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    Home » Instant Pot Recipes » Ambur Veg Biryani | Instant Pot Recipe

    Ambur Veg Biryani | Instant Pot Recipe

    Posted on April 1, 2019 · Last Updated on August 17, 2024 · By Srividhya G · 34 Comments

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    Here is the vegetarian version of the lip-smackingly delicious Ambur biryani made in Instant Pot with plant and dairy-based protein – white peas and paneer. Check out the Instant Pot version of the Ambur Veg Biryani recipe with step-wise pictures.

    Top angle of ambur vegetarian biryani with paneer and white peas

    Biryani – Pulav – Kichadi Festival

    I am participating in a month-long marathon and theme is “Biryani Pulav and Kichadi festival.” Sounds delicious right? So I will be sharing 26 biryani and pulav recipes all this month in alphabetical order. There is no doubt that I love traditional recipes, and when it comes to biryanis, of course, the DUM biryanis are the best.  In fact, for the ulava charu biryani, I made the DUM in the clay-pot.

    But who doesn’t like quick and easy biryanis? Atleast I do. :-) So I made all the 26 vegetarian/vegetable biryanis and pulavs in either the traditional stove-top pressure cooker or in the Instant Pot. Even though I took short-cuts, I did not compromise on the taste. I substituted the meat protein with either plant-based protein or dairy-based protein along with the vegetables and went with traditional and authentic spices. As always, all my recipes are adaptable and please do check the recipe notes for variations and details.

    So without any further, here is my first recipe and it is the Ambur Veg Biryani that I made in Instant Pot.

    Ambur & Ambur Biryani

    Before getting into the recipe, let me share some information about Ambur. Ambur is a town in Vellore District, Tamil Nadu, India. Both Ambur and its neighboring town Vaniyambadi are famous for their biryani, and they are known worldwide. The Nawabs of Arcot introduced the biryani, and the spice usage is moderate when compared to other biryanis. We don’t use any dry spice powders, and also we use the fresh paste of ginger, garlic and red chili for this biryani.

    close look of ambur veg biryani with paneer

    I want to thank Suguna at Kannama Cooks for sharing the details of this Ambur biryani. I didn’t want to repeat what she mentioned here again. You can read the details and the dum mutton biryani version on her blog. I adapted her recipe and made it into the Instant Pot vegetarian version.

    Making Ambur veg biryani in Instant Pot

    You can make biryani quickly in Instant Pot. I know I can’t compare it with the dum pukht method but it is very easy and it makes all the dishes as one pot meal. Now, one thing I want to insist – Mix and scrape. Yes, it is very very important. After adding every ingredient, make sure you mix and rub to avoid the burn warning.
    In this Ambur biryani, we add yogurt to the hot oil. To prevent the spluttering, you adjust the heat setting to low while adding the yogurt and then increase it to normal. I just went with the standard heat setting for the sauteing process.

    vegetarian ambur biryani in black bowl and copper ware

    I know if you ask me to write about Instant Pot, I can keep writing. So let me stop here and share how I made the Ambur veg biryani.

    Ingredients:

    • 5 garlic cloves or 1 tbsp garlic paste (tightly packed)
    • 2-inch ginger or 1 tbsp ginger paste (tightly packed)
    • Five red chilies
    • ¼ cup neutral oil
    • 3 tbsp yogurt (divided, 1 tbsp + 2 tbsp)
    • 2 cloves
    • 2 cardamom
    • 3 or 4  1-inch cinnamon stick
    • 1 big onion, sliced lengthwise
    • 2 tomatoes, chopped
    • ½ cup white peas (soaked and drained)
    • 1 cup paneer cubes
    • 2 tbsp lime juice
    • 2 tsps salt
    • 1 cup mint leaves
    • ½ cup cilantro
    • 1.5 cups seeraga samba rice
    • 2 cups of water

    Soak the beans:

    • If you are using white peas or any other beans, soak it for atleast 5 to 6 hours.

    Soak the rice:

    • Wash and soak the seeraga samba rice for atleast 15 to 20 minutes and then drain the water thoroughly.

    Prepare the pastes:

    • For this biryani, we need to prepare three paste separately – Ginger paste, garlic paste, and red chili paste.
    • Grind the garlic cloves into a fine paste by adding 1 to 2 tsps of water.
    • And same with ginger as well, grind it, into a fine paste and set aside.
    • Soak the red chilies in water for 10 to 15 minutes and drain the water. Then grind it into a fine paste by adding 1 to 2 tsps of water.

