Vegetable Biriyani made easy

Vegetable Biriyani - Using pressure cooker.

step by step photos below

 Vegetable biriyani is an aromatic way of cooking rice with lots of vegetables and Indian spices. This method is an easy version of making biriyani, but if you do not have a pressure cooker, still you can make this recipe using a  heavy bottom saute pan with raised sides. I have a recipe on chicken dum biriyani, which do not uses a pressure cooker, the same recipe can be followed and chicken can be replaced with mixed vegetables. Slow cooking or pressure cooking is all your choice and time you have in hand but in both ways deliciousness is guaranteed. This is a one pot wonder, easy to cook and cleaning is a breeze.

Basmati rice - 2 cups
Mixed vegetable - 2 cups(store bought or combination of diced potato, cauliflower, soya chunks, carrot etc)
Onion - 1 Medium - chopped.
Tomato - 1 Medium - chopped.
Green chilli - 3 long. (optional)
mint - half cup or 25-30 leaves.
cilantro - 1 cup or 1 small bunch.
Cumin - 1/2 tsp
pepper powder - 1/2 tsp.
Fennel seeds - 1/2 tsp.
ginger and garlic paste - 2tsp.
chilli powder - 1 Tbsp.
Garam masala - 2 tsp.
canola or vegetable oil or sunflower oil - 3 Tbsp.
Ghee - 2 tsp.
Coconut milk - 1 cup.
1 - bay leaf, 1 cinnamon stick, 3 - green cardamom, 3- cloves, 2 - marati moku

  • Dry roast cumin seeds and fennel seeds and powder them coarsely.
  • To extract coconut milk, grate 1/2 cup  of fresh coconut or thaw the frozen coconut flakes in microwave for 10 - 15 sec, and blend them using 1/2 cup of water and extract the milk.
  • Soak 2 cups of basmati rice in water for 20 min.
  • If using paneer, drop them in hot boiling water for 2-3 min. Remove from water. Add oil in a pan and fry them gently for better flavor.
  • If using soya chunks or nutrella precook according to the package instruction.
1. Heat oil in a pressure cooker, add all the spices, this is optional. If you would like to cut back on spices, skip this step.
2. Add the diced onions and a large pinch of salt, so that the onions can cook soft and dont get fried.
3. When the onions are soft, add the chopped tomatoes and saute them for 2-3 min.
4. Add the chopped mint and cilantro to the pressure cooker and saute them along with onions and tomatoes.
5. Add the ginger garlic paste, and saute them for a minute or two to get rid of the raw garlic flavor.
6. On medium heat, add chilli powder, garam masala, fennel and cumin seeds powder and pepper powder.
Until this part, the recipe can be done and stored in fridge for a week or a month in freezer.
7. Add the chopped vegetables to the masala mixture in pressure cooker. Choice of vegetable can be any or there are frozen mixed vegetables available in the market under frozen food section, thaw them under cold water before using.  
8. Add the soaked rice and salt the vegetable and rice according to taste. Add 2 cups of water and 1 cup of coconut milk. If you do not want to use coconut milk, replace with water. Raise the heat to high after adding water. Cover using cooker lid with cooker whistle on.
9. When the pressure valve in the cooker gets raised due to pressure bring down the heat to medium. Do not wait to hear the whistle.
10. Pressure cook exactly for 5 min, and remove from heat. Let the pressure from the cooker releases on its own.
11. Add ghee after opening the pressure cooker. Transfer immediately to a large bowl or platter to stop the rice from getting mushy.

Enjoy hot biriyani with raita.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.