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Easy Recipes: Making Vegetable Biryani in a Pressure Cooker

Updated on February 24, 2017
ShailaSheshadri profile image

I love cooking tasty, healthy meals and staying fit. I truly enjoy sharing traditional Indian dishes with everyone.

Vegetable biryani
Vegetable biryani

Vegetable Biryani: Introduction

Vegetable biryani is a main course rice dish, a complete food, that is spicy and awesome. Eating hot biryani is a luxury by itself. It is best eaten with the raita/salad made of cucumber and thick curds. To make it easy, the recipe for cucumber raita is shown below.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves six people

Ingredients

  • 1 1/2 cup Basmati rice or aromatic long rice
  • 1/2 cup carrot, cut into pieces
  • 1/8 cup green peas
  • 1/4 cup onion, chopped lengthwise
  • 1/8 cup cauliflower, florets chopped
  • 1/4 cup french beans, cut in long pieces
  • 1/4 cup capsicum, cut in long pieces
  • 1/4 cup tomato, chopped
  • a few spices like, cinnamon, star flower, cardamom, cloves, bay leaf and shahi jeera
  • 2 green chilies, slit lengthwise
  • a few peppercorn, optional
  • 2 tsp Ginger, garlic,cashewnut, coriander paste/powder, cashew optional
  • 2 tbsp mint leaves & coriander
  • 2-3 tbsp oil
  • 2 tsp biryani masala powder, available in Indian stores
  • 2 1/2 cups water
  • 2 tsp salt, to taste

Step-By-Step Images and Instructions of Making Vegetable Biryani:

  1. Wash basmati rice/long rice in water. Soak in fresh water for 10 minutes.
  2. Heat oil or ghee in a pressure cooker base. I used 1 1/2 tbsp of oil and 1 tbsp of ghee.
  3. Add all the spices like cinnamon (1 inch piece), starflower (1 no), cardamom (1 no), stone flower (a few), bay leaf (1 no), cloves (2-3), peppercorns (6-8), and shahi jeera (1/2 tsp). Fry them on low fire, till you get a nice aroma. It may take about two minutes.
  4. Throw chopped onion into the cooker. Fry till golden brown. Now, add chopped vegetables and fry for two more minutes.

Vegetables chopped and kept ready
Vegetables chopped and kept ready
Spices used in the making of vegetable biryani
Spices used in the making of vegetable biryani
Cashew nut, coriander, garlic, and ginger kept ready for making the paste/powder
Cashew nut, coriander, garlic, and ginger kept ready for making the paste/powder
Spices, green chili, and onions being fried
Spices, green chili, and onions being fried
Vegetables being fried inside the cooker base
Vegetables being fried inside the cooker base

5. Add chopped mint-coriander leaves, biryani masala powder (available in Indian stores), and salt. Also, add the paste/powder of coriander, cashew nut, garlic, and ginger. Mix well. Saute the mix for two minutes.

6. Add water as per instructions. You can also use thin coconut milk instead of water. Let the mix boil for 3 minutes. Add Basmati rice, discarding the soaking water. Continue boiling for more 3 minutes. At this stage, you can check for the salt. Add more salt if required.

7. Cover the cooker and place the weight. Cook till one whistle, simmer for 3-4 minutes. Put off the fire. Remove the cooker from the stove top.

8. Open the lid when the pressure becomes less. Now, check for the cooking consistency. If it is perfect, gently mix it once. If it is not cooked, sprinkle some water and cook till it is done.

9. Vegetable biryani is ready to serve. Serve hot biryani with cucumber raita/salad. For your ready reference, I am giving you the recipe below.

Rice added to the cooker
Rice added to the cooker
Vegetable biryani
Vegetable biryani

How to Make Cucumber Salad/Raita:

  • Finely chop cucumber (1 cup), one green chili, half of an onion, and one small tomato.
  • Mix the above with two cups of thick curds. Add salt as per taste. Mix well.
  • Garnish with chopped cilantro.
  • Cucumber salad/raita is ready to serve.

Cucumber salad/raita
Cucumber salad/raita

Nutritional Information of Vegetable Biryani

Nutrition Facts
Serving size: 1 cup
Calories 424
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 1 g5%
Unsaturated fat 8 g
Carbohydrates 77 g26%
Sugar 3 g
Fiber 5 g20%
Protein 8 g16%
Sodium 26 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 9 months ago from Bengaluru

    Thank you thumbi

  • thumbi7 profile image

    JR Krishna 9 months ago from India

    Good one. This is what I do when children ask for variety. It is healthy and easy to prepare.

    Thank you