Name: Vegetable Biryani (Tehri)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Long-grain white rice - 2 cups; Vegetable oil - 3 tablespoons; Onion, thinly sliced - 1 large; Cumin seeds - ½ teaspoon; Bay leaves, broken in half - 2; Potatoes, quartered - 2; Carrots, quartered - 2; Ground turmeric - 1 ½ teaspoons; Chile powder, or more to taste - 1 teaspoon; Ground coriander - ½ teaspoon; Water - 2 ½ cups; Shelled peas - 1 cup; Salt, or to taste - 1 ½ teaspoons; Butter - 1 teaspoon; Garam masala - ½ teaspoon

Ingredients for - Vegetable Biryani (Tehri)

1. Long-grain white rice 2 cups

2. Vegetable oil 3 tablespoons

3. Onion, thinly sliced 1 large

4. Cumin seeds ½ teaspoon

5. Bay leaves, broken in half 2

6. Potatoes, quartered 2

7. Carrots, quartered 2

8. Ground turmeric 1 ½ teaspoons

9. Chile powder, or more to taste 1 teaspoon

10. Ground coriander ½ teaspoon

11. Water 2 ½ cups

12. Shelled peas 1 cup

13. Salt, or to taste 1 ½ teaspoons

14. Butter 1 teaspoon

15. Garam masala ½ teaspoon

How to cook deliciously - Vegetable Biryani (Tehri)

1 . Stage

Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.

2 . Stage

Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.

3 . Stage

Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.

4 . Stage

Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.