Ambur Chicken Biryani

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Ambur Biriyani is a south Indian-style dish. Originating from the south Indian town called Ambur that lies between Chennai and Bengaluru. Its traditional taste has been admired through generations and many more to come. We’ll show you how to prepare this classic biriyani at your home.

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What’s the difference between Ambur Biriyani and any other Biriyani?

The difference is mainly the method of preparation. Ambur Biriyani is made with “dum” to it. The traditional rice used for Ambur biriyani is ‘jeeraga samba rice’ unlike the normal biriyanis which usually use basmati rice and its varieties. Also, a few of the spices used are different, commonly found in south Indian dishes.

Which rice is used in your recipe?

We have used long basmati rice. Although the traditional rice used for Ambur biriyani is jeeraga samba rice, we have tried it with long basmati since it is common and easily available for everyone. And the taste is exceptional either way. We recommend you also try with ‘jeeraga samba rice’ for the full authentic experience.

What is “dum”? And what’s the process behind it?

Dum Pukht or slow oven cooking is a style of cooking that involves heating the food over a low flame in a sealed container. *Dum* means to ‘breathe in’ and *pukht* to ‘cook’. Biryani prepared this way is also called Dum Biryani. This method of cooking makes the dish more flavorful as the sealing achieves maturing.

Any precautions to take or extra tips?

If the bottom of the pot is not thick – there are chances the biriyani could stick to the bottom during the ‘dum’ process – therefore you could place a flat utensil or tawa under the pot while heating it with “dum”.

You may also adjust the salt and spice content according to your suitable taste and flavor. Besides, every dish you make should be best suited for you first.

Recipe Card

Ambur Chicken Biryani 

Course: Main CourseCuisine: IndianDifficulty: Medium


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Follow the step-by-step easy recipe by Urban Teapot to make this Awesome – Spicy – Delicious “Theeka Murgh” or Spicy Chicken Recipe at home 😃 !


  • Preparing Rice
  • 1 cup Rice

  • 3 cups Water

  • 1/2 tsp Turmeric powder

  • 1/4 tsp Red chili powder

  • 1/2 tsp Salt

  • Preparing Chili Paste
  • 5 pc Dry red chili

  • 6 pc Garlic

  • 2 inch Ginger

  • Preparing Ambur Biryani
  • 4 tsp Butter

  • 1 tbsp Cooking oil

  • 1 pc Cinnamon stick

  • 5 pc Cloves

  • 5 pc Cardamom

  • 6 pc Black peppercorns

  • 2 pc Onion

  • 1 tsp Garlic paste

  • 1 tsp Ginger paste

  • 4 pc Green chili

  • 1 pc Onion

  • 1 pc Tomato

  • 1 tsp Salt

  • 1/2 tsp Turmeric powder

  • 1/2 kg Chicken

  • 1 cup Water

  • 2 tbsp Lemon juice

  • 3 tbsp Curd

  • 1/2 cup Mint

  • 1/2 cup Parsley

  • 2 tsp Butter


  • Preparing chili paste
  • Into a blender take dry red chili 5 pc, diced ginger 2 inches, garlic 6 cloves, water 1 tbsp – blend it to make chili paste – keep it aside for later use.
  • Prepare the rice
  • Into a heating pot, add water 3 cups, turmeric powder 1/2 tsp, red chili powder 1/4 tsp, salt 1/2 tsp, rice 1 cup ( Soaked 30 minutes in water), and mix it well.
  • Boil the rice for 8-10 minutes on high heat – cook the rice until 3/4th is done.
  • Switch off the flame – strain the rice & keep aside for later use.
  • Preparing the Ambur Chicken Biryani
  • Into a heating pot, take cooking oil 1 tbsp, butter 4 tsp, cinnamon stick 1 pc, cloves 5 pc, black peppercorns 6 pc, green cardamom 5 pc, thinly sliced onion 2 pc then cook the onions till it turns brown on high heat.
  • Add ginger paste 1 tsp, garlic paste 1 tsp, whole green chili 4 pc, diced tomatoes 1 pc, chopped onion 1 pc – fry everything for 2 minutes on medium to high heat.
  • Add salt 1 tsp, turmeric powder 1/2 tsp – cook it for 3-4  minutes on medium heat.
  • Add already prepared chili paste into it – cook it for 3 minutes on medium to high heat.
  • Add chicken 1/2 kg – fry it for 5 minutes on medium to high heat.
  • Add water 1 cup, lemon juice 2 tbsp, whisked curd 3 tbsp, freshly chopped parsley 1/2 cup, freshly chopped mint 1/2 cup – stir well.
  • Cover and let the chicken cook for 10-12 minutes on low to medium heat.
  • When the chicken gets cooked, add the already prepare rice into it and stir well.
  • Pour butter 2 tsp, freshly chopped parsley mint 3 tbsp – put the wheat dough around the edge of the pot – then cover with lid- seal the pot and lid together with the dough in between them to form airtight – and let it cook for about 15 minutes on low heat. This process is called ‘DUM’ meaning – cooking with steam in a sealed pot.
  • The Ambur biryani is ready to serve. Serve it hot with raita, salad and fries.

Recipe Video


  • We have used basmati rice, but you could use the authentic saraga samba rice for this recipe.
  • If the bottom of your pot is not thick – there are chances the biryani could stick at the bottom during DUM process – therefore you could place a flat utensil or tawa under the pot while putting it on Dum.
  • Adjust the salt and spice level according to your taste and flavour.

Nutrition Facts

Nutrition Facts

5 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 11.4g 18%
    • Saturated Fat 4.6g 23%
  • Cholesterol 90mg 30%
  • Sodium 858mg 36%
  • Amount Per Serving% Daily Value *
  • Potassium 505mg 15%
  • Total Carbohydrate 41.2g 14%
    • Dietary Fiber 3.5g 15%
    • Sugars 3.8g
  • Protein 34.6g 70%
  • Calcium 7%
  • Iron 25%
  • Vitamin D 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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