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Vegetable biryani recipe in pressure cooker

dassana amit
  • 65 minutes
  • Serves 3 to 4

INGREDIENTS

90 g

Carrots

16 tsp

Coriander

1/2

inch Ginger

1

Green chilies

1/3 cup

Green peas

5 tbsp

Mint

165 g

Onions

90 g

Potatoes

1 cup

Curd

1/2 tbsp

Ginger-garlic paste

1 cup

Basmati rice, heaped

5

Black peppers

1

Cardamom, black

3

Cardamoms, green

1

inch Cinnamon

1/2 tsp

Garam masala

1/2 tsp

Red chili powder

1

generous pinch Saffron

1/2 tsp

Salt

1

Salt as required

2

Single strands of mace

1/2 tsp

Turmeric

1 tsp

Oil

3 tbsp

Oil or ghee

1 tsp

Kewra water or rose water

1 cup

Water

1

Medium capsicum (or ½ cup chopped capsicum (shimla mirch))

3 cloves

((lavang))

½ teaspoon shah jeera ((caraway seeds))