Vicky's Vegan Recipes #150

Biryani

Ingredients

two cups long-grain white rice
three tablespoons vegetable oil
one large onion
half teaspoon cumin seeds
two bay leaves
two potatoes
two carrots
one and half teaspoons ground turmeric
one teaspoon chile powder
half teaspoon ground coriander
two and half cups water
one cup shelled peas
one and half teaspoons salt
one teaspoon butter
half teaspoon garam masala

INSTRUCTIONS

Preparation Time: 15 minutes
Cooking Period: 16 minutes
Ready In: 51 minutes

Put rice in large container and cover with several inches of cool water; let soak for twenty minutes. Drain.

Heat oil in a pressure cooker over medium flame. Put onion, cumin seeds, and bay leaves; cook and mix till onion is translucent, about five minutes. Mix in potatoes and carrots; cook till lightly browned, about five minutes. Mix in turmeric, chile powder, and coriander; cook till fragrant, about one minute.

Mix rice gently into the pressure cooker till evenly coated with oil. Pour in water and peas. Mix in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for five minutes. Remove from flame.

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