Скачать или смотреть Jack Fruit Biriyani ( Ambur Style) in Tamil || ஆம்பூர் பிரியாணி || பலாக்காய் பிரியாணி ||

Seeraga samba- 1 cup
Water - 1.25 cups
Coconut milk thick- 1 cup
Salt
Tomato- 1
Onions- 3 medium
Dry spices, Fennel seeds,cashew, ghee
Coriander
Tomatoes should not turn mushy
Once water and rice levels up keep in sim for 20 mins
Open after 20 min

Ambur Biriyani:
A subtle Biriyani with great flavors and unbeatable taste is what I would describe Ambur Biriyani as. I have used baby jackfruit in this Biriyani which has elevated the taste and texture to the point. With very few ingredients Ambur Biriyani would be a great choice when you plan a special meal in less time. The key factor is to sauté the ingredients on point. Just try it out!

Ingredients:
Seeraga samba rice- 1 cup
Onions- 3
Tomato- 2
Ginger garlic paste- 2.5 tablespoons
Chilli paste- 2.5 tablespoons
Oil- 4 tablespoons
Curd- 3 tablespoons
Salt- 11/2 tablespoons
Coriander leaves- Handful
Mint leaves- Handful
Baby jackfruit- small one
Water- 21/4 cups
Lemon juice- From half lemon.

Preparation:
Soak 20 red chilies( Preferably Kashmiri chillies or Bydige) in hot water for 20 mins.
After 20 mins grind them to a fine paste with little amount of water.
Clean baby jackfruit, cut into pieces and put them in hot water to avoid discoloration and reduce stickiness.
Pressure cook them for 3 whistles.
Wash and drain Seeraga Samba rice. No need to soak.
In a pan, heat oil and add dry spices.
Add onions and sauté till they are caramelized.
Add ginger garlic paste and sauté till raw smell leaves.
Add tomatoes and sauté till their skin turns soft. Do not turn them mushy.
Add coriander and mint leaves and mix well.
Add curd, salt and mix well.
Add jackfruit mix well.
Add water and bring it to a boil.
Add rice, lemon juice and boil in high flame for 2 mins or till the water level equals the rice level.
Cover with banana leaves and cook closed in lowest possible flame for 20 mins.
After 20 mins switch off and wait for 20 more minutes before opening.
Fluff up and serve.

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