Ambur Chicken Biryani, a delicious and flavorful biryani made from chicken and jeeraga samba rice. From the tv show "Sutralam Suvaikalam", i got to know about this Biryani, the ingredients are almost the same as we normally use for biryani, but the procedure and when to add what is somewhat interesting and unique in this biryani making and that's give wonderful aroma and taste to the biryani. I had tried this biryani with both mutton and chicken in the same process and both turned out so aromatic and yummy. The key ingredient to get the authentic taste of Ambur style biryani is the jeeraga samba rice, the flavorful of this rice is quite unique and makes the best biryani.

Traditionally the Ambur biryanis are cooked in "Dum" process, since that's a long process i have chosen the pressure cooking method of making this biryani and to my surprise it turned out amazingly well too. Making garlic & ginger paste separately and saute them till aromatic and using freshly grounded chili paste instead of red chili powder are the key things in this process of making biryani. So what are you waiting for, make this regional famous biryani on the weekend and enjoy with your family.

Ambur Chicken Biryani | Biryani Recipe

Preparation Time : 30 mins | Cooking Time : 25 mins | Serves : 2 
Recipe Category: Biryani | Recipe Cuisine: Indian

Ingredients
Chicken - 200gms
Jeeraga Samba rice - 1/2 cup
Onion -1 
Tomato - 1 
Red Chili - 5
Garlic paste - 1 tsp
Ginger paste - 2 tsp 
Curd - 2  tbsp
Mint & coriander leaves - a handful each
Lemon juice - 2 tsp
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 5 
Cardamom - 2
Ghee - 1 & 1/2 tbsp
Oil - 1 tsp 
Water - 1 cup
Salt 

Procedure

First clean the chicken and soak the rice in the water for 30 secs. Soak the red chili in hot water for 30 and grind into smooth paste, keep curd and ginger & garlic ready. Cut the onions into thin slices and tomatoes into small pieces. Roughly chop the coriander and mint leaves and keep everything ready.Heat the pressure cooker with oil and ghee, add the cinnamon,cloves and cardamom, saute it in the oil-ghee mixture for 30 secs, then add few onion slices.Next add the garlic and saute till it becomes fragrant and then add the ginger paste.Saute till the raw smell leaves, then add the grounded chili paste and saute it for 2 mins. Then add the remaining onions and half of the mint and coriander leaves, saute till the onions becomes translucent, then add the tomatoes.Saute till the tomatoes are mushy and then add the curd, mix it well and add the chicken pieces, saute the chicken pieces in the masala for 5 mins.Next add the salt and squeeze the lemon juice into it. In a separate pan, bring the water into boil.Add the boiling water in to pressure cooker, drain the soaked water from the rice and add into the pressure cooker.Add the remaining mint and coriander leaves, give a good mix and cover the pressure with lid and put on weight. Cook it for 3 whistle.Tada, Super Ambur Chicken Biryani is ready.Serve it with your favorite curry and raita. We had it with Chicken curry and Onion Raita.

Notes:

• The ratio of rice to water is 1:2, make sure the rice is soaked for 30 mins.
• For extra flavor, you can add 1 tsp of ghee when you open the pressure cooker and mix it gently.
• Use good quality of ghee & jeeraga samba rice,that yields great flavor to the rice.
• Make sure that the chili paste is smooth not coarse. 
• Saute the ginger & garlic paste in the oil & mixture gives good flavor to the biryani.
  

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Collection of Pressure Cooker Biryani Recipes

Biryani, the most flavorful and tasty rice recipe which is popular throughout the Indian sub continent. Authentically Biryani is prepared by dum cooking, but in our home, dum cooking is not possible for every day cooking right? So,here come the most sophisticated kitchen gadget "pressure cooker" to make our life so easy.Compare to dum cooking, the pressure cooker biryani are easy to make and also it takes very less time,that makes it ideal for our busy days. Here i have the collection of biryani recipe that you can cook easily in pressure cooker without any compromise in taste !!! Click on the individual picture for the detailed recipe.

Mutton Biryani	Chicken Biryani	Egg Biryani
Nei Soru	Mushroom Biryani	Vegetable Biryani
Chettinad Peas Mushroom Biryani	Thalassery Veg Biryani

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Nei Soru | Ghee Rice | Ghee Rice in Pressure Cooker

Nei Soru / Ghee Rice, a simple yet very aromatic and delicious one pot rice that goes well with any non vegetarian/spicy vegetarian curry. It's one of the rice that i used to make often at home and we simply love this rice for its wonderful aroma and taste. 

