Biryani Recipe

Veg biryani recipe, Learn to make vegetable biryani with step by step pictures. Most restaurants serve veg biryani that is not dum cooked since it is not economical to make it in large quantities. So they come up with so many quick versions of serving biryani to the customers, this is at least true in South India and even in Singapore. The most common method used is to make a very good vegetable gravy in bulk and cook the basmathi rice in bulk. When ever they get orders, they either layer or mix the vegetable gravy with the al dente cooked rice and serve. There is no dum process involved yet they taste great and very aromatic.

This is one such easy recipe, that is very flavorful and tasty. It includes fresh ground masala paste and masala powder. I have posted several vegetable biryani recipes on this blog each with their own specialty. But this recipe is a keeper for its simplicity, great taste and aroma. A good recipe for beginners, but if you are particular about the dum cooked biryani, you may go ahead and make this awesome hyderabadi veg dum biryani, which I shared an year ago.

Veg biryani recipe iam sharing today can be prepared in a pot or pressure cooker or can be dum cooked without layering. It is special, a light veg biryani, not pungent, but has unique flavors that comes from the onion mint coriander paste and homemade instant biryani masala powder which iam sharing in the same post. If you have any other biryani masala powder in hand you can use it, biryani gets its taste and flavors from the biryani masala we use, so choose a good one.

Veg biryani can be made with coconut milk or vegetable stock too. Just use coconut milk or vegetable stock instead of plain water to cook the biryani.

Step by step photos on how to make veg biryani recipe

1. Wash rice and soak for 20 minutes. Drain off in a colander. Set this aside. These are the spices to powder. Powder finely and keep this aside.

2. Make a fine paste of ginger, garlic, mint, coriander and onion. Set this aside.

3. Heat the pot with oil, add spices and fry till they begin to sizzle.

4. Add the green paste from step 2 and fry for about 3 to 4 minutes, the raw smell has to go away.

5.Add the yogurt, salt, tomatoes, chili powder and turmeric. Cook till the tomatoes turn mushy. I had to cover and cook on a medium flame to prevent burning.

6. The oil begins to separate from the mix, add the powder from step 1 and fry. Since I used raw spices to make the powder, i fried the masala well till it turned fragrant. Do not burn it.

7. Add chopped veggies and mix well.

8.Fry for another 3 to 4 minutes.

9. Pour 3 1/2 cups water and little salt. we already added salt to cook tomatoes, so add little. Taste the water, it has to be slightly salty.Bring the water to a rapid boil.

10. Soaked rice should be drained well, with no water left. After draining add it to the boiling water and cook till there is very little water left, as you see in this picture. Add kewra or rose water.

11. Cover it with a tight lid and simmer the stove and cook till the rice is done. For the dum process:  Transfer the biryani pot over a hot tawa. Cook for exactly 10 mins on a medium flame.Stir well when it is cooked and cover the lid and off the stove. Leave the rice undisturbed for about 15 to 20 minutes.

veg biryani is ready to serve. If you desire, you can add a tbsp. ghee on top and fluff up the rice.

Serve with onion raita.

A simple onion or cucumber raita goes well as a side dish to this veg biryani. You can even accompany this with capsicum salan, veg shorba, potato kurma or mushroom kurma.

find veg biryani recipe below

4.9 from 9 reviews

Veg biryani recipe, how to make veg biryani (restaurant style)

Prep time

12 mins

Cook time

38 mins

Total time

50 mins

Veg biryani, fragrant rice cooked in Indian spices and ground masala

Author: Swasthi

Recipe type: Main

Cuisine: Indian

Yield / Serves: 4

Ingredients (240 ml cup used)

To powder

• Fat pinch of nutmeg
• 4 cardamoms
• ¼ to ½ tsp. Pepper corn
• 5 cloves
• Small cinnamon stick
• ½ tsp. fennel seeds / saunf(can increase to ¾ tsp.)
• ½ tsp. stone flower/ kalapasi / dagad phool

