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Indian Vegetable Biryani

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PREP TIME
15 min
COOKING TIME
16 min
TOTAL TIME
51 min
SERVINGS
6 servings
Dinner
Indian Vegetable Biryani
Ingredients
  • 2 cups long-grain white rice
  • 3 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 1/2 teaspoon cumin seeds
  • 2 bay leaves, broken in half
  • 2 potatoes, quartered
  • 2 carrots, quartered
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon chile powder, or more to taste
  • 1/2 teaspoon ground coriander
  • 2 1/2 cups water
  • 1 cup shelled peas
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon butter
  • 1/2 teaspoon garam masala
Instructions
1
Fill a large container with rice and cover it completely with several inches of cool water; allow the rice to rehydrate for 20 minutes. Drain excess moisture.
2
Heat oil in a pressure cooker over medium heat and bring it to a simmer. Add an onion, cumin seeds, and bay leaves; cook and stir constantly until the onion becomes translucent, approximately 5 minutes. Stir in diced potatoes and carrots; cook until they lightly brown on all sides, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until the spices release their fragrance, about 1 minute.
3
Gently combine cooked rice with oil in the pressure cooker until it's evenly coated. Pour in water and frozen peas. Add salt, melted butter, and garam masala; blend well.
4
Seal the pressure cooker according to its manufacturer's guidelines and bring it to high pressure. Cook for 5 minutes.
5
Release the pressure naturally, following the manufacturer's instructions, to avoid any sudden releases. Once released, fluff the rice with a fork using a gentle motion.