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5
from 1 vote
Onion Biryani
A simple biryani loaded with onions, shallots and with a subtle flavor of coconut made in the pressure cooker.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Soaking Time
15
minutes
mins
Total Time
40
minutes
mins
Course:
Entree
Cuisine:
South Indian
Keyword:
onion biryani, vegetarian biryani varieties
Servings:
4
Calories:
311
kcal
Author:
Srividhya G
Ingredients
To Grind
2
Shallots
1
tsp
red chili powder
1
tsp
coriander powder
¼
tsp
turmeric powder
1-
inch
cinnamon
2
cloves
2
cardamom
¼
cup
grated coconut
1
tsp
ginger-garlic paste
3
tbsp
water
Other Ingredients:
1
tbsp
oil
1
bay leaf
10
shallots
1
onion
20
mint leaves
1
tbsp
cilantro
finely chopped
1.5
tsp
salt
1
cup
basmati rice
washed and soaked in water for 15 mts
1 ⅓
cup
water
Instructions
Prep-Work:
Chop the onion and peel the shallots and cut them to two.
Grind all the ingredients given under "to grind" by 3 tbsps of water into a coarse paste and set it aside.
Wash the basmati rice and soak it in water for 15 mts and drain the water.
Steps:
In a pressure cooker or pan, heat the oil. When the oil is hot, add the bay leaf, chopped onion, and the shallots.
Cook until the onion is soft and translucent.
Then add the mint and cilantro and cook until they wilt.
Next, add the ground paste and salt. Mix thoroughly.
Cook for four to five minutes or until the raw smell goes off.
Now add the water and the basmati rice. Mix gently and scrape the bottom if needed.
Close the pressure cooker and put the weight on and cook for one whistle.
Allow the pressure to release naturally and open the lid.
Let the biryani to cool for 5 minutes and fluff it with a fork.
Notes
Adjust salt and spices according to your preference.
Instead of basmati rice, you can use seeraga samba rice as well. Soak the rice for 20 minutes and pressure cook for the same time.
Nutrition
Calories:
311
kcal
|
Carbohydrates:
55
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
0
mg
|
Sodium:
905
mg
|
Potassium:
425
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
415
IU
|
Vitamin C:
10.7
mg
|
Calcium:
63
mg
|
Iron:
2.1
mg