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vegetable biryani pressure cooker method /veg biriyani recipe

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Total Time 50 minutes

Ingredients
  

  • Seeraga samba rice or basmati rice - 11/2 cup
  • Carrot potatoes,cauliflower,potatoes(mixed and cut into big chunks) - 1 cup
  • Big onion - 1 chopped lengthwise
  • Tomatoes chopped - 2-3(medium)
  • Curd/thayir - 2-3 tbsp
  • Puthina/mint leaves - 2 tbsp
  • Coriander powder - 1 tbsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Lemon juice - 1/2 tsp optional

To temper:

  • Oil and ghee mixed - 5 tbsp
  • Cinnamom/pattai - 1 stick
  • Cloves/lavangam - 2-3
  • Cardamom/elachi - 2-3
  • Bay leaf - 1

To grind:

  • Ginger garlic paste or chopped - 3 tbsp
  • Greenchillies 1-2
  • Coriander leaves - 2 tbsp

Instructions
 

  • Wash and soak rice for 30 minutes.
  • Cut veggies and keep all ingredients(do the grinding).
  • In a pressure cooker add cinnamom,cloves and cardamom.
  • Then add chopped onions cook till golden ,add bay leaf also.
  • Add ground mix to it saute till rawness goes off.
  • Add tomatoes and stir.
  • Add all the chopped veggies .
  • After stirring the veggies nicely add turmeric,salt,chilli and coriander powders.
  • When the rawness of spice powder goes off add water.
  • Add 23/4 cups of water and let it boil.
  • Check for salt if needed add now.
  • Add rice stir in and let it boil till water absorbs rice half way(when some water left).
  • Now close the cooker and keep for one whistle then keep the flame low for 5 minutes.
  • Switch off open cooker after 30 minutes,fluff up the rice ,serve with any raita.

Notes

Adding lemon juice is optional.
If in season add green peas also.
If you have large burner keep the flame medium to avoid burning.
I have added ginger garlic paste for grinding you can add chopped ginger garlic also to grind.