pressure cooker veg biryani recipe veg biryani in cooker instant pot veg biryani #shorts

For Pressure Cooker Vegetable Biryani
2 tbsp oil
1 tsp cumin seeds (jeera)
1 bay leaf (tejpatta)
1 small cinnamon (dalchini) stick
3 cloves (laung / lavang)
4 black peppercorns (kalimirch)
1/2 cup thinly sliced onions
1 tbsp ginger-garlic (adrak-lehsun) paste
2 green chillies , slit
1/2 cup sliced tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp kashmiri red chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp biryani masala
1/2 cup diagonally cut french beans
1/2 cup sliced carrots
1 cup cauliflower florets
1/2 cup capsicum cubes
1/4 cup green peas
salt to taste
1/2 cup curd (dahi)
1 1/4 cups washed and drained long grain rice (basmati chawal)
1 tbsp ghee
1 cup fried onions
4 tbsp finely chopped mint leaves (phudina)
4 tbsp finely chopped coriander (dhania)
1/4 tsp red food colour
Method

For the pressure cooker biryani
To make pressure cooker veg biryani, heat oil in a pressure cooker, add jeera, bay leaf, cinnamon, cloves, black pepper and onions. Saut on medium flame for 2 to 3 minutes.
Add ginger garlic paste, green chillies and tomatoes. Cook on medium flame for 2 minutes.
Add turmeric powder, kashmiri chilli powder, dhana jeera powder and biryani masala, saut for few seconds.
Add french beans, carrots, cauliflower, capsicum, green peas, salt, cup hot water and saut for 2 minutes.
Lower the flame and add curd, mix well with masalas and vegetables.
Now arrange fried onions, mint and coriander over the vegetables layer.
Add washed basmati rice and spread it evenly, again layer with fried onions, mint, coriander and little food colour.
Pour 1 cup of hot water over it and cover with the lid.
Pressure cook the biryani for 2 whistles on medium flame. Allow the steam to escape before opening the lid.
Serve the pressure cooker veg biryani hot with raita and pickle of your choice.



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