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Pressure Cooker Biryani
A flavorful and aromatic rice dish with an explosion of delish flavors! This plate of fragrant biryani is packed with veggies, yogurt, cashews and spices.
Course
dinner, Main Course
Cuisine
international, South Indian
Keyword
basmati rice, quick
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
Calories
569
kcal
Author
Corrie
Ingredients
2
cups
Basmati Rice
3
cups
Water
2
Onion thinly sliced
3
Green chili
1
Tomato
½
cup
celery
chopped
½
cup
carrot
chopped
½
cup
frozen peas
3
tbsp.
Ginger Garlic Paste
½
cup
Coriander
½
cup
Mint
1
cup
Yogurt
2
tsp.
Red chili powder
1
tbsp.
Garam Masala powder
1
tsp.
Turmeric Powder
1
tsp.
Cumin
¼
cup
Cashew
3
tbsp.
olive oil
Salt to taste
Lemon Juice as needed
Instructions
Wash and Soak the basmati rice for around 30 min, Then drain it and set aside.
In a pressure cooker heat oil and fry some cashews until golden. Drain set aside.
In the same oil, add all the seasoning ingredients, the onion, green chili and fry on a low heat till brown.
Add in ginger garlic paste and sauté for a min.
Add in tomatoes,celery, carrot,peas, coriander and mint.
Add in yogurt and give a good mix.
Add in the soaked Basmati rice and combine well. Pour in 3 cups of water and season with some salt and mix well.
Close the lid and cook and high pressure for 8 minutes
Once cooked, open carefully the pressure cooker and fluff the rice with a fork. You can squeeze some lemon juice at this point and mix well.
Serve
Nutrition
Calories:
569
kcal
|
Carbohydrates:
88
g
|
Protein:
12
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
8
mg
|
Sodium:
227
mg
|
Potassium:
555
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
4167
IU
|
Vitamin C:
13
mg
|
Calcium:
159
mg
|
Iron:
4
mg