Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 2 Servings
Try this recipe and prepare to be amazed. Enjoy!
Ingredients:
1 cup basmati rice (soaked for at least 20 mins)
1 medium onion (½ cup thinly sliced)
1 green chilli (slit or chopped) (skip for kids)
1 teaspoon ginger garlic paste
2 tablespoons mint leaves chopped (pudina)
2 tablespoons coriander leaves chopped (cilantro)
½ teaspoon red chilli powder (or paprika, adjust to taste)
¼ teaspoon turmeric
¾ to 1 teaspoon garam masala (adjust to taste) or Biryani Masala Powder
1 small tomato (optional) chopped
1¾ cups water or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot)
1½ to 2 tablespoons Oil (or ghee)
3 tablespoon curd or yogurt
⅛ teaspoon salt for veggies + ¼ tsp for water
1 cup of mixed vegetables
1 small potato or beans cubed
1 medium carrot chopped (gajar)
⅓ cup green peas (matar)
Whole spices for vegetable biryani:
1 bay leaf (tej patta)
1-inch cinnamon (dalchini)
3 cloves (laung)
3 green cardamoms (elaichi)
½ teaspoon shahi jeera (or cumin seeds)
1-star anise (optional, but recommended)
For Garnish:
10 fried cashews for garnish (optional)
1 tablespoon lemon juice (optional)
Directions:
Step 1: Soak for 20 minutes in water the rice. Drain the water and set aside the rise.
Step 2: Slice the veggies, mint leaves, and coriander.
Step 3: In a pressure cooker, add oil and allow it to become hot.
Step 4: Add the star anise, bay leaf, cloves, cardamoms, shahi jeera, and cinnamon. Sauté everything for about 2 minutes or until aromatic.
Step 5: Add the green chilis and onions. Sauté for a few minutes until they turn golden brown.
Step 6: Add the garlic paste and ginger. Sauté for 1 minute or until aromatic.
Step 7: Add the sliced veggies and cook until translucent for 2 minutes.
Step 8: Add the tomatoes, yoghurt, coriander leaves, mint leaves, turmeric, garam masala, red chilli powder, and salt. Stir until well mixed.
Step 9: Turn the heat down to low once the tomatoes are crushed and cooked.
Step 10: Spread the drained rice on top of the veggies.
Step 11: Add the coconut milk or water. Stir until well blended.
Step 12: Cover the pot and cook everything until done.
Step 13: Serve and enjoy!
Nutrition Facts:
Serving: 1g | Calories: 420kcal | Carbohydrates: 70g | Protein: 7g | Fat: 11g | Sodium: 96mg | Potassium: 413mg | Fiber: 4g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 16.7mg | Calcium: 67mg | Iron: 3.6mg
