Easy Vegetable Biryani

Heat oil in a pressure cooker or pot, then add the whole garam masala, cashews, and sliced onions; sauté until the onions turn brown.

Add salt and continue sautéing until the onions are nicely browned.

Stir in the chopped green chilies and ginger‑garlic paste, mixing well.

Add the diced potatoes, diced carrots, chili powder, and turmeric; optionally add the chopped tomatoes at this stage and mix.

Mix in the garam masala powder.

Add the basmati rice and water, then close the lid of the pressure cooker (or cover the pot).

Cook until you hear three whistles (or until the rice is tender), then turn off the heat and let the biryani rest for a few minutes.

Fluff the biryani, garnish with chopped coriander leaves, and serve.