To make a fine paste

• 12 to 15 mint leaves / pudina
• 12 to 15 stalks of coriander leaves, leaves plucked
• 1 inch ginger
• 3 large pods of garlic or 6 small
• 2 green chilies
• 1 large onion chopped

To temper

• 1 bay leaf
• 1 small black cardamom (optional)
• 4 green cardamoms
• 4 cloves
• Cinnamon stick
• Star anise
• 1 strand of mace
• ¼ to ½ tsp. shahi jeera

Other ingredients

• 2 heaped cups chopped mixed vegetables (carrots, beans, cauliflower,peas)
• 2 cups of aged basmathi rice
• 3 ½ cups water
• 3 tbsp. Oil
• Salt as needed
• ⅛ tsp. turmeric
• ¼ tsp. red chili powder
• 1 medium tomato
• ½ cup curd / yogurt
• 1 tsp. kewra or rose water

Instructions

Preparation:

1. Soak rice for at least 20 mins.
2. Wash vegetables under running water, drain the water chop them to bite sized pieces.
3. Chop tomatoes, slice onions, and slit chili. Keep them aside for later use.
4. Wash mint and coriander leaves in lot of water, set them to drain.
5. Powder all the ingredients mentioned under “To powder” in a blender. Make a fine powder. Keep it aside.
6. Add green chilies, onions, mint, coriander leaves, ginger and garlic to a blender jar and make a fine paste.

Cooking:

1. Drain the soaked rice in a colander. Ensure there is no water left in the rice.
2. Heat a heavy bottom pan, add dry spices and sauté till they begin to sizzle
3. Add the ground paste and fry for about 3 to 4 minutes
4. Add tomatoes, yogurt, red chili powder, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed cover the pan and cook till the tomatoes soft. Fry till the oil begins to leave the sides of the pan.
5. Add powdered masala and fry till it becomes fragrant
6. Add carrots, peas, cauliflower and beans. Fry for 3 to 4 minutes
7. Pour 3½ cups water and adjust salt. Check the salt, the water must be slightly salty. Bring it to a rapid boil, not just hot.
8. Add rice to the boiling water and cook till very little water is left, stir occasionaly. At this stage the rice is under cooked or ¾ cooked. Drizzle the rose water or kewra water. Cover the pot with a tight lid.

If cooking in a pot:

1. Cook on a low flame till rice is fully cooked. Stir everything well. cover. Switch off the stove and keep covered. Do not open the lid for at least 15 to 20 minutes.

For the dum:(optional)

1. After step 8, Place the boiling rice pot on a hot tawa and cook for about 10 minutes. Off the stove and leave it on the tawa for some more time.

If using pressure cooker: (optional)

1. After step 8, close the pressure cooker lid and cook for about 5 minutes on a low flame. Do not let the cooker whistle. Off the stove. Fluff up the rice after 20 minutes.

Serving

1. Leave the biryani pot undisturbed for at least 20 minutes. open the lid just before you serve to retain the flavors
2. Serve with raita and lemon wedges

Specail Vegetable Biryani

Vegetable biryani in pressure cooker – A one pot recipe that is very quick to make, if you have a homemade or ready made biriyani masala powder in hand. This recipe yields a perfect light biriyani loaded with vegetables and mildly spiced. It only takes 30 minutes to prepare this aromatic rice and makes a perfect meal for your hubby or kids lunch box.

To make this easy vegetable biryani in pressure cooker, we don’t need coconut, yogurt or tomato, if you have coconut milk you can use it instead of water. I just use a tbsp. of lemon juice for that tang.You can use your favorite ingredients like soya chunks, beans, cashews etc.

If you have the time and patience to make a elaborate biriyani, then you may try this veg dum biryani that i shared earlier which calls for more preparation work and is time consuming. You may also like this restaurant style veg biryani.

