Recipe: Delicious Pressure Cooked Veg Dum Biryani

Swaadisht Nuskha


Pressure Cooked Veg Dum Biryani.

Pressure Cooked Veg Dum Biryani You can cook Pressure Cooked Veg Dum Biryani using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pressure Cooked Veg Dum Biryani

  1. It's 1 cup of basmati rice cooked.
  2. Prepare 1 1/2 cup of mixed vegetables.
  3. You need 1 of medium onion sliced thinly.
  4. Prepare 1 of small onion finely chopped.
  5. It's 1 of tomato chopped.
  6. Prepare 1 of green chilli chopped.
  7. It's 1 tsp of ginger- garlic paste.
  8. It's 2 tbsp of fresh mint leaves crushed.
  9. You need 1/2 cup of warm milk.
  10. You need 1/2 tsp of biryani masala.
  11. It's 12-13 of saffron strands.
  12. Prepare 2 tbsp of ghee.
  13. You need to taste of Salt.
  14. You need of Whole spices.
  15. You need 1 of bay leaf.
  16. You need 1/2 of black cardamom.
  17. Prepare 2 inch of cinnamon.
  18. It's 1/2 tsp of sahjeera/cumin seeds.
  19. You need 5 of cloves.
  20. It's 3 of green cardamom.
  21. It's of For curd masala.
  22. You need 2 tbsp of curd/ yoghurt.
  23. Prepare 1/2 tsp of Kashmiri red chilli powder.
  24. You need 1/2 tsp of biryani powder.

Pressure Cooked Veg Dum Biryani instructions

  1. Mix well 1 tsp melted ghee, 1/2 tsp garam masala powder and salt as required,with the leftover rice and keep aside. Mix all the ingredients of curd masala and keep aside. Soak the saffron strands in warm milk..
  2. Heat rest of the ghee in a kadhai and fry and caramelize the sliced onions..
  3. To the remaining ghee in the same kadhai, add all the wholesome garam masala. Saute in low heat for 1 to 2 minutes till the aroma comes..
  4. Add the chopped onions and green chilli. Saute till the chopped onions are golden..
  5. Then add ginger-garlic paste and saute until the rawness is gone. Add the chopped veggies and fry for 2 -3 minutes. Then add chopped tomatoes, curd masala and salt. Mix and fry in high flame for 3 minutes..
  6. Then add chopped tomatoes, curd masala and salt. Mix and fry in high flame for 3 minutes. Take the pressure cooker. Spread the veggie layer first, then rice layer. Again veggies layer and lastly rice layer evenly. Pour the saffron milk across the inner sides of pressure cooker. Then spread the crushed mint leaves and caramelized onions evenly on the top..
  7. Pressure cook on low heat (with lid) for 15 minutes. Rest the cooker to release pressure naturally. Serve hot with raita and/or gravy. Thanks.