Pressure Cooker Vegetable Biryani

Ingredients

• 1.5 cups Basmati rice, soaked for 20 minutes
• 2 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 1 large Onion, thinly sliced
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Ghee or vegetable oil
• 1 set Whole spices (1 bay leaf, 3 cloves, 2 cardamom, 1-inch cinnamon)
• 0.25 cup Yogurt, whisked
• 1 tablespoon Biryani masala powder
• 0.5 teaspoon Turmeric powder
• 2.25 cups Water
• 0.5 cup Fresh mint and coriander leaves(optional)
• 1.5 teaspoons Salt

Instructions

1. 1

   Heat ghee in the pressure cooker and sauté the whole spices until fragrant.

2. 2

   Add sliced onions and fry until they turn golden brown.

3. 3

   Stir in the ginger-garlic paste and sauté for one minute until the raw smell disappears.

4. 4

   Add the mixed vegetables, turmeric, biryani masala, and salt; cook for 2 minutes.

5. 5

   Lower the heat and stir in the yogurt and half of the mint and coriander leaves.

6. 6

   Drain the soaked rice and add it to the cooker, gently stirring to coat with the spices.

7. 7

   Pour in the water, sprinkle the remaining herbs on top, and close the lid.

8. 8

   Pressure cook for 2 whistles on medium heat, then allow the pressure to release naturally before fluffing with a fork.