I do make this pressure cooker biryani often since it doesn’t require much preparation and not time consuming and yet tastes good. It is flavorful on its own and can be served without any side dishes, but if you prefer you can serve with a simple sherva/ shorba,bagara baingan, mirchi ka salan or raita. You can find a collection of raita recipes here.

How to make vegetable biryani in pressure cooker

1. Wash rice until water runs clear. Soak it till you begin to cook.

2. Heat a pressure cooker with oil, add spices – cinnamon, star flower, cardamom, cloves, bay leaf and shahi jeera. Saute for one to two minutes until they begin to crackle.

3. Add onions, slit green chilies and fry until golden.

4. Add ginger garlic paste.

5. Fry till the raw smell goes away.

6. Add vegetables. Saute on a medium to high flame for 2 to 3 minutes. I have used potato, peas, onions, carrots and french beans.

7. Add mint leaves and biryani masala powder. I suggest using a good biriyani masala powder.

8. Fry for another 2 minutes.

9. Pour water, add salt. You can add lemon juice now or after cooking.

10. Stir well and bring the water to a rapid boil. Drain the water completely from rice and add it to the boiling pan of water.

11. On a medium flame cook till very little water is left. you can adjust the salt and biriyani masala powder here, Add little more masala powder , if your rice is very light in color, i had to add a bit more. Close the pressure cooker lid, cook for about 5 minutes on a very low flame. Do not let the cooker whistle. Off the stove.

10.Or another method is to cover the pressure cooker immediately after adding rice. Cook on a low flame for one whistle.

11. When the pressure goes off, open the lid.

12. Fluff up the rice with a fork gently and add lemon juice if desired.

I garnished with fried capsicum and mint leaves.

Find vegetable biryani in pressure cooker recipe

4.8 from 27 reviews

Vegetable biryani in pressure cooker | make veg biryani

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Simple Indian biryani made with vegetables and basmathi rice in a pressure cooker.

Author: Swasthi

Recipe type: Main

Cuisine: Indian

Yield / Serves: 4

Ingredients (240 ml cup used)

• 1 ½ cup of basmathi rice (soaked for at least 10 mins)
• 1 potato cubed
• 1 carrot chopped
• Fistful of green peas
• 1 onion sliced
• 1 tbsp. ginger garlic paste
• Fistful of mint leaves
• Coriander leaves (optional)
• 1 to 2 green chili
• 1 tbsp. lemon juice (optional)
• 1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
• 2 ½ cups water or thin coconut milk
• 2 to 3 tbsp. Oil
• fried capsicum for garnish (optional)

Dry spices

• 1 bay leaf
• 4 green cardamoms
• 1 star anise
• Two 1 inch cinnamon stick
• 6 cloves
• ½ tsp. shahi jeera
• Few pepper corn (optional)

Instructions

1. Soak rice for at least 10 minutes. Drain the water and set aside.
2. Add oil to a pressure cooker and heat it.
3. Add spices and fry till you get a nice aroma for one to 2 minutes. Fry onions until golden. Add ginger garlic paste and saute until the raw smell has gone.
4. Add all chopped vegetables, fry for about 2 minutes.
5. Add mint leaves, biryani masala and saute for 2 more minutes.
6. Measure and pour water or coconut milk, salt and lemon juice.
7. When the water begins to boil, add rice and stir
8. Close the lid and let the cooker whistle once on a low flame. Off the stove and when the pressure goes down, open the lid and fluff up.

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins

If your rice becomes mushy, reduce the qty of water the next time you cook.

You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

Nutrition Information

Serving size: 1 cup

Tahiri

Tahiri, a simple nutritious food that I love but do not make often enough. My mother and grandmother used to make it at least once a month, unlike my own once-a-year stint.

With a side of mint coriander chutney and vinegar-soaked sliced onions, Tahiri's simple goodness like no other. It is delicious on the plate, easy on the wallet, provides adequate nourishment for the body and soul, and needless to say, is perfectly spiced to satisfy the desi desire for a meal with a zing.