Usually this rice is prepared with jeeraga samba rice/biryani rice, but in today's recipe, i have used basmati rice, both rice are good in their own way and give unique flavor to the rice. So use whichever rice you prefer.  

In my school days, when we had relatives at home or on the day after kovil kodai(Temple festival that comes once in a year) or on any special occasion, Amma used to prepare either nei soru or thengai soru(Coconut milk rice) along with mutton curry since there would be a lot of coconut  from temple festival and it was way before biryani got "Popular" in our home. 

But still I prefer nei soru/thengai pal satham paired with mutton/chicken/egg curry and raita over any biryani recipe. 

Related : How to make flavorful and grainy Ghee at home 

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Nei Soru/Ghee Rice

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2 to 3 
Recipe Category: Rice | Recipe Cuisine: Indian
Nei Soru, Ghee Rice, One pot Rice, Pressure cooker rice, Tamilnadu Nei Soru, Nei Satham, Ghee Satham Nei Soru / Ghee Rice, a simple yet very aromatic and delicious one pot rice that goes well with any non vegetarian/spicy vegetarian curry.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Basmati Rice - 1 cup
Ghee - 2 tbsp
Water - 1 & 1/2 cup
Ginger Garlic paste - 1 tsp
Mint - a handful
Green chili - 2
Onion(medium) - 1/2
Tomato(medium) - 1/2
Cinnamon - 1 inch piece
Cloves - 3
Cardamom - 2
Bay leaf - 1
Cashews - 5
Salt - to taste

Procedure

First rinse and soak the rice for 20 mins, chop the onions into thin slices, tomato into small pieces and slit the green chilies.Heat the pressure cooker  with ghee.

Add the whole spices(cinnamon,cloves cardamom & bay leaf) and saute it in ghee for 30 secs, add the cashew and roast till it becomes golden brown, then add the onions & chili and saute till the onions become translucent.

Add ginger garlic paste and saute till the raw smell leaves, then add the roughly chopped mint leaves & tomatoes ,saute for 1 mins, then add the water.

Add enough salt for the rice,bring into vigorous boil, drain the water from the rice and add into the boiling water.

Again bring into boil and close the pressure cooker with lid and put on weight. Cook it for 3 whistles. Once the pressure is released from pressure cooker, open it,  drizzle some ghee(optional) and gently mix it well.

Tada, Nei Soru/Ghee Rice is ready. Serve it with your favorite curry & raita. We had it with egg kurma and onion raita.

For more rice recipe, check out here 

Related : More Raita Recipes

Notes:

• The whole flavor of the rice comes from the ghee, so use good quality ghee and  i have used home made ghee.
• Instead of basmati rice, you can use jeeraga samba rice, that too taste good.
• Don't reduce the amount of ghee mentioned.Otherwise the rice won't be flavorful.
• For more flavor, add a pinch of kalpaasi also.

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Chicken Biryani in pressure cooker | Chicken Biryani | Biryani Recipes

Biryani doesn't need any introduction and it's the most popular rice dish around the world. Though the origin of Biryani is uncertain, it's to be believed that the modern day Biryani was originated from persia and brought into India by Mughals.In India,throughout the nation, you can find variety of biryani recipes and each region has its own influence on Biryani and come up with unique biryani recipes like Hyderabad Biryani,Malabar Biryani,Ambur Biryani and Dindugal Biryani and so on.
Traditionally in biryani, meat and rice are cooked separately and then layered with one another and cooked together on dum. It's really a labor of love and you can't do it more often, in that situation,  pressure cooker biryani is really a savior. It's so easy to make and apart from marination time,you can cook this biryani under 30 mins. I have already share how to cook mutton biryani in pressure cooker,so today we're gonna see how to cook chicken biryani in pressure cooker.  

Chicken Biryani in pressure cooker

Preparation Time : 1 hr | Cooking Time : 30 mins | Serves : 2 to 3  
Recipe Category: Biryani | Recipe Cuisine: Indian

Ingredients
Chicken - 400gms
Basmati rice - 1 cup
Onion -1 
Tomato - 1 
Green chili - 2
Ginger Garlic paste - 1 tsp
Mint & coriander leaves - a handful each
Lemon juice - 1 tsp
Cashew - 5
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 5 
Cardamom - 2
Curry leave - few
Ghee - 1 & 1/2 tbsp
Oil - 1 tsp 
Water - 2 cups
Salt 
To marinate
Curd - 2 to 3 tbsp
Ginger garlic paste - 1 tbsp
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Lemon juice - 1 tsp
Salt - enough for chicken.

