Jhatpat veg Biriyani. Learn how to make authentic Lucknowi Biryani. This is Lucknow's Biryani which all gourmet relish. Learn how to make a jhatpat biryani which you can serve to your friends and family by watching this video!
It is not just about a dish with usual taste but a treat to your taste buds with a little change in cooking by none other.
Veg Biryani in Pressure Cooker is a delicious preparation of rice.
Veg Biryani in Pressure Cooker is lip-smacking rice.
You can have Jhatpat veg Biriyani using 18 ingredients and 6 steps. Here is how you cook that.
Ingredients of Jhatpat veg Biriyani
- You need 1 cup of safal mixed veg (as proportion is very good).
- It's 1/2 cup of aloo and capsicum.
- Prepare 3 of big onions.
- It's 2 of Green chilli.
- Prepare 1 inch of Ginger.
- You need 2-3 cloves of Garlic.
- You need 1 teaspoon of Kasuri methi.
- Prepare as needed of Coriander.
- You need 2 teaspoon of Curds.
- It's 2 of Cardamom.
- Prepare 2 of Cloves.
- It's 1 of star anise.
- You need 1/2 teaspoon of Chilli powder.
- It's 1/2 tsp of Coriander powder.
- You need 3 pinches of Amchoor powder.
- It's 3 pinches of Garam Masala.
- It's 1 glass of Basmati rice.
- Prepare of Salt as per taste.
This is a healthy dish as this uses lots of veggies like carrot, beans, potato, peas, tomato. It is aromatic and flavourful rice which comes from whole spices, mint leaves and coriander leaves. Add remaining vegetables one by one and saute for few seconds. Now, add biryani masala ,roast a bit.
Jhatpat veg Biriyani step by step
- Pre soak the rice for twenty mins. Keep aside. Make a paste of onions green chilli ginger garlic coriander salt little oil for smoother blend and keep aside..
- In a deep kadai add oil mustard seeds jeera saunf hing turmeric and cook for few seconds.Now add the onion paste and cook it turns brown. To this add the frozen vegetables, aloo, capsicum add salt for the veggies. Take little water in a bowl add chilli powder dhaniya powder amchur and garam masala and mix well and cook.Let it cool then add curds and spring onions to it..
- Drain the soaked rice and empty it to a two liter pressure cooker. Add cloves ealichi start anise salt and a teaspoon of vinegar to rice and 2 glass of water and cook for two whistles. Let the pressure settle..
- Once done transfer rice to a broad vessel and Let it cool. Mean while fry long cut onions in oil to caramilse it. Keep aside..
- Now comes the dum part. In a two liter cooker add 3 teaspoon water and one teaspoon ghee to avoid burning. Now oadd a layer of veggies then caramisled onions then layer of rice repeat the process once more and last later will be Kasuri methi roasted..
- Steam for five mins on slow flame and serve with raita..
Finally, add boiled green gram, black chickpeas and potato along with cooked rice and salt. Switch off the gas add and add lemon juice and coriander leaves. There are days when I do not like to follow the routine. That is the day I make the Jhatpat (instant) Rice, as I call it. It is a version of biriyani, polao and fried rice.