Vegetable Biryani | Easy Pressure Cooker Biryani
One Pot Biryani in 30 minutes

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Ingredients

Adjust Servings:
1 Cup Raw Rice Preferably Basmati Rice
1, Sliced Onion
1, Chopped Tomato
1, Cubed Carrot
2, Cubed Potato
10-12, Cut into 2" pieces French Beans
0.5 Cup Green Peas
1/2, Sliced Green Capsicum
1 Tablespoon Ginger-Garlic Paste
2, Slit Green Chilli
0.24 Teaspoon Turmeric Powder
1 Tablespoon Coriander Powder
1 Teaspoon Cumin Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Garam Masala
2 Tablespoon Curd (Plain Yogurt)
Fist Full Mint Leaves
Fist Full Coriander Leaves
1/2, Squeezed Lemon
2 Cups Water
For Tempering
2 tablespoon Ghee (Clarified butter)
1 Teaspoon Cumin Seeds
2 Bay Leaf
2" Piece Cinnamon (Pattai)
3-4 Cloves (Krambu / Lavang)
2 Cardamom
2 Star Anise

Nutritional information

1 Cup
Serving Size
320
Calories
6 g
Fat
37 g
Carbs
4 g
Protein
4 g
Sugar

Colorful, Flavorful, Aromatic Vegetable Biryani - An exotic way to enjoy the richness of vegetables with basmati rice

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Ingredients

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Colorful, Flavorful, Aromatic Vegetable Biryani - An exotic way to enjoy the richness of vegetables with basmati rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Biryani – Maharajah(King) of dishes !

Vegetable Biryani, is a layered dish combining a rich and tender spices along with vegetables, sweet caramelized onions and saffron-scented rice. It is a treat for vegetarian masala lovers. This is an exotic way to include all the veggies in our diet. Generally Biryani is cooked in layers of rice and vegetable along with masalas in  low flame so that the layers gets cooked nicely and all the flavors gets nicely absorbed. But layered Biryani takes more time and also needs some expertise.  I have already shared the recipe of conventional Layered Vegetable Biryani. Cooking Biryani takes more time, effort and expertise. But its worth for its efforts.

How to simplify the cooking of Biryani ?

Biryani is very much suited to sharing at home with family and friends, and although there may seem a lot to do, we can simplify the cooking of Biryani using pressure cooker . Pro Biryani fans may argue that it’s not conventional and authentic way to cook Biryani,  but no matter what, Pressure cooker biryani simplify the effort, time and still gives a good quality, flavorful and tasty Biryani in 30 minutes.

In this method, there are no grinding process or multi-step process involved in cooking. We are just going to toss all the spices along with onions, tomatoes, mixed vegetables,  basmati rice and cook everything in a pressure cooker.  The spices which we use for this quick method is the ready to use coriander powder, cumin powder and garam masala. The whole masalas’ like bayleaf, cinnamon, cloves will be tossed as tempering along with ginger-garlic paste.

This method of making Vegetable Biryani is so quick. After sauteing the veggies and tossing the spices and rice, the Biryani will be ready in 15 mins. Some of my friends use store-bought frozen vegetables to make this pressure cooker biryani even more quicker, but I always prefer fresh veggies even though slicing and chopping of vegetables take about 10 mins of preparation time. If we are bored of the conventional Biryani, we can also try Semiya Biryani. Vegetable Biriyani with Onion Raitha makes a perfect lunch. I would love to make on Sundays’ where the whole family gets to eat together for lunch.

Video Version of making Pressure Cooker Vegetable Biriyani

Pressure Cooker Vegetable Biryani

Method to make Vegetable Biriyani in Pressure Cooker

(For the detailed step by step instructions along with pictures and more details, please scroll down further to Steps section below)

  1. Wash the rice and soak it in water for about 30 minutes
  2. Heat Ghee in a pressure cooker then add  whole garam masalas (Bay leaf, star anise, cinnamon, cardamom and cloves) and saute them in a ghee. Mix the cumin seeds and allow it to sputter
  3. Add Onion and fry them in the ghee. Also add ginger garlic paste and green chilli.
  4. When the onions turns golden brown, toss the tomatoes and mix well.  Next add turmeric powder, salt, coriander powder, cumin powder, red chili powder and garam masalas and cook them for about 1-2 minutes
  5. Add all the vegetables.  Also add curd.
  6. Drain water from soaked rice and add the rice to the cooker. Squeeze 1/2 lemon. Add 2 cups of water (1:2 ratio). Mix gently. Add coriander leaves and mint leaves
  7. Close the Pressure cooker and cook it in high flame for upto first whistle. Then keep the flame to low and cooke for about 10-12 minutes.
  8. After 10-12 minutes the biriyani is ready to serve.

