Learn how to make a very simple, tasty one pot meal – Vegetable Biryani in pressure cooker with step-wise pictures and video recipe for Vegetable Biryani.
We all have those days we crave for simple yet delicious food, but don’t have much time in hands. I have a perfect solution for you – use your pressure cooker for a tasty one pot meal. I dont think anyone uses as much pressure cooking as we Indians do. I for one, am obsessed with my cookers. They are my saviors and often times, we can dump everything in and let the pressure cooker do its magic. Today’s recipe is one such convenient deliciousness – Vegetable Biryani in Pressure Cooker.
Making Vegetable Biryani in pressure cooker is a breeze, if you know the right proportions of liquid to rice and vegetables. Fret not, this video recipe for veg biryani covers it all and helps yield great results every single time. Growing up, Sunday always was a biryani day for us and one of the best memories of my childhood is opening up that pressure cooker lid to let the flavor of biryani fill our entire house. I prefer using the open pot method for making biryani when I have enough time and resort to making it in pressure cooker when I am pressed for time.
This vegetable biryani in pressure cooker is loaded with the goodness of vegetables and soya chunks. Not just that, it is very fragrant and delicious – thanks to the addition of coconut milk. Another variation of the same is to use coconut + poppy seeds paste instead and that gives an equally delicious vegetable biryani too! Another important thing with any pressure cooked rice or biryani is to cook it on low flame for one whistle and then wait until the pressure completely drops before opening the lid. This gives enough time for the vegetable biryani to rest and the grains fluff up nicely!
Check out the video recipe to easily make Veg Biryani in Pressure Cooker –
How to make Vegetable Biryani in Pressure Cooker –
Detailed Recipe for making Vegetable Biryani in Pressure Cooker –
- Wash and soak the basmati rice in a cup of water for 15-20 mins.
- In pressure cooker, heat oil. Add dried bay leaf, cloves, cardamom and cinnamon along with cashews. Fry for few seconds.
- Add slit green chilli along with chopped onions. Fry until translucent.
- Next add ginger garlic paste and fry for a minute until the raw smell goes off.
- Add chopped tomatoes and cook until mushy. Throw in finely chopped mint and coriander leaves.
- Next add turmeric powder, red chilli powder and garam masala powder. Fry off for 2-3 mins.
- Add vegetables along with soya chunks and cook them on low flame for 3-4 mins.
- Add thick coconut milk and cook for a minute on low flame.
- Next pour the water from soaked basmati rice and add salt as needed.
- As the water begins to boil, add soaked basmati rice – mix well.
- Close the lid of the pressure cooker, put on the weight and cook on low flame for one whistle only.
- Let the pressure drop completely and then open the lid. Fluff up the rice.
- Serve hot with onion tomato raita.
- Adjust spices as per preference.
- I used 2 cups water for 1 cup rice + vegetables. If making with mushrooms or plain rice, use 1.5 cups of liquid only.
- Wait for the pressure to be dropped completely and then fluff up the rice.
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