Ambur Soya Chunks Biryani Recipe | Ambur Veg Biryani Recipe | Jayashree Recipes

 AMBUR SOYA CHUNKS BIRYANI | JAYASHREE RECIPES

Ambur soya chunks biryani is a perfect one pot dish which is healthy, flavorful and high in protein and can  be made in pressure cooker under 40 minutes. Ambur Biryani is so unique, there are 3 main ingredients, Garam Masala powder, green chillies and ghee, they never be used for making biryani. Seeraga samba rice is the only traditional rice used for making biryani. Ambur Biryani does not require many spices like Hyderabadi biryani, here the main ingredient is "Red Chilli Paste" which gives nice color and spice level. I have made this biryani with just soya chunks but if you prefer you can add your favorite veggies to make more delightful. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR AMBUR SOYA CHUNKS BIRYANI

Coarse : Lunch

Cuisine : South Indian

Author : Jayashree

Prep Time : 15 min

Cook Time : 25 min

INGREDIENTS

• 1 cup seeraga samba rice

• 2 cup soya chunks

• 3 tbsp oil

• 3 cloves

• 2 inch cinnamon stick

• 2 bay leaf

• 3 cardamom pods

• 1/2 tsp fennel seeds

• 2 onion - thinly sliced

• 1 tbsp ginger garlic paste

• 1 tomato - chopped

• 2 tbsp red chilli paste - (i used 7 byadgi red chillies and made a fine paste)

• 1/3 cup mint leaves

• 1/3 cup coriander leaves

• 2 tbsp curd / yogurt

• 2 cup water

• salt to taste

• 1.5 tbsp lemon juice

METHOD

• soak seeraga samba rice in water for 20 minutes

• soak byadgi red chillies in hot water for 15 minutes and make a fine paste using mixer grinder

• bring enough water to boil in a sauce pot

• add soya chunks and cook for 3-4 minutes and then drain the water

• wash the soya chunks in cold water for 2 times

• take the soya chunks and squeeze out the water completely in your hands and set aside

• heat oil in a pressure cooker

• temper with cloves, cinnamon stick, cardamom pods, bay leaf and fennel seeds

• saute for few seconds

• add thinly sliced onions

• saute well until it turns translucent and light brown

• add ginger garlic paste and saute well until the raw smell goes

• add chopped tomatoes and cook well until it turns mushy

• add red chilli paste, curd, mint leaves and coriander leaves 

• mix well and cook for 3 minutes or until the oil starts to separate from the masalas

• add squeezed soya chunks

• mix well and allow to coat the masalas on soya chunks 

• cook for 2 minutes

• add 2 cup water and salt

• mix well and allow the water to boil

• once water starts to boil, add soaked rice, lemon juice and mix well

• close the cooker with lid and put the weight on

• cook on medium flame until the 1st whistle and then cook on very low flame for another 20 minutes and then switch off the flame

• rest the cooker for 10 minutes before opening 

• serve hot with raitha and cucumber

• Simply delicious 😋 

NOTES

• adjust spice level according to your taste
• you can replace seeraga samba rice with basmati rice
• also, replace soya chunks with your favorite veggies