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Aromatic and colorful, Ambur Biryani layers basmati rice with spiced vegetables and whole spices for a complete vegetarian feast. This family-friendly dish is perfect for celebrations and everyday meals alike.
Rinse the basmati rice thoroughly, soak in water for 30 minutes, and drain just before cooking for fluffy grains.
Heat oil in a large heavy-bottomed pot over medium heat, add all whole spices (cloves, cardamom, cinnamon, bay leaf, star anise) and sauté for 30 seconds until fragrant.
Add sliced onions and fry on medium-high heat until golden brown, then stir in ginger garlic paste and cook for an additional minute to remove raw aroma.
Add chopped tomatoes, salt, turmeric, chili powder, and cook until tomatoes soften; stir in yogurt, mixed vegetables, and half the mint and cilantro. Sauté for 3–4 minutes until the vegetables are slightly tender.
Add drained rice to the pot. Pour in 3 cups of hot water, sprinkle garam masala, gently mix, cover tightly, and cook on low heat for 18–20 minutes until rice is tender and water is absorbed.
Turn off the heat, let the biryani rest covered for another 10 minutes to finish steaming. Then fluff gently with a fork, garnish with remaining mint and cilantro, and serve hot.
