#pressure cooker vegetable biryani

[spicyvegrecipes]

Vegetable Pulao Recipe | How to make veg Pulao

Vegetable Pulao Recipe Vegetable pulao, also known as veg pulao, is a popular Indian rice dish made with rice and a mix of assorted vegetables. If you are looking for simple, one-pot comfort food that’s easy to make and tasty, then You can also make this. This is loaded with lots of vegetables, and the best part is you can add any vegetables you want to make this Pulao. This Vegetable Pulao…

[sintotherattil55]

all you need for your great indian kitchen

In the vibrant tapestry of Indian cuisine, the heart of every kitchen is a treasure trove of flavors, aromas, and traditions. To create authentic and delicious Indian dishes, one needs to stock their pantry with essential ingredients and equip it with the right tools. Here's a guide to all you need for your great Indian kitchen.

Essential Ingredients:

Spices: A variety of spices like cumin, coriander, turmeric, and garam masala are the foundation of Indian cooking, adding depth and complexity to dishes.

Rice and Lentils: Basmati rice and a selection of lentils are staples, used in countless recipes from biryanis to dals.

Flours: Besan (chickpea flour) and atta (wheat flour) are crucial for making chapatis, parathas, and snacks.

Ghee and Oil: Ghee for richness and flavor, and oils like mustard or sesame for cooking.

Fresh Herbs and Vegetables: Curry leaves, cilantro, and green chilies are essential for freshness and heat.

Must-Have Kitchen Tools:

Pressure Cooker: Speeds up cooking lentils and tougher cuts of meat.

Tava (Griddle) and Kadai (Wok): Used for making chapatis and frying, respectively.

Masala Dabba: A spice box to keep your essential spices organized.

Mortar and Pestle: For grinding whole spices and making pastes.

Heavy-Bottomed Pot: For slow-cooked curries and biryanis.

With these key ingredients and tools, you can embark on a culinary journey through the diverse and flavorful world of Indian cuisine. Experiment, learn, and savor the rich tapestry of flavors that Indian cooking has to offer, all from the comfort of your great Indian kitchen.

[jeriflory]

Coconut Milk Pulao Recipe

An exotic and delicious pulao recipe made with rice and coconut milk. it is an ideal lunch box or tiffin box recipe that can be made quickly during the morning rush. Although it does not require any extravagant side dish as it contains all the flavours, yet it tastes wonderful when served with raita.

In India, Pulao made of rice is very common and one of the most sought after dishes. Perhaps in keeping with the simplicity of these dishes and the way that they are a one pot dinner. one such simple and famous south indian favorite is coconut milk pulao recipe which is known for its taste.

 This recipe, which is probably one of my oldest recipe, was already posted. To be honest, my response was phenomenal, yet eventually I started getting comments for working on the video. Seriously, I'm going back to all my old recipes and giving it another twist. along with that, i am trying to work on the recipe as well. in this recipe, i have made it more spicy as i got a strong urge to do so. In my previous presentation, it was more velvety and rich. Despite the fact that it looked perfect, I got a few comments saying it felt bloated after a feast. Additionally, it doesn't quite satisfy the appetite, so I intend to increase the spice in this version.

Anyhow, i would like to include a share of my tips, ideas and variations for a perfect coconut milk pulao recipe. this recipe, first and foremost, tastes incredible when made with basmati rice or any long grain rice. It is being said that you can also make it with Sona Masoori, although do not crush or overcook it. in addition, i have made this recipe as one pot feast in strain cooker. It is much more simple along these lines, however you are not guaranteed to need to follow this technique. You can also include pre-cooked rice and mix it in the same spices. after all, this recipe goes great with any side dish, except it goes well with biryani sauce or a simple raita.

