Ambur Biriyani

Ambur Biriyani is the next one in my list of  Biriyani adventures. Malabar Biriyani is the one which is constantly made at home. Every festival and any celebration is Biriyani time. Tamilnadu style Biriyani is never made at home. Even during the school days, Achan used to bring Biriyani packed for us to enjoy. I was not a keen eater back then, but I still remember enjoying the smell and the flavor. I used to like the flavored rice more than the pieces of meat. I still do. 

Now, talking about it takes me back to our house in Dharmapuri - Lunch delayed than usual, (as Achan had to go get the Biriyani)we children crowding around the table, my brothers raring to go, me hardly interested in the food but more interested in the unpacking, the aroma filling in the tiny kitchen, the afternoon sun slicing through the windows, Amma relaxed from a day of cooking and Achan all set to enjoy his favorite food. I also specifically remember the quietness that followed after the heavy lunch. It was the silence at the table that spoke more about that Biriyani than anything else. It was like each one at the table was having a private moment with the food in front of them. It was a revered moment, that only the believers will understand. And a Biryani, has to be followed up by a nap. I am not sure if that is healthy, but it does a whole lot of good to your soul. As we grew older, my brothers did the trip to the restaurant. Trust me, in that heat, if my brothers were ready to take a bus and get the food, you can imagine just how much they liked it. I do not really know what kind it was, it was the small rice and was reddish orange in color. And the flavor was out of this world. 

It astonishes me how much we remember, with just a mention of the food or a smell, our memory is triggered. As for me, I am transported back in time, sometimes recalling things that I never before thought about. Food is that magical time machine - when life was all simple and carefree. The calm that I feel during such time machine adventures are ineffable. 

I followed the recipe from a food blog mentioned in the source below. For once, I followed the recipe and did not make changes as I wanted the authentic flavor. I was skeptical as there was no garam masala, no coriander powder and no green chillies. It took my all to stick to the recipe. But I am glad I did. This brought out that Tamil Nadu flavor that was long forgotten.  

Ingredients :

Chicken - 1 Kg

Oil - 3/4 Cup ( That's a whole lot - I know. But that's how this is made,Sorry)

Ginger Paste - 3 Tbsp.

Garlic Paste - 3 Tbsp.

Onions - 3 Large ones - Sliced

Tomatoes - 4 - Sliced

Dry Red Chillies - 16 - Soaked in warm water for 30 mins and ground to a paste. 

Cloves - 8

Cardamom - 8

Cinnamon Sticks - 1 inch size - 8

Coriander Leaves - 3/4 Cup

Mint Leaves - 3/4 Cup

Curd - 1/2 Cup 

Bay Leaf - 4

Salt

Lime Juice - from 1 Large lime. 

Rice - 1 Kg ( Jeera Samba) - Wash and soak it for 30 minutes - 1 hour.

 

Method :

1. Heat a pan and add the oil. Then throw in all the  whole spices. 

2. Add the Garlic paste and fry.

3. Then, add the ginger paste.

4. Once the raw smell settles,  add the onions and sauté well till onions sweat. 

5. Now add the chicken, tomatoes, Red Chilli paste, Curd, Lime Juice, Coriander Leaves, Mint Leaves, Salt and mix well.  Cook for a few minutes. 

6. Add about 1/2 Cup of water. Chicken releases juices as it cooks. So add water accordingly.

7. Cover and cook till the chicken is cooked and the gravy thickens. You do not want the gravy too dry or too watery.  I removed 1/2 Cup of liquid from here, so that I can mix it with the rice while layering. 

8. As the chicken is cooking, get ready to cook rice. 

9. In a large deep pan, add enough water to cook one kilo of rice. We are going to drain the rice, so water does not have to be exact. The rice should only be about 70 percent cooked so stay close as the rice cooks.

10. It would take roughly 7-8 minutes only, then drain the rice. 

11. Transfer the drained rice to the cooked chicken ( Transferred to an oven proof dish) and spread it over the chicken to form a layer. 

12. Add the reserved liquid on top of the rice. Add one more layer of rice. 

13. I usually do the dum process in the oven. Cover the rice chicken oven proof bowl with double foil and cook for 25 - 30 minutes in a preheated oven at 375 Degrees Fahrenheit. 

14. When done, open up and fluff up the rice. Mix gently to ensure the rice is coated with the masala. 

15. Serve hot with raita of your choice. 

Source : From here. While the overall procedure is same, I just modified the process to suit my way of cooking. 

Things I would change :

The flavor was great, but I do not think I should be using 1 KG rice. Maybe will go with 750gms next time.