Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   In a pressure cooker, add 3 tablespoons of oil and 1 tablespoon of ghee. Heat it over medium flame.

2. 2.Add Whole Spices

   Add 1 cinnamon stick, 1 star anise, 2 cloves, 2 cardamom pods, and 1 bay leaf to the hot oil and ghee. Sauté for a few seconds until fragrant.

3. 3.Sauté Onions and Green Chilli

   Add 1 sliced onion and 1 slit green chilli to the cooker. Sauté well until the onions turn translucent, about 3-4 minutes.

4. 4.Add Ginger Garlic Paste

   Add 1 tablespoon of ginger garlic paste and sauté well until the raw smell disappears, about 2-3 minutes.

5. 5.Add Tomatoes and Mint Leaves

   Add 1 chopped tomato and sauté well until it softens, about 2-3 minutes. Then, add a handful of mint leaves and sauté for another minute.

6. 6.Add Vegetables

   Add 1/2 cup each of chopped carrot, beans, and potato, along with 1 cup of peas. Sauté well for 3-4 minutes, ensuring the vegetables are coated with the masala.

7. 7.Add Dry Spices and Curd

   Add 1 teaspoon of chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, and salt to taste. Mix well. Then, add 3 tablespoons of curd and sauté until all the spices are well combined and the raw smell of the spices is gone, about 2-3 minutes.

8. 8.Add Water and Rice

   Pour in 1 1/2 cups of water and bring the mixture to a boil. Once boiling, add 1 cup of basmati rice (which has been soaked for 30 minutes). Gently mix the rice with the vegetable and spice mixture.

9. 9.Pressure Cook

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

10. 10.Serve Veg Biryani

    Once the pressure has released, open the lid and gently mix the biryani with a fork to fluff up the rice. Serve hot with raita.