Vegetable Biryani in Pressure Cooker
Simple & Tasty one pot meal – Vegetable Biryani in Pressure Cooker!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Basmati Rice
- 1 cup Water
- 1 cup Coconut Milk
- ½ cup Sliced Onions
- ½ cup Chopped Tomatoes (ripe)
- 1 cup Mixed Vegetables (Potato, Carrot, Beans, Green Peas)
- ¼ cup Soya Chunks (boiled & drained)
- 1 teaspoon Ginger Garlic Paste
- 1 Green Chilli
- ¼ cup Mint + Coriander Leaves Chopped (tightly packed)
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Oil
- 2 Dried Bay Leaves
- 2 Cloves
- 2 Cardamoms
- 2 Pieces of Cinnamon
- 6-8 Cashews
- Salt as needed
Instructions
- Wash and soak the basmati rice in a cup of water for 15-20 mins.
- In pressure cooker, heat oil. Add dried bay leaf, cloves, cardamom and cinnamon along with cashews. Fry for few seconds.
- Add slit green chilli along with chopped onions. Fry until translucent.
- Next add ginger garlic paste and fry for a minute until the raw smell goes off.
- Add chopped tomatoes and cook until mushy. Throw in finely chopped mint and coriander leaves.
- Next add turmeric powder, red chilli powder and garam masala powder. Fry off for 2-3 mins.
- Add vegetables along with soya chunks and cook them on low flame for 3-4 mins.
- Add thick coconut milk and cook for a minute on low flame.
- Next pour the water from soaked basmati rice and add salt as needed.
- As the water begins to boil, add soaked basmati rice – mix well.
- Close the lid of the pressure cooker, put on the weight and cook on low flame for one whistle only.
- Let the pressure drop completely and then open the lid. Fluff up the rice.
- Serve hot with onion tomato raita.
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