Ingredients for Coconut Milk Pulao Recipe:-

2 tbsp oil

1 tsp cumin

2 pods cardamom

1 small piece cinnamon

3-4 cloves

½ tsp aniseed

1 bay leaf

10-11 cashews

1 chopped onion

1 tsp ginger garlic paste

1 green chili slit

1 finely chopped carrot

5 finely chopped beans

2 tbsp peas

2 cups coconut milk

Soak 1 cup basmati rice for 20-25 minutes

½ tsp salt

coriander leaves finely chopped

How to make Coconut Milk Pulao Recipe:-

1. To make Coconut Milk Pulao, we have to collect all the given ingredients, after that we have to soak the rice for at least 20-25 minutes.

2. Now we have to take a cooker and put oil in the cooker and heat it.

3. When the oil becomes hot, add cumin, cardamom, cinnamon, cloves, fennel and bay leaves.

4. Now add cashew nuts to it and fry till it becomes golden.

5. When the cashews turn golden brown, add chopped onion, ginger garlic paste and one green chilli.

6. Now you have to roast them till the raw smell goes away.

7. Now add finely chopped carrots, beans and peas to it and cook all the vegetables for 1 minute. Vegetables should not be cooked completely.

8. Now instead of water, add 2 cups of coconut milk and stir after adding rice.

9. Now add salt to it and cover the lid of the cooker.

10. Now the flame of the cooker has to be reduced to medium and 2 whistles have to be applied on medium flame.

11. Now the flame has to be turned off and the cooker has to be removed from the flame.

12. Now we don't have to remove the pressure, we have to let the pressure come out on its own.

13. When the pressure is released, open the lid and then add finely chopped coriander to it.

14. Now it has to be mixed well while stirring it with a light hand. So that the rice does not break too much.

15. Now your Coconut Milk Pulao recipe is ready, eat it with salad and chutney.

For more information visit the link: https://cookingkhajana.in/coconut-milk-pulao/

[shops-things]

Indian Grocery Store in Timaru

Welcome to Timaru's premier Indian grocery store! Step into our store and embark on a culinary adventure through the vibrant and aromatic world of Indian cuisine. We take pride in offering a wide range of high-quality products that will elevate your cooking and bring the authentic flavors of India to your home.

Spices are the heart and soul of Indian cooking, and our store boasts an extensive selection. From the earthy warmth of turmeric to the fragrant allure of cardamom, our shelves are filled with a plethora of spices that will add depth and richness to your dishes. Whether you're looking for whole spices, ground spices, or spice blends, we have you covered.

No Indian meal is complete without lentils, legumes, and pulses, and we have a diverse range to choose from. Discover the velvety textures of red lentils (masoor dal), the nutty flavors of yellow lentils (toor dal), or the creaminess of chickpeas (chana dal). We ensure that you have access to the finest lentils and legumes, ensuring your dishes turn out perfectly every time.

Rice and grains are staples in Indian cuisine, and we offer a variety of options to suit your preferences. Indulge in the aromatic elegance of basmati rice or explore the versatility of other rice varieties like jasmine and sona masoori. Additionally, we provide a range of flours, including wheat flour (atta), chickpea flour (besan), and rice flour, enabling you to experiment with different recipes.

To satisfy your cravings for fresh produce, we source a wide array of vegetables and fruits commonly used in Indian cooking. From vibrant curry leaves to the distinctive flavor of Indian eggplant, our produce section offers an authentic taste of India. We strive to provide fresh and high-quality ingredients to enhance your culinary creations.

For your convenience, we also stock a selection of frozen foods. Whether you're in the mood for delicious pre-packaged Indian meals, flaky parathas, or ready-to-cook samosas, our frozen section has something for everyone. Explore our assortment of frozen vegetables, seafood, and snacks to add a touch of convenience to your cooking routine.

In addition to ingredients, we offer a range of ready-to-use sauces, pastes, and spice blends that will save you time in the kitchen. From rich curry pastes to tangy tamarind chutney, our selection of ready-made condiments will help you create authentic flavors with ease.

At our Indian grocery store, we understand that snacking is an integral part of Indian culture. Indulge your taste buds with our assortment of namkeens (savory snacks), including classics like samosas, pakoras, and bhel puri. And don't forget to satisfy your sweet tooth with our delectable Indian sweets like gulab jamun, rasgulla, and jalebi.