 Rice dishes vary considerably across different areas of the subcontinent, with regional biryanis, pulaos, tahiris and khitchris prevailing in varying forms; each claiming their own version to be the best. Before the advent of Mumtaz Mahal, Akbar the Great made Asfa Jahi the Nizaam of the great state of Hyderabad. It is rumoured that the Nizaam wanted Hyderabad to own a royal rice dish, so he had his kitchen give it a twist and thus evolved the legendary Hyderabadi biryani. However, the most special biryani may be the one that does not have meat. The nawabs of the region hired vegetarian cooks to create meatless biryani, which is how tahiri came into being.

Yakhni rice is a universal and ancient food, and has gathered most world cuisines in its embrace. Tahiri finds its ancestry in pulao and not biryani, since pulao rice is cooked to perfection in meat stock, and tahiri in vegetable stock. But some argue that the biryani is the real ancestor of tahiri, since tahiri – cooked with vegetable masala* – serves as an alternative to the the meat masala of biryani. The Persian cooks let the rice sit in salted water for several hours so it would shimmer like crystals, and expected the rice to plump to perfection in the boiling stock.

 They rejected the quality of the rice if it clumped up or became sticky. Tahiri, a simple nutritious food that I love but do not make often enough. My mother and grandmother used to make it at least once a month, unlike my own once-a-year stint. With a side of mint coriander chutney and vinegar-soaked sliced onions, Tahiri's simple goodness like no other. It is delicious on the plate, easy on the wallet, provides adequate nourishment for the body and soul, and needless to say, is perfectly spiced to satisfy the desi desire for a meal with a zing. Rice dishes vary considerably across different areas of the subcontinent, with regional biryanis, pulaos, tahiris and khitchris prevailing in varying forms; each claiming their own version to be the best. Before the advent of Mumtaz Mahal, Akbar the Great made Asfa Jahi the Nizaam of the great state of Hyderabad. It is rumoured that the Nizaam wanted Hyderabad to own a royal rice dish, so he had his kitchen give it a twist and thus evolved the legendary Hyderabadi biryani.

However, the most special biryani may be the one that does not have meat. The nawabs of the region hired vegetarian cooks to create meatless biryani, which is how tahiri came into being. Yakhni rice is a universal and ancient food, and has gathered most world cuisines in its embrace. Tahiri finds its ancestry in pulao and not biryani, since pulao rice is cooked to perfection in meat stock, and tahiri in vegetable stock. But some argue that the biryani is the real ancestor of tahiri, since tahiri – cooked with vegetable masala* – serves as an alternative to the the meat masala of biryani. The Persian cooks let the rice sit in salted water for several hours so it would shimmer like crystals, and expected the rice to plump to perfection in the boiling stock. They rejected the quality of the rice if it clumped up or became sticky.

Centuries later, Tavenier, a French traveller and cultural anthropologist observed that the best rice suited to make vegetarian tahiri and meat pulao was cultivated southwest of Agra. It plumped to perfection, with each grain separate and fluffy. When Babur arrived in the subcontinent, he abhorred the cuisine. He was used to a hearty meat-based nomadic shepherd's diet, and hailing from central Asia, the meat pulao was a fundamental repertoire to any central Asian kitchen. The cultural mesh of Persia, central Asia and India gave birth to an offshoot of the pulao, the wonderful biryani; it was in the Mughal kitchens that the elegantly subtle pulao was introduced to the Indian spices giving birth to the delightfully fiery biryani; which, in essence, evolved to vegetarian biryani in the kitchens of Uttar Pradesh. The chefs in Lucknow prided in making the fragrant tahiri and maintained that the sophistication of the dish was in its subtlety of meatless flavour, where the floral essence of the rice and fragrance of the vegetables enhanced the taste.

