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| AMBUR VEGETABLE BIRIYANI |
Ambur Biriyani is one of the famous Biriyani in South India. In due course of time, Arcot Biryani has now become Ambur/ Vaniyambadi Biriyani, reflecting the strong culinary credentials of these towns in Vellore. Ambur and Vaniyambadi being called as Leather cities of South India, It is equally famous for its authentic Tamilnadu Arcot Muslim Style Biriyani. This biriyani is a twisted version from the Kitchen of Nawabs but noteworthy for its spiciness.
Ambur Biriyani has a unique style of cooking where the rice and meat are cooked separately in Dum Style. Traditionally, both cooked meat and rice and kept together in a covered vessel with hot coal at the top and at the bottom. The lid of the vessel is sealed with a flour paste, to ensure that the fragrance and flavours are well-sealed within. According to me, the unique Dum technique takes Biryani to another level.
Another major factor behind this tasty biriyani is the rice variety used - a small grain of fragrant rice ‘Seeraga samba’ is widely used for Ambur Biriyani. Seeraga Samba is one prevalent rice variety used in South India for Biriyanis. But Basmati Rice also works equally well. Ambur Biriyani recipe has a secret ingredient and that is curd/yoghurt. Experienced cooks, add curd to heated oil/ghee at its initial stage. This makes the texture of the rice so soft and light. Some recipes also call for dry chillies soaked in hot water, and then they are ground along with the masala paste.
The memory of Biriyani commemorates Muslim Weddings and Id for me. I love the taste of those wonderful biriyanis and I am sure to say that it's quite difficult to get such flavour filled soft biriyanis anywhere else. Ambur Biriyani is quite synonymous with Mutton/Beef/Chicken, but it can also be prepared with classic Vegetables/Mushroom. This serves as a quick one-pot meal on a weekday, also it's one best thing for lunch boxes too.
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
For more recipes of BIRIYANI, Click here...
HOW TO COOK AMBUR VEGETABLE BIRIYANI
INGREDIENTS :
Seeraga Samba Rice/ Basmati Rice - 3 CupsCarrot - 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" StickCloves - 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.
