Sunday, July 31, 2016

QUICK PRESSURE COOKER VEGETABLE BRIYANI


INGREDIENTS
  • Basmati rice - 2 cups ( washed and soaked in water for half an hour)
  • Oil - 2 tbs
  • Ghee or clarified butter - 1 tbs
  • Onion- 2 medium size ( finely chopped)
  • Ginger garlic paste 1 tbs
  • Fresh tomato puree - 1 cup
  • Curd - 1/2 cup
  • Mint - 1/2 cup ( finely chopped)
  • Mixed vegetables- 1 1/2 cup cut in slice ( Beans, carrot, potato, green peas)
  • Soya chunks - 1 cup  ( optional)
  • Green chillis - 2 slit one
  • Salt - to taste
DRY SPICES:-
  • Turmeric powder- 1 tsp
  • Red chilli powder- 2 tsp ( can be increased as per taste)
  • Coriander powder - 3 tsp
  • Cumin powder - 1 tsp
  • Garam Masala Powder - 1 1/2 tsp
WHOLE SPICES:-
  • Green cardamon - 3-4
  • Clove - 4
  • Cinnamon - 1 inch stick
  • Black cardamon - 1
  • Bay leaves - 2  

METHOD:-
  • Heat a pressure cooker.
  • Add oil and ghee into it.
  • Once oil is heated up, add all whole spices into it.
  • Fry it for a minor till you get nice aroma of it.
  • Add chopped onions and green chillies to hot oil and fry them till it turn to golden brown. 
  • Now add ginger garlic paste to this.Fry this till the masala gets cooked well and raw smell of garlic goes.
  • Now add tomato puree into it and fry for 2-3 mins in medium heat.
  • Add all dry spices except garam masala.
  • Fry all of these in medium heat for 5 mins or till the masala starts leaving oil from it.
  • Now add all vegetables to masala.
  • Wash  soya chunks twice in fresh water, if you are using them, squeeze and remove all water from them and add them to masala along with vegetables.
  • Put curd along with mint leaves, salt and drained rice.
  • Mix them well and fry it for couple of mins .
  • Now add 3 1/2 cups of water and garam masala into it.
  • Close the cooker with lid.
  • Allow it to give one whistle in medium heat.
  • Turn off the heat and allow cooker to release pressure its own.
  • Serve hot with your favorite raitha.



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