Ambur Biryani

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Recipe

Ingredients

1.5 cups	seeraga samba rice
300 grams	chicken, cut into pieces
2 tablespoons	ghee
2 tablespoons	oil
1 cup	onion, thinly sliced
1 cup	tomato, chopped
1 tablespoon	ginger-garlic paste
1 cup	curd
1 teaspoon	red chili powder
0.5 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 teaspoon	fennel seeds
1 stick	cinnamon
3	cloves
3	cardamoms
2	bay leaves
1 handful	mint leaves
1 handful	coriander leaves
3 cups	water
—	salt to taste

Instructions

1. 1 Wash and soak the seeraga samba rice for 20 minutes, then drain.
2. 2 Heat ghee and oil in a large pot over medium heat.
3. 3 Add fennel seeds, cinnamon, cloves, cardamoms, and bay leaves, and sauté until fragrant.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
6. 6 Add chopped tomatoes and cook until they turn soft.
7. 7 Mix in the chicken pieces and cook until they are lightly browned.
8. 8 Add red chili powder, turmeric powder, coriander powder, and salt, and mix well.
9. 9 Pour in the curd and cook until the chicken is well coated with the masala.
10. 10 Add mint leaves and coriander leaves, and sauté for a minute.
11. 11 Pour in 3 cups of water and bring it to a boil.
12. 12 Add the soaked and drained rice, and mix gently.
13. 13 Cover the pot and cook on low heat for about 20 minutes or until the rice is cooked and water is absorbed.
14. 14 Fluff the rice gently with a fork and serve hot.