Vegetable Biriyani (Pressure Cooker version)

Cooker Vegetable Biriyani
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Vegetable Biriyani (Pressure Cooker version)

Serves: 4 Time: Skill:

Easy Vegetable Biriyani with full of flavors to relish the taste buds

Recipe Courtesy : Suresh Palayil

  • Basmathi/Jeeraksala Rice/ Vayanadan Kaima – 2 cups (I prefer Vayanadan Kaima Rice)
  • Mixed vegetables cut into cubes – 2 cups (I used Carrot, Cauliflower, French beans, Potato)
  • Bay leaf – 1 no
  • Green Cardamom – 3 nos
  • Cloves – 3 nos
  • Star Anise – 1 no
  • Cinnamon stick 1” – 2 nos
  • Mace – 1 no
  • Shahjeera – 1 tsp
  • Fennel seeds – ¼ tsp
  • Cashew nuts – 10-15 nos
  • Raisin – 15 nos
  • Onion sliced – 2 medium size
  • Ginger Garlic paste – 1 tsp
  • Green chilli- 2 nos
  • Tomato chopped – 1 no
  • Fresh coriander and mint leaves chopped – ¼ cup
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – one pinch
  • Thick curd – 2 tbsp
  • Lemon Juice – 1 tbsp
  • Ghee – 2 tbsp
  • Oil – 2 tbsp
  • Salt – to taste
  • Water – 3 cups (this measurement is perfect if you are using kaima rice)
  • Wash and soak the rice for 20 minutes. Heat oil in a pan, add half of the thinly sliced onion and fry it till golden. To the same pan add cashew nuts and raisins and fry them too, remove from the oil and drain over a paper towel. Heat ghee in a pressure cooker. Add bay leaf, shahjeera, fennel seeds, cinnamon, cloves, star anise, mace, green cardamom and fry for few seconds. Add onion and saute till it turns translucent. Add green chilli, ginger& garlic paste and fry till the raw smell leaves. Add turmeric powder, red chilli powder, coriander powder, cumin powder and fry for a minute. Add chopped tomato and saute till it turns soft and mushy.
  • Add curd and mix well.
  • Add chopped vegetables and stir for few minutes.
  • Add chopped fresh coriander & mint leaves, salt, measured water and allow it to boil.
  • Add lime juice then soaked rice, mix gently and close the pressure cooker with lid. Cook for two whistles in medium flame. Put off the flame and open it once the pressure releases completely.
  • Garnish with fried onion, cashew nuts, raisins and chopped mint & coriander leaves.
  • Serve hot with any raita.
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