Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani

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Instant Pot Vegetable Biryani considering Basmati Rice, Oil, Cardamom Pods, Cloves, Bay Leaf, Cinnamon Stick, Cumin Seeds, Fennel Seeds, Onion, Minced Garlic, Minced Ginger, Salt, Coriander Powder, Paprika, Garam Masala, Black Pepper, Cayenne, field Cumin, Turmeric, danger signal Pepper, Baby Carrots, Veggies, Gol

The ingredient of Instant Pot Vegetable Biryani

  1. 1 cup basmati rice love this brand, soaked 15 minutes
  2. 2 tablespoons oil
  3. 5 cardamom pods
  4. 4 collection cloves
  5. 2 bay leaf
  6. 1/2 cinnamon glue
  7. 1/2 teaspoon cumin seeds
  8. 1/2 teaspoon fennel seeds
  9. 1 onion thinly sliced
  10. 2 teaspoons minced garlic
  11. 1 teaspoon minced ginger
  12. 1 1/2 teaspoons salt
  13. 1 teaspoon coriander powder
  14. 1 teaspoon paprika
  15. 1/2 teaspoon garam masala
  16. 1/4 teaspoon black pepper
  17. 1/4 teaspoon cayenne adjust to taste
  18. 1/4 teaspoon ring cumin
  19. 1/4 teaspoon turmeric
  20. 1 dread pepper cut into strips
  21. 1 cup baby carrots approx 9-10 baby carrots, cut into half
  22. 2 cups veggies frozen, I use 1 cup corn and 1 cup peas
  23. 4 gold potatoes small, approx. u00bd pound, cut in half
  24. 1 cup water
  25. cilantro leaves chopped
  26. mint leaves chopped
  27. ghee optional
  28. cashews optional
  29. raisins optional

The instruction how to make Instant Pot Vegetable Biryani

Nutritions of Instant Pot Vegetable Biryani

calories: 490 calories
carbohydrateContent: 87 grams
fatContent: 12 grams
fiberContent: 13 grams
proteinContent: 14 grams
saturatedFatContent: 1.5 grams
sodiumContent: 950 milligrams
sugarContent: 9 grams

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