Pressure Cooker Biryani By Ranveer Brar

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!
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Serves

1

Cooking Time

15 Min

Meal Type

rice

Preparation Time

10-12 Min

Difficulty

Medium

INGREDIENTS

  • 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 gm 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 chilli

PREPARATION

  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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