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Ambur Vegetable Biryani Recipe
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3.75 from 12 votes

Ambur Vegetable Biryani Recipe

Ambur Vegetable Biryani Recipe is a very popular Biriyani in TamilNadu. Its the speciality of Nawab of Arcots from Ambur district of TamilNadu. This is the vegetarian version of Ambur Biryani. In this Ambur Biryani, we don't any masala its just the chili paste that is going to make this Biryani taste wonderful! Serve with Onion Raita and enjoy this Biryani!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Rice Varieties
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 318kcal
Author: Sowmya Venkatachalam

Equipment

  • Sauce Pan
  • Mixer Grinder

Ingredients

  • 1 Cup Seeraga Samba Rice 1 Cup - 250ml (or Basmati rice)
  • 1 Onion Thinly Sliced
  • 1 tablespoon Ginger-garlic Paste
  • 1 Tomato Roughly Chopped
  • 10 Mint Leaves
  • ½ Cup Califlower Florets
  • 2 Potato Cubed
  • 1 Bay Leaf
  • 1" Cinnamon
  • 4 Cloves
  • 2 Cardamom
  • ¼ Cup Curd (Plain Yogurt)

For Grinding

  • 3 Red Chili

For Tempering

  • 1 Bay Leaf
  • 1" Cinnamon
  • 4 Cloves
  • 2 Cardamom
  • 2 tablespoon Oil

Instructions

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 and sauté the onions till translucent. Then 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 and 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.
  • Serve the aroma rich Ambur Vegetable Biryani with a raita of your choice and enjoy!!

Video

Notes

  1. We can use lemon juice instead of curd in the vegetable masala
  2. We can mix the rice with the masala fully without making layers too
  3. Adjust the spice level according to your taste

Nutrition

Serving: 1Cup | Calories: 318kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g