Soak basmati rice in water for 20 minutes. Drain the water completely and keep it aside.
Heat oil in a pressure pan, add the ingredients mentioned under seasoning.
Add thinly sliced onions, green chillies and saute until onions turn pink.
Once the rice is half cooked, stir the contents and close the cooker with weight. Keep it in very low flame for 4-6 minutes and switch off. Open the cooker once the pressure subsides, gently fluff the rice with a fork. Serve hot with pachadi/ raita or any tomato based gravy.
This biryani also makes a perfect lunch box recipe and is very good for growing children as it is rich in protein.
You might love my Soya Chunks curry also.