Producer: Priyanka Das Editor: Nisha Dubey
Easy Pressure Cooker Vegetable Biryani Recipe
Ingredients 2 tbsp oil 2 tbsp ghee 1 tsp cumin 1 bay leaf 1 inch cinnamon ½ tsp pepper 5 cardamom 5 cloves 1 black cardamom 1 javetri 1 onion, sliced 1 tbsp ginger-garlic paste
Ingredients 1 carrot, chopped 1 potato, chopped 5 beans, chopped 3 tbsp peas 5 florets gobi ½ capsicum, cubed 1 tsp salt 1 cup curd 2 tsp biryani masala 1 tsp chilli powder ½ tsp turmeric 2 tbsp mint 2 tbsp coriander 2 tbsp fried onion 1½ cup basmati rice, soaked 2½ cup water 2 tbsp turmeric milk
Firstly, in a cooker heat 2 tbsp oil and 2 tbsp ghee. Add the spices and saute until it turns aromatic.
Add 1 onion and 1 tbsp ginger-garlic paste and saute until the onion turns golden brown.
Further add 1 carrot, 1 potato, 5 beans, 3 tbsp peas, 5 florets gobi, ½ capsicum. Add 1 tsp salt and stir fry for 2 minutes or until the vegetables turn crunchy.
Further, add 1 cup of curd and mix well. Now add 2 tsp biryani masala, 1 tsp chilli powder, ½ tsp turmeric, and cook until the oil separates from the sides.
Pour in 1 cup of water. Add 2 tbsp mint, 2 tbsp coriander, and 2 tbsp fried onion. Spread 1½ cup basmati rice in batches forming the layers.
Layer with rice, coriander, mint, and fried onions. Also sprinkle 1 tsp biryani masala and 1 tsp ghee on top. Further pour 1½ cup water from the sides and 2 tbsp turmeric milk.
Cover and pressure cook on a medium flame for 2 whistles.
Once the pressure settles down, fluff the rice gently or transfer it into the large vessel. Finally, enjoy the pressure cooker vegetable biryani with raita.
