Vellai Biriyani | Vellai Kuska Recipe | White Biryani Recipe

First soak washed 1 cup Seeraga Samba rice in enough water for 15-20 mins. We need the rice to be soft and plump, so soaking helps.
In a pressure cooker (I used my small pressure pan), heat 2 teaspoon oil and 1 teaspoon ghee. Add whole spices – cloves, cardamoms, cinnamon, dried bay leaf. Let them fry for a few secs.
Add 1 large onion finely sliced, 1-2 slit green chillies. Fry them on low flame until translucent.
Now add 1 teaspoon ginger garlic paste and fry for a couple of minutes until there is no raw smell.
Next add 1 small tomato quartered along with ¼ cup each of mint and coriander leaves roughly chopped.
Fry for a couple of minutes and then add 1.5 cups of water. Add 1 teaspoon lemon juice.
Add salt as needed.
Check for salt and let the water come to a rolling boil.
Drain off the water from soaked rice, add it to the pan and mix well.
Close the pressure cooker and set the flame on high for 3-4 mins and then cook it on low flame for 9-10 minutes or for 2 whistles (whichever happens first) and switch off the heat.
Let the pressure drop naturally before opening the pressure cooker. Also rest the rice for 5-6 mins before fluffing it up or mixing it.
Serve hot with dalcha, egg thokku or soya chukka on the side.