Biryani has always been one of my most favorite dish. It is easy to make and taste very delicious. The procedures are also very simple. I have already posted Veg Biryani in rice cooker, today we will learn how to make veg biryani in pressure cooker with step wise pictures.
Wash and soak basmati rice for half an hour. Drain the rice and keep it aside.
Cut onions thinly lengthwise. Slit green chillies. Wash, cut cauliflower into florets and put the florets in salted hot water for 4-5 minutes. Drain the water and keep it aside. Cut carrot and bean into small pieces or lengthwise (as you like).
Blanch the peas and keep it ready. If using frozen peas, skip this step. I parboiled the beans and carrot a little, though it is not necessary if you cut it into small pieces.
In a pressure cooker or pressure pan, heat oil + ghee, add all the ingredients mentioned under seasoning. If you like fennel flavor, you can add otherwise add shahjeera (royal cumin seeds) instead of fennel seeds. Saute for a few seconds.
When it sizzles, add thinly sliced onions and green chilli.
Saute until onions turn translucent.
Add ginger garlic paste.
Saute until the raw flavor goes.
Add chopped tomatoes.
Saute the tomatoes for a few seconds.
Add turmeric powder, chilli powder, coriander powder, little salt and biryani masala.
Saute until the tomato becomes mushy and the raw smell of the spice powder goes.
Add half of the mint and all the coriander leaves.
Add all the vegetables.
Mix well and saute for 2-3 minutes.
Add soaked and drained basmati rice.
Add 3 cups of hot water. Add salt needed (remember we have already added a little salt).Taste the water and adjust spice powder and salt.
Add the rest of the mint leaves and squeeze juice of half a lemon.
Mix well and bring it to boil.
When water starts boiling, reduce the heat to low and close the cooker. Do not put the whistle/weight, instead I inverted a small cup on the vent to prevent steam from escaping.
Cook on very low heat for 5-6 minutes or until all the water has evaporated. Switch off the heat. Open the cooker after 5 minutes and fluff the rice with a fork.
Heat 1-2 tsp of ghee and saute the cashew nuts until golden brown. Add to the biryani and mix gently.
Garnish with finely chopped coriander leaves and enjoy it with onion raita or carrot raita or cucumber pachadi. It makes a perfect one pot meal. It can also be packed for lunch.
Notes –You may add 2 tsp of thick curd when adding the spice powder. I did not add.
You may adjust spice powder according to your taste.
If you have cut the vegetable into bigger pieces, you can par boil it and add. If you have cut it into smaller pieces, no need to parboil the vegetables.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!