Vegetable Biryani | Easy Pressure Cooker Biryani
Pressure Cooker Veg Biryani, a Colorful, Flavorful, Aromatic rice. An exotic way to enjoy the richness of vegetables with basmati rice. Learn here how to make this rice with step by step pictures, instructions and video!
Servings: 4 people
Calories: 320kcal
Equipment
- Pressure Cooker
Ingredients
- 1 cup Raw Rice 1 Cup - 250ml
- 1 no Onion thinly sliced
- 1 no Tomato roughly chopped
- 1 no Carrot cubed
- 1 no Potato cubed
- 10-12 French Beans cut into 2" pieces
- ½ cup Green Peas
- ½ no Green Capsicum sliced
- 1 tablespoon Ginger-Garlic Paste
- 2 nos Green Chilli slit
- ¼ 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)
- 1 fistfull Mint Leaves
- 1 fistfull Coriander Leaves
- ½ squeezed Lemon
- 1 cup Water
For Tempering
- 2 tablespoon Ghee (Clarified butter)
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 2 nos Bay Leaf
- 2 inch Cinnamon (Pattai)
- 3-4 nos Cloves (Krambu / Lavang)
- 2 nos Cardamom
Instructions
Soaking Process
- Wash the rice thoroughly and soak it for 30 mins.
Tempering Process
- Heat Ghee and Oil in a pressure cooker. Add the whole Garam masalas like bay leaf, cinnamon, cardamom and cloves and saute it in ghee+oil. Add Cumin seeds and allow it to sputter
sautéing Onions
- Next, toss the sliced onion and saute in oil till light golden brown.
- Now, add green chili , ginger-garlic paste and cook for 30 secs
Spice up the Masala
- Then, toss the tomatoes and mix well.
- Next, add all the spice powders and give a good mix. Add 2 tablespoon of water to prevent the spice powders from getting burnt or stuck to bottom of the cooker.
Time to Add Veggies
- Next, add all the veggies to the cooker and give a good mix. Add 2 tablespoon of water to prevent the vegetables from getting burnt or stuck to bottom of the cooker.
- Then, add the curd.
- Add mint and coriander leaves to the cooker and mix well
Mixing Rice and greens
- Drain water from the soaked rice and add the rice to the cooker.
- Squeeze ½ lemon. Mix very gently. Don't break the rice. Add 1 cup of water along salt.
Pressure Cook
- Close the pressure cooker with the lid and put the whistle. Keep the flame very low and cook the biryani for 20 mins.
- Allow the pressure to naturally release. Then open the pressure cooker. Allow the Biryani to cook for 2-3 mins before you give a mix.
Serving Time!
- Serve the delicious Pressure Cooker Vegetable Biryani with any raitha for your choice and enjoy!
Video
Nutrition
Serving: 1Cup | Calories: 320kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Sugar: 4g