Producer: Priyanka Das Editor: Manuj Yadav
Ingredients 2 tbsp oil 1 tsp cumin seeds 1 bay leaf 1 small cinnamon stick 3 cloves 4 black peppercorns 1/2 cup thinly sliced onions 1 tbsp ginger-garlic paste 2 green chillies, slit 1/2 cup sliced tomatoes 1/2 tsp turmeric powder 1 tsp kashmiri red chilli powder 2 tsp coriander-cumin seeds powder 1 tbsp biryani masala 1/2 cup diagonally cut French beans 1/2 cup sliced carrots 1 cup cauliflower florets 1/2 cup capsicum cubes 1/4 cup green peas Salt to taste 1/2 cup curd 1 1/4 cups washed and drained long grain rice 1 tbsp ghee 1 cup fried onions 4 tbsp finely chopped mint leaves 4 tbsp finely chopped coriander 1/4 tsp red food colour
Heat oil in a pressure cooker; add jeera, bay leaf, cinnamon, cloves, black pepper and onions. Sauté on medium flame for 2 to 3 minutes.
Add ginger garlic paste, green chillies and tomatoes. Cook on medium flame for 2 minutes.
Add turmeric powder, kashmiri chilli powder, dhania jeera powder and biryani masala, sauté for few seconds.
Next, add French beans, carrots, cauliflower, capsicum, green peas, salt, ¼ cup hot water and sauté for 2 minutes.
Lower the flame and add curd, mix well with masalas and vegetables. Now arrange fried onions, mint and coriander over the vegetables layer.
Pour 1½ cup of hot water over it and cover with the lid.
Pressure cook the biryani for 2 whistles on medium flame. Allow the steam to escape before opening the lid.
Serve the pressure cooker vegetable biryani hot with raita and pickle of your choice.