Craving for a healthy and delicious homemade biryani? Check out these simple steps to cook it in a pressure cooker. Loaded with vibrant veggies, this is a perfect pick for lunch or dinner. Tap to read!
Ingredients
Two tbsp oil, two tbsp ghee, one tsp cumin, one bay leaf, one-inch cinnamon, half tsp pepper, five cardamoms, five cloves, one black cardamon, one javitri, one onion, one tbsp ginger garlic paste, one carrot, one potato, five beans
What else do you need?
Three tbsp peas, five florets gobi (cauliflower), half capsicum, one tsp salt, one cup curd, two tsp biryani masala, one tsp chilli powder, half tsp turmeric, two tbsp mint, two tbsp coriander, two tbsp fried onion, one and half cup basmati rice, two and a half cup water, two tbsp turmeric milk.
Heat oil and ghee
Heat two tbsp oil and two tbsp ghee in the pressure cooker. Add cumin, bay leaf, cinnamon, and the spices.
Stir onions with ginger-garlic paste
Add one chopped onion, sauté it until it turns golden brown. Pour one tbsp ginger-garlic paste and cook for a little while.
Add vegetables
After that, add chopped carrot, potato, beans, gobi florets, capsicum, and green peas. Cook for 2-3 minutes.
Mix spices and curd
Add one tsp salt, one cup curd, two tsp biryani masala, chilli powder, turmeric, mint, and coriander.
Add rice and water
Put in one and a half cups basmati rice, add two and a half cups water and two tbsp turmeric milk. Mix well so that ingredients combine thoroughly.
Pressure cook
Close the lid and cook for two whistles. Let it rest for five minutes. Serve it hot and garnish with chopped coriander leaves. You can also eat it with coriander chutney.
Information credits
This recipe is sourced from the Hebbars Kitchen’s food website, which offers homemade recipes. You can make alterations to this recipe to suit your needs and tastes.