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Dinner recipe · from the recipe book

Pressure Cooker Vegetable Biryani with Almonds

Fluffy cardamom- and cumin-scented basmati layered with tender zucchini, carrots, peppers and edamame, finished with crunchy toasted almonds, sweet raisins and fresh herbs.

Pressure Cooker Vegetable Biryani with Almonds

Ingredients

  • 1⅔ cups300 gLong-grain white rice, drybasmati if possible, rinsed and soaked 15 minutes
  • 1¾ cups420 gWater
  • 2 tbsp30 gCanola oildivided
  • ¼ cup whole40 gAlmondssliced
  • ¼ cup40 gRaisins
  • 2 medium220 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tsp4 gGround cumin
  • 1 tsp2 gGround cardamom
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cinnamon
  • ½ tsp1 gCrushed red pepper
  • 2 medium120 gCarrotsdiced
  • 1½ cups cut150 gGreen beanscut into 1-inch pieces
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium200 gZucchinicut into 1/2-inch half-moons
  • 1¼ cups150 gShelled edamame, frozen
  • ⅔ cup150 gPlain yogurt, low-fat
  • 1⅛ tsp7 gSalt
  • ½ lime, juiced20 gLime juice
  • 2 tbsp chopped10 gFresh mintchopped
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Rinse the rice until the water runs clear, then soak it in fresh water for 15 minutes while you prep; drain well before using. (This soaking water is separate from the measured water.)
  2. Meanwhile, slice the onion, mince the garlic, grate the ginger, dice the carrot and bell pepper, cut the green beans and zucchini, and chop the mint and cilantro.
  3. Set the pressure cooker to sauté. Heat one-third of the canola oil, add the almonds and raisins, and stir until the almonds are golden and the raisins puff, about 2 minutes. Remove them to a plate for the garnish.
  4. Add the remaining two-thirds of the canola oil and the onion. Cook, stirring often, until deep golden, 10 to 12 minutes. Lift out half of the browned onion for the topping.
  5. Add the garlic and ginger to the onion still in the pot and cook 1 minute. Stir in the cumin, cardamom, coriander, turmeric, cinnamon and red pepper flakes and cook 30 seconds until fragrant.
  6. Add the carrot, green beans, bell pepper, zucchini and edamame and stir 2 minutes. Turn off sauté, let it cool a minute, then stir in the yogurt and half of the salt.
  7. Spread the vegetables evenly, then scatter the drained rice over them in an even layer without stirring. Stir the remaining half of the salt into the water and pour it gently over the rice, scraping the pot bottom so nothing sticks.
  8. Lock the lid and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest.
  9. Drizzle the lime juice over the rice and gently fluff, folding up some vegetables from the bottom.
  10. Serve topped with the reserved browned onion, the toasted almonds and raisins, the mint and the cilantro.

Contains: Milk, Tree nuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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