Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   In a pressure cooker, add 3 tablespoons of cooking oil and 2 tablespoons of ghee. Heat until warm.

2. 2.Sauté Whole Spices and Cashews

   Add 1 inch cinnamon, 5 cloves, 4 cardamom pods, 2 star anise, 2 kapok buds, a small piece of black stone flower, 2 bay leaves, and 8 cashews. Sauté on medium heat until aromatic and cashews turn light golden.

3. 3.Sauté Onions

   Add 2 large sliced onions and sauté until they turn golden brown. This step is crucial for the biryani's color and taste.

4. 4.Add Green Chillies and Ginger Garlic Paste

   Add 3-4 slit green chillies and 1 tablespoon of ginger garlic paste. Sauté until the raw smell of ginger garlic paste disappears.

5. 5.Add Tomatoes and Salt

   Add 2 large chopped tomatoes and salt to taste. Sauté until tomatoes become soft and mushy.

6. 6.Add Vegetables and Meal Maker

   Add 1 chopped carrot, 10 chopped beans, 1 large chopped potato, 1/2 cup peas, and 25g meal maker (soaked in hot water for 5 minutes and squeezed). Mix well and sauté for a few minutes.

7. 7.Add Spice Powders

   Add 1/4 teaspoon turmeric powder, 1.5 teaspoon chilli powder, and 1 teaspoon biryani masala powder. Sauté until the raw smell of the spice powders disappears.

8. 8.Add Curd and Herbs

   Add 4 tablespoons of plain, non-sour curd, a handful of chopped mint leaves, and a little less chopped coriander leaves. Mix everything well.

9. 9.Add Water

   Add 3 cups of water (for 2 cups of basmati rice). Bring the mixture to a rolling boil.

10. 10.Add Soaked Rice

    Once the water starts boiling, add 2 cups (500g) of basmati rice (soaked for 30 minutes and drained). Gently mix to avoid breaking the rice grains.

11. 11.Add Lemon Juice and Adjust Seasoning

    Add the juice of half a medium-sized lemon. Taste and adjust salt and spice if needed.

12. 12.Pressure Cook

    Close the pressure cooker lid. Cook on medium heat for 1 whistle. Ensure the stove is on medium heat to prevent burning.

13. 13.Rest and Finish

    Let the pressure release naturally from the cooker. Once the pressure is fully released, open the lid. Add 1 tablespoon of ghee on top.

14. 14.Fluff and Serve

    Gently fluff the biryani with a spoon, ensuring not to break the rice grains. Serve hot with raita.