Vegetable Biriyani - Easy Pressure Cooker Biriyani - Variation 2

                                    

This post explains the preparation of an easy to make vegetable biriyani in pressure cooker. This can be done in less than 30 to 45 minutes including chopping, grinding and cooking. It is a perfect choice for lunch box and travel.  I have already shared another version of biriyani in my blog before. 

Below are few other easy to make rice varieties which I have posted in my blog:

• Vegetable Pulao 
• Methi Tomato Rice
• Channa Pulao
• Spinach Pulao
• Mint Peas Pulao
• Tomato Peas Pulao
• Methi Pulao
• Peas Pulao
• Vegetable Biriyani
• Tawa Pulao

Vegetable Biriyani

Serves - 3 to 4 people

Ingredients

• Basmati Rice - 1 and 1/4 cup
• Carrot - 2
• Beans - 10
• Potato -  1 big
• Peas - A handful
• Onion - 2 medium sized
• Tomato - 1 big
• Ginger - a medium sized piece
• Garlic - 10 small pods
• Green chilli -  2
• Turmeric powder - 1/2 tsp
• Kashmiri Red Chilli powder - 2 tsp 
• Mint leaves - a handful
• Coriander leaves - a handful
• Salt - as required
• Oil - 1.5 tbsp
• Ghee - 1.5 tbsp
• Cloves - 4
• Bay leaf - 3
• Cinnamon stick -  1 big piece
• Water - 2.5 cups

Method

1. Wash the rice few times and soak in enough water for 20 to 30 minutes.
2. Chop the vegetables as given in the below picture. Slice the onion and finely chop tomato, mint and coriander leaves.
3. Grind garlic, ginger and green chilly into a smooth paste using water. 
4. In a pressure cooker, add oil and ghee and temper with bay leaf, cinnamon stick and cloves.   
5. Add the sliced onions and saute till they turn translucent. Add the ground paste and fry till the raw smell leaves. Do it in medium flame with continuous stirring so that it doesn't stick to the bottom.
6. Once the masala paste is cooked well, add the finely chopped tomato, coriander leaves and mint leaves. Add salt, turmeric powder, chilli powder and mix everything well.
7. Add the chopped vegetables and mix well.
8. Drain the water from the rice and add the rice to the cooker.
9. Mix all the ingredients well and add the required water. Check for salt and mix everything well. 
10. Pressure cook for 3 whistles.
11. Once the pressure is naturally released, mix gently so that the texture is not mushy.
12. Serve hot with raita or chips/appalam/vadam.

                                       

                               

  

Notes

• I have used kashmiri red chilli powder for the bright red color and hence given the quantity accordingly. If using regular chilli powder, add according to the spice level. Adjust the quantity of green chilly according to this.
• Bread pieces can be fried in ghee and added before serving.

Try this easy and flavorful biriyani at home!!