Ambur Veg Biryani

Biryanis in South India is little different then North Indian biryani's. As this dish is not originated from India but very much popular In all over India and of course all over the world. In South India biryani recipes will change according to the region. In Tamilnadu biryani is much more popular in Muslim community. One of the most popular biryani in Tamil Nadu is Ambur Biryani. Ambur is a town in Vellore District of Tamil Nadu which comes on National Highway Chennai to Bengaluru. This town is famous for it's leather industry so Ambur is one of the important industrial area in Tamil Nadu. Apart from it's industrial impotence Ambur is very much popular for it's biryani. Ambur biriyani is developed by Arcot Nawabs, since this area is ruled by Arcot Nawabs.

                                                                        Ambur biriyani is originally made as a non-veg biryani with mutton or chicken and served with a non-veg gravy, onion raita and a sweet dish like gulab jamun, gajar ka halwa. This biryani is a must dish in Muslim weddings and special occasions. Specially rice they use for this biriyani is not basmathi rice they use jera samba (jeera rice) in the original recipe. This rice is a short grain rice which has a smells  like basmathi rice. So this rice is one important ingredient for this Ambur biryani and second thing is the masala which they freshly grind and add to the biryani.

                                                                So here I chanegs the very famous non-veg biryani to veg biryani.. Hubby said that is perfect the flavor and taste but only missing is meet in it :)
Any way let's check the recipe.........     
INGREDIENTS:-- Jeeraga samba Arisi (jeera rice)  ---  1 cup
Onion   -----   2 big
Tomato  ----  1 big
Soya chunks  ---  15 chunks
Red chilli paste  ---   1 tab sp
Ginger paste  ----   1 tea sp
Garlic paste  ---  1 tea sp
Mint leaves  ---  1 tab sp chopped
Coriander leaves  ----  1 tab sp chopped
Salt to taste
Water ---  2 cups
Curd   -----  3 tabsp
Lemon juice from one lemon
Cooking oil   ----   4 tab sp
cinnamon   ----  2 inch piece
Cloves   -----  4 cloves
Cardamom  ---  2
METHOD:--
For red chilli paste soak 6 red chillies in warm water for 10 minutes and grind in to a fine paste and set a side.
Soya chunks.. Boil water in a pan add soya chunks boil for a while and switch off the heat and leave them a side to double in size.
chop onion and tomato and keep them ready..
1. Now heat the oil in a pressure cooker when oil is hot add cinnamon, cloves, cardamom then add ginger garlic paste fry till raw smell goes.
2. Add red chilli paste and squeeze soya chunks and add them to masala and  mix well to coat the masala.
3. Now add onions fry till onions become transparent then add chopped tomato and cook till tomato become mushy.
4. Add chopped mint and coriander leaves, salt to taste mix well to combine every thing.
5. Add curd, lemon juice and two cups of water bring to a full boil.
6. Wash and drain all the water from rice, add to the boiling water mix well adjust the salt cover with cooker lid. cook in a medium heat for two whistles reduce the heat to low and leave it for 10 minutes.
Switch off the heat and leave it like that for ten more minutes then open.
Serve hot with raita.
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