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Veg biryani | How to make Vegetable biryani in cooker

Sangskitchen
A flavorful restaurant style veg biryani made in cooker at home using basmati rice and lots of vegetables.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Biryani, lunch, Main Course
Cuisine Global, Indian
Servings 4
Calories 450 kcal

Equipment

  • Pressure cooker

Ingredients
  

  • 2 cups Basmati rice (1 cup = 150g approx.)
  • 3 cups water (same rice cup)
  • 1 tbsp cooking oil
  • 1 tbsp ghee (optional to add at last)
  • 2 cardamom
  • 1 Bay leaf
  • 1 inch cinnamon
  • 2 cloves
  • 1 star anise
  • 2 mace
  • 1 cup onion (sliced)
  • 1 tbsp ginger garlic paste
  • 1 cup tomato (chopped)
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 green chilli

Masalas & spices:

  • 3/4 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3/4 tsp biryani masala powder
  • 11/2 tsp crystal salt

Vegetables used

  • 1/2 cup fresh green peas
  • 1/2 cup carrot
  • 1/2 cup beans
  • 1 cup cauliflower florets
  • 3/4 cup potato

Instructions
 

Preparation:

  • Rinse and chop vegetables. Keep them ready.
  • Wash and soak basmati rice for 30 minutes. Too much soaking may also make rice grains mushy.

Recipe:

  • Heat oil in a pressure cooker to medium temperature.
  • Add bay leaf, cinnamon, cloves, cardamom, star anise, mace and black cardamom one by one. Roast them nicely to get a wonderful aroma.
  • Now add sliced onions and fry until golden brown color achieved. Put one green chilli.
  • Put 1 tbsp ginger garlic paste and saute two mins to remove raw flavor.
  • Next, add chopped tomato and fry till they are mushy.
  • Add chilli powder, turmeric powder and biryani masala powder.
  • Add all the vegetables one by one and saute together with mint and coriander leaves.
  • Measure and add 1 cup(same rice cup) of water and cook the vegetables just for 2mins by closing with a lid.
  • After two minutes, put the required salt and add soaked, drained basmati rice. Spread gently. Do not mix.
  • Cover the cooker with its lid, put the weight and pressure cook for just one whistle on medium high heat.
  • Switch off and remove the cooker from the hot stove.
  • Let the cooker sit on stove undisturbed for ten minutes to let the pressure release naturally.
  • Open and fluff gently. Add ghee at this stage if you wish.
  • Serve with onion raita.

Notes

Tips:
  • The same recipe can be used for pot method also. Just make sure to use the correct measurement of water and close the lid tightly, while keeping in simmer for 20mins until done.
  • Grinding mint with green chillies give a nice aroma to the biryani like restaurant one. You can pulse these three and add instead of adding separately.
  • See the tips given in the post description to get non-mushy rice grains while making veg biryani in the pressure cooker.

Nutrition

Calories: 450kcal
Keyword how to make veg biryani in cooker, pressure cooker veg biryani, veg biriyani recipe, veg biryani, veg biryani using cooker, vegetable biryani
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