Ambur Star Chicken Biryani Recipe
A non-veg Tamil Nadu recipe with seeraga (jeeraga) samba rice - washed and soaked, ghee, bay leaf (tej patta). Ready in 55 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Ambur Star Chicken Biryani, thoroughly wash and clean the chicken and set aside
star anise(1)chicken - cleaned and washed(500 grams)mint leaves (pudina) - roughly torn(1/4 cup) - 2
Soak the Seeraga samba rice, for a minimum of 30 minutes
seeraga (jeeraga) samba rice - washed and soaked(500 grams) - 3
In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom
ghee(1 tablespoon)bay leaf (tej patta)(1)star anise(1)cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)clove cloves (laung)(1)cloves garlic - finely chopped(4) - 4
To this add 2 cups of water and bring to a single boil
- 5
Add the washed and drained rice and cook until the rice is about 70% cooked
seeraga (jeeraga) samba rice - washed and soaked(500 grams)chicken - cleaned and washed(500 grams) - 6
(The rice grain should be undercooked in the center) Set aside
seeraga (jeeraga) samba rice - washed and soaked(500 grams) - 7
In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes
tablespoons sunflower oil(4)onions - sliced(3)tablespoons curd (dahi / yogurt)(3) - 8
At this stage mix in the ginger paste, garlic paste and salt
inch ginger - finely chopped(2)cloves garlic - finely chopped(4)salt - to taste - 9
Saute for a couple of minutes
- 10
Mix in the chopped tomatoes and cook until they are soft
inch ginger - finely chopped(2)cloves garlic - finely chopped(4)tomatoes - chopped(2) - 11
At this stage add in the red chilli powder and coriander seeds powder
teaspoons red chilli powder(3)teaspoons coriander powder (dhania)(2) - 12
Once the onion-tomato mixture comes together, slightly tilt the kadai, and remove the excess oil, spoon by spoon into a small cup/katori
- 13
Now that the excess oil has been drained out, add the yogurt/curd and chicken and mix well
chicken - cleaned and washed(500 grams)tablespoons curd (dahi / yogurt)(3) - 14
Allow the chicken to cook until almost done to about 80%
chicken - cleaned and washed(500 grams) - 15
Mix in the mint leavesTo assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked seeraga samba rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate
seeraga (jeeraga) samba rice - washed and soaked(500 grams)chicken - cleaned and washed(500 grams)mint leaves (pudina) - roughly torn(1/4 cup) - 16
Turn the flame to the lowest heat possible
- 17
In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai
- 18
This process is done in order to seal the kadai in which the biryani is cooking
- 19
The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum"
- 20
Let the biryani sit on this "Dum" for a good 20 minutes
- 21
After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot
- 22
Serve the Ambur Star Chicken Biryani along with Tadka Raita Recipe (Spiced Curd With Onions) and Chettinad Kathirikai Chops Recipe for Sunday Lunch
star anise(1)chicken - cleaned and washed(500 grams)onions - sliced(3)tablespoons curd (dahi / yogurt)(3)
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Ambur Star Chicken Biryani Recipe
A non-veg Tamil Nadu recipe with seeraga (jeeraga) samba rice - washed and soaked, ghee, bay leaf (tej patta). Ready in 55 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Ambur Star Chicken Biryani, thoroughly wash and clean the chicken and set aside
star anise(1)chicken - cleaned and washed(500 grams)mint leaves (pudina) - roughly torn(1/4 cup) - 2
Soak the Seeraga samba rice, for a minimum of 30 minutes
seeraga (jeeraga) samba rice - washed and soaked(500 grams) - 3
In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom
ghee(1 tablespoon)bay leaf (tej patta)(1)star anise(1)cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)clove cloves (laung)(1)cloves garlic - finely chopped(4) - 4
To this add 2 cups of water and bring to a single boil
- 5
Add the washed and drained rice and cook until the rice is about 70% cooked
seeraga (jeeraga) samba rice - washed and soaked(500 grams)chicken - cleaned and washed(500 grams) - 6
(The rice grain should be undercooked in the center) Set aside
seeraga (jeeraga) samba rice - washed and soaked(500 grams) - 7
In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes
tablespoons sunflower oil(4)onions - sliced(3)tablespoons curd (dahi / yogurt)(3) - 8
At this stage mix in the ginger paste, garlic paste and salt
inch ginger - finely chopped(2)cloves garlic - finely chopped(4)salt - to taste - 9
Saute for a couple of minutes
- 10
Mix in the chopped tomatoes and cook until they are soft
inch ginger - finely chopped(2)cloves garlic - finely chopped(4)tomatoes - chopped(2) - 11
At this stage add in the red chilli powder and coriander seeds powder
teaspoons red chilli powder(3)teaspoons coriander powder (dhania)(2) - 12
Once the onion-tomato mixture comes together, slightly tilt the kadai, and remove the excess oil, spoon by spoon into a small cup/katori
- 13
Now that the excess oil has been drained out, add the yogurt/curd and chicken and mix well
chicken - cleaned and washed(500 grams)tablespoons curd (dahi / yogurt)(3) - 14
Allow the chicken to cook until almost done to about 80%
chicken - cleaned and washed(500 grams) - 15
Mix in the mint leavesTo assemble to biryani, while the chicken continues to be in the kadai, add the 70% cooked seeraga samba rice on top of the chicken pieces and pour the excess flavoured oil over the rice and cover the kadai with a plate
seeraga (jeeraga) samba rice - washed and soaked(500 grams)chicken - cleaned and washed(500 grams)mint leaves (pudina) - roughly torn(1/4 cup) - 16
Turn the flame to the lowest heat possible
- 17
In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai
- 18
This process is done in order to seal the kadai in which the biryani is cooking
- 19
The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum"
- 20
Let the biryani sit on this "Dum" for a good 20 minutes
- 21
After 20 minutes open the lid and lightly fluff up the biryani with a fork and serve piping hot
- 22
Serve the Ambur Star Chicken Biryani along with Tadka Raita Recipe (Spiced Curd With Onions) and Chettinad Kathirikai Chops Recipe for Sunday Lunch
star anise(1)chicken - cleaned and washed(500 grams)onions - sliced(3)tablespoons curd (dahi / yogurt)(3)
Rate this recipe
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