Veg biryani in pressure cooker

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for rice marination:

• 1 heaped cup basmati rice, 200 grams
• 1 tsp oil
• ½ tsp salt

for veggie marination:

• 1 cup curd, 200 grams or 1 cup thick coconut milk, 250 ml
• 1 to 2 green chilies, chopped
• ½ tbsp ginger-garlic paste or 4 to 5 garlic and ¾ inch ginger, crushed to a paste in mortar-pestle
• 90 to 100 grams carrots, 1 medium to large carrot or ½ cup chopped carrots
• 90 to 100 grams potatoes, 3 small potatoes or 2 medium potatoes or ¾ to 1 cup chopped potatoes
• 1 medium capsicum or ½ cup chopped capsicum
• ⅓ cup green peas, fresh or frozen
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp garam masala powder (optional)
• 1 tsp coriander powder
• 3 tbsp chopped coriander leaves
• 3 tbsp chopped mint leaves
• salt as required

for frying onions:

• 3 tbsp oil or ghee
• 165 to 175 grams onions, 1 large onion, sliced or 1 cup sliced onions
• whole spices:
• 1 inch cinnamon
• 3 cloves
• 3 green cardamoms
• 1 black cardamom
• 2 single strands of mace
• ½ tsp shah jeera/caraway seeds
• 5 to 6 black peppers

for layering:

• 2 tbsp chopped coriander leaves
• 2 tbsp chopped mint leaves
• a generous pinch of saffron
• ½ inch ginger, julienne or chopped
• 1 to 2 tsp kewra water or rose water
• 1 to 1.25 cups water