Cooking Recipes

Jeeragasamba Briyani in Pressure Cooker

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There is not one person in our country, who would say no to a yummy spoon of the soul-filling briyani, even if it is just a plain vegetable briyani. But, when the briyani is home-made, it is even more tempting. I know I love briyani the most – it is right up there along with the most decadent chocolate cake.

Another interesting fact about me is … I love cooking this briyani recipe, even more than I do eating it… Because, this particular recipe is, thus far, my favorite one – very close to my heart. It was taught to me, by my sweet grand mom. This is a unique recipe, as it is prepared in a pressure cooker, using Jeeragasamba rice – the traditional rice variety used for making briyani’s in the south.

And I would like to let you in on One special secret – It is my grand ma’s special and unique recipe. A recipe, that is simple, so it is easy for all of us, as well as yummy … loaded with spices, masala, and a tablespoon of love. So, without further ado… let’s get started!

Ingredients: Serves – 4 people

Jeeragasamba rice – 1 ½ cups

To sauté and grind – (The briyani masala)

Ghee – 2 tbsp

Ginger – 2″ long piece

Chilli – 4nos.

Onion – 3nos. medium sized

Tomato – 2nos. medium sized

Garlic – 12-15 cloves

For the Briyani

Ghee – 2 tbsp

Spices:    Cloves – 2nos.

Cinnamon – Small piece

Bay leaf – 1 no.

Fennel seeds -1 tsp

Onion – 1 no. sliced

Mint leaves – a handful

Turmeric Powder – a pinch

Chilli Powder – 1tbsp

Coriander Powder – 1tbsp

Carrot, Beans & Potato – 1 cup diced

Water – 3 cups (1:2 cups – Rice: Water ratio)

Salt – to taste

The Method:

  • In a thick bottom pan, take 1.5 cups of washed Jeeragasamba rice. Dry roast the rice, until it loses its moisture and falls apart if you try to hold it together. Set it aside!

The Briyani Masala (this is the secret part of the recipe):

  • Take a thick bottomed pan. Once hot, Add 2 tbsp of Ghee.
  • Add 2 inch of roughly chopped ginger and sauté for a minute.
  • Take 4 number of green chillis, split in half (this will reduce the spluttering of the chilli seeds). Sauté well for a minute.
  • To this add 3 numbers of roughly chopped medium sized onions. Sauté well, till the onions turn translucent.
  • Add 2 numbers of roughly chopped medium sized tomatoes. Cook till the tomatoes turn mushy.
  • Finally, add 12-15 cloves of garlic and take the pan off heat. The garlic will cook in the residual heat.
  • Allow it to cool completely, and grind it to a smooth fine paste. Set it aside. This briyani masala makes the briyani all the more yummy with loads of masala taste.

Now, for the main part of the recipe:

  • Take a clean pressure cooker, and add 2 tbsp of Ghee.
  • Once the ghee is heated, add the spices – Cloves – 2nos., Cinnamon – a small piece, Bay leaf – 1 no. and Fennel seeds -1 tsp. I use just the basic spices. It will keep the flavor clean.
  • Add 1 number medium sized thickly sliced onions and a handful of roughly chopped Mint leaves. Sauté well.
  • Add the masalas – a pinch of Turmeric Powder, Chilli Powder – 1tbsp and Coriander Powder – 1tbsp. cook well, until the raw smell goes off.
  • Remember the ground Briyani masala. It’s now time to add the magic. Add the ground onion tomato paste. Mix well and cook for about 2 minutes.
  • Add 1 cup mix of diced vegetables of your choice – I used carrots, beans and potatoes. You can add turnips, double beans, mushrooms, green peas … the choice is yours! Mix and cook well for a few minutes.
  • Add 3 cups of water (1:2 – Rice: water ratio) and add salt to taste.
  • Bring the mix to a boil. This will be the right time to taste check and adjust salt, if needed.
  • Add the pre-roasted Jeeragasamba rice. Mix slowly and carefully.
  • Cover the pressure cooker. Add the “weight” of the pressure cooker, after it starts releasing some steam via the nozzle. Pressure cook for 1 whistle. You can also cook in in simmer for 10minutes.
  • Let the pressure settle down completely before you open the lid.
  • Mix the briyani carefully and garnish with a handful of fresh coriander leaves. Your briyani is ready.

The Method (With photo description):

  • In a thick bottom pan, take 1.5 cups of washed Jeeragasamba rice. Dry roast the rice, until it loses its moisture and falls apart if you try to hold it together. Set it aside!

     

The Briyani Masala (this is the secret part of the recipe):

  • Take a thick bottomed pan. Once hot, Add 2 tbsp of Ghee.

     

  • Add an inch of roughly chopped ginger and sauté for a minute.

     

  • Take 4 number of green chillis, split in half. Sauté well for a minute.

     

  • To this add 3 numbers of roughly chopped medium sized onions. Sauté well, till the onions turn translucent.

     

  • Add 2 numbers of roughly chopped medium sized tomatoes. Cook till the tomatoes turn mushy.

     

  • Finally, add 12-15 cloves of garlic and take the pan off heat. The garlic will cook in the residual heat.

     

  • Allow it to cool completely, and grind it to a smooth fine paste. Set it aside.

Now, for the main part of the recipe:

  • Take a clean pressure cooker, and add 2 tbsp of Ghee.

     

  • Once the ghee is heated, add the spices – Cloves – 2nos., Cinnamon – a small piece, Bay leaf – 1 no. and Fennel seeds -1 tsp. we use just the basic spices.

     

  • Add 1 number medium sized thickly sliced onions and a handful of roughly chopped Mint leaves. Sauté well.

     

  • Add the masalas – a pinch of Turmeric Powder, Chilli Powder – 1tbsp and Coriander Powder – 1tbsp. cook well, until the raw smell goes off.

     

     

    Add the ground Briyani masala paste (the prepared onion tomato paste). Mix well and cook for about 2 minutes.

     

  • Add 1 cup mix of diced vegetables of your choice – I used carrots, beans and potatoes. Mix and cook well for a few minutes.

     

  • Add 3 cups of water (1:2 – Rice: water ratio) and add salt to taste.

     

  • Bring the mix to a boil. This will be the right time to taste check and adjust salt, if needed.

     

  • Add the pre-roasted Jeeragasamba rice. Mix slowly and carefully.

     

  • Cover the pressure cooker. Add the “weight” of the pressure cooker, after it starts releasing some steam via the nozzle. Pressure cook for 1 whistle. You can also cook in in simmer for 10minutes. Let the pressure settle down completely before you open the lid.

     

  • Mix the briyani carefully and garnish with a handful of fresh coriander leaves. Your briyani is ready.

Enjoy your yummy delicious vegetable briyani with Cold Onion raita! You don’t have to trust my words, go ahead and try the recipe out for yourselves and do let me know your feedback in the comments section. Keep following this page for a lot more authentic and tasty recipe. Happy cooking 🙂


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Abinaya Pandurangan

Abinaya is a jack of all trades. Along with being an excellent blogger, she is an experienced Architect and a stunning interior designer with more than 7 years in the field. She loves planning surprises and cooking delicious food. You can read her blogs at https://zenithhomerepairservices.in/, http://wikipassion.com/ and http://zenithhomefoods.in/ ...

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