With Veg Biryani Recipe We’ve all had those days when we want simple yet delicious food but don’t have much time on our hands. I have the perfect solution for you: use your pressure cooker to make a delicious one-pot meal. Nobody uses as much pressure cooking as we Indians do. I, for one, am obsessed with my kitchen appliances. They are my saviours, and we can often just throw everything in the pressure cooker and let it do its thing. Today’s recipe is one such time-saving delicacy: Vegetable Biryani in Pressure Cooker.
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About Veg Biryani
Making Vegetable Biryani in a pressure cooker is simple if you know the proper liquid-to-rice-to-vegetable proportions. Don’t worry, this video recipe for veg biryani covers everything and ensures great results every time. Growing up, Sunday was always a biryani day for us, and one of my favourite childhood memories is opening that pressure cooker lid and letting the flavour of biryani fill our entire house. When I have enough time, I prefer to make biryani in an open pot, but when I’m pressed for time, I use a pressure cooker.
Also Read :- Dal Makhani Recipe, How to make Dal Makhani Restaurant Style?
This pressure cooker vegetable biryani is packed with the goodness of vegetables and soya chunks. Not only that, but the addition of coconut milk makes it very fragrant and delicious. Another variation is to use coconut + poppy seed paste instead, which results in an equally delicious vegetable biryani! Another important aspect of any pressure-cooked rice or biryani is to cook it for one whistle on low heat and then wait until the pressure completely subsides before opening the lid. This allows the vegetable biryani to rest and the grains to fluff up nicely!
How to Make Veg Biryani at Home?
Ingredients:-
- 1 cup Basmati Rice
- 1 cup Water
- 1 cup Coconut Milk
- ½ cup Sliced Onions
- ½ cup Chopped Tomatoes (ripe)
- 1 cup Mixed Vegetables (Potato, Carrot, Beans, Green Peas)
- ¼ cup Soya Chunks (boiled & drained)
- 1 teaspoon Ginger Garlic Paste
- 1 Green Chilli
- ¼ cup Mint + Coriander Leaves Chopped (tightly packed)
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Oil
- 2 Dried Bay Leaves
- 2 Cloves
- 2 Cardamoms
- 2 Pieces of Cinnamon
- 6-8 Cashews
- Salt as needed
Read More:- History & Origin of Veg Biryani and Veg Biryani Recipe
Instructions:-
- Wash the basmati rice and soak it in a cup of water for 15-20 minutes.
- Heat the oil in the pressure cooker. Along with the cashews, add the dried bay leaf, cloves, cardamom, and cinnamon. Fry for a couple of seconds.
- Stir in the slit green chilli and chopped onions. Fry until translucent.
- Next, add the ginger garlic paste and fry for a minute, or until the raw smell disappears.
- Add the chopped tomatoes and cook until they are mushy. Add the mint and coriander leaves, finely chopped.
- Next, combine the turmeric powder, red chilli powder, and garam masala powder in a mixing bowl. Fry for about 2-3 minutes.
- Cook for 3-4 minutes on low heat with the vegetables and soya chunks.
- Cook for a minute on low heat with thick coconut milk.
- Pour in the water from the soaked basmati rice and season with salt to taste.
- When the water starts to boil, add the soaked basmati rice and mix well.
- Close the pressure cooker lid, add the weight, and cook on low heat for one whistle only.
- Allow the pressure to completely drop before opening the lid. Make the rice fluffy.
- Serve immediately with onion tomato raita.
Step by Step Instruction Easy Veg Biryani Recipe
- Wash the basmati rice and soak it in a cup of water for 15-20 minutes.
- Heat the oil in the pressure cooker. Along with the cashews, add the dried bay leaf, cloves, cardamom, and cinnamon. Fry for a couple of seconds.
- Stir in the slit green chilli and chopped onions. Fry until translucent.
- Next, add the ginger garlic paste and fry for a minute, or until the raw smell disappears.
- Add the chopped tomatoes and cook until they are mushy. Add the mint and coriander leaves, finely chopped.
- Next, combine the turmeric powder, red chilli powder, and garam masala powder in a mixing bowl. Fry for about 2-3 minutes.
- Cook for 3-4 minutes on low heat with the vegetables and soya chunks.
- Cook for a minute on low heat with thick coconut milk.
- Pour in the water from the soaked basmati rice and season with salt to taste.
- When the water starts to boil, add the soaked basmati rice and mix well.
- Close the pressure cooker lid, add the weight, and cook on low heat for one whistle only.
- Allow the pressure to completely drop before opening the lid. Make the rice fluffy.
- Serve immediately with onion tomato raita.
Notes about Veg Biryani Recipe
• Adjust the spices to taste.
• I used 2 cups of water to make 1 cup of rice and vegetables. If using mushrooms or plain rice, use only 1.5 cups liquid.
• Wait for the pressure to completely release before fluffing the rice.
