HOW TO MAKE VEGETABLE BIRYANI IN PRESSURE COOKER
Ingredients
- Rice – 1/2 kg
- Cabbage – 100 grams
- Capsicum – one
- Potato – one big size
- Tomato – one
- Carrot – one small size
- Beans – 5 to 6
- Cauliflower – 50 grams
- Coriander leaves – 4 bunches
- Mint leaves – 4 bunches
- Ginger garlic paste – 2 tablespoon
- Turmeric powder – pinch
- Garam masala powder – 1 tablespoon
- Biryani masala – 2 tablespoons
- Oil – 2 tablespoons
- Green peas – 1/4th cup
- Cashew nut – 20
- Kapok buds – 6
- Bay leaves – 3
- Cinnamon – 4 small pieces
- Cloves – 6
- Sajeera – 1/4th teaspoon
- Star anise – 2 tablespoons
- Onion – one
- Green chillies – six
- Crystal salt – to taste
- Curd – 2 tablespoons
- Butter – one tablespoon
- Red chilli powder – 1 tablespoon
Preparation of vegetable biryani in a pressure cooker.
- First wash the rice until water runs clear
- Soak the rice for at least 10 minutes. Drain the water and keep it aside.
- Chop all the vegetables, onions, green chillies, coriander leaves and mint leaves.
- Cut onions and green chillies like slices.
- Soak the green peas a day before and boil them for 5 minutes, remove the water and keep them aside in a bowl.
- Take pressure cooker and heat it with 1 tablespoon of butter and add 2 tablespoons of oil, add spices cinnamon,kapok buds, Staranise,cloves, bay leaf and sajeera.
- Mix them and saute for 1 to 2 minutes until they begin to crackle.
- Next add ginger garlic paste saute it until the raw smell vanishes.
- Add onion, spices and green chillies. Fry them until they turn golden colour.
- Add all chopped vegetables, cabbage,Capsicum, carrot, cauliflower, potato, tomato and green peas into the pressure cooker and mix them properly
- Now add a pinch of turmeric powder and salt to taste, mix well and fry for one minute.
- Add coriander leaves, mint leaves, and Garam Masala biryani masala mix well saute/fry for another 2 minutes with cover lid.
- Open the cover lid add 2 tablespoons of curd, 1 tablespoons of red chilli powder mix all vegetables again for 1 minute.
- Take 4 glasses of water for 2 glasses of rice measure and pour the water into the cooker.
- Stir well and let the water to boil, when water begin to boil add rice and stir.
- Close the lid and let the cooker whistle thrice on a low flame.
- After 3rd whistle switch off the flame and remove the cooker keep it aside.
- When the pressure goes off open the lid fluff mix the rice with fork gently and finally add mint leaves to garnish.
- Now the vegetable biryani is ready.
