This Ambur Style Vegetable Briyani Recipe is for the FBN collaboration that I made a couple of days back. It is very flavorful and makes for a complete meal.
The original version is a non veg based one and this is vegetarian version of thefamous briyani from Ambur, a small town in Tamilnadu. I used this recipe as a base and made a few changes as I went about the cooking.
I would’nt say this is the authentic version but more of a quick vesion of it which comes in handy when you need a quick fix meal or looking for something different for a pot luck party.
It goes well with raita and some crisps.
The kids enjoyed this meal that weekend and Lil Dude said this was the best meal ever as I paired it with some soya chunks manchurian.
Here is the step by step to make this Ambur Style Vegetable Briyani Recipe.
Soak the red chilies in warm water. Slice onions, peel garlic and ginger and keep aside. Soak rice for 15 minutes and then drain and keep aside.
Take the ginger,garlic, tomatoes and red chili in a mixie jar and puree.Keep aside.
Heat ghee and oil in a pressure cooker and add cinnamon, cloves,star anise,bay leaf,cardamom. Saute for a minute and add sliced onion. Saute. Once they turn translucent,add teh pureed tomato mixture,turmeric powder,salt,curd/yogurt.
Squeeze in the juice of 1/2 a lime and mix well. Next put in the mint leaves,mix. Add the chopped vegetables, prepared soya chunks[Click this link to find out how to prepare Soya chunks for cooking] and mix well. Add the soaked and drained rice.
Mix well, add water and cover and pressure cook for 4 whistles / 10 minutes on high flame and 5 minutes on low flame [total 15 minutes].Let the pressure release on its own. Open the cooker and garnish with coriander leaves. Fluff up after a couple of minutes.
Serve this delcious Ambur Style Vegetable Briyani Recipe with pappad / crisps and raita.
A simple one pot meal chokeful of vegetables and all things yum. Quick fix lunch /potluck meal.
- 1 cup Seeraga[Jeeraga] Samba Rice
- 4 no.s Red chilies
- 1" piece Ginger
- 4 cloves Garlic
- 1 cup Chopped mixed vegetables [Carrot,beans,peas,potato etc]
- 1/4 cup Prepared Soya Chunks,small Check step-by-step pics for the link to prepare soya chunks before cooking.
- 1 inch cinnamon,broken
- 1 no. Bay leaf
- 2 no.s Cardamom
- 2 nos Cloves
- 1 no. Star Anise
- 1 no. Onion,sliced
- 2 large Tomatoes, roughly chopped
- 1 Tbsp Thick Yogurt
- A pinch Turmeric
- A handful Mint leaves
- Juice of half a lemon
- Salt to taste
- Coriander leaves to garnish
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Soak the red chilies in warm water. Slice onions, peel garlic and ginger and keep aside. Soak rice for 15 minutes and then drain and keep aside.
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Take the ginger,garlic, tomatoes and red chili in a mixie jar and puree.Keep aside.
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Heat ghee and oil in a pressure cooker and add cinnamon, cloves,star anise,bay leaf,cardamom. Saute for a minute and add sliced onion. Saute. Once they turn translucent,add the pureed tomato mixture,turmeric powder,salt,curd/yogurt.
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Squeeze in the juice of 1/2 a lime and mix well. Next put in the mint leaves ,mix. Add the chopped vegetables,prepared soya chunks and mix well. Add the soaked and drained rice.
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Mix well, add water and cover and pressure cook for 4 whistles / 10 minutes on high flame and 5 minutes on low flame [total 15 minutes].Let the pressure release on its own. Open the cooker and garnish with coriander leaves. Fluff up after a couple of minutes.
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Serve this delcious Ambur Style Vegetable Briyani Recipe with pappad / crisps and raita.
- You can use regular rice for this but Seeraga [Jeeraga ]samba is best suited.
- It will not taste all that good with Basmati rice.
- Instead of using chili powder, use the soaked chilies and grind with tomatoes for a better flavor.
Like this recipe? Do leave a comment below and rate the recipe. If you try out this dish, share with us how it turned out!
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