    Prepare the Biryani:

    • Set the Instant Pot in the saute mode and add the oil. Then add one tbsp of yogurt and mix well.
    ambur biryani step 1 adding oil and yogurt
    • Then add the cinnamon sticks, cloves, and cardamom — Cook for 10 seconds.
    ambur veg biryani step 2 - adding whole spices
    • Then add the garlic paste and cook for a minute, followed by ginger paste and cook again for two minutes. (PS: I missed to click the picture while adding the ginger)
    ambur veg biryani - adding the pastes
    • Now add the chili paste, onion, mint and cilantro leaves. Mix thoroughly.
    ambur veg biryani step - adding the herbs
    • Then add the tomatoes, salt, and soaked white peas. Mix again and make sure to scrape the bottom.
    ambur veg biryani - adding peas, tomatoes
    • Now add the paneer cubes, yogurt, and lime juice.
    ambur veg biryani - adding paneer and yogurt
    • Mix and then add the water and the rice. Gently mix but make sure you scrape the bottom thoroughly to avoid the “burn warning.”
    ambur veg biryani - adding rice and water
    • Press the cancel button and close the IP lid. Ensure the vent is in the sealing position.
    • Now cook the biryani at high using the manual or the pressure cook mode for 3 minutes. When the cooking is complete, wait for 5 minutes and do a quick pressure release. (IP Formula – 3 mts manual at high pressure and QPR after 5 minutes)
    • Carefully open the lid after releasing the pressure and allow the biryani to cool for 5 minutes and then fluff it up with a fork.
    ambur veg biryani - final step after opening the instant pot
    • Serve hot with raita.
    ambur veg biryani with raita on the side

    Recipe notes

    • Instead of white peas and paneer, you can use vegetables and soy-chunks.
    • I would always recommend seeraga samba rice, but if you can’t source it, you can make it with Basmati rice as well.
    • Adjust the salt, garlic, and red chilies according to your preference.
    • If you are adding more veggies, then increase the water by ½ cup but not more than that.
    • Make sure to mix the biryani masala, after adding each ingredient and make sure to scrape the bottom of the Instant Pot after adding the water and rice.

    PS: If you try this Ambur veg biryani recipe, don’t forget to comment and rate the recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

    📖 Recipe

    instant pot ambur veg biryani recipe
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    5 from 5 votes

    Ambur Vegetable Biryani | Instant Pot Ambur Biryani

    The vegetarian version of the lip-smackingly delicious Ambur biryani made in Instant Pot with plant and dairy-based protein – white peas and paneer
    Prep Time6 hours hrs
    Cook Time30 minutes mins
    Soaking Time5 hours hrs 20 minutes mins
    Total Time6 hours hrs 30 minutes mins
    Course: Entree
    Cuisine: TamilNadu
    Servings: 5
    Calories: 505kcal
    Author: Srividhya G

    Ingredients

    • 5 garlic cloves or 1 tbsp garlic paste (tightly packed)
    • 2 inch ginger or 1 tbsp ginger paste (tightly packed)
    • 5 red chilies
    • ¼ cup oil
    • 3 tbsp yogurt divided, 1 tbsp + 2 tbsp
    • 2 cloves
    • 2 cardamom
    • 3 ~ 4 inch cinnamon stick
    • 1 big onion sliced lengthwise
    • 2 tomatoes chopped
    • ½ cup white peas soaked and drained
    • 1 cup paneer cubes
    • 2 tbsp lime juice
    • 2 tsps salt
    • 1 cup mint leaves
    • ½ cup cilantro
    • 1.5 cups rice seeraga samba variety
    • 2 cups water

    Instructions

    Soak the beans:

    • If you are using white peas or any other beans, soak it for atleast 5 to 6 hours.

    Soak the rice:

    • Wash and soak the seeraga samba rice for atleast 15 to 20 minutes and then drain the water thoroughly.

    Prepare the pastes:

    • For this biryani, we need to prepare three paste separately – Ginger paste, garlic paste, and red chili paste.
    • Grind the garlic cloves into a fine paste by adding 1 to 2 tsps of water.
    • And same with ginger as well, grind it, into a fine paste and set aside.
    • Soak the red chilies in water for 10 to 15 minutes and drain the water. Then grind it into a fine paste by adding 1 to 2 tsps of water.

