Vegetable Biryani Recipe
This 30 minutes one pot meal of fragrant basmati rice cooked with choice of mixed vegetables, basic Indian spices and herbs is just irresistible.
Servings: 5
Calories: 606kcal
Ingredients
To make vegetable biryani recipe
- 2.5 cups Long grain Basmati Rice (soaked for 15 minutes)
- 1 Onion large sized, finely sliced
- 3 Potatoes medium sized, cut in large chunks
- 1 cup Green Peas fresh or frozen
- 1¼ cup Cauliflower cut in large florets
- 1 Capsicum sliced thickly
- 3 Carrots sliced
- ¼ cup Yogurt whisked well
- ½ cup Coriander leaves finely chopped
- 3 tbsp Mint leaves finely chopped
- ⅓ cup Fried Onions or Caramelised onions
- 1.5 tsp Garlic paste
- 1.5 tsp Ginger paste
- 2-3 Green chilies slit
- 2 tbsp Ghee
- 3 tbsp Oil
- 3 cups Water
Whole Spices for veg biryani
- 4-5 Cardamom
- 4-5 Cloves
- 7-8 Black peppercorns
- 2 sticks of cinnamon (1 inch sized)
- 2-3 Bay leaves
- 1 Star Anise
- 1.5 tsp Cumin seeds
Spice powders for biryani
- 1 tsp Red chilli powder
- 1.5 tsp Coriander powder
- ½ tsp Turmeric powder
- 1 tsp Garam Masala Powder
Other ingredients
- Few strands of saffron soaked in milk or water
Instructions
- Switch on the IP and press Sauté mode and place the inner pot
- Once it displays 'Hot', heat oil and ghee together in the inner pot of the IP
- Add, whole spices and fry for 30 seconds
- Then, add sliced onions and sauté until it just starts picking up golden colour
- Add, cauliflower, peas, carrot, potato, ginger garlic paste and green chilies and sauté for 30 seconds
- Then, add whisked yogurt, spice powders, little salt and mix. Add 1 cup from the sides of the inner pot.
- Top vegetable layer with chopped mint and coriander leaves, fried or caramelised onions.
- Layer the soaked and strained rice evenly, sprinkle saffron water, salt and lemon juice on the top.
- Pour 2 more cups of water from the side of the pot such that rice is just immersed under water. Do not stir at this point.
- Immediately cover the IP lid with the vent in sealing position and cancel the 'Sauté' mode. Switch on the 'Manual/Pressure Cooker Mode'
- Pressure cook the veg biryani of low pressure for 6 minutes.
- Once the IP beeps, manually release the pressure carefully and open the pot, allow it to rest for few minutes.
- Top the biryani with some more caramelised or fried onions and fluff up the rice using fork.
- Serve Veg biryani with raita of your choice.
Notes
How to make vegetable biryani in Pressure Cooker on Stove top
- To make veg biryani in pressure cooker, heat mix of oil and ghee or either of them.
- Add whole spices and fry for few seconds. Add sliced onions and fry until it starts picking up golden tint.
- Now, add cut vegetables, ginger paste, garlic paste, capsicum, green chilies slit and sauté on high for a minute
- Add whisked yogurt, red chilli powder, turmeric, coriander powder, garam masala powder, salt and mix. Cook for a minute.
- Then, top the vegetables with chopped mint leaves, coriander leaves, fried onions.
- Without mixing, layer the soaked and strained rice and saffron milk.
- Add 3.5 cups of water and lemon juice, check for salt and add some more.
- Pressure for 2 whistle on medium flame and then switch off the heat. Allow the pressure to release naturally.
- Serve with raita of your choice.
Important notes
- Cut cauliflower and potatoes in large chunk to avoid getting mushy
- You can add any vegetables of your choice along with paneer, tofu and even mushrooms.
- Adjust the spiciness as per your liking.
- To make vegan vegetable biryani, skip using yogurt and ghee.
- To make no onion no garlic veg biryani, skip onions and garlic and proceed with the rest.
Nutrition
Calories: 606kcal | Carbohydrates: 107g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 1051mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7240IU | Vitamin C: 76.9mg | Calcium: 137mg | Iron: 6.6mg