Hotel Kozhi Biryani Recipe | Ambur Restaurant Style Chicken Biriyani

After almost a week break today I am posting a very tasty non veg biriyani which tastes similar to Ambur hotel Kozhi biryani. Ambur/Vellore is very special for Mutton (Goat) biryani and while travelling to Chennai few times I got chance to taste it. Nowadays weekly once I make similar with chicken and trust me this version of mine tastes too good.

Recipe Source :- Own

Star Ingredients

Grinding Part
Well Ripen Tomatoes

Ingredients

Basmati/Seeraga Samba Rice – 2 n1/2 Cups
Chicken – 400gms (Less than a Pound)
Tomato – Well Ripen 2 Numbers (medium size)
Onion – 2 Numbers Large size
Garam Masala Powder – 1/2 Tbsp
Biryani Masala Powder – 1 Tbsp
Ginger Garlic Paste – 2 Tbsp
Turmeric Pwder – 1/4tsp
Yogurt – 3/4 cup (if watery then take 1 cup)
Mint leaves – 1/3 cup
Coriander Leaves – 1/4 cup
Salt  – As Needed
Oil+Butter –  4 Tbsp
Water –  4n1/2 cups
Cinnamon – 4-5 inch
Cloves – 4 Numbers
Cardamom  – 3 Numbers
Brinji Leaves – 2 Numbers
Star Anise – 2 Numbers

Soak and Grind Ingredients I

Whole Red Chili – 4-6 Numbers (Very Hot Variety)
Fennel/Sombu – 1tsp
* If Using Fresh Ginger and Garlic then grind it with above chili and fennel seeds, I Do So).

Grind Ingredients II

Mint and Coriander leaves – 1/4 cup each

Method

• Soak red chilis and fennel in warm water for couple of hours, 2-3 hours at least.
• Soak Basmati/Seeraga Samba Rice for 30-40 minutes.
• Slice the onion to very thin slices.
• Chop the tomato and keep other ingredients ready.
• Grind the soaked red chili+fennel to smooth paste, either grind 1/4 cup each of mint and coriander with red chili paste or separately in the same blender jar.
• Heat Oil+Butter when oil is hot add all the whole garam masalas like cinnamon, cardamom, cloves, Star anise and Brinji leaves.
• Then add chopped onion, 1/2tsp salt and saute till it changes golden brown and most of moist goes off.
• Now add chopped tomato and after 3-4 minutes add ground chili paste (Pic 1), add ginger garlic paste right now (if using store bought version) saute for 2-3 minutes.
• Now add mint coriander paste.
• Saute till all cooks and changes to thick paste.

• Then add chopped chicken pieces, remaining salt, garam masala powder, turmeric powder and biryani masala powder.
• After 2-3 minutes finally add yogurt, chopped 1/4 Cup Coriander and 1/3 Cup Mint leaves(Pic 2).
• Allow to cook couple of minutes till oil floats on top(Pic 3).
• If the yogurt is watery then the biryani masala leaves water, nothing to worry, finally adjust water according to it.
• Add water according to the biryani masala juice and pressure cook it with soaked rice.
• Make sure the water doesn’t exceed 4n1/2 cups, I usually use electric rice cooker.
• Mix it gently once done(Pic 4) and serve with raita or gravy.