 The elite cooking of Pakistan and India expresses its central Asian, Turkish, Afghan and Persian roots, but we cannot ignore that its nourishment and flavour was epitomised because of local spices, indigenous ingredients, regional cultures and races native to the region. Subcontinental food is unique and has evolved over centuries to become what it has today: rich, vibrant, and flavorful. Today, I use my mother’s recipe to make tahiri. Needless to say, it was an expected hit, so my once-a-year stint is sure to become a monthly fare. Here it is, from my kitchen to yours:

Ingredients

1½ cup basamati rice 1 onion 2 tomatoes 2 green chillies 1 tsp. fresh ginger garlic Salt to taste Red chillie powder to taste ½ tsp. cumin seeds ½ tsp. turmeric 1 large potato, cut in small cubes ½ cup to ¾ cup chopped cauliflower ½ cup peas or carrots (optional) 1 black cardamom, cinnamon, bay leaf (each) 4 to 6 black pepper corns 4 cloves Oil to taste.

Method Heat the oil and brown sliced onions, adding tomato, green chillie, ginger garlic, salt, cumin, turmeric and red chilli. Cook on high heat for a few minutes, adding potatoes, cauliflower, pea or carrots. Cook for a couple of minutes and pour in 3 ¼ cups of hot water, along with whole garam masala. Then add the washed rice and cook on high heat until the rice absorbs the vegetable stock and appears parboiled. Seal shut to initiate dum cooking on low heat. Once the rice plumps, serve with chutney, salad and raita.

Mutton Dum Biryani

I sat in the January cold of Michigan craving biryani, the painful realisation that my migration from Pakistan had taken me away from most desi delights. Dejected, head bent I walked to the mailbox, battling the bone chilling wind and meandering the snow and then, I smelt it; the aroma of desi masalas.

I followed the smell to 70-year-old Fakhrunissa auntie’s apartment on the second floor. I rang the doorbell, and auntie warmly welcomed me to a delicious mutton biryani lunch. The journey and evolution of biryani chronicled by Lizzie Collingham in Curry states, The same process of synthesis went on in the kitchens. Here, the delicately flavored Persian pilau met the pungent and spicy rice dishes of Hindustan to create the classic Mughlai dish, biryani. One of the most distinctive Persian culinary techniques was to marinate meat in curds (yogurt).

For biryani onions, garlic, almonds, and spices were added to the curds, to make a thick paste that coated the meat. Once it had marinated, the meat was briefly fried, before being transferred to a pot. Then, following the cooking technique for pilau, partially cooked rice was heaped over the meat. Saffron soaked in milk was poured over the rice to give it colour and aroma, and the whole dish was covered tightly and cooked slowly, with hot coals on the lid and around the bottom of the pot, just as with pilau. The resultant biryani was a much spicier Indian version of the Persian pilau. Nowadays, it is a favorite dish in the subcontinent at all wedding celebrations.

Famed Mumtaz Mahal is credited for the modern day biryani, she thought it to be a complete meal and suggested it for troop consumption, during wartime and peace. The evolution of the biryani from pilau is fascinating. History suggests that the dum method of cooking comes from the Persian style of cooking, and may have travelled to the Indian subcontinent from Persia through Afghanistan, or from ancient Arabia to Kerala through the Arabian Sea with traders. Nonetheless in Persian, birian means grilling or frying before cooking, hence the method to cook biryani. Today, we boil the rice before the process of dum but tradiontionally, when biryani was prepared, the unwashed rice was initially fried in butter or ghee, before boiling. It was believed that frying the rice gave it a nutty flavour and also burnt the starch, gelatinising the outer layer of the rice.

Separately, a lamb leg was set to sit in a marinade of curd, spices and papaya and then cooked to tenderness. Once the meat was cooked it was layered with the half cooked rice, infused with droplets of rose water, saffron and mace (these spices gave it a flowery and royal essence) and were then sealed in a handi and set on low flame until the rice was fully cooked and plumped, and ready to be served. Biryani has variations from different regions of the subcontinent, all claiming that their twist on it is the best. It is so rumoured that the Nizaam of the great state of Hyderabad wanted Hyderabad to own the royal dish, thus he had his kitchen give it a twist and the outcome is the legendary Hyderabadi biryani.