Quench your thirst with our collection of Indian beverages. Enjoy the robust flavors of Indian teas, including popular blends like Assam and Darjeeling, or savor the aromatic experience of Indian-style coffee. You can also find a variety of fruit juices and traditional Indian soft drinks to complement your meals.

To enhance your Indian cooking experience, we offer a selection of utensils, cookware, and kitchen appliances. From authentic pressure cookers to versatile tawas (griddles), we have the tools you need to recreate the flavors of India in your own kitchen.

We understand that sometimes you need a quick and convenient solution for a meal. That's why we stock a range of ready-to-eat meals and instant mixes. With our selection of biryani mixes, curry pastes, and dosa and idli mixes, you can enjoy delicious Indian dishes without spending hours in the kitchen.

Visit now

[kuppanna]

Biryani Paste Demystified Unraveling The Ingredients And Techniques

Biryani, an ambrosial and scrumptious rice dish, has come a cherished culinary delight across the globe. The secret behind its rich and sweet taste lies in the magical creation known as biryani paste. This composition aims to clarify the art of biryani paste, exploring its constituents and ways to help you master the art of creating this essential element of a succulent biryani.

At its core, biryani paste is a mix of spices, sauces, and aromatics that inoculate the rice and meat with a burst of infectious flavors. The exact composition of the paste can vary depending on indigenous preferences and particular tastes, but there are a many crucial constituents that are generally set up in utmost biryani pastes.

sweet Spices Biryani paste generally includes a variety of sweet spices similar as cinnamon, cloves, cardamom, and star anise. These spices advance a warm and ambrosial note to the dish, creating a tantalizing aroma that permeates every bite.

Ambrosial Sauces Fresh sauces like cilantro, mint, and curry leaves are essential factors of biryani paste. They add a stimulating touch to the dish, balancing out the intensity of the spices and furnishing a burst of vibrant flavors. Buy Spices Online India

gusto and Garlic The combination of gusto and garlic is a chief in Indian cookery, and it plays a pivotal part in biryani paste as well. These two constituents bring a unique depth of flavor and contribute to the overall uproariousness of the dish.

Onions Caramelized onions are frequently included in biryani paste to add agreeableness and enhance the complexity of the flavors. They give a savory base for the dish and help bind all the constituents together.

Yogurt Yogurt is a common component in biryani paste, as it acts as a natural tenderizer for the meat. It also lends a delicate texture and a slight tanginess to the dish, balancing out the spiciness.

Now that we have explored the essential constituents, let's claw into the ways involved in creating a perfect biryani paste.

Dry riding Sot riding the whole spices before grinding them releases their essential biryani paste canvases and enhances their flavors. toast a visage on low heat and gently rally the spices until they come sweet. Be conservative not to burn them, as it can affect in a bitter taste.

Grinding Once the spices have been dry roasted, allow them to cool and also grind them into a fine greasepaint. You can use a mortar and pestle or a spice grinder for this purpose. This step ensures that the flavors are unevenly distributed throughout the paste.

Sautéing In a separate visage, sauté the onions until they turn golden brown. This caramelization process adds depth and agreeableness to the paste. Add gusto, garlic, and diced sauces to the visage and cook until they release their aromas.

Blending Combine the ground spices with the sautéed onions, gusto, garlic, and sauces. Add yogurt to the admixture and blend it into a smooth paste. The yogurt not only adds creaminess but also helps to bind the constituents together.

Reference: Wikipedia

Once your biryani paste is ready, you can use it to marinate your choice of meat or vegetables. Allow the flavors to immingle together by chilling the marinated constituents for a many hour or overnight. When you are ready to cook, subcaste the marinated constituents with coddled rice and cook the biryani in a sealed pot or pressure cooker. The result will be an ambrosial, scrumptious, and infectious biryani that will leave your taste kids in admiration.

[taxiservicechaurffeur]

Biryani - The crowned royalty of Indian culinary!

