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Ambur Vegetable Biryani

  • Veg
  • 1 hr 30 mins
  • Serves 3
  • Medium


  • For the rice :


Here’s something special for those vegetable aficionados, the classical Indian biryani with no meat. Who said that excellent biryani needs to have meat? Vegetables are an excellent source of nutrients and hold their own against all kinds of meat, ham, beef and chicken included. It is the perfect recipe to introduce the biryani to vegetarians and give them a dose of what the Indian spices are all about. The recipe itself is incredibly easy to put together and all ingredients can be easily procured from the nearest grocery store for a bargain.

Health benefits

Contrary to what most people believe, vegetables contain plenty of protein and can sometimes serve as better sources of it than meat. They are rich in vitamin B6 and calories.

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How to Make Ambur Vegetable Biryani

  • Add 4 tbsp oil in a skillet. Simmer cloves, cinnamon cardamom and bay leaf. Stir in chopped onions and green chillis. Cook the ingredients for about 2 minutes.
  • Add chopped tomatoes and carefully mash them into a pulp. Stir in coriander leaves and mint.
  • Add ginger garlic paste and stir. Cook for about 5 minutes.
  • Stir in turmeric powder, coriander powder and chili powder. Mix the ingredients well.
  • Add curd and salt to taste.
  • Add 1 ½ cup of water.
  • Transfer the contents of the skillet into a pressure cooker. Close the lid and cook at high flame until 2 whistles.
  • For the rice, soak basmati rice in water. Pour 6 cups of water in a vessel and boil. Add salt to taste. 1 tbsp oil and sprinkle lemon juice in it.
  • Cook on medium flame until properly cooked.
  • Mix the rice with cooked veg masala and enjoy.


Did you know that tomatoes are extremely high in lycopene? This makes them an excellent means of fighting off cancer.

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