE: the curd will splutter)

  • Saute a few handfuls of onions till golden (NOTE: dont use total amount of chopped onions, keep half for second layering).

  • Add the garlic paste and cook for two minutes.

  • Mint and coriander leaves should be added. Cook for a minute.

  • Stir in the ginger paste and cook for two minutes.

  • When the chicken is golden, add it in and give it a good spin on high heat for 5 to 7 minutes.

  • Include the second half of onions and then tomatoes. 3 to 4 minutes of sautéing. They will dehydrate and release some water.

  • Now include the dried red chilli paste into the mixture.

  • Add salt and 1/2 cup of curd. Mix well. For 10 minutes, simmer the saucepan with the lid on a low heat.

  • Bring a lot of water to a boil in the interim. As it begins to boil, add the salt and then the rice. Be sure to combine thoroughly. 7 to 8 minutes of cooking time. The rice should taste somewhat chewy when you taste it. Drain it once it has cooked for 80% of the time.

  • The chicken will now be prepared. Mix the rice with the curry in a big pot.

  • Place everything over a tawa with a tight-fitting lid on top, and cook for 10 to 12 minutes at low heat.

  • After 15 minutes, turn off the heat.

  • Flip the lid open now and fluff the rice.

  • Serve Ambur Star Biryani with chill cucumber curd Raita.


You can also try Chicken Sukka with biryani as side-dish


Hurry up, order fresh and juicy chicken online from FARM2COOK online and create your signature biryani now from home itself. Share your experience with us. Do follow our recipes, blogs and social media pages.



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