Procedure

First wash the chicken with water thrice and add 1/2 tsp of turmeric powder and rub it well and wash once and keep it ready,then add all the ingredients listed under "To marinate" one by one.Mix it well and cover it with lid and keep aside for minimum 1 hrs.Soak the rice in water for 20 mins.Chop the onions into thin slices, tomato into small pieces and slit the green chili. Remove the stem from coriander and mint leaves and keep it ready.Heat the pressure cooker with ghee & oil,add the spices (cinnamon,cloves,cardamom & bay leaf) & saute for 30 secs and then add the cashews and saute till the cashew becomes golden brown. Add the onions,curry leaves & green chili and saute till the onions becomes translucent.Then add the ginger garlic paste,saute till the raw smell leaves,then add the tomatoes and saute for 2 mins.Now add the marinated chicken,coriander & mint leaves and mix it well.Let the chicken cook in the pot for 10 mins.In the mean time, heat the water to boil and drain the water from rice and keep it ready.After 10 mins of cooking chicken, add the boiling water  and salt.Add the rice, mix it gently  without breaking the rice and finally squeeze the lemon juice.Once the water comes to vigorous boil, close the pressure cooker with lid and put on whistle. Cook it for 3 whistle.Once the pressure released from the cooker automatically, remove the lid and gently stir with slotted spoon and it's ready to serve.That's it, Tasty and fluffy Chicken Biryani is ready. Serve it with raita .

Notes:

• The ratio of rice to water is 1:2, make sure the rice is soaked for 20 mins.
• Don't add water while cooking chicken in the open pressure for the initial 10 mins.The water from the chicken and curd is enough.
• After 10 mins of cooking chicken,i left out with 1/2 cup of water, that's enough for cooking chicken further. so i added water just enough for rice.
• For extra flavor, you can add 1 tsp of ghee when you open the pressure cooker and mix it gently.
• Use good quality of ghee & basmati rice,that yields great flavor to the rice.
  

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Mushroom Biryani | Mushroom Biryani in pressure cooker | Biryani Recipe

Mushroom Biryani, a delicious biryani made with basmati rice and mushrooms. It's an ideal one pot meal which will be ready in 25 mins and tastes super delicious and aromatic.  Also it's a  perfect  meal to pack for lunch boxes or a day out. 

I simply love the flavor of brown mushrooms so mostly using those in all my mushroom recipes recently and its flavor takes this biryani into next level. 

In this mushroom biryani, the mushroom flavor is predominant and all the other flavors are very subtle.If you like more spicy biryani, then check out my chettinad mushroom biryani.

Mushroom Biryani

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Biryani | Recipe Cuisine: Indian
Mushroom Biryani, Pressure Cooker Mushroom Biryani Mushroom Biryani,a delicious biryani recipe with full of flavors.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Basmati Rice - 1/2 cup

Mushroom - 150 to 200 gms

Onion(small) - 1/2 

Tomato(small) - 1 
Green Chili - 1 
Curd - 1 tbsp
Ginger Garlic Paste - 1 tsp
Coriander leaves - few
Mint leaves - a handful

Red chili powder - 1/2 tsp

Turmeric Powder - a pinch

Salt - to taste

Cashew - 4

Ghee - 2 tsp

Water - 1 cup

Bay leaf - 1 

Cinnamon - 1 small piece

Cloves - 3 

Cardamom - 2 

Procedure

First soak the rice for 20 mins, in the mean time, cut the onion & mushroom into thin slices, tomatoes into small pieces & slit the green chili.Remove the stem from coriander & mint leaves and keep it ready. Heat the pressure cooker with ghee,add the cinnamon,cloves, cardamom & bay leaf,saute it for 30 secs.

Broke the cashews roughly and add into the ghee and roast till it becomes golden brown, then add the onions & green chili and saute till the onions becomes translucent.Then add the ginger garlic paste and saute till the raw smell leaves.

Add the tomatoes, mushroom , coriander & mint leaves one by one and saute it well for 2 mins.

Add the spices (turmeric & red chili powder ) and salt. Give a good mix and then add the curd and mix it well.

Add the water and bring into boil and then add the soaked rice.

Put the lid & weight on pressure cooker and cook it for 3 whistles. Once the pressure automatically released from the cooker, open it & gently mix before serving.

That's it . Tasty & quick Mushroom Biryani is ready to serve.Serve it with your favorite raita.

Related : Raita Collections 

In this lunch box, i have packed mushroom biryani, egg masala and some salad

Notes:

• I have used brown mushroom here, but you can use white mushroom too.
• You can reduce the amount of ghee and add equal amount of oil too.
• If you want more flavor, add 1/2 tsp of garam masala along with other spices.
• I like the flavor of mushroom in the biryani, so skipped the garam masala. 
  

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