Ingredients:
Chicken with Bone 1/2 to 3/4 kg
Seeraga samba Rice 3 cups
Onion 1 1/2
Tomato 1
Gin.Gar.Paste 1 tsp
Green chilly 2
Mint leaves 1 bunch
Coriander leaves 1/2 bunch
Curd 2 tsp
Lemon juice 1 tsp
Red Chilly 10
Cloves 6
Cardamom 3
Cinnamon stick 2
Aniseed 3
Bay leaves 2
Ghee 3 tsp
Oil 1 tsp
Salt for taste.
Method:
Wash and soak the rice for 20 mins.
Soak red chilly. in the water for 30 mins ,and ground into fine paste.
Heat the pan, pour 2 tsp of ghee and 1 tsp oil with all the spices(Cloves, cardamom, cinnamon stick, aniseed, bay leaves) and fry for 20 sec.
Now add onion which is sliced onions ,and fry until it becomes translucent.
Add ginger garlic paste, green chilly, chopped tomatoes, and cook for 3 mins.
Now add chilly paste, curd, lemon juice,1 cup of hot water and mix it well.
Add cleaned chicken ,salt and mix it well
Add handful mint leaves(3/4th), coriander leaves and mix it well.
Cover cook for 15 to 20 mins.
In the same time,Bring to boil 6 cup of water ,salt.
Add soaked rice and cook it rice till 3/4th done, and drain the rice.
Immediately add the rice to chicken masala and mix it gently.
Now rice and chicken masala is mixed perfectly and no water left.
Add 1/4 of mint leaves in the top ,1 tsp of ghee ,Seal with dough.
Place Dosa tawa in low flame, place the biryani pan on the top.
Let it cook in low flame for 20 mins in Dum.
Cut the seal and mix it gently.
Yummy Ambur Chicken Biryani is ready to serve with raita/egg.
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