Biryani is more than just a dish in India, it is a celebration. The smell of spices wafting through the air, the steam rising from the layers of rice and meat or vegetables, and the burst of flavours in the mouth can transport us to our happy place. spice biryani chicken masala online, in many ways, is a comfort food - it not only satiates our taste buds but also gives us a sense of warmth and familiarity. Its unique combination of zingy spices, succulent rice and tender meat can make it a dish that can be enjoyed on any occasion, from a family dinner to a celebration with friends.

Here are some reasons why biryani is an all-time favourite for everyone!

Delicious taste and aroma -

Known for its mouth-watering aroma, its unique blend of spices, and its tender meat or vegetables when cooked together, give it a rich and unique taste.

Versatile -

Biryani can be made with a variety of meat, seafood and vegetables, making it a very versatile dish that can cater to anyone’s and everyone’s taste palate.

Rich culture and heritage -

This dish has been an integral part of Indian cuisine for centuries now, and it has evolved with time and variations specific to different cultures and regional taste palate. Not only that, but biryani recipes have also been passed from generation to generation, with each family adding its unique twist to the dish.

Perfect for celebrations -

The perfect dish for celebrations, it is often served during weddings or special occasions since it is an easy to cook dish in large quantities, making it ideal for gatherings.

Easy to make -

While biryani may seem to be a complicated dish to make, it is relatively simple with the right recipe. Also, recent times have introduced us to many quicker and easier methods to cook biryani like using an instant pot or pressure cooker.

Comfort food -

Biryani is a comfort food that people often turn to during times of stress or anxiety. The spicy biryani masala in biryani, including turmeric, cinnamon, and cumin, is known for its anti-inflammatory properties that can help to improve our mood. The aromas and flavours in biryani also stimulate our senses, creating a sense of happiness.

Talking about spices being the culinary wizard, it wouldn’t be totally fair to couple Biryani with anything but other royalty that is the Royal Garam Masala from TFT. It has plenty of health benefits and provides soothing aromas giving your taste buds an unforgettable delicious experience.

In conclusion, spice biryani chicken masala online is a complete meal that is a perfect blend of flavours, aromas, and tastes, just like this spicy masala from TFT. Biryani is versatile, evocative of culture, and a celebration-worthy dish, as is this spicy masala from TFT. Biryani is loved by foodies around the world and is considered a comfort food that satisfies all, and so is this spicy masala from TFT, loved around the world by moms and chefs and is something kitchens and dishes can’t do without. Thus, it is reasonable to say that biryani is, without a doubt, the best food in the world, and the spicy masala from TFT is, without a doubt, a culinary master.

[rangithkumar]

How to make chicken briyani recipe

How to make chicken briyani recipe

INGREDIENTS 1/2 kg basmati rice 1/2 kg chicken (large pieces) 2 large onions 3 tomatoes 5 green chillies 3 tablespoons ginger garlic paste 2 cups coconut milk 3 cups water 1/2 cup coriander, mint 1/2 cup yogurt 1/2 teaspoon turmeric powder 1/2 teaspoon chili powder 1/4 teaspoon garam masala powder 2 pieces bar 5 cloves 1 biryani leaf 3 cardamom 100 ml of oil 3 tablespoons…

[mrandmrssamayal-blog]

Vegetable biryani/veg biryani/how to make vegetable biryani in pressure ...

[veggieveganrecipe]

One Pot Vegetable Biryani Recipe In Preethi Electric Pressure Cooker The One Pot Vegetable Biryani Recipe is a simple and easy recipe to cook and can be done in less than 30 minutes.

[foodnewslove]

Today I will tell you a Great Veg Biryani you can easily make this recipe at home. I am going to discuss this recipe in a step by step full detail. You will able to make Veg Biryani​ at home very easily.

[asiasblogsposts]

FEATURES

"Fragrance that gets you hungry, taste that makes you smile."

What is Chicken Biryani?

The word "biryani" is derived from the Persian word "birian," which means "fried before to cooking." The Muslims of the Indian subcontinent are the originators of this South Asian mixed rice dish. It's part of India's famed Mughlai cuisine, which evolved from the 15th century until the mid-nineteenth century during the rule of the Mughal empire. The Mughals elevated cookery to an art form, bringing to India such dishes as biryani, pilaf, and kebabs

WHY DO I LOVE IT SO MUCH?