    Prepare the Biryani:

    • Set the Instant Pot in the saute mode and add the oil. Then add one tbsp of yogurt and mix well.
    • Then add the cinnamon sticks, cloves, and cardamom — Cook for 10 seconds.
    • Then add the garlic paste and cook for a minute, followed by ginger paste and cook again for two minutes. (PS: I missed to click the picture while adding the ginger)
    • Now add the chili paste, onion, mint and cilantro leaves. Mix thoroughly.
    • Then add the tomatoes, salt, and soaked white peas. Mix again and make sure to scrape the bottom.
    • Now add the paneer cubes, yogurt, and lime juice.
    • Mix and then add the water and the rice. Gently mix but make sure you scrape the bottom thoroughly to avoid the “burn warning.”
    • Press the cancel button and close the IP lid. Ensure the vent is in the sealing position.
    • Now cook the biryani at high using the manual or the pressure cook mode for 3 minutes. When the cooking is complete, wait for 5 minutes and do a quick pressure release. (IP Formula – 3 mts manual at high pressure and QPR after 5 minutes)
    • Carefully open the lid after releasing the pressure and allow the biryani to cool for 5 minutes and then fluff it up with a fork.
    • Serve hot with raita.

    Notes

    • Instead of white peas and paneer, you can use vegetables and soy-chunks.
    • I would always recommend seeraga samba rice, but if you can’t source it, you can make it with Basmati rice as well.
    • Adjust the salt, garlic, and red chilies according to your preference.
    • If you are adding more veggies, then increase the water by ½ cup but not more than that.
    • Make sure to mix the biryani masala, after adding each ingredient and make sure to scrape the bottom of the Instant Pot after adding the water and rice.

    Nutrition

    Calories: 505kcal | Carbohydrates: 60g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 967mg | Potassium: 503mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1450IU | Vitamin C: 85.1mg | Calcium: 307mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Biryani, Instant Pot Recipes, Instant Pot South Indian Recipes, Variety Rice Tagged With: ambur vaniambadi vegetable biryani, ambur veg biryani, Blogging Marathon, instant pot ambur biryani, vegetable biryani varieties

    Reader Interactions

    Comments

    1. Arun Ramani says

      May 23, 2020 at 2:11 pm

      5 stars
      Always wanted to try vegetarian version of the Ambur biryani. Followed the receipt to the T. It was extremely easy to make and did not take a lot of time. It was delicious. The whole family enjoyed it.

      Reply
      • Srividhya G says

        May 24, 2020 at 4:45 pm

        Thanks a lot for your feedback. I am really glad it worked out well.

        Reply
    2. Bala says

      May 18, 2020 at 10:31 am

      Amazing ! Been a big fan off late!

      Reply
      • Srividhya G says

        May 18, 2020 at 12:34 pm

        Thanks

        Reply
    3. Veena Krishnakumar says

      July 23, 2019 at 5:21 am

      5 stars
      Instapot queen . Thank you for this recipe. I will cook this soon. Explained it so well

      Reply
      • Srividhya G says

        July 24, 2019 at 10:30 am

        ha ha. Thanks Veena.

        Reply
    4. Swati says

      April 06, 2019 at 8:43 am

      I have heard and read a lot about Ambur Biryani,and was considering it for the Day 1 but then changed my mind. YOur vegetarian version looks too tempting, and with the ease of making it in Instant Pot I think I will make it soon. Loved the detailed recipe.

      Reply
      • Srividhya G says

        April 06, 2019 at 5:34 pm

        Thanks a lot Swati. Please do try and I am sure you will like it.

        Reply
    5. Renu says

      April 05, 2019 at 1:57 pm

      A good way of replacing all the protein from meat with paneer and Chana. the step by step instructions are so clear and it really looks fuss free to cook a biryani in an instant pot

      Reply
      • Srividhya G says

        April 05, 2019 at 6:36 pm

        Thanks a lot. I am glad the steps are clear.

        Reply
    6. Pavani says

      April 04, 2019 at 9:56 am

      5 stars
      Ambur veg biryani looks very delicious and tempting! Beautifully presented! Lovely share!

