Ambur Biryani
A fragrant and spicy one-pot rice dish from the town of Ambur, featuring tender chicken, aromatic basmati rice, and a tangy tomato-onion masala. This simplified home version delivers the signature flavors without the fuss.
- Total time
- 45 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 1.5 cups basmati rice
- 1.5 lb chicken thighs
- 2 medium onion
- 2 medium tomato
- 2 whole green chili
- 2 tbsp biryani masala
- ½ cup plain yogurt
- ½ cup cilantro
Instructions
- 1
Rinse 1.5 cups basmati rice until water runs clear, then soak in cold water for 20 minutes. Meanwhile, slice 2 onions thinly and chop 2 tomatoes.
- 2
Heat 2 tbsp oil in a large pot over medium. Add the sliced onions and 2 whole green chilies (slit lengthwise). Cook, stirring, until onions are golden brown, about 8-10 minutes.
- 3
Add 1.5 lb chicken thighs (cut into chunks) and 2 tbsp biryani masala. Cook, stirring, until chicken is browned on all sides, about 5 minutes.
- 4
Stir in the chopped tomatoes and 0.5 cup plain yogurt. Cook until tomatoes soften and oil separates from the masala, about 5-7 minutes.
- 5
Drain the rice and add to the pot. Pour in 2.5 cups water and season with salt. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15-20 minutes.
- 6
Turn off heat and let the biryani rest, covered, for 5 minutes. Fluff gently with a fork and garnish with 0.5 cup chopped cilantro. Serve hot with lime wedges.
Tools you’ll need
- large pot with lid
- cutting board
- knife
- measuring cups and spoons
- colander
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
