INGREDIENTS
- 1 ½ cup basmati rice (soaked for at least 10 mins)
- 1 potato cubed
- 1 carrot chopped
- ¼ cup green peas
- 1 onion sliced
- 1 tbsp. ginger garlic paste
- Handful mint leaves or pudina
- Handful Coriander leaves (optional)
- 1 to 2 green chili (slit)
- 1 tbsp. lemon juice (optional)
- 1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
- 2 ½ cups water or thin coconut milk
- 2 to 3 tbsp. Oil (or ghee)
- fried capsicum or fried cashews for garnish (optional)
Dry spices
- 1 bay leaf (or tej patta)
- 4 green cardamoms (or elaichi)
- 1 star anise (or chakri phool)
- 2 1 inch cinnamon stick (or dalchini)
- 6 cloves (or laung)
- ½ tsp. shahi jeera
- Few pepper corn crushed (optional)
INSTRUCTIONS
Prepration
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Soak rice for at least 10 minutes. Drain the water and set aside.
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Chop all the veggies and mint. Keep these aside as well.
Making veg biryani
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Add oil to a Sunflame pressure cooker and heat it.
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Add spices and fry till you get a nice aroma for one to 2 minutes.
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Fry onions and green chilies until golden.
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Add ginger garlic paste and saute until the raw smell has gone off.
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Add all chopped vegetables and fry for about 2 minutes.
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Add mint leaves, biryani masala and saute again for 2 more minutes.
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Measure and pour water or coconut milk. Add salt and lemon juice.
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Stir well and taste the water. If needed add more salt.
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When the water begins to boil, add drained rice and mix.
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Close the lid and let the cooker whistle once on a low flame. Turn off the stove.
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When the pressure goes down, open the lid and fluff up.
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Serve veg biryani with raita.
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