Ambur Biryani Recipe – Authentic Tamil Nadu Style Biryani

Ambur Biryani is one of the most iconic biryanis from Tamil Nadu, originating from the small town of Ambur in the Vellore district. Known for its short-grain seeraga samba rice, mild spice blend, and unique preparation method, this biryani is a star in South Indian cuisine. Unlike heavy Mughlai biryanis, Ambur Biryani is light, aromatic, and easy to digest, making it perfect for family feasts and festive occasions.

🛒 Ingredients for Ambur Chicken Biryani

(Serves 4–5)

For the Chicken Marinade

• Chicken (bone-in) – 1 kg

• Curd (thick yogurt) – 1 cup

• Ginger-garlic paste – 2 tbsp

• Red chili powder – 1½ tsp

• Turmeric powder – ½ tsp

• Salt – as needed

For the Biryani Masala

• Oil – 4 tbsp (preferably refined oil or ghee-oil mix)

• Onions – 3 large (sliced)

• Tomatoes – 2 medium (chopped)

• Green chilies – 5 (slit)

• Fresh mint leaves – ½ cup (chopped)

• Fresh coriander leaves – ½ cup (chopped)

• Whole spices:

  • Bay leaves – 2

  • Cinnamon stick – 1 inch

  • Cloves – 5–6

  • Green cardamom – 4

  • Star anise – 1

  • Black stone flower (kalpasi) – 1 small piece (optional but authentic)

For the Rice

• Seeraga samba rice – 3 cups

• Water – as required for boiling

• Salt – 1 tbsp

🍳 Step-by-Step Instructions

Step 1 – Marinate the Chicken

1. In a mixing bowl, combine chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.

2. Mix well and marinate for at least 1 hour (overnight for deeper flavor).

Step 2 – Cook the Seeraga Samba Rice

1. Wash rice thoroughly and soak for 20 minutes.

2. In a large vessel, bring water to boil, add salt, and cook rice until 80% done.

3. Drain water and set aside.

Step 3 – Prepare the Chicken Masala

1. Heat oil in a heavy-bottomed handi or biryani pot.

2. Add whole spices (bay leaves, cinnamon, cloves, cardamom, star anise, and kalpasi).

3. Add sliced onions and sauté until light golden.

4. Add chopped tomatoes and cook until soft.

5. Stir in marinated chicken and cook until half-done.

6. Add green chilies, mint, and coriander leaves.

7. Add ½ cup water and simmer until chicken is fully cooked and oil separates.

Step 4 – Layer the Biryani

1. Spread cooked rice evenly over the chicken masala.

2. Sprinkle a little mint and coriander leaves for added aroma.

Step 5 – Dum Cooking

1. Cover the pot tightly with a lid.

2. Place it on low heat for 20–25 minutes for flavors to meld.

3. Let it rest for 10 minutes before serving.

Step 6 – Serve & Enjoy

• Gently mix before serving.

• Pair with onion raita, boiled eggs, or brinjal curry (ennai kathirikai).

🥗 Serving Suggestions

• Accompaniments: Onion raita, brinjal curry, or boiled eggs.

• Best Occasions: Family dinners, festivals, weddings.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Ambur Biryani

• Always use seeraga samba rice for authentic flavor.

• Marinate chicken longer for richer taste.

• Use kalpasi (black stone flower) for the signature Ambur aroma.

• Keep spices balanced—Ambur Biryani is mildly spiced, not overpowering.

📍 Location & Origin

• Cuisine: Tamil Nadu Cuisine – South India

• City of Origin: Ambur, a town famous for its biryani heritage, especially Ambur Star Biryani restaurants.

• Cultural Significance: Ambur Biryani’s history dates back to the Nawabs of Arcot, blending Mughlai flavors with South Indian cooking traditions. It’s a must-have during weddings, Eid celebrations, and special gatherings.

Final Note:
This Ambur Chicken Biryani is a flavorful Tamil Nadu specialty with delicate spices, tender chicken, and the signature short-grain rice texture. Whether it’s a festive occasion or a weekend treat, this biryani will transport you straight to the streets of Ambur.