Vegetable Biryani in Pressure Cooker

Ingredients

• 1 cup (250 ml) Seeraga Samba / Basmati Rice
• 1 1/2 cups (375 ml) water
• 1 medium sized onion
• 6 cloves garlic
• 1 inch ginger
• 3 green chillies (Add more if you want it really spicy)
• 2″ piece cinnamon
• 2 cloves
• 1 cardamom
• 1/3 cup water to grind
• 1 tablespoon Ghee
• 1 tablespoon Vegetable oil
• 3 cloves
• 1 medium sized onion, sliced
• 1 tomato, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 15 mint leaves
• 3-4 stalks coriander leaves
• 2 Carrots
• 1 potato
• 1/2 cup peas
• 7-8 Beans

Instructions

1. 1

   Soak the Seeraga samba / Basmati rice in water and set aside.

2. 2

   Heat oil and ghee in a pan and add in 2-3 cloves. Add in the sliced onions and fry till the onions are soft. No need to brown the onions.

3. 3

   When the onions are soft, add in the chopped tomatoes. Fry till the tomatoes are cooked and oil floats on top.

4. 4

   Make a paste out of the ingredients listed under biryani masala. Add it to the pan and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.

5. 5

   Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute more.

6. 6

   Add 1.5 cups of water for one cup of rice. Add in the water and let it come to a rolling boil.

7. 7

   Once the water is boiling, add in the rice and let the mixture come to a boil again. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.

8. 8

   Vegetable Biryani is ready. Serve hot with kurma or raita.