Chicken  

•  3/4 $\text{kg}$ Chicken, cut into medium pieces (bone-in preferred)

For Marination

• ¼ cup Curd / Yogurt
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 4 –5 Dry Red Chillies (soaked & ground to fine paste)
• Salt, to taste
• 3–4 Cloves
• 2 Cinnamon sticks (1")
• 4 Cardamom pods
• 1 Bay Leaves
• Handful Coriander Leaves
• Handful Mint Leaves

For Chicken Masala

• 2 Onions, finely chopped
• 1 tablespoons Ginger Paste
• 1 tablespoons Garlic Paste 
• 3-4 Dry Red Chillies (soaked & ground to fine paste)
• 2 Tomatoes, finely chopped
• Handful Coriander Leaves
• Handful Mint Leaves
• 1 tablespoons Curd / Yogurt (for tempering)
• 2 teaspoons Lemon Juice
• 4–5 tablespoons Oil
  1/4 teaspoon Turmeric 

Whole Spices

• $6\text{ nos}$ Cloves
• $4\text{ Cinnamon sticks }(1")$
• $5\text{ Cardamom pods}$
• $1\text{ Bay Leaf}$

For the Rice

• $3\text{ cups}$ Seeraga Samba Rice (preferred) or Basmati
• $3\text{ Cloves}$
• $2\text{ Cinnamon sticks }(1")$
• $3\text{ Cardamom pods}$
• Salt, to taste
• Water, as required

Method - Step-by-step Cooking Instruction

1. Prepare the Chilli Paste

• Soak $6–8$ dry red chillies in boiling water for about 30 minutes.
• Drain and grind into a smooth paste using little water.

*Pro Tip: Set aside — this paste will give the biriyani its signature warm, rustic orange hue and smoky heat.

2. Marinate the Chicken

• In a large bowl, combine: Chicken pieces, $\genfrac{}{}{0ex}{}{1}{4}\text{ cup}$ curd, Ginger paste, Garlic paste, $1\text{ tablespoon}$ prepared red chilli paste, Salt, Whole spices (cardamom, cloves, cinnamon, bay leaves), and a handful of coriander and mint leaves.
• Mix thoroughly until the meat is well coated.
• Cover and let it marinate for $30\text{ minutes}$ (or up to 1 hour).

3. Prepare the Chicken Masala for Biriyani

• Heat $4–5\text{ tablespoons}$ of oil in a heavy-bottomed pan. Let the heat be at medium. Add $1\text{ tablespoon curd}$ and wait until it stops spluttering.
• Add whole spices (cloves, cinnamon sticks, cardamom, bay leaves) and sauté until aromatic.
• Add chopped onions and fry until translucent.
• First, add garlic paste and sauté for $2–3\text{ minutes}$ until fragrant.
• Then, add ginger paste and cook until the raw smell disappears.
• Stir in the dry red chilli paste and turmeric powder.
• Add chopped tomatoes, cook until soft and oil separates.
• Add the marinated chicken, remaining curd, salt, and $2\text{ tsp}$ lemon juice. Mix well.
• Sprinkle remaining handful of mint and coriander leaves.
• Cooking: Cover and cook on medium heat for $8–10\text{ minutes}$. Since the chicken cooks quickly, we aim for the chicken to be about 70-80% done at this stage. Stir occasionally to prevent sticking.
   

  Looking for a side of gravy? Chicken Kuruma recipe uses similar base spices and pairs perfectly with this biriyani!

   

 4. Soak & Cook the Rice

• Rinse rice once or twice until water runs clear.
• Soak for $20–30\text{ minutes}$.
• Meanwhile, boil water in a large vessel with salt and spices.
• Add drained rice and cook until it's about half done (50% cooked) — soft but still firm at the centre.
• Drain immediately to prevent overcooking and to keep the grains separate.

5. Combine and Dhum Cook

Layering the Biryani

• In a heavy-bottomed vessel, ensure the prepared chicken masala is spread evenly at the base (it should have some moisture/gravy).
• Layer the half-cooked rice on top of the chicken masala.
• Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
• Cover and cook on medium flame for $5\text{ minutes}$ to allow initial flavours to begin melding.

