Ambur Biriyani

Ambur dum biryani is the king of all biryani's. Ambur is home to a major part of India's leather tanning industry, earning it the nickname Leather City of South India. A few of India's largest and finest tanneries are located here, making it one of the leading exporters of finished and unfinished leather goods (such as shoes, garments, and gloves) in the country. Due to this, the leather industry occupies pride of place in the industrial map of Tamil Nadu and places it high in the rankings of the nation's exports.It is also known for Biryani, a tasty rice dish, varieties of chicken dishes, non-vegetarian curries, etc.

Ingredients:

>>1 glass = 240 ml(glass which I have used for measurement)

4 big Onions( I took 2.5 glass of rice ) tomatoes - 3 1 medium ginger and 1 full clove garlic- made into a paste Mint and corriander- handfull Dawat Biriyani rice - 2.5 glass Cinnamon, cloves,elaichi Chicken -1 kg Corriander powder - 3 tsp Chilly powder- 4 tsp Turmeric powder- 1.5 tsp Salt

1. Take oil in a pan, add cloves and cinnamon 2. Add Onions and stir them till they are golden brown 3. Add Ginger Garlic paste. (Ginger one big piece & 2 full garlic) 4. Stir for about 2 mins 5. Then Add 1 kg of chicken 6. Add 1 tsp of turmeric,3 tsp of corriander powder,4 tsp of chilly powder 7. Then add sliced tomatoes, corriander and mint leaves 8. Add about 1/2 of a 500ml curd packet 9. Mix well and cover the vessel with a lid and cook for some time say 15 minutes 10. Once the water comes out and starts boiling and the oil starts to float above ; Remove Oil and the top part gravy to another small vessel. This is going to be the final taste maker.Keep it aside

Cooking the rice

1. In a big vessel, keep water to boil 2. Add a handfull of corriander and mintleaves, 3 green chillies,2-3 jeera,cinnamon,2-3 cloves and a pinch of turmeric powder to this water ( which is boiling) 3. Add the rice ( I have used Dawat biriyani rice,1.5 glass for water for 1 glass of rice).Add Salt.Keep stirring the ingredients in regular intervals so that every part is evenly cooked 4.Once the rice is half cooked, strain the water off and keep it for about 1 min 5. Then add the cooked chicken to the rice cooked big vessel and level it up and then add the strained rice 6. Then add the taste maker ( refer step 10)nad again level it up 7. Close the vessel, Cook on less fire. 8. Open the dum after about 30 mins. Rice will be properly cooked and the very special Biriyani that tastes like Ambur Biriyani is ready.

Recipe Courtesy: https://www.facebook.com/nimmy.kaithakkel/media_set?set=a.1132694900091656&type=3