Vegetable Biryani (Pressure cooker version)

We celebrated our new year with a BBQ party , I being a vegetarian was in charge of preparing all the veg’s for BBQ and that I did, baby potatoes, mushrooms, baby corn, tomatoes, cauliflower i marinated them all preparing for my guests. At last-minute few of my guests had a change of plan and as a result I was left with bowl full of marinated vegetables figuring out what to do.

So next day I knew my husband is not going to eat the veg’s on their own so I had to make something different from them, that’s when I got an idea of a vegetable biryani.

It is a very easy recipe since I already had marinated vegetables, in case you would want to marinate them before, here it goes (2-3 spoon yoghurt, salt, red chilli powder, Kasuri Methi (A pinch) grated ginger, cumin and coriander powder) Let them sit for 5-6 hours in fridge

So here goes the recipe for my Vegetable Biryani

Ingredients

• Mix vegetables – a handful or 2 people (You can use fresh vege’s marinating them before is not necessary)- Potatoes, carrots, peas, cauliflower, mushrooms, baby corn, tomatoes are some of the vegetables you can use
• Onion- 1 Finely chopped
• Basmati Rice- 2 Bowls – Soaked for half an hour
• Ghee/ Butter- 2-3 spoon
• Salt- As per taste
• Red chili Powder- Half spoon
• Garam Masala- Half spoon
• Cinnamon Stick- 1
• Green cardomom- 1-2
• Bay leaf- 1
• Star Anise – 1
• Cumin seeds- half spoon
• Hing (Asafoetida) – a pinch
• Curd- 2-3 spoon (Skip if using marinated vegetables)

Method

1. Heat ghee/butter in pressure cooker
2. Add cumin seeds, cardamom, cinnamon stick, bay leaf and star anise and let them roast of simmer for a minute
3. Add onions and hing and let them cook untill translucent
4. Add all the vegetables and masala and give it a good mix, Add the marinate along with vegetables (If using marinate, if not add vegetables and curd)
5. Let them cook for 1-2 minutes
6. Add rice and water and close the lid of pressure cooker, cook it for 2 whistles on medium heat
7. Open the cooker and serve hot biryani
8. I served it with Piping hot rasam, green chutney and papad

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