Uncategorized · VARIETY RICE

VEGETABLE BIRYANI IN PRESSURE COOKER

This Biryani is my most favourite and this is my best ever biryani that I prepared as weekend lunch. The taste is similar to biryani that we get in restaurants. I have used the readymade biryani masala and loved it’s flavour. Got a great compliment from my husband and even my baby liked it so much. I have reduced the spices while making as I’m going to feed the same for my baby and added only carrots. Beans, cauliflower,green peas, potatoes can be added. This is my first recipe with basmathi rice and I’m sure you would like it. Do share your feedback after trying.

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INGREDIENTS:

  • Basmathi rice – 2 cups
  • Water – 5 cups
  • Onion – 1
  • Tomato – 1
  • Curd – 1 /2 cup
  • Ginger garlic paste – 2 tsp
  • Carrots – 2
  • Chilli powder – 1 /2 tsp
  • Turmeric powder – 1 /4 tsp
  • Coriander powder – 1 tsp
  • Biryani masala powder – 2 tsp
  • Salt – as required

FOR SEASONING:

  • Oil – 3 tsp
  • Cloves – 2
  • Cinnamon – 1 inch piece
  • Cardamom – 2
  • Cumin seeds – 1 tsp

FOR GARNISHING:

  • Ghee – 2 tsp
  • Cashews – 6
  • Raisins – 5

METHOD:

1.Wash and soak basmathi rice for 15 minutes.

2.Cut onion lengthwise and chop tomato and carrots. Add oil in pressure cooker and add the ingredients under “for seasoning”.

3.Saute well, add onion and saute until it turns translucent. Add ginger garlic paste and saute until raw smell goes.

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4.Add tomato and fry until it becomes mushy and add all the dry powders and cook for a minute.

5.Add curd and mix well. Let it combine together then add carrots and mix well. 

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6.Now add the soaked rice along with required water and salt. Mix everything and bring to boil.

7.Close the lid and pressure cook for 3 whistles. Let the pressure get down.

8.Fry Cashews and raisins in ghee and add to the rice and fluff gently.

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9.Serve hot with raita and enjoy.

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