165 to 175gramsonionsor 1 large onion, sliced or 1 cup sliced onions
whole spices
1inchcinnamon
3cloves
3green cardamoms
1black cardamom
2single strands of mace
½teaspoonshah jeera(caraway seeds)
5 to 6black peppers
for layering biryani
2tablespoonchopped coriander leaves
2tablespoonchopped mint leaves
a generous pinch of saffron
½inchginger,julienne or chopped
1 to 2teaspoonkewra water or rose water
1 to 1.25cupswater
Instructions
soaking and marinating rice
Rinse rice in water many times, till you see the water clear of starch. Then soak the rice in enough water for 30 minutes.
After 30 minutes, strain the water very well from the rice.
Add 1 tsp of oil and salt to the rice.
With a spoon or with your hands, mix the salt and oil very well with the rice grains. Keep aside.
preparing the veggie mixture
When the rice is soaking, you can chop and prepare the veggie mixture.
Take 1 cup thick coconut milk in a pan or a large mixing bowl.
Add the chopped veggies and green peas. Chop the veggies in small sizes so that they cook well.
Add ginger-garlic paste, green chilies and chopped coriander + mint leaves.
Add the spice powders - turmeric powder, red chilli powder, garam masala powder, coriander powder. Season with salt too.
Mix very well and keep aside. If you want, you can marinate for 15 to 30 minutes.
With curd - take curd in a bowl and whisk till smooth.
Then add the spices, green chilies and ginger-garlic paste.
Add veggies, coriander + mint leaves and salt.
Mix very well and keep aside. You can even marinate for 15 to 30 minutes.
sauteing onions
Next step is to heat a pressure cooker and add 3 tbsp oil. Add all he whole spices mentioned above in the list. Saute till they crackle and become fragrant.
Then add sliced onions.
Stir and begin to saute the onions on a low to medium flame.
Cooking onions does take some time, so add a pinch of salt to quicken the cooking process.
Continue to saute till the onions turn a light golden.
When the onions become golden, switch off the flame.
Remove the cooker from the stove top burner and place it on the kitchen table top or slab.
Remove half of the fried onions in a plate. Keep aside. Some shahjeera will also come with the fried onions. But its fine. Do not take the other whole spices. Keep them in the cooker.
layering vegetable biryani
With a spoon, evenly spread the fried onions which are in the cooker.
Now with a spoon, pour the veggie mixture evenly.
Make an even layer of all the veggie mixture.
Next spread all the rice evenly on the veggie mixture layer.
Spread the fried onions which we kept aside evenly on the rice.
Add chopped coriander leaves, mint leaves and chopped ginger or ginger julienne.
Sprinkle saffron threads.
Now sprinkle rose water or kewra water evenly all over.
Now pour water along the sides of the cooker. Don't add water in the center. 1.25 cups water will make the rice grains more soft.
pressure cooking vegetable biryani
Cover the cooker with its lid and the vent weight/whistle attached to the lid.
On a low flame cook the vegetable biryani for about 20 to 25 minutes. If the pressure cooker whistles, then its fine.
Once the pressure settles down, then open the lid and serve the pressure cooker vegetable biryani with your favorite raita, salad or a side gravy.