Veg Biryani recipe in cooker

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Soak the rice for at least 20 minutes, then drain and set aside.
2. Chop the vegetables, coriander and mint, and set aside.
3. Heat oil in a pressure cooker or heavy pot, then add bay leaf, star anise, shahi jeera, cloves, cardamom and cinnamon. Sauté for 1 to 2 minutes.
4. Add the sliced onion and green chilies and fry, stirring often, until the onions are evenly golden or light brown.
5. Add the ginger garlic paste and sauté for about 1 minute, until the raw smell is gone.
6. Add the chopped vegetables and fry for about 2 minutes.
7. Add the tomato, ⅛ teaspoon salt, yogurt, coriander, mint, red chilli powder, turmeric and garam masala. Fry on high heat for 2 to 3 minutes, until the tomatoes break down completely and the raw smell disappears.
8. Lower the heat. Drain the rice completely and spread it evenly over the vegetables. Do not stir if you want distinct layers.
9. In a separate bowl, stir ¼ teaspoon salt into 1¾ cups water (or 1¼ cups for Instant Pot, 2 cups for a regular pot, or thin coconut milk), taste it so it is slightly salty, then bring to a boil.
10. Pour the boiling salted water slowly around the edges of the pot over the rice.
11. Pressure cooker: cover and cook for 1 whistle on medium-high heat, then turn off the stove. Release pressure manually after 1 to 2 minutes, open the lid and fluff with a fork.
12. Pot: bring to a rolling boil, then cook covered on low to medium heat until the water is absorbed and the rice is fully cooked. Turn off the heat and rest for 15 minutes.
13. Serve with raita or salan. Squeeze lemon juice over before serving if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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