Instantaneous pot vegetable biryani, one pot fashion. A spicy flavorful straightforward methodology made in a single pot. Fast video, step-by-step pictures.
After I acquired Instantaneous pot final yr, one of many very first dishes I attempted was Biryani.
Since I make weekly as soon as or 10 days as soon as, I made the identical one I make over range prime in Instantaneous pot.
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Later I wished to publish an easier model with none grinding half, so tried few occasions till now and considered sharing it right here too.
Although I’m utilizing IP on a regular basis, some how not posting a lot as I’m in dilemma whether or not to publish as new or replace the outdated posts with an added part.
However in terms of biryani, I assumed it deserves a separate publish. It is a brief lower model of the biryani, made in a single pot, not the layered model.
Video
Are movies extra your factor?
You’ll be able to adapt your individual recipe too conserving this as steering, barely various the recipe and methodology.
Solely factor to be careful for is to keep away from Burnt warning. There are two locations the place you possibly can encounter the issue.
As soon as is whereas including ginger garlic paste and spice powders, the opposite is when strain cooking rice.
So I add ¼ cup water alongside ginger garlic paste to get a gravy form and keep away from the primary scenario.
Second might be averted simply in case you add water accurately. Please observe down what you might be including and regulate the recipe and methodology barely as per your requirement.
I used Indiagate Premium and Natural sea salt. So in response to the model you employ you possibly can regulate if there may be any want.
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Recipe card
Instantaneous pot vegetable biryani
Instantaneous pot vegetable biryani, one pot fashion. A spicy flavorful straightforward methodology made in a single pot. Fast video, step-by-step pictures.
Equipments (Amazon Affiliate hyperlinks)
Substances
- 1 cup Basmati rice
- 1 Carrot
- 1 Potato
- 8 Beans
- ¼ cup Inexperienced peas
- 10 Cauliflower florets
- 1 Onion
- 1 tbsp Ginger garlic paste
- 1 Tomato chopped
- 3 Inexperienced chilli slit
- ¼ cup Mint leaves Roughly chopped
- ¼ cup Coriander leaves Roughly chopped
- 1 tablespoon Curd/ Plain yogurt
- ½ Lemon I used Indian selection
- 1 & ½ teaspoon Sea salt Natural
- 1 teaspoon Chilli powder
- ½ teaspoon Coriander powder
- ¼ teaspoon Garam masala
- ¼ teaspoon Kitchen king masala
- ¼ teaspoon Turmeric powder
To mood
- 2 tablespoon Oil
- 1 tablespoon Ghee
- 1 Biryani leaf
- 1 Inch Cinnamon
- 1 Cardamom
- 1 Clove
- ½ Star anise
- Few stone flowers
Forestall your display from going darkish
Directions
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Wash basmati rice 2-3 occasions gently till water drains clear. Soak for minimal 10 minutes.
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Collect all elements wanted.
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Press Sautee mode Regular warmth for 15 minutes. Add oil, ghee. As soon as ghee melts, add complete spices. Give it a roast.
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Add sliced onion and sautee till it turns golden right here and there.
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Tip in chopped tomato, inexperienced chilli, ginger garlic paste, curd and ¼ cup water. Now add all spice powders.
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Add roughly chopped mint and coriander leaves. Sprinkle a pinch of salt and blend nicely.
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Now add the chopped greens. Cook dinner for 5-6 minutes stirring in common intervals to keep away from burnt backside.
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Add water, required salt, rice drained from water, lemon juice and blend nicely. Make sure that rice is immersed in water.
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Cancel the sautee mode if its remaining. Shut the lid and ensure to seal the steam vent.
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Strain prepare dinner for five minutes in Regular Excessive Strain.
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As soon as timer is up, fast launch the steam. Open and gently fluff.
Video
Notes
- I like to offer 10 minutes standing time earlier than serving. (Preserve it closed with the lid, no preserve heat required)
Stepwise pictures
1. Wash basmati rice 2-3 occasions gently till water drains clear. Soak for minimal 10 minutes.
2. Collect all elements wanted. Press Sautee mode Regular warmth for 15 minutes. Add oil, ghee. As soon as ghee melts, add complete spices. Give it a roast.
3. Add sliced onion and sautee till it turns golden right here and there.
4. Tip in chopped tomato, inexperienced chilli, ginger garlic paste, curd and ¼ cup water. In goes spices powders. Add roughly chopped mint and coriander leaves.
5. Sprinkle a pinch of salt and blend nicely. Now add the chopped greens.
6. Cook dinner for 5-6 minutes stirring in common intervals to keep away from burnt backside. (Simply till once more oil oozes and masala dries up. Add 1 & ¾ cup water.
7. In goes required salt, rice drained from water.
8. Squeeze lemon and blend nicely. Make sure that rice is immersed in water.
9. Cancel the sautee mode if its remaining. Shut the lid and ensure to seal the steam vent. Strain prepare dinner for five minutes in Regular Excessive Strain.
10. As soon as timer is up, fast launch the steam. Open and gently fluff. I like to offer 10 minutes standing time earlier than serving. (Preserve it closed with the lid, no preserve heat required)
Serve scorching with Onion raita or Brinjal masala.
