Ambur Mushroom biryani | Mushroom biryani

Ambur Mushroom biryani , Mushroom biryani , ambur briyani with mushroom ambur biryani, south indian biryani, Seeraga samba biryani, kalan biryani recipe, how to make mushroom briyani, veg dum briyani, vegetarian biryani, pressure cooker biryani step by step pictures and video recipe. Check out the Ambur mushroom rice video and If you like the video pls SUBSCRIBE to my channel

Ambur biryani

 

What is special about ambur style biryani 

With just chilli paste, basic biryani masala and three variety of sour ingredients this unique biryani is so flavorful.

Replace mushroom

You can use mixed vegetables or paneer or any protein of your choice

Chilli for the biryani 

The color of the biryani depends on the chilli variety. I used bydagi chilli but you can use any chilli of yout choice.

Can I skip the curd?

Traditionally curd, tomato, and lemon juice are used for ambur biryani.It gives amazing flavor to the rice

Always saute curd on low flame

To avoid curdling always saute in low flame. After adding water boil on a medium flame.

Rice for ambur stylr briyani

I have used seeraga samba rice. You can use any variety of rice according to your choice. Adjust water accordingly.

Should I soak rice?

Yes, soaking helps with fast cooking. I would recommend 

can I skip ghee?

yes, you can use just oil. Ghee gives amazing flavor to the biryani so I prefer using it.

Side dish for biryani

Biryani goes well with raita varieties,gutti vankaya kura, kathirikai chops, plain kurma,  mirchi salan, and raita

VARIETY RICE

PRESSURE COOKER RECIPES

CURD BASED RECIPES IN TMF

Ingredients 

Soak rice

1 cup seeraga samba rice

Enough water

1 cup mushroom, heaped

6 bydagi red chilli

1/4 cup curd 

1 teaspoon salt

coriander leaves

1 teaspoon ghee

1/2 onion

mint leaves

1/2 tomato

1 tablespoon Garlic Ginger paste

1 green chilli

2 cups water 

 lemon juice

Temper

1 tablespoon peanut oil

1 tablespoon ghee 

clove

Bay leaves

cardamom

cinnamon

How to make ambur mushroom briyani with step-by-step pictures 

to prepare

• First, wash and soak seeraga samba rice for 30 minutes

 

• soak red chillies in hot water for 20 minutes or until chillies turns soft
• whisk the curd well

to temper

• Add oil and ghee; heat

• turn on the stove to medium flame and heat 
• add cardamom, bay leaf, star anise, clove and roast

• furthermore, add onion; sauté for a minute

• Add mint leaves , coriander leaves and ginger garlic paste; sauté till raw smell goes off

• Furthermore add ground red chili and green chilli; saute for 2 minutes

• add tomatoes; saute till it turns mushy

• furthermore add mushroom; quick mix

• add curd; saute for 2 minutes

• Furthermore add rice; quick mix

• add water, salt, lemon juice; boil well

• cover and cook on medium flame for 5 minutes

• Simmer to lowest flame and mix well
• Cover with a plate
• Place a heavy weight on top
• Cook for 10 minutes
• Carefully open and fluff the rice 

• Cover with a plate
• Place a heavy weight on top
• Cook for 5 minutes

• finally add ghee; mix well and fluff the rice