ARCOT NAWAB CHICKEN BRIYANI //HASIN BAIG'S AMBUR CHICKEN STAR BRIYANI//AMBUR VANIYAMPADI CHICKEN BRIYANI

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. 

The rulers of Nizams of Hyderabad and Nawabs of Lucknow, Arcot of nawabs are responsible for the different versions of the biryani in various parts of the country.   

                                           

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. 

After hearing this history of Ambur biriyani, I couldn't stop making this recipe immediately. It’s a favorite dish from kids to aged. Ambur chicken biriyani is my Dad’s favorite recipe which made to me cooks the best in it. so, I googled it and bring the awesome history and the recipe of Ambur biriyani. I make it in my kitchen and served my dad. while searching for something on the internet, unexpectedly we will get more and more from its base. Yes!! I got to know about Different biryani recipes. Soon! I will share all with you. Here, I will explain to you how to make Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani. Now this royal cuisine recipe is in our blog!!! Happy to share this wonderful unique must-try recipe in the kitchen!!! Biriyani Lovers start immediately and make your taste buds happy!!!! I used Seeraka samba rice which is one of the most important ingredients to add more flavor for biriyani will stimulate your taste bud to want more and more.

Come!! I will share with you all the step by step procedure and pictorial method of making Ambur Arcot Nawab Chicken Briyani/Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani.

                Learning and Sharing is real Happiness!!! 

               This kitchen is Seasoned with Love!!💓💓

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

Note: * 1 cup = 235 ml

Ingredients

Seeraka samba rice-2cups Water Ratio (1:3/4)- 1.5 cups 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. 

Method:

Biriyani masala cooking method:

•   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.

RiceCooking Method:

• 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

Making Dum for Biriyani:

• 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.

                   To Serve it in simple, serve hot with onion raitha.

         Also,  Serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry goes well with Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!! 

                  Try it in your kitchen!!! and enjoy with your loved ones !!!      

 How to make Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyani  step by step in pictorial method :

Step 1:  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 asid

 

 

Step 2: 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. 

            

Step 3:  Add chopped onions, 2 green chilies, salt and cook well till onion turns golden brown color. (it is crucial).   

                                                                        

Step4:  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. 

Step5: Add chopped Tomato, Coriander, and mint leaf and saute well.

Step 6: Now, Add the chicken pieces, salt and saute well, Then, add the Grounded dry chili paste, mix well, and cook for a few mins.

      

Step7: 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.

 

Step 8: Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.

Step 9: Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked.     

  

Step 10: Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Step 11:Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.

 

Step 12: Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.

   

 Step 13: Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).

  

Step 14:Close the pressure cookware with a lid and place a pan full of hot water(superheat).

 

Step 15: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. (This is Crucial)

Step 16:After rest time. yummy spicy, delicious Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyanibiriyani is ready to taste.

  

To Serve it in simple, serve hot with onion raitha.😋😋😋

         

       Also, serve with onion raitha, hard-boiled eggs, chicken 65, chicken curry goes well with Ambur chicken biriyani. Along with the cold Rasamalai or Dry fruit payasam, or watermelon juice will add richness to your table. check the recipe link!!! 

                  Try it in your kitchen!!! and enjoy with your loved ones !!!      

     

        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

NON-VEG

2

CRISPY FISH LOLLY POP

Fish lollypop

     Crispy Fish lollipop is boneless fritters, inner soft outer crispy recipe. Weekends are blessed with nonveg recipes almost in all homes. Last week chicken or mutton then this week must be fish, this is the rule. Haha!!!  This recipe takes me back to my childhood memories when I am not a fan of fish and I was enjoying my mutton kola or Vazhaipoo kola in a corner of the table.  

         My brother Suren & sis Durga loves to have a fish fry. My sis is very peculiar in having foods; she loves fish fry not curry, that is another department for my mom to cook different recipes for each. Coming back to fish … they suffer a lot for splitting the flesh and bones from fish fry. My mom lost her patience in splitting bones and flesh. I was noticing all the atrocities of my bro and sis in the fish meal day. So my mom makes this recipe for them and keeps herself free from the splitting work. They love and enjoyed having fish lollypop a lot. They just bite like a chicken lollypop and enjoy the fish taste.

                                 

Making fish recipes, serving, and feeding the kids without bone is additional work than fish cooking. This recipe reduces your fishbone removing work. Kids love to have this fish lollipop, it would be easy for them to consume without bones. It is a perfect appetizer for fish lovers.      

                            Learning and sharing is real happiness!

Come I will share with you how to make crispy lollypop with step by step pictorial method in an easy and simple way.

Cuisine: Indian

Course: Non-veg Starters

Preparation time: 25 min

Cooking time: 15 min

Resting time: 30 min

Author: Bhuvana Devi

 Ingredients:

·        Cleaned Fish- 3 pieces

·        Cinnamon (2 inches) – 1

·        Cloves- 2

·        Dried Redchilli-1

·        Bay leaves- 1

·        Fennel seeds-1/2tsp

·        Garam masala-1tbsp

·        Chili powder-1/2tsp

·        Turmeric powder-1tsp

·        Ginger garlic paste- 1 tsp

·        Besan flour- 1 tbsp

·        Potato  – 1

·        Curry leaves, coriander leaves (few)

·        Corn flour -1 tbsp

·        Bread crumbs - 1/2 cup

·        Oil to deep fry

·        Salt- req.

 Instructions: 

• Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili and cook well for 10 min. turn off the flame.
• Let it cool, strain the water, and separate the flesh and bones from the fish.
• Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, mash it and keep it aside. (Instead of potato you can also add moong dal )
• Take a blender, add the cooked fish, Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.
• Take a grounded paste in a mixing bowl. Divide it into equal portions, make a small ball place it in the mold for shaping lollypops, insert the wooden stick in the center, and keep it aside. ( I used 1/4  measuring cup for molding the lollipops).
• Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.
• Dip the fish lollypops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min.
• Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

                Now the yummy crispy kid's favorite fish lollypops are ready to serve

   Pictorial method :

      Step 1:Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili.

  

  

        Step 2: Cover it with lid. cook for 10 min.

        Step 3: Strain the water, and separate the flesh and bones from the fish.

     Step 4: Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, and mash it keep it aside. 

(Instead of potato you can also add moong dal )

Step 5: Take a blender, add the cooked fish,  Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.

 

Step 6: Take a grounded paste in a mixing bowl. Divide it into equal portions, roll, and make a small. 

 

Step 7: Place it in the mold for shaping lollipops, insert the wooden stick in the center of fish balls, and keep it aside. ( I used 1/4  measuring cup for molding the lollipops).

      

 

 

 

Step 8:Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.

Step 9: Dip the fish lollipops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min. 

 Step 10:Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

      

                              

Serve the yummy crispy Fish lollypop is ready to serve.

          Try it in your kitchen!!! and enjoy with your loved ones !!!

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        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

           

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5.

SEAFOOD

4