Wash rice until water runs clear. Soak it till you begin to cook. Not what you meant?This entry is missing a measurement (ex: 1 cup .
1 tablespoon .
1 15 oz can) .
2. Heat a pressure cooker with oil .
add spices – cinnamon .
star flower .
cardamom .
cloves .
bay leaf and shahi jeera. Saute for one to two minutes until they begin to crackle. Not what you meant?This entry is missing a measurement (ex: 1 cup .
1 tablespoon .
1 15 oz can) .
3. Add onions .
slit green chilies and fry until golden. Not what you meant?This entry is missing a measurement (ex: 1 cup .
1 tablespoon .
1 15 oz can) .
4. Add ginger garlic paste. Not what you meant?This entry is missing a measurement (ex: 1 cup .
1 tablespoon .
1 15 oz can) .
Directions
On a medium flame cook till very little water is left. you can adjust the salt and biriyani masala powder here .
Add little more masala powder .
if your rice is very light in color .
i had to add a bit more. Close the pressure cooker lid .
cook for about 5 minutes on a very low flame. Do not let the cooker whistle. Off the stove. .
Soak rice for at least 10 minutes. Drain the water and set aside. .
Add oil to a pressure cooker and heat it. .
Add spices and fry till you get a nice aroma for one to 2 minutes. Fry onions until golden. Add ginger garlic paste and saute until the raw smell has gone. .
Add all chopped vegetables .
fry for about 2 minutes. .
Add mint leaves .
biryani masala and saute for 2 more minutes. .
Measure and pour water or coconut milk .
salt and lemon juice. .
When the water begins to boil .
add rice and stir .
Close the lid and let the cooker whistle once on a low flame. Off the stove and when the pressure goes down .