VEGETABLE BIRIYANI PRESSURE COOKER METHOD
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Biriyani is an most popular indian recipe loved by all. This is an vegetarian biriyani, in which the veggies are cooked in a creamy aromatic sauce mixed with spices. Yet you will not miss the authentic flavors.
Here i used the dried green peas, which gives nice flavor and texture when you have a bite onto it. You can certainly use the frozen green peas variety, however the soaked dried variety gives better flavor and taste. To use the dried peas, soak them overnight or atleast 6 hours and use in the recipe. Since this biriyani is cooked in a pressure cooker,you need not cook the veggies or peas ahead, as it will cook along with the rice. You can use any veggies of your choice. Here is what i used in my biriyani
Green peas - 1/2 cups soaked 6 hrs
basmathi rice/ jeeraga samba rice - 2 cups
water - 3
onion - 1 big sliced
tomato - 2 big sliced
green chilis - 2 slit
red chili powder - 1 teaspoon
ginger garlic paste - 3 teaspoon
yogurt/curd - 1 tablespoon
soy chunks (optional) - half cup
carrots - 2 medium chopped
french beans /green beans - handful chopped
potato - 1 small cubed
coriander/cilantro leaves - chopped 1 cup
mint leaves chopped - 1 cup
oil- 2 tablespoon
ghee/butter oil - 2 tablespoon
for tempering
bay leaf - 2
cloves - 6
cinnamon - 2 inch stick
cumin seeds - 1 teaspoon
star anise - 2
cardamom - 3 broken pods
pepper corns - 5
PREP TIME : 10 mins COOK TIME : 40 to 45 mins SERVINGS : 4
If you have time, soak the rice for half an hour, i usually dont soak basmathi rice if i pressure cook the biriyani. Here is used jeeraga samba rice variety famous in south india. Do not soak more than an hour.
Biriyani is an most popular indian recipe loved by all. This is an vegetarian biriyani, in which the veggies are cooked in a creamy aromatic sauce mixed with spices. Yet you will not miss the authentic flavors.
Here i used the dried green peas, which gives nice flavor and texture when you have a bite onto it. You can certainly use the frozen green peas variety, however the soaked dried variety gives better flavor and taste. To use the dried peas, soak them overnight or atleast 6 hours and use in the recipe. Since this biriyani is cooked in a pressure cooker,you need not cook the veggies or peas ahead, as it will cook along with the rice. You can use any veggies of your choice. Here is what i used in my biriyani
Green peas - 1/2 cups soaked 6 hrs
basmathi rice/ jeeraga samba rice - 2 cups
water - 3
onion - 1 big sliced
tomato - 2 big sliced
green chilis - 2 slit
red chili powder - 1 teaspoon
ginger garlic paste - 3 teaspoon
yogurt/curd - 1 tablespoon
soy chunks (optional) - half cup
carrots - 2 medium chopped
french beans /green beans - handful chopped
potato - 1 small cubed
coriander/cilantro leaves - chopped 1 cup
mint leaves chopped - 1 cup
oil- 2 tablespoon
ghee/butter oil - 2 tablespoon
for tempering
bay leaf - 2
cloves - 6
cinnamon - 2 inch stick
cumin seeds - 1 teaspoon
star anise - 2
cardamom - 3 broken pods
pepper corns - 5
PREP TIME : 10 mins COOK TIME : 40 to 45 mins SERVINGS : 4
If you have time, soak the rice for half an hour, i usually dont soak basmathi rice if i pressure cook the biriyani. Here is used jeeraga samba rice variety famous in south india. Do not soak more than an hour.
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| once cooked the soy chunks will gather at the top, gently fluff it using fork |
- Heat the pressure cooker, pour the oil and ghee, add all the spices listed under tempering,fry until brown.
- To this add the ginger garlic paste , make sure it doesnt burn at the bottom for about 2 mins.
- Now add the onions saute well on medium flame until it turns transparent, add the green chilis and tomatoes, wait until it turns mushy, usually takes about 10 minutes.
- Add in all the veggies including the soaked peas, saute well for 10 minutes.
- Add the red chili powder, mix well and then add one tablespoon of beaten yogurt to this, about half a teaspoon of biriyani masala, let the veggies combine well with the masalas and yogurt for 10 mins. Pour the warm water as measured and bring it to boil.
- Meanwhile in a separate pan, pour a tablepoon of ghee, add the washed basmathi rice, fry for about 5 minutes.
- Add the sauted rice to the preesure cooker with the veggie mixture. Mix well, add the coriander and mint leaves to this and two teaspoon of ghee on top, this helps the rice remain flaky and separated.
- Close the pressure cooker lid with whistle on it, keep the flame on medium low. Let it cook for 15 mins.
- Switch off the stove, you need not wait for the whistle. let it rest until the pressure is completely released by itself. Once that done, do not attempt to mix when it is super hot. Just wait let it be open and then gently mix the biriyani and serve hot with yogurt raita or any curry.
- Remember i did not add the garam masala to this, as i used the whole spices in the beginning. Adding too much of garam masalas may sometimes interfere with the flavors.
- Frying the rice with ghee before cooking, makes it more flavorful. Make sure you dont over fry them, as it will break the grains, just saute with the ghee for 5 mins and immediately remove them from the hot pan.
- when addding soy chunks, drop the soy chunks in hot water soak it for 5 mins then squeeze out the excess water with hands or fork and then add to the biriyani as shown in the picture.
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