Pressure Cooker Vegetable Biryani (With coconut Milk)

Ingredients (37)

• for rice marination:
• 1 cup heaped basmati rice
• 1 teaspoon oil
• ½ teaspoon salt
• veggie marination for biryani:
• 1 cup curd
• 1 to 2 green chilies,
• ½ tablespoon ginger-garlic paste
• 90 to 100 grams carrots
• 90 to 100 grams potatoes
• 1 medium capsicum
• ⅓ cup green peas,
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala powder
• 1 teaspoon coriander powder
• 3 tablespoon chopped coriander leaves
• 3 tablespoon chopped mint leaves
• salt as required
• for frying onions:
• 3 tablespoon oil or ghee
• 165 to 175 grams onions
• whole spices:
• 1 inch cinnamon
• 3 cloves
• 3 green cardamoms
• 1 black cardamom
• 2 single strands of mace
• ½ teaspoon shah jeera
• 5 to 6 black peppers
• for layering biryani:
• 2 tablespoon chopped coriander leaves
• 2 tablespoon chopped mint leaves
• a generous pinch of saffron
• ½ inch ginger,
• 1 to 2 teaspoon kewra water or rose water
• 1 to 1.25 cups water