Traditional Dhum Method

• Place the biriyani pot over a preheated griddle (tawa) on a low flame.
• Let it cook slowly for $12–15\text{ minutes}$ — the heat from below gently steams the layers.
• Switch off the flame and rest for $10\text{ minutes}$ before opening.
• Gently fluff the biriyani with a long ladle, taking care not to break the delicate rice strands.

The Dhum Effect — A Cheat Sheet for Authentic Smoky Ambur Biryani at Home

Traditional Dhum Cooking – Ambur Chicken Biriyani with Coconut Shell Embers

    This step is for all the true biryani lovers who crave that smoky, wood-fire-cooked traditional Ambur Biryani experience.

• Transfer the biriyani pot onto a heated griddle (tawa). As the biriyani rests, the seeraga samba rice soaks up the essence of the chicken and spices, creating a heady symphony of aromas that fill your kitchen with nostalgia.
• Burn coconut shells until they turn into hot embers — this is a home-friendly fix for the traditional dhum cooking method.
• Place the glowing coconut shell embers carefully on the biriyani pot lid. The smoke will slowly infuse into the rice, adding that signature smoky depth Ambur biriyanis are loved for.
   

  Close-Up of Dhum Effect – Ambur Chicken Biriyani with Glowing Coconut-Shell Embers

   
• Continue cooking on the lowest flame for $15–20\text{ minutes}$, allowing the griddle’s heat from below and the hot coals from above to recreate the authentic dhum effect.
• Once done, turn off the flame and let it rest undisturbed for $10–15\text{ minutes}$. This pause allows the flavours to settle and intensify.
• Finally, lift the lid gently — the fragrant plume that escapes carries the soul of Ambur, where each grain of rice tells a story steeped in tradition.

Vaniyambadi Chicken Biryani - Cooked in the traditional Dum style and served with cooling raita.

*Alternative Dhum – Oven Method

• Preheat the oven to 230°C / 450°F.
• Cover the biriyani pot tightly with aluminium foil.
• Bake for 30 minutes, then fluff gently before serving.

Alternative Cooking Method: The Pressure Cooker Dhum

While the traditional open-vessel method guarantees that smoky depth, the pressure cooker offers a reliable, quicker way to achieve moist, perfectly cooked Ambur Chicken Biriyani without compromising flavour. This technique combines the speed of the cooker with the quality assurance of a dhum finish.

The pressure cooker method is easier to handle, quick, and simpler, making it ideal for beginners, bachelors, students living away from home, or anyone who finds the traditional method cumbersome, tricky, or scary, especially when dealing with embers in apartments or small spaces.

Method 1: No-Whistle Dhum (Recommended)

    This method replicates the slow cooking of dhum inside the cooker without sealing the pressure until the very end, preventing mushiness and giving you control.

• Layer and Sauté: Prepare the chicken masala (Step 3) in the pressure cooker itself.  Once 3/4 cooked, spread the prepared  chicken masala evenly at the base.

• Add Rice: Then, gently layer the half-cooked rice on top (Step 4).

• Garishes: Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.

• Initial Steam: Place the lid on the cooker without the vent weight (whistle). Cook on medium-low flame for $5\text{ minutes}$ until most of the surface water is absorbed and steam escapes freely.

• Seal and Pressure Cook: Place the vent weight (whistle) on the lid. Immediately turn the flame to the LOWEST setting.

• Final Dhum: Cook on the lowest flame for $15\text{ minutes}$.

• Rest: Switch off the flame and leave the biriyani untouched until the pressure releases naturally. This ensures the chicken is perfectly tender and the rice absorbs all the juices.

• Fluff and Serve: Open the lid gently and fluff the biriyani.

Method 2: Whistle Dhum with Tawa Finish (The Safeguard)

    If you prefer the single-whistle method used by some cooks, using a hot griddle (tawa) underneath prevents scorching and improves the final texture:

• Layer and Sauté: Prepare the chicken masala (Step 3) in the pressure cooker itself.  Once 3/4 cooked, spread the prepared  chicken masala evenly at the base.

• Add Rice: Then, gently layer the half-cooked rice on top (Step 4).

