The word Biriyani is derived from the Persian word Birian, which means fried before cooking. One legend brought this biryani with him when he arrived at the borderline of India in 1398. Believed that, during the war, Timur’s army, carry an earthen pot full of rice, spices, meats, they buried it in a hot pit. then, they remove it and served to the warriors. Another man bought this dish to the southern part of the Malabar coast in India by Arab traders. They call it as Oon Soru in Tamil. Oon Soru is nothing but, the mixture of rice, ghee, turmeric, coriander, pepper, bay leaves. During wars, whenever the soldiers were looking weak and undernourished, the chef is being asked to prepare this dish mixed with rice, ghee and meat to nourish the soldiers.
Coming to Ambur Vaniyambadi Biriyani!!!Ambur/Vaniyambadi biryani is a type of biryani cooked in the towns of Ambur & Vaniyambadi in the Vellore district of Tamil Nadu. It was introduced by the Nawabs of Arcot, who once ruled the area. this is the royal dish of Nawabs of Arcot. There was a man who ate biryani for breakfast lunch, dinner for over 15 years. There is a story to be believed in Ambur areas that, the man who bravely stops the rain while cooking biriyani under a leaky roof. Hasin Baigis is a popular royal Cook in the kitchen of the royal Arcot Nawabs, who brought this Briyani of the royals to the common people by opening a restaurant Star Briyani in his hometown, so it is called Ambur Arcot Nawab Briyani. Later Hasin Baig's son Khursheed took over the business and now Hasin Baig's great-grandsons run the Ambur Star Briyani restaurant successfully. It is a 100-year-old heritage recipe. It has a unique aroma. Using moderate spices and curd for the base is light on the stomach. Ambur Biriyani has a higher ratio of meat to rice.
| Course: Main course- Rice- chicken | Prep Time: 20 minutes |
| Cuisine: Ambur-Tamil Nadu-India | Cook Time:35 minutes |
| Serving: 6; Author: Bhuvana Devi | Rest time:20 minutes |
|
Seeraka samba
rice-2cups Chicken –750 gms Coconut oil -4 tbsp Ghee- 3 tbsp Dry red chilies-12 Kashmiri chili -2 Green Chilly -2 Tomato -1 Big onion- 2 Curd-1/4 cup ½
Lemon juice |
Chilli powder- 1 tsp Ginger
paste-2tbsp Garlic paste - 1
1/2 tbsp Cinnamon- 5 (2
inch) Cloves-6 Cardamom-7 Star anise- 1 Bay leaf -2 Stone flower- few Coriander
leaves& mint leaves - 1 hand full Salt- req |
Preparation:
Using Blender:
- Soak 12 dry red chilies +2 Kashmiri chilies
with 1 cup hot water for 15 min, Blend it into a smooth paste
and keep it aside.
- Finely Chop the Big onions and tomato keep it aside.
- Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it.
- Add chopped onions, 2 green chilies, salt and cook well till onion turns golden brown color. (it is crucial)
- Then, add 2 tbsp of ginger paste sauté well until the raw smell goes away.
- Then add the 1 1/2 tbsp of garlic paste and saute well.
- Add chopped Tomato, Coriander, and mint leaf and saute well.
- Now, Add the chicken pieces, salt and saute well.
- Then, add the Grounded dry chili paste, mix well, and cook for a few mins.
- Add the half cup curd, ½ lemon juice, mix well.
- Then, add the 1.5 cups of water, Check for salt.
- Close the lid of the pressure cooker and cook it for 1 whistle.
- Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.
- Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked.
- Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min
- Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.
- Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.
- Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).
- Close the pressure cookware with a lid and place a pan full of hot water(superheat).
- Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min.
- After rest time. yummy spicy, delicious Ambur chicken biriyani/Ambur star biriyani is ready to taste.
