Paneer peas cooker biryani

Paneer peas cooker biryani:

When you say biryani, your mind remembers of the tedious job cutting vegetables, sauting, preparing gravy, then omg!! What not. A perfect biryani requires lot of hard work. And this hard work can be compromised for chicken /mutton. But when it comes to a veg biryani, your process is bit cut down.

Today am going to show you a very simple biryani quickly to be made for lunch box in cooker. It saves your morning busy time. So it can be called cooker biryani. I have used paneer and green peas. You can add more vegetables of your choice like carrots, beans, cauliflower, capsicum to make mix vegetable biryani too using the same procedure mentioned below.

The main ingredients which give you the awesome flavour here are ghee, biryani masala, kasoori methi and coriander leaves.

Also note that I have skipped addition of tumeric and red chilli powder. Some may wonder that this is not acceptable but believe me friends, skipping this 2 basic ingredients gave my biryani a different flavour altogether.

So let's start.

Soak 1.5 cups of basmati rice in water for 30 mins. 

Deep fry medium sized 10-12 paneer pieces in oil or ghee in kadai till light brown and keep aside.

In cooker, add 2 tbsp of oil, add spices like 1 bay leaf, 2 cloves, 1 cinnamon, 1 star anise, 1 black cardamom, 1 green cardamom. Saute well. Add 1 chopped onion. Saute. Add chopped 2 garlic cloves and 1/2 inch ginger. Saute. Add 2 green chillies long slitted. Add 1/2 tomato finely chopped. Add 1/2 cup green peas. Saute well. Add 1 tsp biryani masala. Add fried paneer pieces. Add a few coriander leaves finely chopped. Saute well.

Drain your soaked rice and add in above and stir well. Add 3 glasses of water. Add required salt, and add little kasoori methi crushed into your fingers. Stir well. Add  another 1 tsp biryani masala and let the water boil. Add 2 tsp of ghee and mix well. Now close the cooker lid and pressure cook for just 2 whistles. 

Open the cooker exactly after 10 mins.  Then with the help of spoon or fork separate the rice grains slowly. Again add some more chopped coriander leaves and a few drops of ghee on cooked rice and mix well. 

Keep standby with little opening for another 5 mins for flavours to get mixed well. Then pack in your lunch box.

Or you can too serve hot if you prepare the rice at lunch time.

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