3/4cupcoconut milkthin or the diluted milk. I used a store-bought one.
1cupseeraga samba ricesoaked for 25 mts and drained
Wash and soak the seeraga samba rice for 20 to 25 minutes. Twenty minutes is sufficient, but I soaked it for a little longer.
Chop all the vegetables including tomato, onion and set it aside.
If preparing fresh coconut milk, make it and set aside 3/4 cups of thin/second/diluted coconut milk. I used a store-bought one. Make sure you shake the can well before using and set aside 3/4 cups of coconut milk. If the store-bought coconut milk is thick, dilute it with water as required.
Grind all the ingredients given under "To Grind" by adding 2 tbsps of water.
Heat the pressure cooker or the pressure pan and add the ghee and coconut oil.
When the oil is hot, add the cardamom, cloves, cinnamon sticks, and the bay leaf and fry for 20 seconds.
Then add the chopped onion and cook until the onion is soft and translucent for about 4 to 5 minutes.
Next, add the chopped tomatoes and the ground paste. Mix and cook until the raw smell goes off or until the moisture is all absorbed.
Now add the vegetables and salt. Mix well and scrape the bottom thoroughly.
Add the rice, coconut milk, and water. Gently mix.
Close the pressure cooker lid and put the weight on.
Over medium heat, cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 1) and cook for just 3 minutes. It acts as a DUM, but it is not mandatory. As we are adding coconut milk, do not cook for a longer time. Then turn off the heat.
Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes and the fluff it gently.
Serve it hot with raita.
You can use basmati rice also and in that case cook for just one whistle.
Adjust the salt and spices according to your preference.
Skip the ghee and add one more tbsp of coconut oil for a vegan biryani.