Ambur Chicken Biryani

INGREDIENTS:

Jeerakasala rice - 2 cups

Chicken - 1 kg

Red chilly - 8 ( made into paste)

Cinnamon stick - 1 big piece

Cloves - 5

Cardamom - 5

Onion - 2

Ginger paste - 1 tbspn

Garlic paste - 1 tbspn

Tomato - 2

Curd - 3 tbspn

Lemon juice - 1/2 lemon

Coriander leaves - 1 handful

Salt - to taste

Ready to start😎😎

Soak the red chilly in water for around 15 to 20 minutes.

Grind the red chilly to a smooth paste.

Take 3 tbspn oil and 2 tbspn ghee in a pan.

Add cinnamon stick, 5 cloves and 5 cardamom.

Add sliced onion and saute well.

Saute until the onion turns translucent.

Add ginger garlic paste and saute until the raw smell goes.

Add 2 cut tomatoes until it turns soft

Add the ground red chilly paste now and fry well for two minutes.

Nest add the turmeric powder and fry.

Add 3 tbspn curd and 1/2 of a lemon juice and saute.

Add necessary rock salt. If you do not have, you can add table salt.

Add coriander leaves one handful and mix well.

Add the cleaned chicken and mix it well and allow it to cook for 5 minutes.

Add 3 cups of water and necessary salt. Allow it to boil.

Add the drained rice and boil it on high flame for 5 minutes.

Close and cook on low flame for 15 minutes.

Garnish with coriander leaves on top and leave it for around 15 minutes.

Delicious Ambur chicken biryani ready.

Ambur chicken biryani was a hit in my house. Goes with with raita. Do try.😎😎