The famous Ambur star biryani is made with chicken or mutton. This Chennai-based food delivery venture kicked-off during the lockdown and thrives on grandmama’s kitchen secrets and traditional Ambur recipes. And use garam masala powder or chat masala or just extra green chillies. It has an unique appetizing taste and the rich spicy taste lies in the preparation method & mixing of the ingredients at right proportion. Good Luck and don’t forget to give ?? But that’s doesn’t mean you over do. Of course the number of people also counts. I wanted to try the recipe at home and almost got a + certificate from him for this recipe. There are different types of Biryani. But these estimate need to be adjusted if all invited are youngster with large appetite or oldies with small appetite. This seems crazy way to calculate and quite secret way used by grannies but works very well. If you have followed me on facebook, you must have noted that i made ambur star biryani for lunch yesterday. Ambur Star Biryani – Ambur Biryani pictorial and video directions. Soaking raw rice before boiling let’s the rice puff up completely. You can store these in an air tight container for later use. Ambur Biryani. One visual sign is as soon as your onion slices start to separate clearly in oil with light golden color, they are ready. A little effort will show high rewards in term of praises like ‘wah’ , ‘maza agaya’. I have been wanting to prepare Ambur biryani for a long time. Method for Ambur Veg Biryani Recipe 1. Ambur is a small town in Vellore district of Tamilnadu which is popular for the star biryani. https://youtu.be/bvrVyo3dXoc Only one restaurant serves authentic Ambur Biryani in Ambur. When traditional mutton biryani is cooked, fat pieces (riwaj) are also added with meat for meaty flavours and greasy moisture. Rest of rice cooking happens in Biryani pot where rice absorb flavours of meat and spices. it doesn't matter whether you prefer 10kg 20 kg 30 kg 40 kg 7300 kg.. The overcooked meshy rice is nightmare for any biryani lover. Always check the pack for cooking instructions. Neither dark nor soggy; since, we use tons of fried onion in Biryani, if your onion slices are over cooked, dark or burnt your Biryani will taste burnt and will have dark stale color. Biryani is so popular is South Asian communities that every region and every family have their own version. If you love meat then take 3 parts of meat and 2 parts of rice, i.e for 750 grams meat, you’ll take 500 grams rice. My city ‘Karachi’ is famous for its Biryani throughout the world. One very old and traditional method of measuring rice for serving is a fist raw rice for each person. The best known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a traditional Tamil Nadu variety. Tag Archives: ambur biryani secret. Salt is most crucial in flavor of every food make sure you use salt in all steps; marination of meat, making gravy and frying potatoes. Remember, a pot of freshly steamed rice and meat along with kachumber salad, raita and a few chutneys here and there can never be boring. This one is a dum biryani & I enjoyed cooking it. If using above methhod, most of calculation of meat, onion and potato and other ingredients are done with visual estimation. Do not bite them. Steaming is most important step of biryani making. Ambur is a significant pin on the Biryani map of Tamil Nadu. Your email address will not be published. Please give me a thumps up in comment if it helps. Are you a pro Biryani cook? Thanks a ton. I did a small variation in Ambur biryani instead of 50gms, i tried with 75gm ginger and it was exact star biryani. Having a general ratio of meat to rice before hand will keep you in pro position. It shouldn’t be dry. 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