Vegetable Biryani (Tehri)

Recipe View Soak the Rice: Place the rice in a large bowl and cover with cool water. Gently swirl the rice with your hand to release excess starch. Let it soak for 20 minutes, then drain thoroughly. (20 minutes)

Recipe View Sauté Aromatics and Vegetables: Heat the oil (or ghee) in a pressure cooker over medium heat. Add the sliced onion, cumin seeds, and bay leaves. Sauté until the onion turns translucent and slightly golden, about 5 minutes. Add the quartered potatoes and carrots. Cook, stirring occasionally, until they are lightly browned, approximately 5 minutes. (10 minutes)

Recipe View Infuse with Spices: Stir in the ground turmeric, chile powder, and ground coriander. Cook for about 1 minute, stirring constantly, until the spices become fragrant and coat the vegetables evenly. (1 minute)

Recipe View Combine and Cook: Gently stir in the soaked and drained rice into the pressure cooker, ensuring that the rice is evenly coated with the oil and spices. Pour in the water (or vegetable broth) and add the peas. Stir in the salt, butter (or ghee), and garam masala. (2 minutes)

Recipe View Pressure Cook: Seal the pressure cooker according to the manufacturer's instructions. Bring to high pressure and cook for 5 minutes. (5 minutes)

Recipe View Release and Fluff: Remove the pressure cooker from the heat and allow the pressure to release naturally, following the manufacturer's instructions. Once the pressure has completely released, open the cooker and gently fluff the rice with a fork. (20 minutes)