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Vegetable Biryani in Rice Cooker

Author Srivalli

Ingredients

  • 1 & 1/2 cups Rice
  • 3 cups Water
  • Mixed Vegetables (Cauliflower, Beans, Carrot, Potatoes, Peas)
  • 2 medium Onions Juliennes
  • 1 long Bay Leaf
  • 1/2 tsp Shah Jeera
  • 2 tbsp Mint and Coriander Leaves chopped
  • 2 tsp Ghee
  • Salt to taste

To be ground to a paste

  • 1/2 tsp Ginger Garlic Paste
  • 3 long Green Chillies
  • 1/2 tsp Poppy Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 2 Cloves
  • 2 Cardamom
  • 2" Cinnamon

Instructions

How to make the Biryani

  • Wash and soak rice for 10 mins.
  • Grind the masalas to be ground to a fine paste.
  • In the rice cooker pan, make sure to place the plate, transfer the rice to the cooker. Pour water and switch to the cooking mode.
  • Then, add salt and diced vegetables. Add Shahi Jeera, and Bay Leaf. Replace the lid. Heat ghee in a kadhai, brown the onions till brown. Pour this over the rice and cover again.
  • Add the ground masala, mint, coriander leaves to the rice. Stir and close the lid again.
  • When the rice is cooked, the switch automatically goes to keep a warm position.
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