Notes:

  1. Instead of adding individual spices like coriander powder, cumin powder, red chili powder and garam masala, we can add 2-3 tablespoon of store-bought Biryani Powder.
  2. Vegans can use Coconut oil in place of ghee and coconut milk in place of yogurt
  3. We can also add Paneer cubes along with veggies
  4. Whether veg or non-veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice: every grain should be separate and perfectly cooked. So make sure you don’t overcook. Each pressure cooker is unique, likewise the brand of rice. Sometimes instead of 1 whistle and 10 mins of slow cooking, its enough to slow cook for 10 mins for overall
  5. Cooking in Rice cooker is an alternative to pressure cooker. We can also do all the initial procedure in a pan and transfer it to a Rice cooker instead of pressure cooker. Rice cooker rice will always be fluffy and so we don’t need to fear about the fluffiness of rice.
  6. If you plan well and cut the vegetable in advance, then the biryani can be made in just 20 minutes.

Vegetable Biryani | Easy Pressure Cooker Biryani

Course: Rice Varieties
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 320kcal
Author: Sowmya Venkatachalam
Colorful, Flavorful, Aromatic Vegetable Biryani - An exotic way to enjoy the richness of vegetables with basmati rice
Print Recipe

Ingredients

  • 1 cup Raw Rice
  • 1 sliced Onion
  • 1 chopped Tomato
  • 1 cubed Carrot
  • 2 cubed Potato
  • 10-12 cut French Beans into 2" pieces
  • 0.5 cup Green Peas
  • 1/2 sliced Green Capsicum
  • 1 tbsp Ginger-Garlic Paste
  • 2 slit Green Chilli
  • 0.24 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 2 tbsp Curd (Plain Yogurt)
  • Mint Leaves Fist Full
  • Coriander Leaves Fist Full
  • 1/2 squeezed Lemon
  • 2 cups Water

For Tempering

  • 2 tbsp Ghee (Clarified butter)
  • 1 tsp Cumin Seeds
  • 2 Bay Leaf
  • Cinnamon (Pattai) 2" Piece
  • Cloves (Krambu / Lavang) 3-4
  • 2 Cardamom
  • 2 Star Anise

Instructions

Soaking Process

  • Wash the rice thoroughly and soak it for 30 mins

Tempering Process

  • Heat Ghee in a pressure cooker. Add the whole Garam masalas like bay leaf, star anise, cinnamon, cardamom and cloves and saute it in ghee. Add Cumin seeds and allow it to sputter

sauteing Onions

  • Add green chili , ginger-garlic paste and saute in oil. Next, toss the onion slices and saute in ghee till golden brown.

Spice up the Masala

  • When the onions turn golden brown, toss the tomatoes and mix well. Next add turmeric powder, salt, coriander powder, cumin powder, red chili powder and garam masala and cook the masalas for a minute

Time to Add Veggies

  • Next, add all the veggies to the cooker and give a good mix. Then, add the curd and mix well.

Mixing Rice and greens

  • Drain water from the soaked rice and add the rice to the cooker. Squeeze 1/2 lemon. Mix very gently. Don't break the rice. Add 2 cups of water. Finally garnish with mint and coriander leaves

Pressure Cook

  • Close the pressure cooker. Allow for 1 whistle in high flame and then keep the flame in low and cook for 10-12 mins. After the fully released, open the pressure cooker and take the Vegetable Biryani in a serving bowl.

Serving Time!

  • Serve the delicious Pressure Cooker Vegetable Biryani with any raitha for your choice and enjoy!

Nutritional Info

Nutrition Facts
Vegetable Biryani | Easy Pressure Cooker Biryani
Amount Per Serving (1 Serving Size)
Calories 320 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 37g12%
Sugar 4g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Steps

1
Done
30 mins

Soaking Process

Wash the rice thoroughly and soak it for 30 mins

2
Done
2 mins

Tempering Process

Heat Ghee in a pressure cooker. Add the whole Garam masalas like bay leaf, star anise, cinnamon, cardamom and cloves and saute it in ghee. Add Cumin seeds and allow it to sputter

3
Done
3 mins

sauteing Onions

Add green chili , ginger-garlic paste and saute in oil. Next, toss the onion slices and saute in ghee till golden brown.

4
Done
4 mins

Spice up the Masala

When the onions turn golden brown, toss the tomatoes and mix well. Next add turmeric powder, salt, coriander powder, cumin powder, red chili powder and garam masala and cook the masalas for a minute

5
Done
5 mins

Time to Add Veggies

Next, add all the veggies to the cooker and give a good mix. Then, add the curd and mix well.

6
Done
2 mins

Mixing Rice and greens

Drain water from the soaked rice and add the rice to the cooker. Squeeze 1/2 lemon. Mix very gently. Don't break the rice. Add 2 cups of water. Finally garnish with mint and coriander leaves

7
Done
15 mins

Pressure Cook

Close the pressure cooker. Allow for 1 whistle in high flame and then keep the flame in low and cook for 10-12 mins. After the fully released, open the pressure cooker and take the Vegetable Biryani in a serving bowl.

8
Done

Serving Time!

Serve the delicious Pressure Cooker Vegetable Biryani with any raitha for your choice and enjoy!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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