Vegetable Biryani In Pressure Cooker Recipe
1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leaves
1 to 2 green chili
1 tbsp. lemon juice
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk
2 to 3 tbsp. Oil
fried capsicum for garnish
1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
½ tsp. shahi jeera
Few pepper corn
Soak rice for at least 12 minutes. Drain the water and set aside.
Add oil to a pressure cooker and heat it.
Add spices and fry till you get a nice aroma for one to 3 minutes. Fry onions until golden(red). Add ginger garlic paste and saute until the raw smell has gone.
Add all chopped vegetables, fry for about 2 minutes.
Add mint leaves, biryani masala and saute for 2 more minutes.
Measure and pour water or coconut milk, salt and lemon juice.
When the water begins to boil, add rice and stir
Close the lid and let the cooker whistle once on a low flame. Off the stove and when the pressure goes down, open the lid and fluff up.