Tasty and Yummy ! Ambur Briyani in Home.

The main thing i love in this recipe is the simplicity, it dont have lots of spice powders like others.

Ingredients:

1.      Bay Leaves (2 nos.)

2.      Big Onions (Sliced – 2 nos.)

3.      Big Tomato (Chopped – 1 no.)

4.      Cardamom (2 nos.)

5.      Cinnamon Stick (1 no.)

6.      Cloves (3 nos.)

7.      Coriander Leaves (Chopped – Few)

8.      Ghee / Clarified Butter (1 Teaspoon)

9.      Ginger Garlic Paste (1 Teaspoon)

10. Lime Juice (1 Teaspoon)

11. Mint Leaves (Chopped – Few)

12. Oil (2 Teaspoons)

13. Red Chilli Powder (2 Teaspoons)

14. Salt

15. Saunf (1 Teaspoon)

16. Seeraga Samba / Small Grain Rice (1 Cup)

17. Skinless Chicken (1/2 kg)

18. Thick Curd / Yogurt (1 Teaspoon)

Method to be prepared:

Wash Samba rice extremely well. Put aside. Drench both the dry red chillies in boiling water for 5 mins. Deplete and make it into a smooth puree. Put aside.

•           Now warm oil in a kadai. Include cinnamon, cloves, cardamom and sear for a min.

•           Add in 1 tblspn of curd and saute for 30 sec.

•           Add in a modest bunch of onions and saute till brilliant.

•           Add in garlic glue and saute for 2 mins.

•           Add in coriander leaves and mint clears out. Saute for a min.

•           Add in ginger glue and saute for 2 mins.

•           Now include the chicken and hurl well on high warmth for 5 to 7 mins till it is brilliant.

•           Add in onions and tomatoes. Saute for 3 to 4 mins. They will cook down and filter out some water.

•           Now include the dry red bean stew glue and blend well.

•           Add in 1/2 measure of curd and salt. Blend well. Cover the pot and cook on low warmth for 10 mins.

•           In the interim, convey loads of water to bubble. Include salt to it and when it bubbles include rice. Blend well. Cook it for 7 to 8 mins. When you taste it the rice ought to have a nibble in it. When it is 80 percent cooked, deplete it.

•           Now the chicken will be cooked.. Add rice to a vast pot, include curry and blend well.

•           Cover with a tight top and place the entire thing over a tawa and cook on low warmth for 10 to 12 mins.

•           Turn off the warmth and abandon it for 15 mins.

•           Now open the cover and lighten the rice.

Exceptional Note

·        The amount of tomatoes should always be lesser than that of the onions.

·        Marinate the chicken with curd for 30 minutes to make it soft.

·        Don’t add too much of spices.

·        Don’t add the rice when there is lots of water in the chicken.

·        Add salt separately for the rice and also for the gravy.

·        No Green Chillies, Turmeric Powder and Basmati / Long Grain Rice.