First chop all the veggies and keep it aside. Heat oil in the pressure cooker pan and add all ingredients mentioned under "To Temper" in the given order.
Once the fennel seeds start changing color, add the onion, green chilli and saute for 30 secs. Add the ginger garlic paste and give a quick mix. Add the salt and continue to saute until the onions turn golden brown in color.
Add the chopped tomato and continue to saute until the tomato is fully mushy.
Add all the veggies (Carrot, Potato, Peas, Cauliflower, Beans) and mint leaves. Give a quick mix. Add the red chilli powder, turmeric, garam masala powder and mix well. Add the lemon extract, water and stir until everything is mixed together.
Now, add the pasta to the mixture. Mix once and make sure the pasta is completely immersed in water. Pressure cook for 7 mins or for 2 whistles. Wait until the pressure subsides and open the lid. Garnish with fresh coriander leaves.
Serve hot along with raita.
Notes | FAQ
- Larger and thicker pastas works well for the biryani. I used penne pasta in the biryani. - Pressure cooking time will depend on the type of pasta used, size of pressure cooker pan and stove setting. So adjust accordingly per your experience. - Also, adjust the water quantity based on the type of pasta used. - If you do not have a pressure cooker, follow the same steps in a large pan. After adding the pasta cook covered until it is fully done and the water is evaporated.