How to make Ambur Dum Biryani
Ambur Dum Vegetable Biriyani
Fragrant Veg Biriyani recipe!
How to make Ambur Dum Biryani
Ambur Dum Vegetable Biriyani
Fragrant Veg Biriyani recipe!
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Ingredients
For Biriyani Masala Gravy –
  • 1cup Finely Sliced Onions
  • 1/2cup Finely Chopped Tomatoes
  • 2cups Cut Vegetables (Carrots, French Beans, Potatoes, Cauliflower and Green Peas)
  • 1/2cup Curd/Plain Yogurt
  • 1/4cup Oil
  • 3tbsp Garlic Paste
  • 3tbsp Ginger Paste
  • 3tbsp Red Chilli Paste
  • 3 Cloves
  • 2 Cinnamon Sticks
  • 2 Green Cardamoms
  • 1/3cup Fresh Coriander Leaves Chopped
  • 1/3cup Fresh Mint Leaves Chopped
  • 3/4cup Water
  • Juice of 1/2 Lime
  • Salt as needed
  • 10-12 Soya Chunks/Meal-makeroptional
  • 1/2tsp Red Chilli Powderoptional
For Biriyani Rice –
  • 2cups Seeraga Samba Rice
  • Salt as needed
  • Water as needed
Instructions
  1. First soak the rice in enough water for 20-30 mins.
  2. In a pressure cooker, heat oil. Add cloves, cardamom, cinnamon and let them splutter.
  3. Next add garlic paste and fry until there is no raw smell. Add ginger paste and cook it until there is no raw smell.
  4. Now add sliced onions and red chilli paste. Cook until the onions are translucent and the red chilli paste is cooked.
  5. Add chopped vegetables, tomatoes and add salt as needed, cook for a couple of minutes.
  6. Next add plain yogurt/curd, lime juice and salt as needed.
  7. Add chopped coriander and mint leaves. Cook for a couple of minutes.
  8. If using meal-maker/soya chunks, add them along with fresh green peas. I added extra 1/2 tsp of red chilli powder as I felt that it was not as spicy. It is optional.
  9. Pour over 3/4 cup of water, mix well and close the pressure cooker. Cook for one whistle only and let the pressure subside naturally before opening it up.
  10. Meanwhile, bring a large pot of water to rolling boil. Add salt as needed for cooking rice. Add the soaked rice. Cook covered for 7-10 mins on medium flame.
  11. When the rice is more than half cooked, drain off excess water. Add the rice to the cooked biriyani masala. Mix well and close off the lid.
  12. Put it on dum by placing the cooker on an iron pan set on low flame. Let it be on dum for 10-15 mins.
  13. Gently fluff up the rice. Serve hot with onion raita.