Vegetable Biriyani (Pressure Cooker version)

Vegetable Biriyani (Pressure Cooker version)

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35

Ingredients

Serves 4

  • Basmathi/Jeeraksala Rice/ Vayanadan Kaima(I prefer Vayanadan Kaima Rice) 2 cups

  • Mixed vegetables cut into cubes(I used Carrot, Cauliflower, French beans, Potato) 2 cups

  • Bay leaf 1 nos

  • Green Cardamom 3 nos

  • Cloves 3 nos

  • Star Anise 1 nos

  • Cinnamon stick 1 inch 2 nos

  • Mace 1 nos

  • Shahjeera 1 tsp

  • Fennel seeds 1/4 tsp

  • Cashew nuts 10-15 nos

  • Raisin 15 nos

  • Onion sliced 2 nos

  • Ginger Garlic paste 1 tsp

  • green chilli 2 nos

  • Tomato chopped 1 nos

  • Fresh coriander and mint leaves chopped 1/4 cups

  • turmeric powder 1/4 tsp

  • Red chilli powder 1/4 tsp

  • Coriander powder 1 tsp

  • cumin powder 1 pinch

  • Thick curd 2 tbsp

  • Lemon Juice 1 tbsp

  • Ghee 2 tbsp

  • Oil 2 tbsp

  • Salt 1 pinch

  • Water (this measurement is perfect if you are using kaima rice) 3 cups

Directions

  • 01

    Wash and soak the rice for 20 minutes

  • 02

    Heat oil in a pan, add half of the thinly sliced onion and fry it till golden

  • 03

    To the same pan add cashew nuts and raisins and fry them too, remove from the oil and drain over a paper towel

  • 04

    Heat ghee in a pressure cooker

  • 05

    Add bay leaf, shahjeera, fennel seeds, cinnamon, cloves, star anise, mace, green cardamom and fry for few seconds

  • 06

    Add onion and saute till it turns translucent

  • 07

    Add green chilli, ginger& garlic paste and fry till the raw smell leaves

  • 08

    Add turmeric powder, red chilli powder, coriander powder, cumin powder and fry for a minute

  • 09

    Add chopped tomato and saute till it turns soft and mushy

  • 10

    Add curd and mix well

  • 11

    Add chopped vegetables and stir for few minutes

  • 12

    Add chopped fresh coriander & mint leaves, salt, measured water and allow it to boil

  • 13

    Add lime juice then soaked rice, mix gently and close the pressure cooker with lid

  • 14

    Cook for two whistles in medium flame

  • 15

    Put off the flame and open it once the pressure releases completely

  • 16

    Garnish with fried onion, cashew nuts, raisins and chopped mint & coriander leaves

  • 17

    Serve hot with any raita

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