Vegetable biryani
Time to cook
25 minutes
Difficulty
Medium
Serves
2
A flavorful rice dish cooked with basmati rice, mixed vegetables, and aromatic spices.
Ingredients
Basmati Rice
0.5 cup
Onion Raw
1 medium
Picador Chillies
1 chilli
Ginger Garlic Paste
0.5 tsp
Mint Leaves
1 tbsp
Coriander Leaves
1 tbsp
Red Chilli Powder
0.25 tsp
Turmeric
0.25 Tsp
Garam Masala
0.5 Tsp
Tomatoes
4 tbsp
Water
0.75 cup
Cold Pressed Olive Oil
0.75 tbsp
Curd
1.5 tbsp
Salt
2 pinch
Potatoes
3 tbsp
Carrots
0.5 cup
Frozen Green Peas
0.5 cup
Bay Leaf
0.5 leaf
Cinnamon
1 stick
Cloves
2 Clove
Cardamom
2 Pod
Caraway Seeds
0.25 tsp
Star Anise
0.5 star anise
Cashew Nuts, Raw
0.125 cup
Lemon Juice
0.5 tbsp
Step-by-step instructions to cook
Prep
Soak rice for at least 20 minutes, drain the water and set aside.
Chop the potato, carrot, coriander, and mint leaves.
Cooking
Heat oil in a pressure cooker, add bay leaf, star anise, caraway seeds, cloves, cinnamon and cardamom and saute for 1 to 2 mins.
Add sliced onions and slit green chillies and fry, stirring often, until the onions turn light brown.
Add ginger garlic paste and saute for about a minute.
Add the chopped potato and carrot and fry for about 2 minutes.
Add tomatoes, salt, coriander leaves, mint leaves, red chilli powder, turmeric, garam masala and curd, mix well and fry on high flame for 2 to 3 mins.
Reduce the flame to low and spread the soaked rice in an even layer over the veggies.
Add the boiled salted water to the cooker and pressure cook for 1 whistle on medium-high flame. Allow the cooker to release pressure naturally before opening the lid.
Fluff up the biryani with a fork, squeeze lemon juice and garnish with cashews while serving.
Nutrition information
(per serving)
Carbs
16.9
Proteins
2.2
Fats
3.7
Fiber
1.7
106
kcal
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