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 tsp salt
coriander leaves
1 tsp ghee
1/2 onion
mint leaves
1/2 tomato
1 tbsp Garlic Ginger paste
1 green chilli
2 cups water
lemon juice
Temper
1 tbsp peanut oil
1 tbsp 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
Ingredients
- 1 cup seeraga samba rice
- Enough water
- 1 cup mushroom heaped
- 6 bydagi red chilli
- 1/4 cup curd
- 1 tsp salt
- coriander leaves
- 1 tsp ghee
- 1/2 onion
- mint leaves
- 1/2 tomato
- 1 tbsp Garlic Ginger paste
- 1 green chilli
- 2 cups water
- lemon juice
- 1 tbsp peanut oil
- 1 tbsp ghee
- clove
- Bay leaves
- cardamom
- cinnamon
Instructions
- 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
- 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
Video