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How to Make Tasty Ambur veg biryani recipe

 

Ambur veg biryani Ingredients :
Basmati Rice or Seeraga samba Rice - 1 cup
Big onions - 2 nos
Tomato - 1 no
Soya chunks - 50 Grms
Salt - as needed
Water - 1.5 cups 
Curd - 3 tbsp
Lemon juice - as needed
Red chilli paste - 1 tbsp ( use 5-6 chillies & make a paste)
Garlic and Ginger paste - 3 tbsp  
Mint & coriander leaves - A handful
To temper
Cooking oil - 4 tbsp
Cinnamon – 1 big piece
Cloves - 2 nos
Cardamom - 2 nos
How to Make
Pinch & soak 6 chillies in little hot water and grind into a smooth paste. Use Crushed variety chilli to get this color.
Keep Chillies Paste and Garlic and Ginger paste Separtely. Boil water in a pan.Once it starts to roll boil,add the soya chunks and switch off the flame. Let the chunks soak and gets doubled in size.
Chop onions,tomato,mint & coriander leaves and keep it ready.
In a cooker base,heat oil. Sprinkle a tsp of curd to check whether the oil is heated. Now add cinnamon,cloves,cardamom.
Saute for a second and add the garlic paste. Saute for a minute till raw goes off.Now add ginger paste.Saute well for a minute.Mix well.Then add chilli paste & mix to coat the soya chunks well.
Now add onions & saute till transparent.Then add tomato pieces.Saute till it turns mushy.Squeeze and add soya chunks.Mix well.
Lastly add mint & coriander leaves & salt.Toss well.
Add the curd & mentioned quantity of water,lemon juice.Let it boil nicely.Wash the jeera rice and add it to the boiling water.Close the cooker with the lid.Pressure cook in low flame for one whistle(approx 10 mins).
After the steam is released,check whether rice is cooked well.U can put DUM for 5 minutes if necessary else check for taste and serve hot with raita !  

Ambur veg biryani Ingredients :


Basmati Rice or Seeraga samba Rice - 1 cup


Big onions - 2 nos


Tomato - 1 no


Soya chunks - 50 Grms


Salt - as needed


Water - 1.5 cups 


Curd - 3 tbsp


Lemon juice - as needed


Red chilli paste - 1 tbsp ( use 5-6 chillies & make a paste)


Garlic and Ginger paste - 3 tbsp  


Mint & coriander leaves - A handful


To temper


Cooking oil - 4 tbsp


Cinnamon – 1 big piece


Cloves - 2 nos


Cardamom - 2 nos


How to Make


Pinch & soak 6 chillies in little hot water and grind into a smooth paste. Use Crushed variety chilli to get this color.


Keep Chillies Paste and Garlic and Ginger paste Separtely. Boil water in a pan.Once it starts to roll boil,add the soya chunks and switch off the flame. Let the chunks soak and gets doubled in size.


Chop onions,tomato,mint & coriander leaves and keep it ready.


In a cooker base,heat oil. Sprinkle a tsp of curd to check whether the oil is heated. Now add cinnamon,cloves,cardamom.


Saute for a second and add the garlic paste. Saute for a minute till raw goes off.Now add ginger paste.Saute well for a minute.Mix well.Then add chilli paste & mix to coat the soya chunks well.


Now add onions & saute till transparent.Then add tomato pieces.Saute till it turns mushy.Squeeze and add soya chunks.Mix well.


Lastly add mint & coriander leaves & salt.Toss well.


Add the curd & mentioned quantity of water,lemon juice.Let it boil nicely.Wash the jeera rice and add it to the boiling water.Close the cooker with the lid.Pressure cook in low flame for one whistle.


After the steam is released,check whether rice is cooked well.U can put DUM for 5 minutes if necessary else check for taste and serve hot.

 

by: Gopika Nair  on:17 Nov 2014
User Comments
18 Nov 2014 06:20:15 Karthik said :
nice
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