Instant biryani
A one-pot vegetable biryani cooked in a pressure cooker with coconut and yogurt
IndianA quick vegetable biryani made in a pressure cooker: peas, carrots, potatoes, beans and tomatoes cooked with fresh coconut, yogurt and gentle spices, then steamed with the rice until each grain is separate. Finish it with crisp potato chips and fried vegetables. Serve with masala yogurt.
- Total time
- 115 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 12 oz basmati rice2 cups, soaked 1 hour
For the tempering
- ½ cup oil½ cup
- 1 tsp cumin seeds
For the biryani
- 3 ⅞ oz onions1 cup, sliced
- 2 tsp garlic paste
- 2 ⅝ oz shelled peas½ cup
- 2 ⅓ oz carrots½ cup, diced
- 2 ⅝ oz potatoes½ cup, diced
- 1 ¾ oz french beans½ cup, in 2.5 cm pieces
- 3 ⅛ oz tomatoes½ cup, diced
- 1 ⅜ oz fresh coconut½ cup, grated
- 1 cup plain yogurt1 cup
- 3 ¼ cups water3 cups
For the seasoning
- 2 tsp green chilli paste
- 1 tsp ginger paste
- 2 tbsp vinegar
- 2 tsp saltor to taste
- 1 tsp sugaror to taste
To garnish
- 1 handful potato chips (crisps) (optional)
- 2 tbsp fried french beans and carrot pieces (optional)
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What you'll need
Spices & pantry
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Method
0/8 doneStep 1: Heat ½ cup oil in a pressure cooker. Add 1 tsp cumin seeds and 4 green cardamoms and let them sizzle.
Step 2: Add 3 ⅞ oz onions and 2 tsp garlic paste and sauté for 1 minute.
1 minStep 3: Mix in 2 ⅝ oz shelled peas, 2 ⅓ oz carrots, 2 ⅝ oz potatoes, 1 ¾ oz french beans, 3 ⅛ oz tomatoes, 1 ⅜ oz fresh coconut and 1 cup plain yogurt and cook for 5 minutes.
5 minStep 4: Add 3 ¼ cups water and boil for 5 minutes.
5 minStep 5: Add the drained 12 oz basmati rice and stir in 2 tsp green chilli paste, 1 tsp ginger paste, 2 tbsp vinegar, ½ tsp ground cinnamon and clove mix, 2 tsp salt and 1 tsp sugar.
Step 6: Close the cooker, but put a small steel bowl over the vent in place of the whistle so no pressure builds. Cook on a very low heat for 20 minutes, until the rice is done. Don't overcook: the grains should stay separate.
20 minStep 7: Let it cool a little, then transfer to an oven dish and garnish with 1 handful potato chips (crisps) and 2 tbsp fried french beans and carrot pieces.
Step 8: Just before serving, heat through in the oven or microwave. Serve with masala yogurt.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 6 g
- Carbs
- 50 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does instant biryani take?
- About 115 minutes in total: 75 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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