Veg biryani recipe in pressure cooker

• Produce

  • 90 g Carrots
  • 16 tsp Coriander
  • 1/2 inch Ginger
  • 1 Green chilies
  • 1/3 cup Green peas
  • 5 tbsp Mint
  • 165 g Onions
  • 90 g Potatoes

• Refrigerated

  • 1 cup Curd

• Condiments

  • 1/2 tbsp Ginger-garlic paste

• Pasta & Grains

  • 1 cup Basmati rice, heaped

• Baking & Spices

  • 5 Black peppers
  • 1 Cardamom, black
  • 3 Cardamoms, green
  • 1 inch Cinnamon
  • 1/2 tsp Garam masala
  • 1/2 tsp Red chili powder
  • 1 generous pinch Saffron
  • 1/2 tsp Salt
  • 1 Salt as required
  • 2 Single strands of mace
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Dairy

  • 3 tbsp Oil or ghee

• Liquids

  • 1 tsp Kewra water or rose water
  • 1 cups Water

• Other

  • 1 Medium capsicum (or ½ cup chopped capsicum (shimla mirch
  • 3 cloves ((lavang
  • ½ teaspoon shah jeera ((caraway seeds

Found on vegrecipesofindia.com

Description

Directions

• rinse rice in water many times, till you see the water clear of starch. then soak the rice in enough water for 30 minutes.
• after 30 minutes, strain the water very well from the rice.
• add 1 tsp of oil and salt to the rice.
• with a spoon or with your hands, mix the salt and oil very well with the rice grains. keep aside.
• when the rice is soaking, you can chop and prepare the veggie mixture.
• take 1 cup thick coconut milk in a pan or a large mixing bowl.
• add the chopped veggies and green peas. chop the veggies in small sizes so that they cook well.
• add ginger-garlic paste, green chilies and chopped coriander + mint leaves.
• add the spice powders - turmeric powder, red chilli powder, garam masala powder, coriander powder. season with salt too.
• mix very well and keep aside. if you want, you can marinate for 15 to 30 minutes.
• with curd - take curd in a bowl and whisk till smooth.
• then add the spices, green chilies and ginger-garlic paste.
• add veggies, coriander + mint leaves and salt.
• mix very well and keep aside. you can even marinate for 15 to 30 minutes.
• next step is to heat a pressure cooker and add 3 tbsp oil. add all he whole spices mentioned above in the list. saute till they crackle and become fragrant.
• then add sliced onions.
• stir and begin to saute the onions on a low to medium flame.
• cooking onions does take some time, so add a pinch of salt to quicken the cooking process.
• continue to saute till the onions turn a light golden.
• when the onions become golden, switch off the flame.
• remove the cooker from the stove top burner and place it on the kitchen table top or slab.
• remove half of the fried onions in a plate. keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the cooker.
• with a spoon, evenly spread the fried onions which are in the cooker.
• now with a spoon, pour the veggie mixture evenly.
• make an even layer of all the veggie mixture.
• next spread all the rice evenly on the veggie mixture layer.
• spread the fried onions which we kept aside evenly on the rice.
• add chopped coriander leaves, mint leaves and chopped ginger or ginger julienne.
• sprinkle saffron threads.
• now sprinkle rose water or kewra water evenly all over.
• now pour water along the sides of the cooker. dont add water in the center. 1.25 cups water will make the rice grains more soft.
• cover the cooker with its lid and the vent weight/whistle attached to the lid.
• on a low flame cook the biryani for about 20 to 25 minutes. if the pressure cooker whistles, then its fine.
• once the pressure settles down, then open the lid and serve the pressure cooker vegetable biryani with your favorite raita, salad or a side gravy.