Easy pressure cooker vegetable biryani

Rice
|August 6, 2023

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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 flavor 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 cashew nuts, raisins, onions, coriander leaves and mint leaves
Serve the biryani hot with raithas and pickles.