Homemade Cooking Recipes and Cooking Tips


Easy pressure cooker vegetable biryani

Vegetable Biriyani

Presenting to you all an excellent recipe of biryani during this season of lent. For all the biryani lovers, here is a simple, easy and quick version of biryani using vegetables that are cooked in a pressure cooker. The total time taken to cook this biryani is only 1 hour. This recipe can serve 4 persons.

I had used Kaima rice(jeerakasala rice or small rice) to prepare this biryani.You can add vegetables of your choice. The addition of whole Indian spices, provides a flavour to the rice. Traditional authentic biryani recipe involves layering and slow cooking in a large pot ( dum). If you are in a hurry-burry, you can easily choose this recipe which consumes only lesser time.

Preparing vegetable biryani is actually easier than making a serving of rice. Because, if you’re making rice you have to prepare too many curries along with it. But here, the roasted vegetables are mixed along with the rice and is pressure cooked.

You can make this biryani for lunch or dinner. Serve this yummy biryani hot as soon as it is prepared. It goes well along with raithas or pickles.

Ingredients :

  • Jeerakasala rice or kaima rice – 2 cups
  • Chopped carrot – 1/2 cup
  • Chopped cabbage – 1/2 cup
  • Chopped beans – 1/2 cup
  • Chopped potato – 1
  • Fresh green peas – 1/2 cup
  • Soya chunks, boiled in water and cut into 3 pieces – 1/2 cup
  • Onions, chopped – 4
  • Tomatoes, chopped – 3
  • Ginger – 2 inch piece
  • Garlic – 6 pods
  • Green chillies – 2
  • Fennel seeds – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Chilli powder – 1/2 teaspoon
  • Biryani masala – 1 teaspoon
  • Oil – 4 tablespoon
  • Ghee – 2 tablespoon
  • Chopped onion, to fry – 1
  • Cashewnuts – 14
  • Raisins – 10
  • Coriander leaves – 5 tablespoon
  • Mint leaves – 15

Spices used :

  • Cardamom – 4
  • Cloves – 3
  • Cinnamon – 2 inch stick
  • Star anise – 1
  • Bay leaf – 2

Method of preparation :

  • Wash and soak the rice for 20 minutes
  • Take a pressure cooker and add oil to it
  • Once the oil is hot, fry cashewnut, raisins and onion one by one till they reaches golden brown in colour
  • Keep them aside in a plate
  • Add ghee to the remaining oil and saute all the spices mentioned under the spices list above
  • Now add chopped onions to it
  • Saute till the onion becomes translucent
  • Grind ginger, garlic, green chillies and fennel seeds to form a paste
  • Add this paste to the onions
  • Then add chopped tomatoes and close the lid of pressure cooker, so that the tomatoes becomes softer
  • Once the tomatoes are cooked completely, add turmeric powder, coriander powder, chilli powder and biriyani masala to it
  • When the raw smell of the powders are gone, add carrot, cabbage, beans, potato, green peas and soya chunks
  • Saute everything well till the vegetables shrinks and then add 4 cups of water to the pressure cooker
  • Add 2 teaspoon of salt to the water, so that the water should be bit salty
  • Add some mint and coriander leaves also
  • Now add the rice and pressure cook our vegetable biryani for 1 steam
  • Allow the pressure to release naturally
  • Garnish the biryani with fried cashewnuts, raisins, onions, coriander leaves and mint leaves
  • Serve the biryani hot with raithas and pickles.
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