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Vegetable Biriyani

super easy

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Ingredients

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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
100 ml 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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