20 minutes Easy Vegetable Biryani In Pressure Cooker with english translation (in description box)

Ingredients:
Basmati rice – 2 cups
Potato – 2 medium
Carrot – 1 big
Frozen peas – 4 handfuls
Soya chunks – 2 handfuls / 25 g
Ginger – 1 medium
Garlic – 5 big cloves
Coriander leaves
Mint leaves

Cardamom – 6
Cinnamon – 1 big piece
Star anise – 1
Cloves – 6
Bay leaf – 3 big
Cumin seeds – 1/2 tsp

Onion – 1 medium
Green chilly – 3 plus 1
Turmeric powder – 1/4 tbsp
Pepper powder – 1/2 tsp
Garam masala – 2.5 tsp
Curd – 4 tbsp
Coriander leaves – 1 handful

For garnishing:
Onion – 1 medium
Cashew nuts – 10 to 15
Dates – 2 to 3

Ghee – 2 tbsp
Shallots – 2 big
Oil
Salt
Water

Steps:
Wash and soak basmati rice for 30 minutes. Soak soya chunks in water for 10 minutes and squeeze off the water.
Cut vegetables into medium size pieces. Slit green chillies. Crush ginger and garlic.

Heat oil in a pan and add the whole spices – cardamom, cinnamon, star anise, cloves, bay leaves and cumin seeds. Take care not to burn cumin seeds.
Add thinly sliced onion and 3 green chillies. Mix well.
Add crushed ginger-garlic paste. Saute until the onion turns golden.
Add turmeric powder and pepper powder and roast well.
Reduce the flame. Add vegetables and squeezed out soya chunks.
Add salt and garam masala. Mix well.
Increase the flame. Add half cup water and coriander leaves. Bring it to boil.
Cook covered on medium flame till the vegetables are 75% cooked. Stir often.
Pulse curd with a handful of coriander leaves in a mixie and add it to the vegetables.
Take care not to overcook the vegetables.Switch off.

Deep fry one medium size thinly sliced onion till golden for garnishing adding a pinch of turmeric powder. Roast cashew nuts and sliced dates as well.

Heat ghee in a small pan and add shallots. Saute until golden adding a pinch of turmeric powder. Switch off and set aside. This gives a nice flavor. This is optional.

Add soaked and drained rice, 1 green chilly slit, 2.5 cups water, coriander leaves, mint leaves and salt to to a pressure cooker and mix well.
Add sauteed shallots – ghee mixture and cooked vegetable masala.
Cook on high flame till the pressure builds up. Do not wait till the first whistle.
Reduce to low flame and cook for 15 minutes.
Switch off and let it rest for another 10 minutes.
Transfer it to a plate and garnish with fried onion, cashew nuts and dates.

Try these pressure cooker biriyani also:
Pressure cooker sardine biriyani – https://www.youtube.com/watch?v=v0Bv50RS-xE
Pressure cooker chicken biriyani – https://www.youtube.com/watch?v=VbKbDqPJxUY

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