Pressure cooker cooking is one of the fastest, efficient ways to cook a variety of dishes within minutes , whose cooking time otherwise takes a long time. I prepare Biriyani mostly in pressure cooker. The rose matta rice is nutritious than the regular white rice. It is available in most Indian grocery stores. In Kerala you can find this rice used in abundance. I did not have the white rice in stock and wanted to prepare Biriyani for a guest. I experimented with this rice and it turned out equally good.
Rose Matta rice : 1 cup
Vegetables-Green peas, Corn, Carrot, Cabbage,String Beans, Cauliflower,Capsicum (all vegetables should be chopped to bite size pieces)- 1 cup each
Tomato puree: 3 tablespoons or 1 big tomato crushed
Onion: 1 big cut into thin slices
Ginger and Garlic : 1/4 cup
Green chilli: 4 nos , slit vertically
Coriander powder: 1/2 teaspoon
Garam masala (or Biriyani powder) : 1 teaspoon
Oil/Butter: To saute the vegetables
Salt : to taste
Water : To cook the biriyani in pressure cooker
Heat pressure cooker on high heat. Add oil/butter to saute the vegetables. Add ginger, garlic, green chilli and saute for a few seconds, then add onions and fry until translucent and soft. Then add the veggies together and saute until the veggies soften a little. Add the spices (coriander and garam masala) and salt and mix thoroughly. Then add tomato puree, and mix until the whole masala along with veggies is half cooked. Then add the raw rice and mix it with the masala. Add water enough to cook the biriyani. The rose matta rice takes a long time to cook in Rice cookers, but in pressure cooker it just takes 3 whistles (approx 10-15 minutes). Add water just about an inch to cover the biriyani. Cover the pressure cooker with the lid and whistle and let it cook for 3 whistles. Allow the cooker to stand until all the steam goes from the whistle. Do not try to lift the whistle to make the process faster. Serve hot along with cool onion raita. Left over can be refrigerated and heated the next day.