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Pressure Cooker Biryani
This pressure cooker Thai biryani is all you need to make your weekend a hit. Give that traditional biryani a skip and make something interesting this weekend and make your Sunday perfect!
Pressure Cooker Biryani Recipe by Chef Ranveer Brar
Cuisine

- Indian

Serves

- 1

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

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INGREDIENTS

  • N/A
  • FOR Biryani
  • 3 tbsp Oil
  • 1 tsp Garlic
  • 1 tsp Galangal
  • ½ Cup Onions
  • ¼ Cup Carrots
  • ¼ Cup Potatoes
  • ¼ Cup Baby Corn
  • 2 tbsp Red Thai Curry paste
  • 6 Lemon Leaves
  • Water
  • ½ Cup Coconut Milk
  • 250 gms Paneer
  • salt
  • 1½ Cup Rice
  • 3 tbsp Oil
  • 2 to 3 Eggplant
  • water
  • ¼ Cup Green Beans
  • 1 Cup Broccoli Florets
  • ½ Cup Coconut Milk
  • .;
  • FOR Curd
  • 1½ Cup Curd
  • 4 Thai Basil Leaves
  • 5 Lemon Leaves
  • 10 to 12 Fried Garlic Cloves
  • 1 tsp Thai Red chillli

HOW TO PREPARE PRESSURE COOKER BIRYANI

  1. 1

    Procedure to make Pressure Cooker Biryani: In a heated pressure cooker add oil, chopped garlic, galangal, chopped onions and mix it.
  2. 2

    Add chopped carrots, chopped potatoes, baby corn, red Thai curry paste and cook them well.
  3. 3

    Add lemon leaves, water, coconut milk.
  4. 4

    Add diced paneer, salt, soaked rice.
  5. 5

    Cover the pressure cooker with its lid and let it cook on slow gas.
  6. 6

    In a heated pan add oil, Thai curry paste, chopped onions and mix it.
  7. 7

    Add sliced eggplant, water, chopped green beans, broccoli florets, coconut milk, salt.
  8. 8

    Cover the pan with the lid and let it cook.
  9. 9

    In a bowl add curd, salt, Thai basil leaves, chopped lemon leaves, fried garlic, Thai red chillies and mix it well.
  10. 10

    For plating place fruits on a plate, add raita in a small bowl, fried garlic.
  11. 11

    On cooked vegetables add Thai basil leaves.
  12. 12

    Garnish the Cooker Biryani with eggplant and it is ready to serve.
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