Pressure Cooker Vegetable Biryani (With coconut Milk)
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