• Garishes: Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.

• Pressure Cook: Place the lid and vent weight. Cook on high flame for 1 whistle. Immediately turn off the flame.

• Tawa Dhum: Quickly place the hot pressure cooker on a pre-heated heavy griddle (tawa).

• Low and Slow: Leave the cooker on the tawa on the LOWEST flame setting for an additional $10\text{ minutes}$. This residual heat and slow process ensures the rice doesn't stick or burn at the base while the pressure releases.

• Rest: Switch off the flame and allow the pressure to release naturally before opening.

Authentic Tamil Nadu Muslim Style Chicken Biryani

Pro Tips & Notes

• Marination Time: Chicken requires less marination than mutton. $30\text{ minutes}$ is sufficient for the flavours to penetrate.
• The Curd Trick: Adding curd to hot oil is a traditional purifying and flavour-enhancing trick — don’t skip it.
• Spice Order: Grind and sauté garlic, ginger, and red chillies in the given order for balanced flavour. Sauté garlic slightly longer than ginger.
• Chicken Tenderness: Cook the chicken masala until the chicken is about $70-80\%$ done before layering. It will finish cooking during the dhum process.
• Lemon Juice: Add lemon juice to the cooking water or the final layer to prevent rice from getting sticky and to add a slight zest.
• Fluffing: Always mix rice and masala gently to retain the texture and prevent breaking the delicate Seeraga Samba grains.

Serving Suggestions 

Traditional Sides Served with Ambur Chickenn Biriyani

• Dhalcha – Tangy lentil curry with mutton pieces, signature pairing.
• Curd-Onion Raitha / Pachadi – Creamy, cooling contrast.
• Brinjal Curry / Kathirikai Kuzhambu – Soft, tangy eggplant curry.
• Biriyani Salna (optional) – Thin, mildly spiced gravy served alongside or poured over rice.
• Boiled Egg – Traditional side for protein and a complete meal.
• Chicken 65 (occasional) – Crisp, spicy side; not always at weddings but common in casual settings.
• Pickles / Appalam (Papad) – Tangy and crunchy accompaniments.
• Poosanikkai Halwa or Bread Halwa or Arcot Makkan Peda – Classic sweet endings in Ambur / Arcot feasts, richer and indulgalasent.

 Recreate the feel of a Muslim Bhai wedding feast — aromatic, hearty, and unforgettable.

 Storage Suggestions

• Store leftovers in an airtight box and refrigerate for up to 2 days.
• Reheat using steam or sprinkle water before warming.
• Avoid direct microwave reheating to prevent dryness.

❓ FAQs

Q. Can I use Basmati rice instead of Seeraga Samba?  

Q. Why does Ambur biriyani not use green chillies or ghee? 

• Because the dish’s signature comes from dry red chillies and oil — not richness but depth of flavour, preserving the traditional Nawab style.

Q. How do I know the chicken is cooked perfectly? 

• Cook the chicken masala until the chicken is almost done. The final $15\text{ minutes}$ of dhum cooking will perfectly tenderise it and ensure it soaks up the masala without overcooking.

Q. Is dhum cooking essential? 

• Absolutely — it infuses the flavours, giving the rice that smoky depth Ambur biriyani is known for. But the choice is yours. If you prefer a simpler finish try the pressure cooker method or simply skip the dhum technique.

Recipes You Might Like

• Hyderabadi Anda Biriyani 
• Muslim Style Mutton Biriyani
• Chicken Kuruma
• Ramadhan Nombu Kanji
• Firni/Phirni
• Sheer Kurma  
• Falooda 

Spicy Ambur Chicken Biryani -  flavorful Tamil Nadu-style Biriyani.

The Flavours That Outlive Time

    The Ambur / Vaniyambadi Chicken Biriyani is more than a recipe — it’s a relic from royal kitchens that survived the march of time. It’s the kind of dish that makes you pause, inhale deeply, and smile — because it still tastes like the past, rich in aroma and legacy.

    Cook it slow, serve it warm, and share it generously — for this isn’t just biryani, it’s heritage on a plate. For the love of biryani & memories of food— yet another timeless favourite from my kitchen!