Basmati Rice - 1 cup (soak for 20 minutes)
Mixed Vegetables - 2 cups, cut into cubes (carrots, beans, peas, cauliflower)
Coconut Milk - 1/2 cup
Tomato - 1, chopped
Soy Chunks - 15, soaked in boiling water for 10 mins & chopped (optional)
Ghee - 2 tbsp
Oil - 1 tbsp
Cumin Seeds (jeera) - 1 tbsp
Chilli Powder - 1/2 tsp
Bay leaf - 1
Salt, to taste
Grind (For Paste 1) :
Onion - 1, cut into chunks
Garlic - 4 to 5 cloves
Ginger - 1 inch piece
Green Chillies - 7
MTR Pulao Masala - 1.5 tsp (or grind your masala with cinnamons, cloves, elaichi, poppy seeds and saunf)
Grind (For Paste 2):
Mint - 1/4 cup leaves (loosely packed)
Coriander - 1/4 cup leaves (loosely packed)
1. Drain the soaked rice. Heat a tbsp of oil in a wide pan, add 1/2 tbsp of cumin seeds and the bay leaf, add the drained rice and sauté until the rice turns a bit glossy and has a good fragrance. Keep aside.
2. In the pressure cooker, add 1 tbsp of oil + 1 tbsp of ghee, add the remaining 1/2 tbsp of jeera and the Ground Onion Paste (paste 1). Fry this for 5 to 6 minutes.
3. Next add the Mint-Coriander paste (Paste 2), and the chopped tomato. Fry for another 3 to 5 minutes.
4. Now add the chopped vegetables and sauté for just a minute, add 1 cup of water and some salt. Close the cooker with the weight on top and keep covered for just 2 minutes on medium-high flame (there will be no whistle).
Note: For 1 cup Basmati Rice we need 1.5 cups of liquid (water + coconut milk)
5. Open the lid, add the rice, coconut milk, 1/2 tsp chilli powder and cover again with the weight on top. Keep closed for 5 minutes (there will be no whistle). Switch off the cooker after 5 minutes and leave undisturbed for 20 minutes before opening the cooker to serve. ( I have followed this method since chithi told me about this and it results in perfectly cooked rice)
Vegetable Biryani is now ready to serve with a Raitha and Chips.