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Veg Biryani in Pressure Cooker

Veg Biryani in Pressure Cooker

Veg Biryani in pressure cooker in an easy and quick recipe. It makes for a quick and delicious dinner.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Soaking Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Hyderabadi, Indian
Servings 4 People
Calories 0.55 kcal

Equipment

  • Pressure Cooker or Pan

Ingredients
  

  • 2 Tbsp Oil
  • 1 Tsp Cumin Seeds
  • 1 No. Bay Leaf Star Anise - 1 No.
  • 1 Inch Cinnamon Cloves and Cardamom
  • 1 Tbsp Finely Chopped Ginger-Garlic
  • 1 Small Peeled & Diced Potatoes
  • 1 Cup Cauliflower (Washed with turmeric & salt water)
  • 1 Small Sliced Onion
  • 1 Small Carrots
  • 1/4th Cup Peas
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tbsp Biryani Masala
  • Salt to taste
  • 1 Cup Soaked Rice (unsoaked)
  • 1/4th Cup Curd
  • 1 1/2 Cup Water
  • 1 Tsp Lime Juice

For Birista (Fried Onion)

  • 1 Tbsp Oil
  • 1 Medium Sliced Onion

For Garnish

  • Mint/Pudina Leaves
  • Coriander leaves
  • 1 Tbsp Ghee

Instructions
 

  • Heat oil in a pan or pressure cooker. Splutter cumin seeds. Also add bay leaf, star anise, cloves, cinnamon and cardamom.
  • Next, add finely chopped ginger-garlic and cook for a min. on a low flame.
  • Throw in the washed and cut vegetables like onion, potato, carrots, cauliflower and peas. Mix everything well.
  • To flavour up, add the spices like turmeric powder, salt, red chilli powder and biryani masala. Give everything a good mix.
  • Add soaked and drained rice. Mix gently and cook for 2 mins on a low flame.
  • Stir in curd gently. Make sure the rice doesn’t break.
  • Add water as required. Give it a boil. Add lime juice.
  • Cover and cook for 10 mins on a low flame.
  • If making in a pan, open the lid once in between and stir gently.
  • Meanwhile, prepare birista, in a separate pan heat some oil and fry sliced onions till golden brown.

Cooking in Pressure Cooker -

  • To cook biryani in pressure cooker, close the lid after adding water.
  • Cook for one whistle on high flame and 1 whistle on low flame. Cook for a total of 10 mins.
  • Open the lid only once steam is released by itself.
  • Top biryani with ghee, coriander leaves, mint leaves and birista.
  • Mix gently right before serving.
  • Serve hot with raita or salan.

Video

Notes

• The ratio of water and rice should be proper to get each grain separate biryani rice.
• Soaking rice is an important step to cook rice to its full potential.
• Do not stir much, else rice will break.
• Adjust spices as per taste.