South Indian Vegetable Biryani (Pressure Cooker)

Ingredients (33)

• basmati rice or seeraga samba rice300 g
• water
• ghee1 tbsp
• carrot100 g
• beans75 g
• potato150 g
• green peas100 g
• cauliflower florets150 g
• mushroom150 g
• red onion70 g
• tomato70 g
• green chillies4
• ginger paste25 g
• garlic paste25 g
• mint leaves15 g
• coriander leaves15 g
• curry leaves1 sprig
• plain yogurt60 ml
• coconut milk50 ml
• lemon juice2 tbsp
• biryani masala1 tsp
• coriander powder1 tsp
• red chilli powder1 tsp
• cumin powder0.5 tsp
• black pepper powder0.5 tsp
• fennel powder0.5 tsp
• salt2 tsp
• bay leaf1
• cinnamon stick1
• cloves3
• green cardamom3
• star anise0.5
• fennel seeds0.5 tsp

Method

1. 1

   Wash the rice thoroughly until the water runs clear.

2. 2

   Soak for 30 minutes.

3. 3

   Drain completely.

4. 4

   Heat the ghee in a pressure cooker.

5. 5

   Add the bay leaf, cinnamon, cloves, cardamom, star anise and fennel seeds.

6. 6

   Sauté until fragrant.

7. 7

   Add the sliced onions and cook until golden.

8. 8

   Add the ginger paste, garlic paste and green chillies.

9. 9

   Cook for 2 minutes.

10. 10

    Add the tomatoes and cook until soft.

11. 11

    Stir in the coriander powder, chilli powder, cumin powder, pepper powder, fennel powder and biryani masala.

12. 12

    Cook until the oil begins to separate.

13. 13

    Add all the mixed vegetables.

14. 14

    Stir well until coated with the masala.

15. 15

    Add the yogurt and cook for 5 minutes.

16. 16

    Add the mint leaves and coriander leaves.

17. 17

    Pour in the coconut milk.

18. 18

    Add the lemon juice and salt.

19. 19

    Mix gently.

20. 20

    Add the soaked and drained rice.

21. 21

    Gently fold to coat the rice with the vegetable masala.

22. 22

    Add enough liquid (water + coconut milk already added) to equal 1½ cups liquid per cup of rice.

23. 23

    Since 50 ml coconut milk has already been added, add approximately 625 ml water.

24. 24

    Total liquid required is 2 cups per cup of rice.

25. 25

    Since 50 ml coconut milk has already been added, add approximately 850 ml water.

26. 26

    Bring to a gentle boil.

27. 27

    Close the pressure cooker.

28. 28

    Cook over medium heat until 1 whistle.

29. 29

    Reduce the heat to low and cook for 5 minutes.

30. 30

    Switch off and allow the pressure to release naturally.

31. 31

    Open the cooker.

32. 32

    Gently fluff the biryani using a fork.

33. 33

    Allow to rest for 5 minutes before serving.