Skip to main content

Vegetable Biriyani - Pressure Cooker Method



Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used.
As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.



                                                                      
                                                            
                                          Vegetable Biriyani - Pressure Cooker Method

                                                                  
   Basic Information

   Preparation time 20 minutes
   Soaking time 10 minutes
   Cooking time 25- 27 minutes
   Serves 3(generously)


   
  Ingredients

  
Ingredient
Quantity
Basmathi rice
 1.25 cups
Onion(thinly sliced)
2 medium size
Tomato(finely chopped)
2 medium size
Carrot (chopped into 1 inch piece)
1 
Beans((chopped into 1 inch piece)
10-13
Green peas/pacha pattani
1/4 cup(fresh or frozen)
Potato(cubed)
1(medium size)
Cauliflower florets
1 cup
Ginger&garlic paste
2 tbs
Green chilly/pachamilagai
4-5 (slit lengthy)
Mint leaves/pudina
a fistful(chopped)
Coriander leaves/kothamalli
as needed(finely chopped)
Yogurt/thayir
2 tbs
Red chilly powder/varamilagai podi
1/2 tsp
Coriander powder/dhaniya podi
3/4 medium size
Garm masala powder
1/4 tsp
Lemon juice
2 tsp
Salt
1.5tsp
Oil
2 tbs
Ghee/nei
1 tbs
Hot water
2.25 cups


  For the tempering

Ingredient
Quantity
Clove/lavangam
4-5
Cinnamon/pattai
2 inch piece
Bay leaf
 1 
Star anise
2 
Green cardamom
 1 
Fennel/sombu
1/4 tsp
  
  

  Method 
  • Soak the basmathi rice in water,meanwhile heat a pressure pan or cooker with oil and ghee,do the tempering with the given ingredients.Add the sliced onion and green chilly along with a pinch of salt.Saute it for a minute,then goes in the chopped coriander and mint leaves.Continue sauteing until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.
  • Now add the yogurt and fry it for a minutes,then goes in the chopped tomatoes.Cook it until mushy..Add the chopped veggies and green peas,mix it well.Add in salt and garam masala powder.Now completely drain the water from the soaked rice and add it.Give it a mix till everything gets blend well.
  • Add in salt and spice powders,now completely drain the water from the soaked rice and add it.Give it a mix till everything gets blend well.Add in the chopped potato and cauliflower,mix it well.
  • Now add the hot water and let it boil.Add the lemon juice and some chopped coriander leaves.Cover it with the lid and cook it for 2 whistles in a medium flame and put off the flame.
  • Serve it with raita and chips




  • Cashews can also be added for extra rich taste.
  • The amount of water depends on the quality of rice.
  • Add the cauliflower and potato tend to cook faster,I added before adding the rice..
  • Do not cook for more than two whistles,otherwise the rice will turn out mushy.

Enjoy.........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more