Vegetable biryani is a very popular dish in India and has biryani fans all over the world. The original biryani contains meat, while the vegetable biryani satisfies the appetite of vegetarians. Vegetable biryani is long grain rice cooked with vegetables and spices. Typically, biryani is cooked in a large pot, which takes more time, making biryani in a pressure cooker is simple and quick. Here, in this post, I have shared the perfect vegetable biryani in the pressure cooker.

Notes

• 1.5 cups of water for 1 cup of basmati rice is the perfect measurement, if the rice is soaked for 15 minutes,  you can adjust the water according to your pressure cooker and rice quality.
• You can cook the rice separately and mix it with the spice mixture, which is a simple method.
• Adjust the chilli powder and green chilis according to your taste.
• You can also add cauliflower, broccoli, and your favourite vegetables along with the other vegetables.
• Use good quality basmati rice or long grain rice.

Other Rice Varieties – Tomato Rice, Lemon Rice, Arisi Paruppu Sadam, Brinjal Rice,  Chicken Biriyani, Mushroom Biriyani, Coconut Rice, Coconut Milk Pulao,  Coriander rice, Black beans Rice, Chana Pulao, Jeera Rice.

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Vegetable Biriyani

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Vegetable biryani is a very popular dish in India and has biryani fans all over the world. The original biryani contains meat, while the vegetable biryani satisfies the appetite of vegetarians. Vegetable biryani is long grain rice cooked with vegetables and spices.

Course: dinner, lunch

Cuisine: Indian

Keyword: biriyani, veg biriyani, vegetable biriyani

Author: Sivagami Meganathan

Ingredients

• 2 tsp Ghee
• 1 Bay leaf
• 3 Cardamoms
• 1 piece Cinnamon
• 4 Cloves
• 1 Star anise
• 1 Onion
• 1 Tomato
• 1 tsp Chili powder
• Salt as needed
• 1 tsp Coriander powder
• 1 Potato
• 2 Carrots
• 5 Beans
• 1 cup Basmati rice
• 3 Green chilis
• 1 tsp Ginger Garlic
• 2 tsp Oil
• 1/4 cup Green Peas
• Few Coriander leaves
• Few Mint leaves
• 1/2 tsp Red chili powder optional

Instructions

1. Wash and soak the basmati rice for 15 - 20 minutes.

2. Heat ghee in a pressure cooker, add the bay leaf, cinnamon, cloves, cardamom, star anise and allow them to crackle.

3. Add the onions, cook until it becomes tender and fragrant for about 3 to 4 minutes.

4. Add ginger-garlic paste, cook till the raw smell leaves.

5. Add chopped mint leaves, coriander leaves, and green chilis.

6. Add the tomatoes, cook until it becomes mushy.

7. Now add the chilli powder, coriander powder, salt and mix everything well.

8. Add 1/4 cup of water and cook for 5 minutes.

9. Now add vegetables, combine everything well.

10. Add the rice, saute for a minute.

11. Add 1.5 cups of water bring it to a boil.

12. Add 2 tsp of oil, then close the lid, pressure cook for 2 whistles.

13. Once done, fluff the rice with a spatula and serve hot.

Method

Step by Step Pictures

1. Heat ghee in a pressure cooker, add the bay leaf, cinnamon, cloves, cardamom, and star anise and allow them to crackle.

2. Add the onions, cook until it becomes tender and fragrant for about 3 to 4 minutes.

3. Add ginger-garlic paste, cook till the raw smell leaves.

4. Add chopped mint leaves, coriander leaves, and green chilis.

5. Add tomatoes, cook until it becomes mushy.

6. Now add the chilli powder, coriander powder, salt, and mix everything well.

7. Add 1/4 cup of water and cook for 5 minutes.

8. Now add vegetables.

9. Mix everything well.

10. Add rice.

11. Saute for a minute.

12. Add 1.5 cups of water, bring it to a boil. Then add 2 tsp of oil on top of it, close the lid, and pressure cook for 2 whistles.

13. Once done fluff the rice with a spatula.

14. Serve hot with raita.