Pressure Cooker Beetroot Biryani

Name: Pressure Cooker Beetroot Biryani
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) aged basmati rice, rinsed in several changes of water until mostly clear, then soaked in cold water for 30 minutes and drained well; 2 medium (about 10 oz) (300 g) beetroot, peeled and cut into ⅓-inch (1 cm) cubes; 2 tbsp (30 g) ghee; 1 tsp (2 g) cumin seeds; 1 whole (1 g) bay leaf; 1 1-inch piece (3 g) cinnamon stick; 3 pods (1 g) green cardamom pods, lightly crushed; 4 whole (1 g) whole cloves; 1 large (about 7 oz) (200 g) large yellow onion, halved and thinly sliced; 1 tbsp (15 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic cloves, finely minced; 2 small (10 g) green chilies, slit lengthwise (seeded for less heat); 1 medium (about 4 oz) (120 g) ripe tomato, finely chopped; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) Kashmiri red chili powder; 1 tsp (2 g) ground coriander; 1 tsp (2 g) garam masala; ½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked until smooth; ½ cup, packed (20 g) fresh mint leaves, roughly chopped, divided in half; ¼ cup, packed (10 g) fresh cilantro, roughly chopped; 1¼ tsp (7 g) fine salt; 1¾ cups (420 ml) water, hot or room temperature; 1 tbsp (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

Fragrant basmati rice cooked with sweet, earthy beetroot, yogurt, fresh ginger and plenty of mint, all in one pressure cooker. The grains turn a lovely rosy pink and the finished pot is tangy, gently spiced and ready in about 90 minutes, most of it hands-off.

Prep: 15 min
Cook: 29 min
Wait: 45 min
Total: 1 hr 29 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

1½ cups (300 g) aged basmati rice, rinsed in several changes of water until mostly clear, then soaked in cold water for 30 minutes and drained well
2 medium (about 10 oz) (300 g) beetroot, peeled and cut into ⅓-inch (1 cm) cubes
2 tbsp (30 g) ghee
1 tsp (2 g) cumin seeds
1 whole (1 g) bay leaf
1 1-inch piece (3 g) cinnamon stick
3 pods (1 g) green cardamom pods, lightly crushed
4 whole (1 g) whole cloves
1 large (about 7 oz) (200 g) large yellow onion, halved and thinly sliced
1 tbsp (15 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic cloves, finely minced
2 small (10 g) green chilies, slit lengthwise (seeded for less heat)
1 medium (about 4 oz) (120 g) ripe tomato, finely chopped
½ tsp (1 g) ground turmeric
1 tsp (2 g) Kashmiri red chili powder
1 tsp (2 g) ground coriander
1 tsp (2 g) garam masala
½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked until smooth
½ cup, packed (20 g) fresh mint leaves, roughly chopped, divided in half
¼ cup, packed (10 g) fresh cilantro, roughly chopped
1¼ tsp (7 g) fine salt
1¾ cups (420 ml) water, hot or room temperature
1 tbsp (15 ml) fresh lemon juice

Equipment (7)

5-quart (4.7 L) pressure cooker
Fine-mesh sieve
Large bowl for soaking rice
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Small whisking bowl

Steps

Before you start

Start the rice soak first: it needs 30 minutes, and you can chop everything while it soaks.
Wear gloves or rub a little oil on your hands before cutting beetroot, as the juice stains skin, boards and clothes.
Use a 5-quart (4.7 L) pressure cooker; a smaller pot will be too full. Know your cooker's release method (this recipe uses natural release).
Take the yogurt out of the fridge 15 minutes ahead so it is less likely to split in the hot pan.

