Vegetable Platter: 2024

, by Deepthi Shankar

Karnataka Recipes

Vegetable Saagu - Karnataka Style

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, by Deepthi Shankar

After School Snacks

Oats Upma

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, by Deepthi Shankar

Biryani

Mum's Vegetable Biryani - Instant Pot & Pressure Cooker Method

If I would be asked to name the Top 5 dishes my Mum makes, this Biryani would definitely make it to the list.

I vividly remember my Mum getting this recipe from my school friend's mom way back in the early 90s. It turned out to be a big hit at home & since then it has become one of Mum's most requested signature dishes.

My parents are visiting us & yesterday I got my mom to make this for us

So, What makes this Biryani Different are 2 things,

One is the addition of Beetroot Paste. It gives the Biryani a nice hue without adding too much chili powder

2nd is the Fresh Spice Mix that gets added. We do not use any store bought or pre made Biryani Masala, except for the store-bought chili powder.

You Will Need:

1 cup Basmati Rice
1 large Onion - sliced lengthwise
2 medium sized ripe Tomatoes
1 Potato - Diced
1 Carrot- diced
1 small Beetroot - Grated & made into a paste
1/4 cup Green Peas - Fresh/Frozen
1 tablespoon Ghee
1 tablespoon Butter or Cooking Oil
3-4 Bay Leaves
2 Star Anise
A sprig of Curry Leaves
2 inches grated Ginger
4-5 cloves of chopped Garlic
Juice of Half a lime
Salt as per taste
A handful of Cashewnuts
A Handful of fresh Coriander for Garnish
1 tablespoon chopped Mint Leaves for Garnish - Optional

For the Spice Mix:

1 tablespoon Saunf/Fennel Seeds
2 nos. 1 inch stick of Cinnamon
4 cloves
4 Green Cardamom
1 teaspoon chili powder (Or more)
1/2 teaspoon Turmeric powder

Add all the ingredients mentioned above into a blender jar & blend into a fine powder

PRESSURE COOKER METHOD:

Add Basmati Rice into a colander & clean under running water, drain & set aside

In a pressure Cooker, heat Butter & Ghee, once hot enough, add Bay Leaves, Star Anise, Curry Leaves, Ginger & Garlic & sauté for 30 seconds

Next, add sliced onions & sauté for a couple of minutes. Add chopped Tomatoes & the Spice powder & sauté for 4-5 minutes until the raw smell disappears & tomatoes become pulpy

Add all the vegetables one after the other, including the beetroot paste & continue to sauté for another 2-3 minutes.

Add Basmati rice & give it a good mix

In another pot, boil 1.5 cups of water while the vegetables are cooking

Add this hot water into the cooker, add Salt, Mix well to deglaze the cooker pan. Close the lid let it cook for 1 whistle.

Turn off the hear & let the pressure settle.

Once the Biryani cools does a bit, carefully fluff with a fork. Add lime juice, if you want to & mix carefully

Garnish with chopped coriander, mint & Cashew nuts. Serve with Raita on the side

INSTANT POT METHOD:

Turn on the Sauté mode in the Instant Pot. Select the Normal Mode
Add Ghee & Butter into it, once its hot enough, add bay leaves, star anise, curry leaves ginger & garlic & sauté for 30 seconds.

Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop

Next, add sliced onions & sauté for a couple of minutes. Add chopped Tomatoes & the Spice powder & sauté for 4-5 minutes until the raw smell disappears & tomatoes become pulpy

Add all the vegetables one after the other, including the beetroot paste & continue to sauté for another 2-3 minutes.

Add Basmati rice & give it a good mix.

Add this hot water into the cooker, add Salt, Mix well to deglaze the cooker pan.

Now, Press the cancel button to cancel the sauté mode. Close the lid & close the vent to sealing position (I have the model in which the vent automatically seals itself when closed)

Choose the Pressure Cook mode & Pressure cook on High for 4 minutes

When the instant pot beeps, Do an NPR (No Pressure Release) for 4 minutes & then manually release the remaining pressure.

Meanwhile, in a teaspoon of ghee toast cashew nuts. Add the toasted cashew nuts on top.

Let the Biryani cool & little bit then gently fluff with a fork & add lime juice & mix gently. Serve with Raita or Yogurt on the side

NOTES:

Two things you must absolutely not miss is adding the beetroot paste, it gives a beautiful color to the Biryani, & don't worry it wont turn the Biryani Pink

And Fennel Seeds in the Spice mix, it adds a lovely flavor