Essentially, it’s your favorite chicken curry (or vegetable or other protein of choice) buried under a mound of delicately, the heady aromas, the vibrant colors, the spiced fluffy rice, and those addictive curry flavors, all made in one pot. The rice is steamed over a low heat so it absorbs the flavors of the curry bubbling away underneath.

So in a nutshell, it’s every curry-loving-carb monsters’ dream come true. It’s got my name written all over it!

Are you curious about the recipe and the ingredients? Keep in mind to take notes! In order to prepare a wonderful and delicious biryani chicken, each item is essential. Because I'll show you how to make your fantastic biryani a success! So join come with me and let's cook!

PREPARATION FOR CHICKEN BIRYANI

1. This recipe needs half kg chicken (1.1lbs.). Make few slits on all the chicken pieces and add to a large bowl. Then add

3 tablespoons plain yogurt (Indian curd)

1 1/4 tablespoons ginger garlic paste

1/2 to 1 tablespoon garam masala (or biryani masala)

1/2 teaspoon salt

1/2 to 1 teaspoon red chili powder (reduce for kids)

1/4 teaspoon ground turmeric

1 tablespoon lemon juice (optional)

2. Mix everything well and marinate the chicken. Cover and set this aside for 1 hour. You can also rest it overnight in the fridge.

3. Meanwhile add 2 cups basmati rice to a large pot and rinse it at least thrice. Drain and soak in fresh water for 30 mins. Drain to a colander after 30 mins. Optional - soak a pinch of saffron strands in 2 tablespoons hot milk

COOKING CHICKEN

4. Heat ghee or oil in a heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have. I use

1 bay leaf

4 green cardamoms

6 cloves

1-inch cinnamon piece

1-star anise

3/4 teaspoon shahi jeera (caraway seeds)

1 strand mace

5.add thinly sliced onions. On medium heat, fry them stirring often until uniformly light brown.

6.This is the correct color of the onions. Do not burn them as they leave a bitter taste.

7. Add marinated chicken and sauté until it becomes pale for 5 minutes.

8. Lower the flame completely . cover and cook until the chicken is soft , tender and completely cooked

9. Check if the chicken is cooked by pricking with fork or knife. It has to be just cooked and not overdone. Evaporate any excess moisture left in the pot by cooking further without the lid.

10. Taste test and add more salt if needed .

1/4 cup pain yogurt

1 teaspoon garam masala

1/4 to 1/2 teaspoon red chili powder

1 slit green chili pepper

2 tablespoons chopped mint leaves (pudina)

HOW TO MAKE CHICKEN BIRYANI

11. Mix everything well . spread it evenly in a single layer

12. Layer drained rice all over the chicken. To a separate bowl, pour 3 cups water and add 1/4 to 1/2 teaspoon salt . if cooking in a spot, start with 3 cups water at this stage.

Stir and taste the water. It must be slightly salty. Pour 2 cups of this across the sides of the cooker or pot . Pour rest of the water over the rice gently

13. Level the rice gently on top. Add 2 tablespoons more mint leaves . Do not mix up everything , the taste of the biryani cooked in the shown method is good. Optionally you can sprinkle 2 tablespoons fried onions and saffron soaked milk.

14. Finally cover the pot or cooker. If cooking in a pot, cook on medium heat until the rice is done completely if the rice is undercooked pour 1/4 to 1/2 cup boiling water at this stage. How much to add depends on the quality of basmati rice. Cook covered until the biryani rice is perfectly done, grainy, and fully cooked. Rest it covered for 15 mins. If cooking in a cooker, cook for 1 whistle. Later remove the cooker from the hot burner to stop cooking further.

