Vegetable Biriyani
mrbutler
May 7, 2022
super easy
No Reviews
Ingredients
Adjust Servings
| 2.5 cups basmati rice | |
| 4 cups water | |
| 1 big onion, finely chopped | |
| 1 big tomato, finely chopped | |
| 2 tsp ginger garlic paste | |
| 1 inch cinnamon | |
| ¼ tsp fennel | |
| 2 cloves | |
| cardamom, bay leaves, star anise – 1 each | |
| ½ cup mint & coriander paste | |
| 100g green peas | |
| 2 carrots, diced | |
| 1 big potato, diced | |
| ½ cup curd | |
| ½ tsp turmeric powder | |
| 4 green chillies, chopped | |
| 2 tsp biriyani masala | |
| ½ tsp red chilli powder | |
| ½ tsp garam masala | |
| 100ml oil | |
| salt to taste | |
| ghee 2 – 3 tsp (optional) |
Directions
1.
Press the sauté and wait for 30 seconds for the inner cooking pot to heat up.
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2.
Add 50ml of oil inside the inner cooking pot and wait for a few seconds. Sauté cinnamon, fennel, cloves, cardamom, bay leaves and star anise.
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3.
Add chopped onion and sauté for 2 minutes. Add chopped tomatoes, green chilli, ginger garlic paste and cook until the raw flavour completely goes off.
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4.
Add turmeric powder, biriyani masala, red chilli powder and garam masala to the mixture. Add mint and coriander paste, continue to sauté.
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5.
Add the remaining 50ml oil to the mixture to sauté the cut veggies namely potato, carrots, and green peas.
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6.
Add ½ cup of curd for the sour taste (Optional).
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7.
Add the basmati rice and mix well. Add 4 cups of water along with Salt to taste. Now press Cancel button to stop sauté.
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8.
Place the lid over the top. Turn and place the pointer in Close position. Ensure the lid is firmly closed and pressure release button should be on Down position.
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9.
Choose the “Rice” mode.
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10.
After Pre-Cooking is done, the cooking countdown will appear. After cooking, it stops with a beep sound and automatically switches to Keep Warm mode. Press Cancel button if warming is not required.
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11.
Wait for 10 minutes to get Natural Pressure Release. It can be released manually by pulling Up the pressure release button.
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12.
Serve hot Biriyani, adding few roasted cashews and topping with coriander leaves.
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