Coming to lunch box story, I never used to take non-vegetarian food to school.  I had quite a few vegetarian friends in my class that I usually avoid such food in my lunch box.  So if it had to be one special lunch which I would anticipate then it would be Vegetable Biriyani.  The aroma it brings when we open the lunch box makes noteworthy turn heads and comments from classmates. Oh! You have bought a Biriyani today. I can never forget the nostalgic irresistible whiff of my lovable Biriyani.  The highlight of this story that it vanishes off from the lunch box within seconds. Knowing the fact, my mom always makes sure to pack some extra servings in my lunch box.  Her speciality is to add a few fried Bread Pieces in Vegetable Biriyani.


For AMBUR/VANIYAMBADI MUTTON BIRIYANI, Click here...


Cuisine - South Indian (Ambur, Vaniyambadi, Tamilnadu)
Course - Main
Spice Level  - High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes


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HOW TO COOK AMBUR VEGETABLE BIRIYANI

INGREDIENTS :

Seeraga Samba Rice/ Basmati Rice - 3 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Cauliflower - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger - 2" Piece
Garlic - 12-15 Cloves
Green Chillies - 2-3 Nos.
Dry Red Chillies - 4-5 Nos.
Coriander Leaves - Few
Mint Leaves - Few
Curd - 1/4 Cup
Lemon Juice - 1-11/2Tbspn
Oil - 4-5 Tbspns
Ghee - 2 Tbspns

Spices :

Cinnamon  - 2" Stick
Cloves - 3-4 Nos.
Cardamom - 3-4 Pods
Bay Leaf - 2 Leaves

METHOD :

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Clean and cut the Vegetables into desired sizes.
• Soak Dry Red Chillies in few tablespoons of hot water.
• Grind it along with Ginger and Garlic, keep it aside.
• Heat Oil in a pan once heated pour in the curd.
• Simmer the flame and wait until it stops spluttering.
• Splutter the ingredients mentioned under ' Spices' until aromatic on a very low flame.
• Add finely chopped Onions and saute until it turns translucent.
• Add Ginger-Garlic and Dry Red Chilli Paste to the above and saute until fragrant.
• Add finely chopped Tomatoes and cook until it turns soft.
• Add slit Green Chillies and fry for a while.
• Add the Vegetables along with salt and mix well.  
• Leave this on a low flame until Vegetables are half cooked.
• Cook the Rice with a dash of salt, in a separate vessel until 3/4 done and then drain the excess water.
• In a heavy-bottomed Vessel, arrange the Vegetable Mix and cooked rice in layers.
• Melt and Sprinkle the ghee as you layer the rice and the vegetable mix.
• Finally, sprinkle finely chopped Mint and Coriander Leaves.
• Sprinkle in the Lemon Juice over the layer.
• Cover the vessel with a lid.  
• Seal the brim of the lid and vessel with the flour dough.
• Cook this on a very low flame for about 10 minutes in 'Dhum'.
• Once done leave this untouched for about 20-30 minutes.
• Just before serving, scrape off the dough and remove the lid.
• Drizzle few teaspoons of Ghee and mix it well.
• Serve Ambur Vegetable Biriyani hot with Curd-Onion Raitha and Kathirikai Pachadi.

NOTES :

• The same recipe can be prepared with Mutton/Beef/Chicken/Prawns instead of Vegetables in the Biriyani. Cook the Meat with the Masala and then combine it with cooked rice.  
• Adjust the cooking time suitable for the meat used.
• Can use Red Chilli Powder instead of soaked Dry Red Chillies.
• Adjust the amount of spices to your preference.
• I usually cook biriyanis with Basmati Rice, as it's  difficult to get Seeraga Samba here.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice getting burnt at the bottom of the vessel.
• Can prepare this Biriyani with Mushroom/Soy Chunks instead of Meat/Vegetables.
• Normally vegetables like Carrot, Beans, Green Peas, Cauliflower, Potatoes are used.
• Can add Vegetable like Chow-Chow, Turnips, English Gourd etc., along with the above vegetables.