15. When the pressure releases naturally, open the lid. Gently fluff with a pork

Now you can enjoy Chicken Biryani, a savory rice dish with spicy marinated chicken, caramelized onions, and fragrant saffron rice. Because of the taste and flavor of the ingredients, it is ready to serve and will whet your hunger. It is suitable for both dinner and lunch. So, what are you waiting for? Make it yourself and offer it to your loved ones.

[cookerypark]

Vegetable Biryani | Veg Biryani with Special Masala | Veg Biryani in Pressure Cooker | Rice Recipes

[rheaitis]

Easy Chicken Biryani

cause I wrote it up in English for @hone-onna-no-botan​. No claims are being made for authenticity, this is just easy and delicious.

Ingredients

250-300 gm chicken

2 cloves

2 cardamom pods

1 inch of cinnamon

salt to taste

ginger paste

rice, preferably long-grained for the #aesthetic (idk how much rice; however much you think is a good proportion for that much chicken.)

2 teaspoons of biryani masala (store-bought is fine i guess, but also i’m gonna write up the proportions we use)

4-5 teaspoons of vegetable oil

1-2 teaspoons of ghee (optional)

boiled eggs (optional, but good if you have more people than meat; can also be used instead of the chicken)

boiled potatoes (optional, but it’s not Bengali biryani without potatoes y’all)

5-6 drops of rose water (optional, entirely for the smell)

5-6 drops of kewra water (optional, entirely for the smell)

2-3 drops of edible attar (optional, entirely for the smell)

[Biryani Masala:  grind up half a teaspoon cumin seeds, 12-15 peppercorns, 5 cloves, 5 cardamom, 2 inches cinnamon, 1 nutmeg, 2 mace; use a teaspoon everytime the recipe calls for it.]

Instructions

marinade chicken with ginger paste, salt, biryani masala for thirty minutes at least 

clean and soak rice for thirty minutes. (long-grained rice for the look of it, but tbh it doesn't matter) 

heat any sort of vegetable oil, mix in a teaspoon of ghee if you have it.

toss in two cloves, two cardamom, a sliver of cinnamon. 

after the spices sputter, toss in the meat and saute till it lets out water.

toss in the rice, salt lightly, stir add water equal in volume to the rice. 

add biryani masala, rose water, kewra water if you have any, edible attar if you have any. 

let the water come to a boil. 

seal the lid and let it cook

if using a pressure cooker, let it whistle once, then simmer for three minutes before taking it off [heat-source]. let lid release by itself

if using a slow-cooker, check after twenty minutes, proceed accordingly

if using anything else, honestly i have no idea? but also please figure out a way to get a lid that seals on your cooking vessel of choice.

That’s it, and have fun? This is how my first try looked.

[toolsofthechef]

Vegetable Biryani Recipe-Vegetable Biryani in Pressure Cooker

Vegetable Biryani Recipe-Vegetable Biryani in Pressure Cooker

Vegetable Biryani is a wholesome one pot meal with the goodness of vegetables. It is easy to make and tastes delicious. I have used the pressure cooker to make this vegetable biryani but you can do the same in a pan with a lid. Veg biryani makes a filling and healthy lunch. It is also perfect for lunch box. It can be done in a…

[homecookingshow]

