Vegetable Biryani in Pressure Cooker Recipe is an easy pot meal, specially when you are in hurry. This Vegetable Biryani is quickly cooked in a pressure cooker and trust me the taste and flavors are awesome. I generally make this biryani at lunch time and serve with vegetable raita.
My whole family likes Vegetable Dum Biryani, but making Dum Biryani is literally an elaborate procedure and takes lot of time. But one day, when I was in a jiffy and my family demanded this biryani, so I cooked it in a pressure cooker. It really turned very well.
Biryani in a pressure cooker tastes great, if cooked with proper vegetables and Masala.
Biryani in a pressure cooker tastes great, if cooked with proper vegetables and masala. This biryani recipe is one of the best option for Lunch Box and School Tiffin too. So quickly pick your favorite veggies, take a pressure cooker and start making it today.
How to make Vegetable Biryani in Pressure Cooker Recipe:
Vegetable Biryani in Pressure Cooker Recipe can be quickly made with Basmati Rice, Vegetables and Spices. It saves your lot of time and tastes really good.
Ingredients
- 1-1/2 cups basmati rice
- 1/2 cup french beans, chopped
- 1/2 cup cauliflower florets
- 1/2 cup green peas (Fresh or Frozen)
- 1/4 cup carrot, chopped
- 1/2 cup capsicum, chopped
- 1 potato, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 small piece of ginger, chopped
- 4 pods of garlic
- 2 green chillies, slit
- 2 caramoms
- 2 black peppercorns
- 1 clove
- 1 piece cinnamon (broken in bits)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Few curry leaves
- Fresh coriander leaves, chopped
- 2-1/2 cups water
- 2 tablespoon oil
Instructions
- Rinse the rice and soak them for about 20 minutes. In the meantime, chop the vegetables and keep aside.
- Heat oil in a pressure cooker and add cumin and mustard seeds. Allow the seeds to pop up and then add curry leaves. Saute on a medium high flame and throw whole spices. Stir fry whole spices and mix in chopped onion. Also add ginger, garlic and green chillies. Cook till the onion turns translucent. Add chopped tomatoes along with chopped vegetables.
- Mix very well and then add soaked basmati rice. Mix in salt to taste and add all spices as well. Saute the vegetables very well along with rice, so that masala get coated to the veggies nicely. Now add water and close the pressure cooker with its lid. Cook till 2 whistles and then keep it on a low flame for 5 minutes.
- Biryani is ready now, garnish it will chopped coriander leaves and finally fluff it up with fork to serve.
Notes
Vegetable Biryani in pressure cooker is generally served with vegetable raita.
Chef Tips:
- Vegetable Biryani in pressure cooker really saves time, you just need to cook it properly.
- For more flavoring of biryani, you can add mint paste in it.
- You can use garam masala powder instead of whole garam masala.
- You can pack this biryani for your kids school tiffin as well, at that time you just need to skip green chillies.
my mother in law was very impressed when i made this for her. thank you.
Very authentic dish. I prepare it every week, your method helped.