Monday, August 11, 2014

Vegetable Biryani In Pressure Cooker

Making Vegetable Biryani in pressure cooker is a very easy and quick method on any busy or lazy day. Biryani doesn't always need many ingredients and a lengthy process. My Veg Dum Biryani is one such which needs plenty of time in hand. This version of pressure cooking biryani is so simple and can be made in a jiffy. And it tastes equally good too. Here I did not use basmati rice as I was running short of it in my pantry. You can use your regular rice or basamti rice, but make sure the rice is cooked just right. Now to the recipe!


Basmati Rice - 1 cup
Mixed Vegetables - 1 cup (Carrots, french beans, cauliflower, potato, peas, capsicum, broccoli etc.)
Onion - 1
Green chilli - 2
Coriander leaves - handful
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Biriyani masala - 1 tbsp
Water - 1 1/2 to 2 cups (adjust depending on the quality of your rice)
Fennel seeds/Sombu - 1 tsp
Cloves - 2 or 3
Cinnamon Stick - 2 inch piece
Bay leaf - 1
Oil - 1 tbsp
Ghee - 1 or 2 tsp (optional)

To Grind 

Mint leaves - 10
Ginger - a small piece
Garlic - 3 or 4 pods

  1. Wash the rice well and soak for 20 mins. Meantime chop the vegetables and grind the mint leaves along with ginger and garlic. 
  2. Heat oil in a pressure cooker along with the ghee, if using. Add the fennel seeds, followed by cloves, cinnamon stick and bay leaf. Saute for few seconds. Add the green chillies and then add the onions and saute until they turn transparent.
  3. Now add the ground mint and ginger garlic paste and fry until the raw smell of the ginger and garlic goes off. Now add the cut vegetables and mix well until the mint paste coats the vegetables well. Then add the chopped coriander leaves, turmeric powder, red chilli powder, biriyani masala and required amount of salt. Mix well. 
  4. Drain the water from the soaked rice. Add this rice along with the vegetables and saute for couple of minutes. Then add 2 cups of water, check and adjust the salt. Close the cooker lid and cook for 1 whistle in high flame and then for 5 minutes in simmer.
  5. Allow the  pressure to subside. Open the lid, fluff it up with a fork and enjoy with onion raita.

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