Tipu Sultan of Karnataka spread the biryani to Mysore, giving us the Mysoree biryani, but the most special biryani may be the one that does not have meat. The nawabs of the region hired vegetarian cooks to create the meatless biryani and thus tahiri came to be. Despite all the different twists to the dish; Sindhi biryani with potatoes, Memoni biryani with spicy masala, kacha gosht biryani cooked in whole garam masala spices sans tomatoes, it is actually Lucknow that lays the ultimate claim to it. The Awadhi dum biryani is another gift the nawabs gave to the northern part of India. The specialty of the Awadhi dum biryani is that the meat is half cooked and the dish is brought to cooking perfection through the dum pukth style of cooking, almost like the ancient times when berian was buried into the ground until the rice plumped. In the 1640s, Portuguese priest Fra Sebastian Manrique visited the subcontinent and wrote about the aroma of biryani in the Punjab, namely Lahore:

This city of tents contained market-places, filled with delicious and appetising eatables… Among these dishes the principal and most substantial were the rich and aromatic Mogol Bringes [biryanis] and Persian pilaos of different hues… Nor did these bazaars lack the simple foods of the native and superstitious pagan; as to meet their taste many tents held different dishes of rice, herbs and vegetables, among which the chief place was taken by the Gujerat or dry bringe….[biryanis]. Today, I share with you auntie’s biryani recipe. It is just what an immigrant desi needs to combat severe homesickness.

Here it is, from my kitchen to yours.

 Ingredients 3 to 4 lbs. mutton (leg meat) 3 mugs basmati rice 6 oz. to 10 oz. oil 2 ½ to 3 large onions, sliced 4 teaspoons freshly chopped garlic and garlic Salt to taste Red chillie powder to taste 10 green cardamoms ½ to ¾ tsp. peppercorns ½ to ¾ tsp. cloves 2 to 4 cinnamon sticks 5 black cardamom pods 16 oz. to 20oz. yogurt 6 to 8 green chilies ½ bunch coriander leaves Orange food colour (just a pinch) 8 oz. to 16 oz. water Dash of lemon juice Ingredients to be added to boiling rice Salt to taste 4 bay leaves 4 cinnamon sticks 3 black cardamom pods ¼ tsp. black peppercorns ¼ tsp. cloves

Method Heat oil and add meat, 1½ sliced onions, ginger garlic, salt, red chillie and whole garam masala. Cook until half done, adding brown onions (fried earlier) yogurt and lemon juice. Once the meat is tender set aside. The biryani masala is ready. In a separate pot (colander) boil water adding whole garam masala and bay leaves.

 Once the water comes to a boil, add pre-soaked rice keeping the rice to tender crisp phase, since we cook the rice completely in the dum phase. Drain the rice, layer the pot with rice, topping with a layer of biryani masala, adding a second layer of rice. Top with fried onions, sprinkle food colouring, cilantro, mint, a pinch of garam masala powder and 2 tbsp. kewra. Seal pot with foil and lid. Notching full heat for five minutes and medium to low heat for 15 minutes to complete the dum. Let it sit for 10 minutes, mix and serve. Garnish with green chillie, mint and chopped cilantro. Serve with a side of kachumer (chopped onion, tomato and green chillie salad) and raita.

Specail Vegetable Biryani

Vegetable biryani in pressure cooker – A one pot recipe that is very quick to make, if you have a homemade or ready made biriyani masala powder in hand. This recipe yields a perfect light biriyani loaded with vegetables and mildly spiced. It only takes 30 minutes to prepare this aromatic rice and makes a perfect meal for your hubby or kids lunch box.

