vegetable biryani in pressure cooker

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Vegetable biryani in pressure cooker recipe.

Author: Swasthi

Yield: 4

Ingredients (240 ml cup used)

• 1 ½ cup of basmathi rice (soaked for at least 10 mins)
• 1 potato cubed
• 1 carrot chopped
• Fistful of green peas
• 1 onion sliced
• 1 tbsp. ginger garlic paste
• Fistful of mint leaves
• Coriander leaves (optional)
• 1 to 2 green chili
• 1 tbsp. lemon juice (optional)
• 1½ to 2 tsps. Biryani Masala Powder (adjust to suit your taste)
• 2 ½ cups water or thin coconut milk
• 2 to 3 tbsp. Oil
• fried capsicum for garnish (optional)

Dry spices

• 1 bay leaf
• 4 green cardamoms
• 1 star anise
• Two 1 inch cinnamon stick
• 6 cloves
• ½ tsp. shahi jeera
• Few pepper corn (optional)

Instructions

1. Soak rice for at least 10 minutes. Drain the water and set aside.
2. Add oil to a pressure cooker and heat it.
3. Add spices and fry till you get a nice aroma for one to 2 minutes
4. Add all chopped vegetables, fry for about 3 to 4 minutes
5. Add ginger garlic paste and fry till the raw smell goes away.
6. Add mint leaves and saute for 2 more minutes
7. Measure and pour water or coconut milk, add biryani masala powder, salt and lemon juice
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once. Off the stove and when the pressure goes down, open the lid and fluff up.

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of biryani masala powder can make your biryani bitter. So adjust the powder according to your taste.