pressure cooker veg biryani video

pressure cooker veg biryani video

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pressure cooker veg biryani video. A flavorful, easy and quick pressure cooker biryani that is ready in minutes but is luscious and aromatic and very, very delicious. A simple, easy, and flavorful vegetable biryani recipe made in the instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice.

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Recipe Description for Pressure Cooker Vegetable Biryani

Ingredients

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

1. To make {span class="bold1"}pressure cooker veg biryani{/span}, heat oil in a pressure cooker, add jeera, bay leaf, cinnamon, cloves, black pepper and onions. Sauté on medium flame for 2 to 3 minutes.
2. Add ginger garlic paste, green chillies and tomatoes. Cook on medium flame for 2 minutes.
3. Add turmeric powder, kashmiri chilli powder, dhana jeera powder and biryani masala, sauté for few seconds.
4. Add french beans, carrots, cauliflower, capsicum, green peas, salt, ¼ cup hot water and sauté for 2 minutes.
5. Lower the flame and add curd, mix well with masalas and vegetables.
6. Now arrange fried onions, mint and coriander over the vegetables layer.
7. Add washed basmati rice and spread it evenly, again layer with fried onions, mint, coriander and little food colour.
8. Pour 1½ cup of hot water over it and cover with the lid.
9. Pressure cook the biryani for 2 whistles on medium flame. Allow the steam to escape before opening the lid.
10. Serve the {span class="bold1"}pressure cooker veg biryani{/span} hot with raita and pickle of your choice.

See step by step images of Pressure Cooker Vegetable Biryani recipe

RECIPE SOURCE : Jain Desi Khana