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Vegetable Biriyani (Pressure Cooker Method)

Ingredients
  • Basmati Rice - 2 cups
  • Ginger-Garlic Paste - 2 tsp
  • Onion - 2 medium (finely chopped)
  • Green Chilli - 2 (split into two)
  • Tomato - 1  (finely chopped)
  • Beans - 4-5 (cut into cubes)
  • Carrot - 1 (cut into cubes)
  • Potatto - 1 (cut into cubes)
  • Greenpeas - 1/4 cup
  • Ghee - 5 tbsp
  • Whole Spices - Cradamom - 4, Cloves - 4, Bayleaf - 1, Cinnamon - 1 small stick
  • Mint Leaves - 2-3 tbsp (finely chopped)
  • Corriander Leaves - 2-3 tbsp (finely chopped)
  • Garam Masala - 1 tbsp
  • Red Chilli Powder - 1tsp
  • Turmeric Powder - 1/4 tsp
  • Curd - 2 tbsp
  • Salt - as required
Preparation Method
  1. Wash and soak the rice for 30mins.; drain the water and keep in strainer to remove excess water.
  2. Heat ghee in a thick bottom pressure cooker and splutter whole spices.
  3. Add ginger-garlic paste and saute in low flame, till the raw smell goes off.
  4. Add onion, green chillies, salt and saute till onion become translucent.
  5. Add tomato and saute till tomatoes become soft.
  6. Add turmeric powder, garam masala and chilli powder and saute for 1-2 mins:
  7. Add mint leaves, corriander leaves and mix well.
  8. Add vegetable and saute for 2 mins:
  9. Add curd and three 3cups water; adjust salt and allow it to boil in high flame.
  10. When the water starts to boil, add rice; mix well and keep the lid closed.
  11. When the first whistle is about to come, turn off the flame (do not wait for the whistle).
  12. Wait till the pressure releases; open the lid and separate the rice with fork.
  13. Transfer the biriyani to serving plate (try to avoid keeping the biriyani in cooker for long time, the rice will become sticky) and garnish with fried onion, sashew nuts and raisins.
  14. Serve easy-to-make, hot Vegetable Biriyani with raitha and pickle.

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