Tehri: Spiced Vegetable Biryani

Ingredients 0/15

Step 1

Soak the rice in plenty of cool water for about 20 minutes, then drain it well. Meanwhile, heat some oil in a pressure cooker over medium heat. Add the sliced onions, cumin seeds, and bay leaves, and cook them until the onions turn soft and translucent, which should take around 5 minutes. Next, toss in the potatoes and carrots, letting them cook until they start to brown lightly, about 5 more minutes. Sprinkle in the turmeric, chili powder, and coriander, and stir everything together until the spices release their aroma, about a minute.

Step 2

Gently mix the soaked rice into the cooker, making sure each grain gets coated in the flavorful oil. Pour in the water and add the peas, then season with salt, a bit of butter, and garam masala. Seal the pressure cooker and bring it up to high pressure following your cooker’s instructions, then cook for 5 minutes. Once done, turn off the heat and let the pressure release naturally. When it’s safe to open, fluff the rice gently with a fork and it’s ready to serve.