3 One Pot Recipes | Rajma pulao | Paneer pulao | Veg biryani Paneer Pulao #PaneerPulao Ingredients Paneer - 200 gms Basmati rice - 1 cup ( soaked ) Onions - 2 nos ( thinly sliced ) Cumin seeds - 1/2 tsp Carrots - 1 cup Beans - 1 cup Peas - 1 cup Green chilli - 2 nos Garam masala - 1 tsp Oil - 2 tbsp Ghee - 2 Tsp Mint leaves Coriander leaves Bay leaf Cardamom Cloves Pepper Cinnamon Water Salt Method 1.Fry the paneer pieces till they are golden brown in color 2.Soak the basmati rice for about 30 minutes 3.Heat a pressure cooker with some oil and ghee, roast the whole spices 4.Add onions and green chilies and fry them till they are golden brown in color 5.Add the vegetables and saute them 6.Add mint leaves and coriander leaves and saute them 7.Add garam masala, lemon juice, and the fried paneer pieces and mix well 8.Add the soaked basmati rice and add enough water and pressure cook it for one whistle 9.Serve it hot with onion raita Rajma Pulao Ingredients Rajma - 200 gms (soaked overnight) Water Ghee - 3 Tsp Whole spices (Cinnamon, Clove, Cardamom, Star Anise, Mace & Bay leaf) Onion - 2 nos thinly sliced Green Chili - 3 nos slit Ginger garlic paste -1 Tsp Tomato - 2 nos chopped Salt to taste Turmeric powder - 1/4 Tsp Chili powder - 2 Tsp Garam masala - 1/2 Tsp Juice of 1 lemon Coriander leaves Water - 3/4 cup Basmati Rice - 1 cup (soaked 15 mins) Method Soak the rajma overnight Pressure cook the rajma for 4-5 whistles Soak the basmati rice for 15 mins In a pressure cooker, add ghee, add the whole spices and roast them Add onions, green chilies and saute them Add ginger garlic paste and saute Add tomatoes and saute Add red chili powder, turmeric powder, salt and mix well Add the cooked rajma beans Add 1/2 tsp of garam masala, lemon juice, coriander leaves and mix everything well Add a cup of cooked rajma beans water, add 3/4th cup of fresh water Add soaked basmati rice and mix well Pressure cook for 2 whistles on medium flame Serve the Rajma Pulao hot with some raita #rajmapulao Pressure Cooker Vegetable Biryani Ingredients Basmati Rice - 1 Cup (250 Ml) Ghee - 3 Tsp Whole Spices [Cinnamon, Cardamom Pod - 3 Nos, Star Anise - 1 No. Mace, Clove, Bay Leaf, Stone Flower (Optional)] Onion - 2 Nos Chopped Ground Masala Paste Oil - 2 Tsp Tomato - 2 Nos Chopped Turmeric Powder - 1/4 Tsp Salt Curd - 1/4 Cup Potato - 1 No. Large Carrot - 1 No. Chopped Beans - 7 Nos Cauliflower Green Peas - 1/4 Cup Few Mint Leaves Few Coriander Leaves Water - 2 Cups For Masala Paste Kashmiri Red Chili - 3 Nos Green Chili - 2 Nos Garlic - 3 Cloves A Piece of Ginger Chopped Onion - 2 Tsp Few Mint Leaves Few Coriander Leaves Little Water #VegetableBiryani Method 1. Wash 1 cup (250 ml) of long grain basmati rice and soak it in water for about 15 min. 2. After 15 min, drain the water and keep it aside. 3. For masala paste - add 3 Kashmiri red chili,2 green chilis, 3 cloves of garlic, a piece of ginger, 2 spoons of chopped onions, a few mint & coriander leaves & finally add some required water and grind it to a fine paste. 4. Heat the pressure cooker, add 3 spoons of ghee, few spices like 1 cinnamon, 3 cardamom pods, 1-star anise, a piece of mace, few cloves, 1 bay leaf, a small piece of stone flower(optional). 5. Now add 2 finely chopped onions, sort the onions till it turns to nice golden colour and add the ground masala paste. Cook until the raw smell vaporizes. 6. Add 2 spoon of oil, only if the gravy is dry. 7. Add 2 numbers of chopped tomatoes and cook until it mashes. 8. Masalas to be added – ¼ tsp of turmeric powder, salt as required and add ¼ cup of thickening curd. 9. Veggies to be chopped and added – 1 large potato, 1 carrot, 7 beans, 1 bowl of cauliflower and ¼ cup fresh peas. Mix & cook the ingredient for about 5 min. 10. For flavor add some mint and coriander leaves. 11. Finally, add the soaked basmati rice and 2 cups of water for it to cook. (add salt as needed) 12. Now pressure cook the biriyani for 2 whistles in medium heat. 13. Turn off the stove and let the pressure cooker for about 15 min. 14. You can now serve the delicious veg biriyani with your choice of raita or onion salad. HAPPY FOODING!!!! by HomeCookingShow