Vegetable Biryani (Tehri)

• 🍴2 cups Rice, white, long-grain, regular, raw, enriched
• 🍴3 tablespoons Oil, soybean, salad or cooking
  
• 🍴 1 large Onion, raw
• 🍴 ½ teaspoon Spices, cumin seed
• 🍴 2 eaches Spices, bay leaf, crumbled
• 🍴 2 eaches Potatoes, raw
• 🍴 2 Carrots, raw
• 🍴 1 ½ teaspoons Spices, turmeric, ground
• 🍴 1 teaspoon red chile powder
• 🍴 ½ teaspoon Coriander Seed ASTA
• 🍴 2 ½ cups Water, municipal
• 🍴 1 cup Peas, green, raw
• 🍴 1 ½ teaspoons Salt, table
• 🍴 1 teaspoon Butter, with salt
• 🍴 ½ teaspoon garam masala

Step 1

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

Step 2

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 the turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.

Step 3

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.

Step 4

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