Follow these steps for perfect results
Green Chillies
ground
Cloves (Laung)
whole
Green beans (French Beans)
diced
Cinnamon Stick (Dalchini)
whole
Salt
Sunflower Oil
Potatoes (Aloo)
peeled and diced
Red Chilli powder
Coriander Powder (Dhania)
Ginger
grated
Cardamom (Elaichi) Pods/Seeds
Bay leaves (tej patta)
Basmati rice
rinsed
Carrots (Gajjar)
diced
Tomato
pureed
Onion
roughly chopped
Turmeric powder (Haldi)
Mint Leaves (Pudina)
roughly chopped
Garlic
Grind onion, garlic, ginger, and green chili into a paste.
Add oil to the electric pressure cooker and sauté the ginger garlic paste until the raw smell disappears.
Add cloves, cinnamon stick, bay leaves, cardamom, and spice powders.
Sauté the spices with the onion masala.
Add tomato puree, water, rice, salt, and mint leaves.
Lock the lid of the electric pressure cooker and set to biryani mode.
Wait until the cooker turns to keep warm mode.
Allow the pressure to release naturally.
Stir gently and transfer to a serving bowl.
Serve with Hyderabadi Bagara Baingan or Hyderabadi Mirchi ka salan and raita.
Expert advice for the best results
Adjust spice levels to your preference.
Garnish with fried onions for added flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Garnish with fresh herbs and a dollop of raita.
Serve hot with raita and pickle.
Pairs well with Hyderabadi Bagara Baingan.
Cooling and refreshing.
Balances the spiciness.
Discover the story behind this recipe
A staple dish in South Indian cuisine.
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