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

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MANGO PUDDING

MANGO PUDDING  

Silky mango pudding with luscious mango flavor. This dessert is simple to make with readily available ingredients Mangoes are in season. It would be the perfect time to make this recipe. You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe. You have the option of using coconut milk, vanilla ice-cream to suit your taste. Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.

                        

Course: Dessert	Prep Time: 5 minutes	Serving: 3
Cuisine: Hong Kong	Cook Time: 10 minutes	Author: Bhuvana Devi

    Ingredients:

• Mango-1
• Sugar- ¼ cup
• Milk - 1 cup +3 tbspn
• Custard powder- 1tbsp 

 Preparation 

•   In a small bowl, combine custard powder, 3tbsp milk(room temperature).  Stir well without lumps. Keep it aside.
• Peel the mango skin, cut it into small pieces, blend it into a smooth paste, we get about 1/2 cup of mango puree, keep it aside.           

 Method:

•    Take a pan, add 1 cup of milk, bring it to boil.
•   Once the milk gets boiled, add the sugar and stir well until sugar dissolves.    
•         Now, add the Custard milk mixture to it and stir well in low flame.
•     Stir until the mixture gets thick. Then, add mango puree. stir continuously. Turn off the flame, Allow it to cool down. Blend the mixture and refrigerate it for 2-3 hours and Serve it cool !!!                             

                 Serve the Delicious Mango pudding !!!! 

Pictorial step by step Method:

Step 1:In a small bowl, combine custard powder, 3tbsp milk(room temperature).  Stir well without lumps. Keep it aside.       

Step2: Peel the mango skin, cut it into small pieces, blend it into a smooth paste, you got about 1/2 cup of mango puree, keep it aside.

   

           

Step3: Take a pan, add 1 cup of milk, bring it to boil.

         

Step4: Once the milk gets boiled, add the sugar and stir well until sugar dissolves.

                  

Step5: Now, add the Custard milk mixture to it and stir well in low flame.

                    

Step6: Stir continuously until the mixture gets thick. Then, add mango puree. stir continuously

                  

Step7: Turn off the flame, Allow it to cool down. Blend the mixture and refrigerate for  2-3 hours.

  

Step 8: Pour it to the bowl/glasses. serve it cool!!!!!

      

                                       Yummy Mango pudding is ready to serve!!!!!

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. 

 

 

SWEET

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DRY FRUIT SAVARISI PAYASAM/ DRY FRUIT SAGO KHEER

  

Dry fruit Savarisi payasam/Dry fruit sago kheer is a delicious and healthy dessert recipe. In South India, payasam is one of the best ending dishes in every meal during festive and ceremonial. Its a rule too..whenever planning food menu for ceremonials, payasam is the mandatory dessert recipe to be served for guests. Different delicious payasam recipes are there, check this link for Paal payasam/Milk kheer This dry fruit payasam is even more delicious to have and this recipe satisfies the Dry fruit lover's taste buds. It is the best competitor for all payasam recipes. 

To be honest, I make this recipe suddenly, my mom was planning to make Paal payasam for Friday meal, I entered the kitchen stopped her work, make this recipe in all of sudden. This recipe is taking me back to my hometown's childhood days. During my weekend, my dad(I like to mention his name here - Govindaraju Veeranan) takes me with him for an outing, he asks me what u want to have, every time I replied the same dad! I want Manjal payasam.. haha.. Yes, payasam is yellow in color. I named it as Manjal/yellow payasam. actually, that is badam milk payasam. Even After my marriage, my dad bought me the same payasam every time, I visit my home on vacation. Now its Covid19 lockdown, during our everyday meal, he says to me the shop is not opened for getting payasam. I make the same yellow payasam at home, I am very conscious in the color of the payasam haha.. finally I make this dry fruit sago payasam with the same taste and served my dad !!!! I am very happy by seeing my dad's happy face while having payasam. Its a healthy and friendly recipe for all ages.

Come!! I will share how to make Dry fruit sago payasam/Dry fruit sago kheer recipe in simple and quickly. Try this in your kitchen. I hope you all Love it

                 Learning and Sharing is real Happiness!!!!!!    

                                            

Course: Dessert	Prep Time: 5 minutes	Serving: 6
Cuisine: Indian	Cook Time: 20 minutes	Author: Bhuvana Devi

    Ingredients:

Ghee -1 tbsp Sago-1/4cup Milk 2 cups Water 1.5 cups Cardamom powder - 1/4tsp Saffron- 10 strands Sugar- ¼ cup

Cashews- 10 Raisins-10 Almond -6 Pistachio– 6 Walnuts- 3 Condensed milk - 2 tbsp

 Preparation

• Heat a pan, add 1 tbsp of ghee, roast the cashews, raisins, Keep it aside.
• With the same pan roast sago for 3 min, keep aside. Boil the roasted sago with 3 cups of water until it turns glossy. drain the water and keep it aside.
• Take the blender, add the almonds, pistachios, blend it into a fine powder.
• For removing the skin of the almonds instantly, soak it in the hot water for 3 min, and remove the skin easily.
• Soak the saffron strands with 2 tbsp of warm milk for 10 min and keep it aside 

 Method:

•    Take a pan, add 2 cups of milk and 1.5 cups water, bring it to boil.
•   Once the milk gets boiled, add the boiled sago, grounded dry fruit powder,      mix and cook well for 5 min.
•         Add the condensed milk, sugar,  mix, and cook for a few mins.
•         Now, add the saffron milk and mix it well.
•       Add Cardamom powder and roasted cashews, raisins. 

            Serve the yummy delicious dry fruit Payasam with hot or cold !!!!

Pictorial step by step Method:

Step 1:Heat a pan, add 1 tbsp of ghee, roast the chopped cashews, walnuts, raisins, Keep it aside.

Step 2:With the same pan roast sago for 3 min, keep aside. Boil the roasted sago with 3 cups of water until the sago turns glossy. drain the water and keep it aside.

Step 3:Take the blender, add the almonds, pistachios blend it into a fine powder.  (For removing the skin of the almonds instantly, soak it in the hot water for 3 min, and remove the skin easily.)                                                     

Step4: Soak the saffron strands with 2 tbsp of warm milk for 10 mins and keep it aside   

Step5: Take a pan, add 2 cups of milk and 1.5 cups water, bring it to boil.

Step 6:Once the milk gets boiled, add the boiled sago, grounded dry fruit powder,    and mix and cook well for 5 min.

Step 7: Add the Grounded badam pistachio powder, condensed milk, sugar, and mix well.

 

Step 9:Now, add the saffron milk and mix it well.

                                  

Step 10: Add cardamom powder and roasted cashews, raisins. 

  

   Serve the yummy delicious dry fruit Payasam with hot or cold !!!!

             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. 

 

MILK

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