1
Rinse and soak rice
- Put the basmati in a bowl and cover with cold water.
- Swirl with your fingers, drain, and repeat 4–5 times until the water runs almost clear.
- Cover with fresh cold water and soak for 30 minutes.
- Drain in a fine-mesh sieve and leave for at least 5 minutes so excess water drips off.
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Ready when: Grains look opaque white and snap easily when pressed between your fingers
Tip: Don't soak longer than 45 minutes or the grains become fragile and break.
2
Prep the vegetables
- Peel the beetroot and cut into ⅓-inch (1 cm) cubes so they cook through in the same time as the rice.
- Thinly slice the onion, grate the ginger, mince the garlic, slit the chilies, chop the tomato, and chop the mint and cilantro.
- Keep half the mint separate.
- Whisk the yogurt in a small bowl until smooth.
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Ready when: Beetroot cubes are uniform and about the size of a small die
Tip: Cubes larger than ½ inch (1.25 cm) may stay firm in the finished biryani.
3
Temper spices, brown onion
- Set the open pressure cooker over medium-high heat and melt the ghee.
- Add the cumin seeds, bay leaf, cinnamon, cardamom and cloves; stir for 30 seconds until the cumin sizzles and smells toasty.
- Add the onion and ½ tsp of the salt.
- Cook, stirring often, for 7 minutes until the slices are soft and golden brown at the edges.
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Ready when: Onions are soft and light golden brown, not dark
Tip: If the onions start to scorch, lower the heat to medium and add a splash of water.
4
Build the masala
- Reduce heat to medium.
- Stir in the ginger, garlic and green chilies and cook 1 minute until the raw smell fades.
- Add the tomato, turmeric, chili powder and coriander.
- Cook, stirring and scraping the bottom, for 3 minutes until the tomato breaks down and the oil begins to separate at the edges.
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Ready when: Tomato is mushy and the mixture looks like a thick, glossy paste
Tip: Add a tablespoon of water if the spices stick to the base, so they don't burn and turn bitter.
5
Cook beetroot with yogurt
- Add the beetroot and stir to coat in the masala.
- Cook for 2 minutes.
- Turn heat to low, then stir in the whisked yogurt a spoonful at a time.
- Add half the chopped mint and the garam masala.
- Raise heat to medium and cook, stirring, for 3 more minutes until the yogurt is absorbed and the mixture looks thick.
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Ready when: Masala is thick and deep magenta with no visible streaks of white yogurt
Tip: Adding yogurt gradually over low heat keeps it from curdling.
6
Add rice and water
- Spread the drained rice evenly over the masala.
- Pour in the 1¾ cups (420 ml) water and add the remaining ¾ tsp salt and the lemon juice.
- Gently stir once or twice to level the rice and distribute the masala, then bring to a boil over high heat, about 3 minutes.
- Taste the liquid; it should taste slightly salty.
- Scatter the remaining mint over the top.
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Ready when: Liquid is at a steady boil and the rice is just submerged, with the liquid level about ¼ inch above the rice
Tip: Stir only gently; vigorous stirring breaks the soaked grains and makes the biryani sticky.
7
Pressure cook
- Lock the lid and set the vent or weight in the sealed position.
- Cook over high heat until full pressure is reached (about 3 minutes, or 1 whistle on a weighted cooker).
- Immediately lower the heat to low and cook for 5 minutes at pressure, then turn off the heat.
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Ready when: Steady, gentle hiss or one whistle; timer of 5 minutes at pressure completed
Tip: Start timing only when full pressure is reached, not when you lock the lid.
8
Release pressure naturally
- Leave the cooker undisturbed off the heat for 10 minutes so the pressure drops on its own.
- Then release any remaining pressure according to your cooker's instructions and open the lid away from your face.
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Ready when: Pressure indicator has dropped and the lid opens easily
Tip: Don't force the lid or use quick release, as it can make the rice mushy and spray hot liquid.
9
Fluff, rest and serve
- Scatter the cilantro on top and let the biryani sit uncovered for 5 minutes so surface steam evaporates.
- Use a fork or thin spatula to lift and fold the rice from the bottom upward, being gentle.
- Remove the bay leaf, cinnamon stick and visible cloves if you like.
- Serve hot with raita or sliced cucumber and onion.
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Ready when: Grains are separate, fluffy, evenly pink, and beetroot cubes are tender when pierced with a fork
Tip: If any rice is slightly firm, sprinkle 2 tablespoons of water on top, cover, and let it steam for 5 minutes.

Good to know

Tips

Aged basmati holds its shape best; avoid short-grain or instant rice, which need different water amounts.
Different cookers lose different amounts of steam. If your rice is slightly wet, rest it 5 minutes longer uncovered; if undercooked, add 2 tbsp water, close the lid, and steam 5 minutes off the heat.
Wash the cutting board and pot right away or with a little lemon juice and baking soda, since beetroot stains plastic.
For extra crunch and richness, top with crisp fried onions or toasted cashews just before serving.

Make ahead

"Soak and drain the rice up to 2 hours ahead and keep covered at room temperature. Chop all vegetables and the herbs a day ahead and refrigerate in separate containers (beetroot in its own container to avoid staining). The finished biryani can be cooked a day ahead and reheated."

Storage & reheating

"Cool within 1 hour of cooking. Rice should not stay at room temperature for more than 1 hour. Refrigerate in an airtight container for up to 3 days. Freeze in portions for up to 2 months. To reheat, sprinkle 1–2 tablespoons water over each portion, cover, and microwave 2–3 minutes (or steam in a covered pan over low heat) until steaming hot throughout; reheat leftover rice only once."

Substitutions

ghee → neutral oil or vegan butter. Use 2 tbsp; you will lose a little of the nutty flavor.
plain whole-milk yogurt → unsweetened plain coconut or soy yogurt. Makes the dish vegan; add an extra squeeze of lemon for tang.
beetroot → cooked, peeled beetroot. Use 300 g cubed and add it with the rice instead of sautéing in step 5, as it is already tender.
Kashmiri red chili powder → paprika. Use 1 tsp for color with much less heat.