Rak’s Kitchen’s Vegetable Biryani
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
3 people
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Ingredients
- 1 cup Basmati Rice
- 1 Carrot
- 1 Potato
- 8 Beans
- 1/4 cup Green Peas
- 10 Cauliflower Florets
- 1 Onion
- 1 tbsp Ginger Garlic Paste
- 1 Tomato chopped
- 3 Green Chili slit
- 1/4 cup Mint Leaves roughly chopped
- 1/4 cup Coriander leaves roughly chopped
- 1 tbsp Curd/Plain Yogurt
- 1/2 Lemon
- 1 & 1/2 Sea Salt organic
- 1 tspn Chili Powder
- 1/2 tspn Coriander Powder
- 1/4 tspn Garam Masala
- 1/4 tspn Kitchen King Masala
- 1/4 tspn turmeric powder
To temper
- 2 tbsp Oil
- 1 tbsp Ghee
- 1 Biryani Leaf
- 1 inch Cinnamon
- 1 Cardamom
- 1 Clove
- 1/2 star anise
- Stone Flowers a few
Ingredients
To temper
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Instructions
- Wash the basmati rice 2-3 times gently until water drains clear. Soak for a minimum of 10 mins.
- Gather all ingredients needed.
- Press Sautee Mode, normal heat for 15 mins. Add oil, ghee. Once ghee melts, add whole spices. Give it a roast.
- Add sliced onion and sautee until it turns golden here and there.
- Tip in chopped tomato, green chilli, ginger garlic paste, curd and ¼ cup water. Now add all spice powders.
- Add roughly chopped mint and coriander leaves. Sprinkle a pinch of salt and mix well.
- Now add the chopped vegetables. Cook for 5-6 mins., stirring in regular intervals to avoid burnt bottom.
- Add water, required salt, rice drained from water, lemon juice and mix well. Make sure rice is immersed in water.
- Cancel the sautee mode if its remaining. Close the lid and make sure to seal the steam vent.
- Pressure cook for 5 mins. in Normal High Pressure.
- Once timer is up, quick release the steam. Open and gently fluff.
Recipe Notes
Raks likes to give 10 mins standing time before serving. (Keep it closed with the lid, no keep warm required)