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Ingredients

• 1 cup Mixed Vegetables (carrots, peas, beans, cauliflower – chopped)
• 2 tablespoons Oil (vegetable oil or canola oil)
• 1 teaspoon Whole Spices (bay leaf, cinnamon stick, cloves, green cardamom – optional)
• 1 large Onion (thinly sliced)
• 1 teaspoon Garlic Paste (store‑bought or homemade)
• 2 tablespoons Tomato Puree (smooth puree)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Cumin Powder
• 1 tablespoon Biryani Masala (store‑bought biryani spice blend)
• 0.5 teaspoon Kasuri Methi (dry fenugreek leaves, crushed)
• 1 teaspoon Sugar (balances acidity)
• to taste Salt
• 2 cups Basmati Rice (long grain, unwashed)
• 4 cups Water (for 2 cups rice (1:2 ratio))
• 1 teaspoon Biryani Essence (optional, for authentic aroma)

Instructions

1. Prep Vegetables

   Wash and finely chop the mixed vegetables into bite‑size pieces.

   Time: PT5M

2. Fry Onions & Whole Spices

   Heat oil in the pressure cooker over medium heat, add whole spices (if using) and sliced onions. Fry until onions turn golden brown.

   Time: PT5M

   Temperature: Medium heat

3. Add Aromatics & Powders

   Stir in garlic paste, tomato puree, turmeric, red chili powder, coriander powder, cumin powder, biryani masala, kasuri methi, sugar and salt. Cook for 4‑5 minutes until the oil separates.

   Time: PT5M

   Temperature: Medium heat

4. Cook Vegetables

   Add the chopped mixed vegetables, mix well and sauté for another 4‑5 minutes until they are partially cooked.

   Time: PT5M

   Temperature: Medium heat

5. Add Rice and Water

   Add the unwashed basmati rice, pour in 4 cups of water, and stir gently. If using, add biryani essence now.

   Time: PT2M

6. Pressure Cook

   Close the pressure cooker lid securely. Bring to high pressure and cook for 2 whistles (approximately 7 minutes).

   Time: PT7M

7. Release Pressure & Fluff

   Turn off the heat and allow the pressure to release naturally. Open the lid, gently fluff the biryani with a fork or spatula.

   Time: PT2M

8. Serve

   Transfer the biryani to a serving plate and serve hot with a side of raita or plain yogurt.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g