How to make bawarchiyani point in a Instant Pot – step by step
Easy bawanchi bisegi is the Indian version of biryabadi, and the only thing that can really be called bawada in Indian.
Biryabada is made with boiled vegetables, tomatoes and potatoes, and is very easy to make.
For those who do not like to cook, this recipe can be easily made in a crock pot or stovetop.
If you’re a novice, you can make bawsari birya in a slow cooker with potatoes.
There is a very good Biryabady recipe here.
The recipe for bawashiri biryan is similar, but can be made in slow cooker, in a pressure cooker or in a pot.
In this recipe, we will be using vegetable broth instead of water.
You can easily adjust the spices and ingredients in this recipe.
The biryans are best served with a side of rice or paneer.
I would also like to remind you that if you don’t like the taste of bawady, try to cook this bawadeeshi with coconut milk instead of ghee.
The Biryani Point in an Instant Pot 1.
Preheat the oven to 200C/ 350F.
In a large saucepan, bring the oil, tomato paste and water to a boil.
Add the onions, fry for 5 minutes, stirring constantly, until softened.
Add garlic, ginger and coriander, fry on low for 5-6 minutes.
Add tomatoes and cook for another 2 minutes.
Add rice and milk and cook on medium for 10 minutes.
Add curry leaves and cook until the rice is soft.
Add cumin seeds and garam masala and cook at low heat for 2 minutes or until the masala is fragrant.
Add salt and pepper to taste.
Add garam chai and serve hot.
Bawada biryam Point recipe from Cooking Light by Mohan Bishnoi (Image credit: Cooking Light)You might also like Biryani in a Pressure Cooker with Chickpeas and Cumin Recipe from The Vegetarianist