Ambur Biryani in Pressure Cooker | Ambur style Veg Biryani with Soya Chunks | Meal maker Biryani | Madras Curry Channel

Ambur Biryani is a speciality of Nawabs of Arcot who first cooked and made this scrumptious Biryani popular in southern parts of India. The name comes from the place Ambur, Tamil Nadu which was ruled by the Nawabs. Mutton Biryani is the most famous version. But this is a veges version made for the vegetarians to enjoy the iconic #amburbiryani. Limited spices, pure heat from red chillies and use of no ghee forms the distinctive aroma and unique flavour of this Biryani. This recipe uses pressure cooker method.

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Serves: 4 to 6
Shelf-life: 1 day (Best consumed hot)
Refrigerated : 2 to 3 days

INGREDIENTS:
1. Seeraga samba rice (Jeera samba) - 2.25 cups (1/2 kg)
2. Vegetables of your choice - 2 cups totally (Beans, carrots, cauliflower and peas used in the video)
3. Onion - 2 large or 1/4 kg
4. Tomato - 2 medium
5. Ginger paste - 1/4 cup
6. Garlic paste - 1/4 cup
7. Dry red chillies - 5 (you can use up to 8 to increase heat)
8. Curd - 1/4 cup
9. Mint/Pudhina leaves - 1.5 handful
10. Coriander leaves - 1.5 handful
11. Lemon (juice) - 1
12. Cinnamon - 2” whole stick
13. Cardamom - 4
14. Cloves - 6
15. Oil - 1/2 cup (do not use ghee)
16. Water - 2.5 cups (625 ml) + to soak rice, soya chunks and chillies
17. Salt - to taste

#amburbiryani #amburvegbiryani #mealmakerbiryani