      Reply
      • Srividhya G says

        April 04, 2019 at 10:14 am

        Thanks, Pavani.

        Reply
    7. Kalyani says

      April 02, 2019 at 3:39 pm

      aha ! enna ruchi !! this has me cravign for some at 4am :) looks super good and delish, vidhya…

      Reply
      • Srividhya G says

        April 02, 2019 at 7:54 pm

        Wow Kalyani you comment at 4AM? Deivame… Anyways thanks much.

        Reply
    8. Gayathri Kumar says

      April 01, 2019 at 9:03 pm

      That is a easy breezy way of making ambur biryani. Looks so delicious and a fantastic start to the BM.

      Reply
      • Srividhya G says

        April 02, 2019 at 8:01 am

        Thanks Gayathri.

        Reply
    9. Preeti says

      April 01, 2019 at 4:56 pm

      This is really protein packed biryani which includes chana, paneer and veggies with rice.. love whole process of cooking.

      Reply
      • Srividhya G says

        April 01, 2019 at 5:05 pm

        Thanks Preeti.

        Reply
    10. Suma Gandlur says

      April 01, 2019 at 3:04 pm

      I too posted Ambur biryani today. I agree that the veg version is a simple yet flavor filled one

      Reply
      • Srividhya G says

        April 01, 2019 at 4:34 pm

        Oh yeah, I saw that. Yet to read. I fell in love with this biryani for sure. :-)

        Reply
    11. harini says

      April 01, 2019 at 10:46 am

      5 stars
      Wow! I just read another version of Ambur Biryani and yet this sounds like a different one. Good start to the series, Srividhya. I am also a fan of the Instant pot and I so get it :)

      Reply
      • Srividhya G says

        April 01, 2019 at 4:35 pm

        Thanks much, Harini.

        Reply
    12. Sowmya says

      April 01, 2019 at 9:11 am

      Such a delicious looking biryani Vidhya. And you are truly an IP queen. Whenever I read your blog, I am tempted to buy one. Lovely start to the Biryani festival. Eagerly awaiting to read the rest!!

      Reply
      • Srividhya G says

        April 01, 2019 at 4:38 pm

        Thanks, much Sowmya. :-) :-) I nothing before the bloggers here in the IP community group. The things they try are simply amazing.

        Reply
    13. Vaishali says

      April 01, 2019 at 7:49 am

      Wow ! That’s a awesome traditional recipe , would love to try it . I love the way you have added all the protein , and made a wholesome one pot meal .
      Great recipe to begin with !

      Reply
      • Srividhya G says

        April 01, 2019 at 4:40 pm

        Thanks much, Vaishali. Please do try. I am sure you will love it.

        Reply
    14. Sushma says

      April 01, 2019 at 7:47 am

      Ambur Biryani looks amazing. Making Biryani in Instant Pot make it so simple and quick. Good one

      Reply
      • Srividhya G says

        April 01, 2019 at 4:46 pm

        Thanks, Sushma.

        Reply
    15. Srivalli Jetti says

      April 01, 2019 at 7:40 am

      Wow yet another Ambur Biryani!…the whole process sounds so good and must have tasted out of the world Srividhya!…

      Reply
      • Srividhya G says

        April 01, 2019 at 5:00 pm

        Oh yeah. We loved it a lot. Thanks Valli.

        Reply
    16. Sharmila Kingsly says

      April 01, 2019 at 7:29 am

      So much protein in that plate of biryani.. Love this veg version of Ambur Biryani.. Indeed Seeranga samba biryani is always a delight.

      Reply
      • Srividhya G says

        April 01, 2019 at 4:47 pm

        Thanks Sharmila and very true about Seeraga Samba biryani.

        Reply
    17. Shalini says

      April 01, 2019 at 6:38 am

      What a beautiful recipe this is, Vidhya. I’m bookmarking this series for sure. I’m all for easy one pot pulaos and biriyani. I’m doing the a to Z challenge too where I’m sharing 26 kerala dishes. Will I be able to link up too?

      Reply
      • Srividhya G says

        April 01, 2019 at 5:03 pm

        Thanks Shalini. 26 Kerala dishes sounds interesting, but sorry the link is only for the bloggers who signed up under this theme. Hope you can join us next time.

        Reply
    5 from 5 votes (1 rating without comment)

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    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

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