Vegetable Biryani Recipe in Pressure Cooker

Ingredients for Vegetable Biryani Recipe in Pressure Cooker

  • Basmati Rice- 1 ½ cups
  • Carrots – 2 medium (chopped)
  • French beans – 15 (chopped into ½ inch pieces)
  • Cauliflower – 12 florets
  • Green peas shelled – 1 cup
  • Ginger-garlic paste – 1 ½ Tbsp
  • Turmeric powder – 1 Tsp
  • Red chilli powder – 1 Tbsp
  • Coriander powder – 1 Tbsp
  • Curd – 1/2 cup
  • Rose water – ½ Tsp
  • Saffron – a few strands
  • Tomato puree – 1 cup
  • Garam masala powder – 1 Tsp
  • Fresh coriander leaves – 2 Tbsp (chopped)
  • Fresh mint leaves – 2 Tbsp (chopped)
  • Green cardamoms – 8
  • Black cardamom – 1
  • Cloves – 15
  • Cinnamon stick – ½ inch
  • Bay leaf – 1
  • Caraway seeds – ½ Tsp
  • Salt to taste

Method

  • Boil 4 cups of water by adding little salt and add rice in boiling water with two green cardamoms, one black cardamom, cloves (5), cinnamon stick (1/2 inch), cook rice until three-fourth done
  • Drain the excess water from rice and set it aside to cool
  • Heat a non-stick pan, add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast them for a minute
  • Add chopped onions and ginger garlic paste and fry for a minute
  • Now add carrot, French beans, cauliflower florets and green peas, stir well
  • Sprinkle some salt, cover with lid and cook it on a medium flame for couple of minutes
  • Now add turmeric powder, red chilli powder and coriander powder and mix well
  • Take a bowl and whisk curd with rose water and saffron add a little water and whisk well
  • Add tomato puree to the vegetables along with half Tsp of garam masala powder, mix well and cook it on a low flame for two minutes
  • Take a pressure cooker arrange a layer of cooked rice at the bottom, over that arrange half of the cooked vegetables followed by another layer of steamed rice then sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the curd mixture
  • Arrange the remaining vegetables followed by the remaining steamed rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining curd mixture
  • Cover the cooker with lid and allow it to cook on a medium flame for few minutes
  • Cook until one whistle comes
  • Turn off the flame after a whistle and keep it aside for a couple of minutes
  • Serve it in a serving bowl and serve hot with raita

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