Vegetarian Ambur Biriyani Recipe (Potato & Soy Chunks)

A delicious meat-free version of the famous Ambur Biriyani, using potatoes, soy chunks (or paneer), and Seeraga Samba rice for an authentic taste.

Ingredients

For Marination:

1 cup soy chunks (or paneer/cauliflower)
1 large potato (cut into chunks)
1/2 cup thick yogurt
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tbsp red chilli powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste

For Biriyani Masala:

2 large onions (thinly sliced)
2 tomatoes (chopped)
1/2 cup mint leaves
1/2 cup coriander leaves
2 green chillies (slit)
1 tbsp ginger-garlic paste
1 tsp fennel seeds (sombu)
1 bay leaf
2 cloves
1-inch cinnamon stick
2 cardamom pods
1 star anise (optional)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
2 tbsp oil + 1 tbsp ghee

For Rice:

2 cups Seeraga Samba rice (or basmati)
4 cups water
1 tsp salt
1 bay leaf, 1 cardamom, 1-inch cinnamon

For Layering & Garnish:

Fried onions (optional)
1 tbsp ghee
Few mint & coriander leaves
1 tbsp lemon juice

Step-by-Step Method

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1. Marinate the Veggies & Soy Chunks

Soak soy chunks in hot water for 15 minutes, then squeeze out water.
Mix potatoes, and soy chunks (or paneer/cauliflower) with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt.
Let it marinate for 30 mins.

2. Cook the Rice

Wash and soak Seeraga Samba rice for 20 mins.
Boil 4 cups water with salt, bay leaf, cinnamon, and cardamom.
Add drained rice and cook until 70% done. Drain and set aside.

3. Prepare the Biriyani Masala

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Heat oil + ghee in a pan.
Add fennel seeds, bay leaf, cloves, cinnamon, cardamom, and star anise.
Sauté onions until golden brown.
Add ginger-garlic paste, and green chillies and sauté for 2 mins.
Add tomatoes, mint, and coriander leaves and cook until soft.
Add coriander powder, cumin powder, garam masala and mix well.

4. Cook the Marinated Veggies

Add marinated potatoes & soy chunks to the masala.
Cook for 5-7 mins (add 1/4 cup water if needed).
Cover and cook until potatoes are tender.

5. Layering & Dum Cooking

In a heavy pot, layer half-cooked rice → veggie masala → remaining rice.
Top with fried onions, mint, coriander, ghee, and lemon juice.
Cover with a tight lid and cook on low flame for 15-20 mins.
Let it rest for 10 minutes before serving.

Tips for Best Veg Ambur Biriyani

✅ Soy chunks absorb flavor well, but paneer or cauliflower can be used.
✅ Potatoes should be firm (not mushy) before layering.
✅ Adjust spice levels—Ambur biriyani is usually spicy!
✅ Serve with raita, brinjal curry, or onion salad.

Enjoy your flavorful vegetarian Ambur Biriyani!