Biryani of Seasonal Vegetables

Step 1

Start by soaking the rice in plenty of cool water for about 20 minutes, then drain it well. Meanwhile, heat some oil in a pressure cooker over medium heat. Toss in the onion, cumin seeds, and bay leaves, and cook, stirring occasionally, until the onion turns soft and translucent, around 5 minutes. Add the potatoes and carrots next, letting them cook until they get a nice light brown color, which should take another 5 minutes. Sprinkle in the turmeric, chili powder, and coriander, and stir everything together until the spices release their aroma, about a minute or so. Gently fold the drained rice into the pot, making sure it’s evenly coated with the oil and spices. Pour in the water and add the peas, then stir in the salt, butter, and garam masala. Seal the pressure cooker and cook on high pressure for 5 minutes following your cooker’s instructions. Once done, let the pressure come down naturally. When it’s safe to open, fluff the rice with a fork and it’s ready to serve.