Ambur Biryani Recipe (With Mushrooms)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (4)

Ambur Biryani Recipe (With Mushrooms)

NUTRITION · PER SERVING60M COOK
CAL 34%·PRO 27%
CARBS 108G63% OF CAL
5G FIBER0G ADDED0G INTRINSIC89G OTHER14G TOTAL SUGAR
FAT 24G32% OF CAL
2G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A South Indian biryani with mushrooms and aromatic spices like cardamom, cinnamon, and coriander layered with rice. A fragrant, complex vegetarian main course.

mainindiangrain bowlgluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 1 cup heaped seeraga samba rice (or 210 grams seeraga samba rice)
  • 3.5 cups water for cooking rice
  • 1 small tej patta ((Indian bay leaf))
  • 1 green cardamom
  • 1 clove
  • ½ inch cinnamon
  • ¼ to ½ teaspoon salt (or add as required)
  • 4 to 5 dry red chilies, (use byadagi or kashmiri or a mix of both)
  • ⅓ cup hot water for soaking
  • 3 tablespoons oil
  • 1 small to medium tej patta ((Indian bay leaf))
  • 2 green cardamoms
  • 2 cloves
  • 1 cup thinly sliced onions
  • 1 teaspoon ginger garlic paste
  • 1 cup chopped tomatoes
  • 1 tablespoon chopped mint leaves
  • 2 tablespoons chopped coriander leaves
  • ¼ teaspoon turmeric powder (- optional)
  • ½ teaspoon coriander powder (optional)
  • ¼ cup curd ((yogurt))
  • 200 grams white button mushrooms, (sliced or 2 cups sliced mushrooms)
  • ½ cup water
  • salt as required
PREP
30M
SODIUM
982MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.