Generally, biryani is cooked in layers of rice and veggies along with masalas in low flame so that the layers get cooked nicely and all the flavours get nicely absorbed. But layered biryani takes ore time and also needs some expertise. But this pressure cooker biryani simplify the effort, time and still gives a good quality, flavorful and tasty biryani in just 30 minutes.
Ingredients
1 cup basmati rice
3 tbsp ghee or oil
Whole garam masalas like, clove, cinnamon, cardamom and bay leaf
1 onion thinly sliced
1 carrot cubed
10 french beans cut into 2-inch pieces
1/2 cup gobi florets
1/2 cup fresh green peas
3-4 baby corn cut into one-inch pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp biryani masala powder
2 tbsp curd
1 tsp lemon juice
Chopped coriander leaves
For the masala paste:
1 small tomato
2-3 green chillies
3 tbsp chopped coriander leaves/dhaniya patta
Few mint leaves/pudina
1 tsp jeera/cumin seeds
1/4 tsp coriander seeds/ dhania
5 garlic cloves(roasted in oil)
1 small onion (roasted in oil)
2 tbsp coconut gratings
Grind all the above ingredients and make a fine paste.
Procedure
Firstly wash the rice thoroughly and soak it in water for 20 minutes
Heat ghee or oil in a cooker, add the whole garam masalas. Saute and allow it to splutter.
Next toss the sliced onions, saute till light golden brown,
Now add the ground masala paste and cook for 5 minutes.
Next, add all the spice powders, curd and give a good mix.
Now add all the veggies, and give a good mix.
Drain water from the rice and add the rice to the cooker.
Add salt to taste and lemon juice. Mix very gently, do not break the rice.
Add 1.5 cups water and mix well. Close the cooker with the lid and put the whistle.
Cook the biryani for two whistles or keep the flame very low and cook it for 20 minutes
Open the cooker and gently mix with a fork, garnish with chopped coriander leaves.
Serve hot biryani with raitha or any side gravy of your choice.
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