How to make veg biryani in cooker

Veg biryani can be made using Pressure Cooker and in insta pot as well.

In pressure cooker version of  veg biryani , you can not layered the vegetables and rice like the one we prepared above using Dum.

It is very important to soak the rice for more than 30 minutes in pressure cooker method for the biryani recipe.

Pressure cooking method is a quick method for preparing veg biryani recipe. It is suitable for working class people to make biryani in a short period of time.

You need a good experience of cooking rice in a pressure cooker previously.  Water play an important factor while cooking rice in a cooker.

So you should have a good idea about adding water for cooking rice in a pressure cooker.

In general if you are cooking 1 cup long grains basmati rice then add 1 1/2 cup water and cook for  2 whistles to come. And let steam release naturally.

For medium grain rice it may take up to  8 minutes.

Cooking rice in a pressure cooker is definitely healthy as all the healthy nutrients of rice are preserved while cooking in a pressure cooker.

I personally don't add  many whole spices while making biryani using pressure cooker.

You can add one or two green cardamoms and Bay leaves for flavours and they can be easily filtered.

If you really want to have all the flavors of whole spices then I have trick that my mom uses while preparing biryani or Pulao at home.

She would make a potli ( small ball like shape) using a muslin cloth with all the whole spices inside it.

Then dip it in boiling water for 1/2 an hour. The water get flavoured from the whole spices and she use this water after removing the potli from the water to cook rice.

If you love veg biryani recipe in cooker then I am sure you would love the recipe of Veg biryani recipe using Dum (Dum pukht) as well.

Homemade biryani masala

•  7 - 8 green cardamoms.

•  1 black Cardamom

•  5 - 6 bay leaf

•  2 inch Cinnamon stick

•  1/2 teaspoon whole black pepper

•  1/2 teaspoon cloves

•   2 Mace blades

•  1 Nutmeg

•  1/2 teaspoon Caraway seeds

• 1/2 teaspoon fennel seeds

First roast them in a pan for 2 minutes and cool down and make powder of them.

You can use grinder or mixer to make fine powder .  Seal in a air tight jar and use whenever you're making biryani

   Veg biryani recipe in cooker

Veg biryani recipe in cooker is a aromatic rice preparation in pressure cooker where long grain basmati rice are flavoured with spices and mixed vegetables.

Preparation time :-  10 minutes

Cooking time :- 30 minutes

Total time :- 40 minutes

Yields :- 2 serving

Author :- Mobasir hassan

Ingredients 

 • 1 cup  basmati rice

 • 1/2 cup French beans chopped.

 • 1/3 cup carrots ( medium size chopped)

 • 1/3 cup green peas.

 • 1/3 cup chopped cauliflower

 • 2 green Cardamom ( choti elaichi)

 • 1 Bay leave ( tez Patta)

 • 1/2 teaspoon ground cumin ( jeera
       powder)

 • 1/2 teaspoon Biryani masala

 • 1/2 teaspoon red chilli powder

 • 1/3 teaspoon turmeric powder (haldi)

 • 3 large onions ( finely sliced)

 • 2 teaspoon ginger garlic paste

 • 2 green chillies ( slits)

 • 3 teaspoon pure ghee (Desi ghee)

 • Few saffron stands ( kesar) soaked in
      warm milk

 • 2 teaspoon beaten yogurt (curd)

 • 1/2 cup chopped Corriander leafs

 • 1/3 teaspoon chopped Mint leaves

 • 1 teaspoon salt or as per taste

 • 2 teaspoon cooking oil

How to make the recipe

Preparation

1. Wash the rice nicely and soak for 30 minutes under water.

2. Heat 2 teaspoon cooking oil with one teaspoon ghee in a cooker on medium flame heat.

3. Add 2/3 rd of the slice onions and fry till light golden brown. Remove them in a absorbent paper to absorb any excess oil.

4. Make a fine paste using the half of the fried onions adding little water. Keep rest of fried onions to use later.

5. Add one teaspoon more ghee in the cooker and fry the remaining slice onions till light brown.

6. Add the ginger garlic paste, elaichi and tez patta. Fry till the raw smell of ginger garlic paste goes off.

7. Add red chilli powder, cumin powder, turmeric powder and biryani masala and stir for 30 seconds.

8. Add the beaten curd and fried onion paste. Mix and stir for one minute.

9. Add the chopped vegetables and salt. Give a nice mix to everything.

10. Now sprinkle chopped coriander leaves, mint leaves and half of the fried onions over the vegetables.

11. Drain the rice and place them over the vegetables carefully so the they cover them.

12. Again sprinkle rest of the corriander leaves, mint leaves and fried onions over the rice.

13. You can pour saffron soaked milk and one teaspoon ghee as well over the rice.

14. Pour 1 cup water by the side of the cooker without disturbing the rice and vegetables layer.

15. Keep the water level 1/2 inch above the rice.

16. Cover the cooker with the lid and cooke for 8 - 9 minutes under medium high flame or for two whistles.

17. Remove the cooker and let the pressure goes off naturally.

18. Open the lid and pour one teaspoon ghee by the sides of the cooker and serve the biryani.

Nutritional value

• Calories :- 566 kcal |  Total fats :- 16 g

• Total protein :- 11 g. | Dietary fiber :- 7 g

• Total carbohydrate:- 93 g
     
                           Serving tips

•  Veg biryani is served with raita and papad( papadum). Raita can be of mix vegetable raita , boondi raita, pineapple raita or cucumber raita.

You can served fried papad or roasted papad with biryani.

•  Mirch ka salan is another well known dish from Hyderabad which is served along with biryani

• A good green salad with slice of onions, cucumbers and  carrots can be served with a biryani.

Read how to make cauliflower Manchurian fried rice recipe Cauliflower Manchurian fried rice .

Read the step by step method with photos for the recipe to understand better... 

Preparation

1.  Heat 2 teaspoon of cooking oil with 1 teaspoon ghee in a pressure cooker and fry the 2/3 Rd of the slice onions till golden brown. These fried onions are also called as Barista onion.

 Make a paste with half of the fried onions and keep the rest for later use.

2. In the same cooker add one more teaspoon ghee and add the rest of the slice onions and saute till light golden.

 Add 1 teaspoon ginger garlic paste and further saute till the raw smell of ginger garlic paste goes off.

 You can add 1 or 2 green cardamom and 1 bay leaf.

Sauteing onion

3. Add red chilli powder, cumin powder, turmeric powder  and biryani masala powder and saute for 30 seconds.

Mixing masala

4. Now add the beaten curd and the fried onion paste . Stir for 1 minute. Add the chopped vegetables and salt as per taste. Give them a good stir and mix well.

5. Sprinkle half of the coriander leaves, mint Leaves and fried onions over the vegetables.

Vegetables with Cilantro mint

6. Add the soaked rice over the vegetables and further sprinkle rest of the coriander, mint leaves and fried onions over the rice.

 You can add Saffron soaked milk over the rice and 1/2 teaspoon ghee as well.

Saffron soaked milk over rice

7. Pour 1 cup  of water from the side of the pressure cooker without disturbing the rice and veggies.

 Note that the water level should be 1/2 inch above the rice.

8. Cover the pressure cooker with its lid and cook for 8-9 minutes in medium to slow flame.  Or wait for two whistles in medium slow flame.

Covered pressure cooker

9. Remove the pressure cooker from the flame and let  the pressure goes off by itself. Open and serve the veg biryani prepared by using pressure cooker.

Veg biryani using pressure cooker