Try The Amazing Ambur Vegetable Biryani Recipe 2024

Ambur Vegetable Biryani the world knows Ambur and its neighbouring town, Vaniyambadi, for their world-famous biryani. The biryani was brought to the world by the Nawabs of Arcot, and in contrast to other biryanis, its spice content is relatively low. For this biryani, fresh ginger, garlic, and red chilli pastes are used instead of dry spice powders.

Ingredients for Ambur Vegetable Biryani

  • Five cloves of garlic or one tablespoon of garlic paste
  • 1/2 inch of ginger or 1 tablespoon of ginger paste
  • Five red chillies
  • ¼ cup oil
  • One tablespoon plus two tablespoons of yoghurt, divided
  • Two cloves
  • About two cardamom
  • A 3 to 4-inch stick of cinnamon
  • 1 large onion, cut lengthwise
  • Diced 2 tomatoes
  • One cup of drained and soaked white peas
  • 1 cup cubed paneer
  • 2 tablespoons lime juice
  • About two teaspoons of salt
  • 1 cup chopped mint
  • One cup of cilantro
  • One and a half cups rice, seeraga samba variety
  • About two cups of water

Let’s cook Ambur Vegetable Biryani!

If you’re using white peas or any other type of bean, soak the beans for at least five to six hours.

Give the rice a soak: Seeraga samba rice should be thoroughly washed and soaked for at least 15 to 20 minutes before the water drains.

Get the pastes ready: This biryani requires three separate pastes: red chilli paste, garlic paste, and ginger paste.

  1. Add 1 to 2 tsp water to the garlic cloves and grind them into a fine paste. Similarly, pulverize the ginger into a fine paste and reserve. Remove the red chillies from the soak after soaking in water for ten to fifteen minutes.
  2. Next, grind 2 tsp of water into a fine paste.
  3. Put the Instant Pot in the saute mode and add the oil to prepare the Ambur Vegetable Biryani.
  4. Next, thoroughly mix in one tablespoon of yoghurt.
  5. Next, add the cardamom, cloves, and cinnamon sticks. Cook for an additional 10 seconds.
  6. Next, add the ginger paste and cook for another two minutes. After adding the garlic paste, cook for a minute. After adding the ginger, add the chilli paste, onion, mint, and cilantro leaves. Stir well.
  7. Next, incorporate the soaked white peas, salt, and tomatoes. Make sure to scrape the bottom as you mix again. Add the yoghurt, lime juice, and paneer cubes now. After mixing, add the rice and water. Mix gently.
  8. Close the lid and make sure the vent is sealed. Use manual or pressure cooker mode to cook Ambur Vegetable Biryani for three minutes on high. After cooking, release the pressure quickly and wait five minutes. After the pressure is released, carefully open the lid and let the biryani cool for five minutes.
  9. Accompany with Raita.

Also try: Nawabi Chicken BiryaniThalapakattu Chicken Biryani

0/5 (0 Reviews)