Pressure Cooker Vegetable Biryani (With coconut Milk)

Serves: 3 Save

Ingredients (37)

  • for rice marination:
  • 1 cup heaped basmati rice
  • 1 teaspoon oil
  • ½ teaspoon salt
  • veggie marination for biryani:
  • 1 cup curd
  • 1 to 2 green chilies,
  • ½ tablespoon ginger-garlic paste
  • 90 to 100 grams carrots
  • 90 to 100 grams potatoes
  • 1 medium capsicum
  • ⅓ cup green peas,
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 3 tablespoon chopped coriander leaves
  • 3 tablespoon chopped mint leaves
  • salt as required
  • for frying onions:
  • 3 tablespoon oil or ghee
  • 165 to 175 grams onions
  • whole spices:
  • 1 inch cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 1 black cardamom
  • 2 single strands of mace
  • ½ teaspoon shah jeera
  • 5 to 6 black peppers
  • for layering biryani:
  • 2 tablespoon chopped coriander leaves
  • 2 tablespoon chopped mint leaves
  • a generous pinch of saffron
  • ½ inch ginger,
  • 1 to 2 teaspoon kewra water or rose water
  • 1 to 1.25 cups water

Directions

Learn how to make this recipe at Dassana's Veg Recipes

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