Ambur Kozhi Biryani Recipe

Clean and pat dry the chicken pieces. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, fried onions (0.75 cups), chopped coriander (0.5 cup), chopped mint (0.25 cup), slit green chilies, lemon juice, salt (1.5 tsp) and 2 tbsp oil. Mix thoroughly so the chicken is well coated. Marinate for at least 1 hour, preferably 3–4 hours or overnight in the refrigerator.

When ready to cook, bring the marinated chicken to room temperature for 20–30 minutes before starting.

Lightly crush cardamom, cloves, peppercorns and fennel using a mortar and pestle. Keep cinnamon sticks, bay leaves and star anise ready.

Heat 3 tbsp oil or ghee in a heavy-bottomed pot (a Dutch oven or deep kadai) over medium heat. Add sliced shallots and sauté until translucent and beginning to brown, about 6–8 minutes.

Add the whole spices (cardamom, cloves, cinnamon, bay leaves, star anise) and saute for 30–45 seconds until fragrant.

Add the additional chopped garlic and ginger, plus 1 tsp fennel and the crushed peppercorns. Cook 1–2 minutes until raw smell disappears.

Add the marinated chicken and any residual marinade into the pot. Increase heat to medium-high and sear the chicken pieces for 4–6 minutes, turning to brown lightly on all sides.

Reduce heat to medium-low, cover and simmer for 12–15 minutes until chicken is cooked through but not falling apart. There should be some thick gravy; if too dry add 2–3 tbsp warm water. Adjust salt if needed.

Rinse Seeraga samba rice in several changes of cold water until the water runs clear. Soak the rice in 4 cups water for 20–30 minutes, then drain.

Bring 5 cups of water to a rolling boil in a large pot. Add 1.25 tsp salt and 1 tsp oil. Add drained rice and cook on high for about 5–7 minutes until the rice is 70–80% cooked (grains should still have a slight bite). Drain the rice in a colander and spread on a tray to stop cooking.

Preheat oven to 150°C (300°F) if you plan to finish in the oven. Alternatively, prepare for stovetop dum on low flame.

Soak saffron threads in warm milk and set aside for 10 minutes to infuse color and aroma.

In the pot with the partially cooked chicken (if there is excess gravy, reduce so there's a moist but not watery base), spread half of the drained rice evenly over the chicken. Sprinkle half the fried onions (0.375 cups), half the chopped coriander and mint, and drizzle half the saffron milk and 1 tbsp ghee.

Layer the remaining rice on top. Sprinkle the remaining fried onions, chopped herbs, the rest of saffron milk and the remaining 1 tbsp ghee evenly over the rice.

Seal the pot for dum: place a tight-fitting lid and seal the edge with dough (optional) or wrap the lid with a clean kitchen towel to trap steam. For stovetop: set the pot on a heat-diffusing tawa (griddle) over very low heat and cook for 25–30 minutes. For oven: place the sealed pot on a baking tray and bake at 150°C (300°F) for 25–30 minutes.

After dum, turn off the heat and let the biryani rest, sealed, for 10 minutes. Open carefully to avoid hot steam. Gently fluff the rice with a fork, layering the chicken pieces evenly.

Serve hot with raita, lemon wedges and extra fried onions on top.