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Ambur Biryani is one of the popular biryani in Tamil Nadu. Ambur is town near Vellore District of Tamil Nadu (about 180 KM from Chennai). This was the food which was served once to Arcot Nawabs. Ambur Biryani is created using "Seeraga Samba Rice", which is the traditional rice in southern India. The tiny-grained seeraga samba gets its name from its resemblance to cumin, which is known as seeragam in Tamil Nadu, and is the most expensive rice grown in that southern India.

The 'dum' process is a crucial part of making this biryani. Dum is a procedure where it’s removed from fire and covered with a lid over which hot coals are placed. In this recipe we tried to mimic the Dum process, as we won't be having Coal in our household. Also in this recipe, we don't add any powders (Masala / Biryani powder) but only the whole masalas.

This recipe consist of usual ingredients - Onion, Tomatoes and whole spices (cloves, cardamom, cloves, cinnamon, bay leaves), ginger-garlic paste, red chili paste, salt and meat. We are vegetarians hence we are adding cauliflower and potatoes. Serve this Biriyani with Onion Raitha

Other Rice Variety to try:

Recipe Card:

Method with Step by Step Pictures:

SOAKING PROCESS

Soak red chili in water for 20 mins. Also Wash the rice and soak for 30 mins

MAKING SPICE PASTE

After 20 mins, take the soaked red chili in a mixer jar and grind it to a smooth paste by adding water little by little at a time. Set this Spice Paste aside.

PREPARING VEGETABLE MASALA FOR BIRYANI

Heat Oil in a pan. Throw in Cinnamon, Cloves, Cardamom and bay leaf and sauté in oil for few seconds. Then add sliced onions.

Sauté the onions till translucent. Add ginger-garlic paste and sauté for a minute.

Next, we need to add tomato to the pan and mix well. Then add the mint leaves , give a good toss.

Its time now to add califlower florets and cubed potatoes to the pan and mix well. Add the red chili paste along with salt and curd to the vegetable mixture and combine well. Keep the masala in low flame and cook till the oil gets separated and oozes out of the masala

COOKING RICE

While the masala is getting cooked, lets prepare the rice. Take another heavy bottomed pan or a pressure cooker. Add 4 cups of water and bring it to boil. Add the whole garam masala (Cinnamon, cloves, cardamom, bay leaf) to the boiling water. Also add ¾ Teaspoon of salt to the water. When the water starts rolling boil, add the soaked and drained rice to the hot water.

Do not close the cooker or pan with lid. Let the rice gets cooked in high flame. We need to check the rice in regular intervals to see if it is 75% done. The rice should not be fully cooked. It has to be little firm in its center. Once the rice is 75% done, strain the rice in a strainer. Set this almost cooked rice aside and check the masala

COOKING BIRYANI

Now that the masala is ready, take out half of the vegetable masala separately in a plate. Add half of the rice to the pan containing half the vegetable masala. Spread the rice gently.Next, add the remaining vegetable masala as the third layer

Finish with rest of the cooked rice as the final layer. Close the mouth of the pan with an aluminium foil. Put a lid on top of the foil. Heat a tawa in low flame. Keep the foil covered Biryani pan on top of the tawa and cook in low flame for about 30 mins.

The rice will be cooked and will be fluffy. Also the bottom vegetable layer should be dry and not watery. If the bottom layer is still watery, keep cooking for 5 more mins.