Veg Biryani in Cooker | Veg Biryani recipe in Cooker

Ingredients

• 5 medium size Onion, slice
• Oil for frying
• 2 medium Carrot, chopped
• 10-12 French beans, chopped, beans
• 1 ½ cup Cauliflower, florets, cauliflower
• 200 g Paneer, cut into cube, Paneer
• ⅓ cup Prepared Fried Onion
• 2 tbsp Fried onion oil
• ⅓ cup Curd, beaten, curd (yogurt)
• few fresh mint leaves
• ¼ cup fresh Green peas
• Salt to taste
• 2 Green chilli
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• ½ tsp Coriander powder
• a few fresh coriander sprigs, roughly torn,
• 1 tsp Ginger Garlic paste
• 2 tsp Fried onion oil
• 2-3 tbsp Ghee
• 2 Bay leaf
• ½ inch Cinnamon stick
• 2-3 Cloves, Long
• 2 Green cardamom
• 1 Black cardamom, Badi Elaichi
• Marinated vegetables
• Few Mint leaves
• 3 cup Basmati classic, soaked for 20 min, Basmati rice
• 4 ½ cup Hot water
• few fried onions
• 2 Green chilli, into half, green chilli
• A pinch of garam masala
• Salt to taste
• 1 tsp Kewra water
• a few saffron strands
• 2 tsp Ghee
• 2 medium size potatoes, boiled and cut into small cubes
• 1 medium Onion, chopped
• 1 medium Tomato, chopped, Tomato
• 2 Green chilli, chopped, green chilli
• 1 cup Curd, beaten, curd (yogurt)
• 1 tbsp Coriander leaves, chopped
• 1 tbsp Mint leaves, chopped
• Salt to taste
• ¼ tsp Sugar
• ½ tsp roasted cumin powder
• A pinch of degi red chilli powder
• Fried onion
• Coriander sprig, coriander leaves

Steps

1. Cut onion into thin slices and ensure they are almost of the same thickness.
2. Heat oil in a kadai, add a few onion slices at one time and deep fry until crisp and golden in color.
3. Transfer them to an absorbent paper. Cool them completely and store in an airtight container for further use.
4. In a large bowl, add carrot, french beans, cauliflower, paneer, and fried onion.
5. Add fried onion oil, curd, fresh mint leaves, fresh green peas, salt to taste.
6. Add green chilli, degi red chilli powder, turmeric powder, coriander powder, fresh coriander sprig and mix it well.
7. Add ginger garlic paste, fried onion oil and marinate everything well. Keep aside for further use.
8. In a large cooker, add ghee once it’s hot, add bay leaf, cinnamon stick, cloves, green cardamom, black cardamom let it splutter.
9. Add marinated vegetables and saute it well.
10. Cover it with a lid and cook on medium flame for 2-4 minutes.
11. Add a few mint leaves, soaked basmati rice, hot water, fried onion, and green chilli.
12. Sprinkle some garam masala, salt to taste, kewra water, few saffron strands, ghee.
13. Cover it with a lid and cook over medium flame for 1 whistle.
14. Let it cool at room temperature until pressure inside the cooker goes down naturally.
15. Open the lid and fluffy the rice with a fork. Transfer it to a serving plate or bowl.
16. Garnish it with coriander sprig and serve hot with raita.
17. In a bowl, add cubed potatoes, onion, tomato, green chilli, curd and mix it well.
18. Add coriander leaves, mint leaves, salt to taste, sugar, roasted cumin powder, degi red chilli powder and mix everything well. Keep aside for serving.