Muslim Style Vegetable Briyani, Using Pressure Cooker

MUSLIM STYLE VEGETABLE BRIYANI

This is a weekend special receipe. Usually Briyanis are prepared using basmati rice. But i tried using seeraga sambha rice, which contains good nutritive value when compared to basmati rice.



I used Pressure Cooker to make the cooking process simple. Always use big, wide-shaped pressure cooker/ or pressure pan, instead of samll, narrow-shaped cooker.


INGREDIENTS:-

Seeraga Samba Rice - 1 cup
Water - 2 cups
Pudhina leaves / Mint leaves and Coriander leaves together - 1 handful
Mixed Vegetables - 2 to 3 cups ( your choice of vegetables)
( like Carrot, french beans, potato, green peas, Chow-chow, cauli-flower)
Sliced Onion - 1
Tomato Chopped - 1
Curd - 4 tablespoon
Red chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 3/4 tsp
Lime - 1/2 piece

To Grind :-

Green chilly - 2 nos

Ginger - 1/2 inch
Garlic - 8 to 10 pods

Spices For Seasoning:-

Ghee / Oil - 4 tablespoon ( 50 ml)
Cinnamon - 2 inches
Cardamon - 1 no.
Jathi pathri - 1 no.
Cloves - 4 nos.
Bay leaf - 2 nos
Cashews - 10 to 12 nos




METHOD:-

(1)  Wash and soak the seeraga sambha rice for 25 minutes. (Make sure That the soaking time doesnot exceeds 25 minutes).

(2)  Cut the vegetables into medium sized shapes.  Chop the coriander leaves and mint leaves.

(3)  Grind the ingredients, in a mixer jar, adding little water, since the ingredients are in less amount and set aside.

(4)  Heat Ghee/oil in a cooker and add Cashews to golden brown colour. Restore the fried cashews in a cup . This, we will use for garnishing.

(5)  In the same Oil/ Ghee add the spices one by one and saute in low flame. Cooking spices in low flame, adds more aroma to the briyani. Continue cooking in medium flame, (that is the flame should touch the base of the cooker)

(6)  Add the grinded paste and saute till the moists are absorbed. Add sliced Onions, required salt and cook till Onions turns transculent.

(7)  Add the coriander leaves and mint leaves and saute for a minute. 

(8)  Add the Red chilly Powder, Turmeric Powder, Garam Masala, mix well and saute for a minute.

(9)  Now add Chopped tomatoes. Cook till the tomatoes turn mushy. Add all the vegetables and mix well, so that all the vegetables gets coated with masalas. Keep it in low flame and cover with a lid/plate. Cook for 3 minutes. Add curd. Mix together.

    

          


(10)  Add 2 cups of water to this vegetable mixture and allow it to boil. Check for salt. (Secret tip:- while boiling, the water should taste a bit salty).

(11) Now strain the water (which is used for soaking),  and add the rice to the boiling water. Add lime juice.


(12)  Cover the cooker with lid-with-gasket. And cook in low/sim flame for 15 minutes. No need to put weight for whitle.

(13)  After 15 minutes, Put the weight and cook for 5 minutes in low flame. Switch off the flame. Allow the pressure to release.


(14)  When the pressure releases completely, open the pressure cooker and gently fluff the briyani using fork. It helps, to get individual strings of rice.

Garnish with fried cashews.

Serve Muslim Style Vegetable Briyani with Onion Raitha....

Briyani, tastes better, when it completly cools down.

NOTE:-

• Use the same cup for measuring water and rice. For 1 cup of Seeraga Samba Rice, 2 cups of water is used.
• In case, if Basmati Rice is used, 1and 3/4 th cup of water is to be added. 
• Soaking Time - 20 minutes and Cooking in sim/low flame is  15 minutes, without weight. 
• No need to cook by putting weight, in case of basmati rice..