Vegetable Biriyani - Easy Pressure Cooker method

Vegetable biriyani is an easy to prepare one pot meal and is loaded with flavours. Biriyani is made in a spicy manner as compared to pulao. This is a simple way to make kids eat vegetables. Though it tastes great when served hot, it is still ideal to pack for lunch boxes and travel as well. The recipe I've provided here is how i usually prepare at home using pressure cooker. I regularly make this dish and it is an easy to prepare dish even for beginners.

Vegetable Biriyani Recipe

Serves  :  3 people

Ingredients

• Raw rice or Basmati rice  -  1 cup
• Fresh or frozen green peas  -  1/4 cup
• Carrot - 2 to 3 medium sized
• Beans  -  10 to 15
• Cumin seeds  -  1/2 tsp
• Bay leaf  -  1 or 2
• Onion  -  1 medium sized, thinly sliced
• Thick curd  -  2 tsp(optional)
• Turmeric powder  -  a pinch(optional)
• Salt  -  as required
• Water  -  1.5 cups
• Oil   -  2 tbsp
• Ghee  -  1 tbsp
• Coriander leaves  -  for garnishing

For grinding

• Green chilly  -  2 to 3 according to the spice level required
• Ginger  -  1 small piece
• Garlic  -  3 to 4 big pods
• Mint leaves - a handful
• Tomato - 2 small sized
• Fennel seeds  -  1/2 tsp
• Cloves  -  2 or 3

Method

• Wash rice and soak it in water till immersing level for 20 to 30 minutes.
• Clean and chop the carrot and beans into thin strips or small pieces, based on your preference.
• Slice the onions lengthwise. Wash the green peas and keep it ready.
• Grind all the ingredients given under "For grinding" to a smooth paste using water.
• In the pressure cooker, add oil and ghee and once it is heated, add cumin seeds and bay leaf.
• Once the cumin seeds crackle, add the onion.
• Once onion turns transparent, add the ground masala paste, curd and turmeric powder and mix well.
• Add carrot, beans and green peas and give a quick stir.
• Drain the water from the rice and add it.
• Mix everything well and add the water along with salt required. Add finely chopped coriander leaves at this stage.
• When water starts to boil, close the cooker and once high steam comes out, put the whistle and cook in low flame for 15 to 20 minutes. Since the rice is soaked, it will be cooked easily by just keeping in low flame. No need for whistles.
• Fluff the rice gently once pressure is released. 
• Serve with raita or vadam/pappad. I served with onion and tomato raita.

Notes

,

• I have given 1 : 1.5 proportion for rice and water. Adjust according to the quality of rice.
• Other vegetables which can be included in this recipe - cauliflower florets, baby corn, sweet corn kernels. If adding cauliflower, add the florets at the end so that it is not mushy.
• I always add coriander leaves before closing the cooker so that the raw smell is not there and the flavor is blended well with the rice. If you prefer, you can add it after the pressure is released and before serving.
• Soaking rice for longer time ensures easier cooking.
• I have used the basic masala items for getting the flavour of biriyani.  You may include other spices like cinnamon, cardamom etc based on your preferred taste. 
• Thin coconut milk can be used with water. In this case, reduce the water quantity accordingly.
• Using both ghee and oil gives a great flavour to any pulao/biriyani variety.
• Do not allow the onions to turn golden brown. It just needs to turn transparent.
• My mother fries small bread pieces in ghee and adds to the biriyani at the end.Tastes great..