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Ambur Star Biryani Secret Recipe

Ambur Star Biryani is a well-liked biryani from South India, and for good reason. The secret recipe for Ambur Star Biryani is as follows:

Ambur Star Biryani Ingredients:

Marinating the Meat:

  • 500g chicken or mutton, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste

the Rice:

  • 2 cups Basmati rice, washed and soaked for 30 minutes
  • 4-5 cups water for boiling the rice
  • 1-2 bay leaves
  • 4-5 cloves
  • 2-3 cardamom pods
  • 1-2 cinnamon sticks
  • Salt to taste

Ambur Star Biryani Masala:

  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 2 green chillies, chopped
  • 1/2 cup mint leaves, chopped
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup fried onions (for garnishing)
  • 1/4 cup ghee or oil
  • 1 teaspoon biryani masala powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • Salt to taste

Instructions to make Ambur Star Biryani:

  1. Marinating the Meat:
    • In a bowl, mix the meat with yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, and salt.
    • Marinate for at least 2 hours or overnight in the refrigerator.
  2. Cooking the Rice:
    • Boil the soaked Basmati rice in water along with bay leaves, cloves, cardamom pods, cinnamon sticks, and salt until the rice is 70% cooked.
    • Drain the water and set aside.
  3. Preparing Biryani Masala:
    • In a large pan, heat ghee or oil. Add thinly sliced onions and sauté until golden brown.
    • Add chopped tomatoes and green chillies. Cook until the tomatoes are soft.
    • Add biryani masala powder, turmeric powder, red chilli powder, and salt. Mix well.
    • Add marinated meat and cook until the meat is partially cooked.
  4. Layering the Biryani:
    • In a heavy-bottomed pan or biryani pot, spread a layer of partially cooked meat.
    • Add a layer of 30% cooked rice on top of the meat.
    • Sprinkle chopped mint leaves, coriander leaves, and fried onions.
    • Repeat the layers until both rice and meat are used up, finishing with a layer of rice on top.
  5. Dum Cooking:
    • Sprinkle biryani masala powder, ghee, and fried onions on top.
    • Cover the pot tightly with a lid or aluminium foil to trap the steam.
    • Cook on low heat for about 20-25 minutes until the rice is fully cooked and the flavours are well absorbed.
  6. Serve:
    • Gently fluff the biryani with a fork.
    • Serve hot with raita, salad, or a side of your choice.

Enjoy your delicious Ambur Star Biryani!