Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 1 cup of Basmati rice 2-3 times until the water runs clear. Soak the washed rice in water for 15 minutes.

2. 2.Prepare Masala Paste

   In a mixer jar, add 3 Kashmiri red chillies, 2 green chillies, 3 garlic cloves, 1 small piece of ginger, 2 teaspoons of finely chopped onion, some mint leaves, and some coriander leaves. Add a little water and grind all ingredients into a fine, smooth paste.

3. 3.Sauté Whole Spices

   Heat a pressure cooker and add 3 teaspoons of ghee. Once the ghee is hot, add 1 inch of cinnamon stick, 3 cardamoms, 1 star anise, a small piece of stone flower (kalpasi), 4 cloves, and 1 bay leaf. Sauté these whole spices until fragrant.

4. 4.Sauté Onions

   Add 2 finely chopped large onions to the cooker and sauté until they turn golden brown.

5. 5.Cook Masala Paste

   Add the prepared masala paste to the cooker and sauté for about 2-3 minutes until its raw smell completely disappears. The masala may absorb the oil during this process.

6. 6.Add Oil and Tomatoes

   If the masala has absorbed the oil, add an additional 2 teaspoons of oil. Then, add 2 finely chopped tomatoes and sauté until they soften and blend well with the masala, forming a thick paste-like consistency.

7. 7.Season with Spices

   Add 1/4 teaspoon of turmeric powder and 2 teaspoons of salt (or to taste). Mix well and continue to sauté for a minute.

8. 8.Add Curd

   Add 1/4 cup of thick curd to the mixture and sauté for 2 minutes until it is well combined and smooth.

9. 9.Add Vegetables

   Add 1 chopped potato, 1 chopped carrot, 6-7 chopped beans, 1 cup of chopped cauliflower, and 1/4 cup of green peas to the cooker. Sauté all the vegetables with the masala for 5 minutes.

10. 10.Add Herbs

    Add a handful of fresh mint leaves and a handful of fresh coriander leaves to the vegetable mixture. Mix everything well.

11. 11.Combine Rice and Water

    Drain the water from the soaked Basmati rice and add the rice to the cooker. Gently mix the rice with the masala and vegetables, being careful not to break the rice grains. Add 2 cups of water and check the seasoning; add more salt if needed.

12. 12.Pressure Cook Biryani

    Close the pressure cooker lid and cook on medium flame for 2 whistles. After 2 whistles, turn off the heat and let the pressure release naturally for 15 minutes before opening the lid.

13. 13.Serve

    Once the pressure is released, open the lid and gently fluff the biryani with a spoon. Serve the hot vegetable biryani with raita.