To make this easy vegetable biryani in pressure cooker, we don’t need coconut, yogurt or tomato, if you have coconut milk you can use it instead of water. I just use a tbsp. of lemon juice for that tang.You can use your favorite ingredients like soya chunks, beans, cashews etc.

If you have the time and patience to make a elaborate biriyani, then you may try this veg dum biryani that i shared earlier which calls for more preparation work and is time consuming. You may also like this restaurant style veg biryani.

I do make this pressure cooker biryani often since it doesn’t require much preparation and not time consuming and yet tastes good. It is flavorful on its own and can be served without any side dishes, but if you prefer you can serve with a simple sherva/ shorba,bagara baingan, mirchi ka salan or raita. You can find a collection of raita recipes here.

How to make vegetable biryani in pressure cooker

1. Wash rice until water runs clear. Soak it till you begin to cook.

2. Heat a pressure cooker with oil, add spices – cinnamon, star flower, cardamom, cloves, bay leaf and shahi jeera. Saute for one to two minutes until they begin to crackle.

3. Add onions, slit green chilies and fry until golden.

4. Add ginger garlic paste.

5. Fry till the raw smell goes away.

6. Add vegetables. Saute on a medium to high flame for 2 to 3 minutes. I have used potato, peas, onions, carrots and french beans.

7. Add mint leaves and biryani masala powder. I suggest using a good biriyani masala powder.

8. Fry for another 2 minutes.

9. Pour water, add salt. You can add lemon juice now or after cooking.

10. Stir well and bring the water to a rapid boil. Drain the water completely from rice and add it to the boiling pan of water.

11. On a medium flame cook till very little water is left. you can adjust the salt and biriyani masala powder here, Add little more masala powder , if your rice is very light in color, i had to add a bit more. Close the pressure cooker lid, cook for about 5 minutes on a very low flame. Do not let the cooker whistle. Off the stove.

10.Or another method is to cover the pressure cooker immediately after adding rice. Cook on a low flame for one whistle.

11. When the pressure goes off, open the lid.

12. Fluff up the rice with a fork gently and add lemon juice if desired.

I garnished with fried capsicum and mint leaves.

Find vegetable biryani in pressure cooker recipe

4.8 from 27 reviews

Vegetable biryani in pressure cooker | make veg biryani

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Simple Indian biryani made with vegetables and basmathi rice in a pressure cooker.

Author: Swasthi

Recipe type: Main

Cuisine: Indian

Yield / Serves: 4

Ingredients (240 ml cup used)

• 1 ½ cup of basmathi rice (soaked for at least 10 mins)
• 1 potato cubed
• 1 carrot chopped
• Fistful of green peas
• 1 onion sliced
• 1 tbsp. ginger garlic paste
• Fistful of mint leaves
• Coriander leaves (optional)
• 1 to 2 green chili
• 1 tbsp. lemon juice (optional)
• 1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
• 2 ½ cups water or thin coconut milk
• 2 to 3 tbsp. Oil
• fried capsicum for garnish (optional)

Dry spices

• 1 bay leaf
• 4 green cardamoms
• 1 star anise
• Two 1 inch cinnamon stick
• 6 cloves
• ½ tsp. shahi jeera
• Few pepper corn (optional)

Instructions

1. Soak rice for at least 10 minutes. Drain the water and set aside.
2. Add oil to a pressure cooker and heat it.
3. Add spices and fry till you get a nice aroma for one to 2 minutes. Fry onions until golden. Add ginger garlic paste and saute until the raw smell has gone.
4. Add all chopped vegetables, fry for about 2 minutes.
5. Add mint leaves, biryani masala and saute for 2 more minutes.
6. Measure and pour water or coconut milk, salt and lemon juice.
7. When the water begins to boil, add rice and stir
8. Close the lid and let the cooker whistle once on a low flame. Off the stove and when the pressure goes down, open the lid and fluff up.

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins

If your rice becomes mushy, reduce the qty of water the next time you cook.

You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

Nutrition Information

Serving size: 1 cup