• Cheyenne

Pressure Cooker Vegetable Biryani

Updated: Apr 11, 2018


Pressure Cooker Vegetable Biryani

Ingredients:

  • 1 tbsp oil

  • 2 bay leaves

  • 1” piece cinnamon

  • 1 star anise

  • 5 cloves

  • 4 cardamom

  • 10 whole black pepper

  • ½ tsp cumin seeds

  • 1 onion, finely chopped

  • 1 tbsp ginger/garlic paste

  • ½ cup cauliflower

  • ½ cup potato, cubed

  • ½ cup carrot, chopped small

  • ½ cup peas

  • 1 cup yogurt

  • ½ tsp turmeric

  • 1 tsp red chili powder

  • ½ tsp cumin powder

  • 2 tsp Biryani masala

  • Salt, to taste

  • 3 tbsp cilantro, chopped

  • 2 tsp mint leaves

  • 2 tbsp fried onions

  • 1.5 cup basmati rice, soaked

  • 2 tbsp saffron water

  • 2 cup water


Directions:

  1. Heat oil in pressure cooker. Once hot, add bay leaves, cinnamon, star anise, cloves, whole black pepper, and cumin seeds. Sauté

  2. Stir in onion and cook until translucent. Add ginger/garlic paste and stir

  3. Add in all the vegetables

  4. Stir in yogurt, mix well

  5. Add all of the spices and mix

  6. Use half the cilantro, mint, and fried onions and spread over top of mixture

  7. Carefully add uncooked rice into cooker and spread evenly in the pan

  8. Sprinkle top of rice with 1 tsp Biryani masala, salt, and the rest of the cilantro, mint, and fried onions

  9. Drizzle in saffron water

  10. Carefully pour in water

  11. Place lid on cooker and allow to simmer for 25-30 minutes

  12. Allow steam to release on its own

  13. Best served with yogurt