Vegetable Biriyani
Quick & easy vegetable biriyani cooked in pressure cooker
Ingredients
- 1 cup basmati rice
- 1 large onion sliced
- 1 small tomato finely chopped
- 1 medium potato
- 1 medium carrot
- 8-10 green beans
- ⅓ cup green peas
- 3 tbsp curd / plain yogurt
- 2 tsp biriyani masala
- ½ tsp red chilly powder optional
- Salt to taste
To grind
- 20-25 mint leaves
- 3-4 sprigs coriander
- 2-3 green chillies
- 3 garlic cloves
- 1 inch ginger
To temper
- 2 tbsp oil
- 2 tsp ghee
- 1 bay leaf
- ½ inch cinnamon stick
- 4 cloves
- 2 green cardamom
- 1 black cardamom
- ½ star anise
Instructions
- Grind mint, coriander, green chilly, garlic and ginger to a coarse paste without adding water. Set aside.
- Cut potato and carrot into small cubes. Cut beans into 1-inch long pieces.
- Wash basmati rice and soak in 1 ½ cup water for 30 minutes. Drain and set aside.
- Heat a heavy-bottomed pressure cooker with oil and ghee. Add bay leaf, cinnamon, cloves, cardamoms, star anise and fry until nice aroma comes.
- Add onion and saute until they turn soft. Add the mint paste and fry for 2-3 minutes. Then add tomatoes and fry till they turn mushy.
- Now add the vegetables and fry for a minute. Add yogurt, biriyani masala, red chilly powder and mix well. Fry for 2-3 minutes.
- Add rice and gently combine. Add 1 ½ cup water, salt and mix well. Bring to boil and close with the pressure cooker lid.
- Pressure cook on high heat for 1 whistle, then reduce the heat to low and cook for another 5-6 minutes. Once pressure subsides, open and fluff rice gently with fork.
Notes
- Adjust the amount of green chillies and biriyani masala according to your preference.
- Soaking the rice reduces the cooking time and gives longer grains, so do not skip it.
- You can finely chop mint, coriander, green chilly, garlic and ginger, instead of grinding.