Ambur Chicken Biryani
Ambur biryani is the legendary dum biryani from Ambur, Tamil Nadu – cooked with seeraga samba rice, a short-grained aromatic variety, and deeply marinated chicken. Lighter than Hyderabadi biryani but intensely flavourful, this is considered one of India top biryanis.
Which oil to use, and why
In Tamil: ஆம்பூர் சிக்கன் பிரியாணி (Ambur chicken biryani)
Oil: Groundnut oil (kadalai ennai). Ambur biryani is cooked mainly in oil, with ghee only as a finish. Groundnut oil has a mild nutty aroma that suits seeraga samba rice and handles the long sauté of onions, tomatoes and masala without overpowering the whole spices.
Ingredients
- 1 kg chicken, cut into pieces
- 2 cups seeraga samba rice (or basmati), soaked 30 mins
- 3 tbsp Precious cold pressed groundnut oil
- 2 large onions, thinly sliced
- 3 tomatoes, chopped
- 1.5 tbsp ginger-garlic paste
- 1 cup thick curd
- 2 tsp red chilli powder
- 1 tsp turmeric
- 2 tsp coriander powder
- 4 green chillies, slit
- 1 cup mint leaves
- 1 cup coriander leaves
- Whole spices: bay leaf, cardamom, cloves, cinnamon, star anise
- Salt to taste
- Ghee for finishing
Step-by-Step Instructions
- Marinate chicken with curd, ginger-garlic paste, red chilli, turmeric, coriander powder, and salt for at least 2 hours.
- Fry onions in oil until crispy golden. Remove half for layering.
- In same oil, add whole spices, green chillies, and remaining onions.
- Add tomatoes and cook until soft. Add marinated chicken and cook on high for 5 minutes.
- Lower heat, cover and cook chicken for 20 minutes until 80 percent done and gravy thickens.
- Cook rice separately in boiling salted water until 70 percent done. Drain.
- Layer half the rice over the chicken masala. Add fried onions, mint, and coriander.
- Layer remaining rice. Drizzle ghee. Seal the pot with dough or tight foil.
- Cook on dum (very low heat) for 20-25 minutes. Rest for 10 minutes before opening.
- Gently mix and serve with onion raita and brinjal curry.
Cook’s notes
- Soak the seeraga samba rice for no more than 30 minutes; it breaks easily.
- Cook the onions only until soft and golden, not dark brown. Ambur biryani is lighter in colour than Hyderabadi biryani.
- Seal the pot for dum with dough or a heavy lid and a tawa underneath, so the bottom doesn’t scorch.
Frequently Asked Questions
What makes Ambur biryani different from Hyderabadi biryani?
Ambur biryani uses Seeraga Samba rice (smaller grain, more aromatic than basmati), a red chilli paste masala and fewer whole spices. It's cooked in cold pressed groundnut oil, not ghee-dominated like Hyderabadi style.
Which rice for Ambur biryani?
Seeraga Samba is the authentic choice. Its small, aromatic grains absorb the masala more intensely than basmati.
Is Ambur biryani spicy?
Ambur biryani has moderate heat from red chillies. The coconut and curd in the marinade balance the spice. Adjust red chilli quantity to taste.
Cook with authentic cold pressed oils — the difference is in every bite.
Written by
Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.
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