Step-by-Step Instructions

1. 1.Prepare the Vegetable Marinade

   In a bowl, combine chopped potatoes, carrots, beans, peas, soaked soya chunks, mint leaves, and chopped capsicum. Add curd, turmeric powder, red chilli powder, biryani masala, dhaniya powder, kasuri methi, and 1 teaspoon of salt. Mix all ingredients thoroughly to coat the vegetables evenly. Set aside to marinate.

2. 2.Sauté Aromatics and Spices

   Heat 2 tablespoons of oil and 1 tablespoon of ghee in a pressure cooker over medium heat. Add bay leaves, cinnamon stick, cloves, green cardamom, black pepper, star anise, cumin seeds, and cashews. Sauté for 1-2 minutes until the spices are fragrant and cashews turn light golden brown.

3. 3.Cook Onions and Ginger-Garlic Paste

   Add sliced onions to the cooker and sauté until they turn translucent, about 3-4 minutes. Then, add the ginger garlic green chilli paste and cook for another 1-2 minutes until the raw smell disappears.

4. 4.Add Marinated Vegetables and Tomatoes

   Add the marinated vegetable mixture to the cooker. Stir well to combine with the sautéed aromatics. Next, add the chopped tomatoes and a few more fresh mint leaves. Mix everything and sauté for 3-5 minutes, allowing the flavors to meld.

5. 5.Add Water, Salt, and Lemon Juice

   Pour in 3.5 cups of water. Add salt to taste (remembering salt was added during marination) and squeeze in the juice from half a lemon. Bring the mixture to a gentle boil.

6. 6.Add Rice and Pressure Cook

   Gently add the washed and soaked basmati rice to the cooker. Stir carefully to distribute the rice evenly without breaking the grains. Close the pressure cooker lid and place the whistle. Cook for 2 whistles on medium heat.

7. 7.Finish and Serve

   Once the pressure is naturally released, open the cooker. Add 1 teaspoon of ghee on top for extra flavor and aroma. Gently fluff the biryani with a fork. Serve hot with raita or your favorite side dish.