Ingredients
To soak
- 1 cup + 1/2 cup basmati rice
- water to soak
Marinate masala
- 1 cup thick curd
- required salt
- 1 tablespoon biryani masala
- 1/2 teaspoon Kashmiri chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
vegetable biryani in a pressure cooker
- 2 tablespoon ghee
- 1 tablespoon peanut oil
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Poppy seeds
- 1 clove
- mint and coriander leaves few
- 1 cardamom
- small piece cinnamon
- 1 bay leaf
- 1/4 teaspoon biryani masala
- saffron pinch
- mixed vegetables carrot 1, beans 10, potato 1, 3 tablespoon peas, 1/2 cup of cauliflower
- 1 teaspoon sesame oil
- 2 Cups water
Instructions
Soak
- First, wash and soak for 15 minutes
Yogurt marination
- Add the ingredients mentioned under "marinate masala" and mix well
Vegetable Biryani
- Add oil and ghee to the pressure cooker
- Turn on the stove to medium flame and heat
- Add cashews, bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; saute till cashew turn golden brown
- Furthermore, add onion, green chili, and ginger garlic paste; mix well and saute till onion turns translucent
- Add carrots, beans, frozen peas, and potato; mix well and cook for 3 minutes
- Furthermore, add turmeric powder; mix well and make sure nothing is stuck to the pan
- Add yogurt mixture and saute for 2 minutes
- Furthermore, add mint and coriander leaves; mix well
- Add rice; spread but avoid mixing
- Furthermore add water, biryani masala, saffron and sesame oil; bring to a slight frothy boil
- pressure cook for two whistles; turn off the stove
- After the pressure subsides naturally, open the cooker
- Gently fluff the rice
Video
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