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Main Course

Pressure Cooker Vegetable Biriyani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The beans is marinated separately and layered with the rice for the final steam.

Ingredientsfor 3 servings

1 cup Basmathi rice
2 cup Hotwater
1 nos Onion — chopped
1 cup Carrot — chopped
1 cup Beans — chopped
2 nos Green chillies — sliced
2 nos Tomato — chopped
½ tsp Turmeric powder
Chilli powder ¾ tsp
Cumin powder

Preparation

Step 1
In a pressure cooker, add oil or ghee. Mean while grind garlic, ginger and garam masala. Add this to the onion mixture. cook well. Add tomato, green chillies, turmeric, chilli powder, coriander, cumin and biriyani masala.
Step 2
Add the rice, salt and mix again. Add water, cover the pressure cooker lid and cook (1 whistle).
Step 3
When done, serve hot.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Pressure Cooker Vegetable Biriyani

Ingredientsfor 3 servings

1 cup Basmathi rice
2 cup Hotwater
1 nos Onion — chopped
1 cup Carrot — chopped
1 cup Beans — chopped
2 nos Green chillies — sliced
2 nos Tomato — chopped
½ tsp Turmeric powder
Chilli powder ¾ tsp
Cumin powder

Preparation

Step 1
In a pressure cooker, add oil or ghee. Mean while grind garlic, ginger and garam masala. Add this to the onion mixture. cook well. Add tomato, green chillies, turmeric, chilli powder, coriander, cumin and biriyani masala.
Step 2
Add the rice, salt and mix again. Add water, cover the pressure cooker lid and cook (1 whistle).
Step 3
When done, serve hot.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.