Veg biryani recipe in cooker
How to make veg biryani in cooker
Veg biryani can be made using pressure cooker and in insta pot as well.
In pressure cooker version of veg biryani , you can not layered the vegetables and rice like the one we prepare using Dum.
It is very important to soak the rice for more than 30 minutes in pressure cooker method for the biryani recipe.
Pressure cooking method is a quick method for preparing veg biryani recipe. It is suitable for working class people to make biryani in a short period of time.
You need a good experience of cooking rice in a pressure cooker previously. Water play an important factor while cooking rice in a cooker.So you should have a good idea about adding water for cooking rice in a pressure cooker.
In general if you are cooking 1 cup long grains basmati rice then add 1 1/2 cup water and cook for 2 whistles to come. And let steam release naturally.
For medium grain rice it may take up to 8 minutes.
Cooking rice in a pressure cooker is definitely healthy as all the healthy nutrients of rice are preserved while cooking in a pressure cooker.
Read the recipe of chicken curry made using cooker Easy chicken curry recipe
I personally don't add many whole spices while making biryani using pressure cooker.
You can add one or two green cardamoms and Bay leaves for flavours and they can be easily filtered.
If you really want to have all the flavors of whole spices then I have trick that my mom uses while preparing biryani or Pulao at home.
She would make a potli ( small ball like shape) using a muslin cloth with all the whole spices inside it.
Then dip it in boiling water for 1/2 an hour. The water get flavoured from the whole spices and she use this water after removing the potli from the water to cook rice.
I personally don't add many whole spices while making biryani using pressure cooker.
You can add one or two green cardamoms and Bay leaves for flavours and they can be easily filtered.
If you really want to have all the flavors of whole spices then I have trick that my mom uses while preparing biryani or Pulao at home.
She would make a potli ( small ball like shape) using a muslin cloth with all the whole spices inside it.
Then dip it in boiling water for 1/2 an hour. The water get flavoured from the whole spices and she use this water after removing the potli from the water to cook rice.
Steps to make the recipe
1. Soak the rice
Wash the rice for three to four times or water run clear. Add enough water and let the rice soak for atleast 20 minutes. This will help the rice to cook quickly and puffy as well.
2. Frying onions
Heat 2 tablespoon cooking oil with 1 tablespoon ghee in a pressure cooker and fry the 2/3 rd of the slice onions till golden brown. Remove them in a kitchen towel or absorbent paper to absorb any excess oil. These fried onions are also known as Barista onions.
Make a fine paste with half of the fried onions in a mixer grinder and keep the rest of the fried onions to use later while making the biryani.
3. Making biryani masala gravy
In the same cooker add one more tablespoon ghee and heat over medium flame heat. When the oil become hot add the rest of the slice onions and fry till light golden. Now lowe the gas flame to low and add one teaspoon ginger garlic paste and fry till the raw smell of ginger garlic paste goes off.
You can add 1 or 2 green cardamom and 1 bay leaf with the ginger garlic paste.
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Add red chilli powder, cumin powder, turmeric powder and biryani masala powder and saute for 30 seconds.
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Now add the beaten curd and the fried onion paste. Cook for 1 minute. Add the chopped vegetables and salt as per taste. Give them a good stir and mix well. Sprinkle half of the coriander leaves, mint Leaves and fried onions over the vegetables.
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4. Making the biryani
Drain the soaked rice and add the over the vegetables. Further sprinkle rest of the coriander leaves, mint leaves and fried onions over the rice. Add Saffron soaked milk and 1/2 tablespoon ghee over the rice.
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Pour 1 cup of water from the side of the pressure cooker without disturbing the rice and vegetables. Note that the water level should be 1/2 inch above the rice.
Cover the pressure cooker with the lid and cook for 8 - 9 minutes in medium flame heat. Or wait for two whistles in medium slow flame to come. After that remove the pressure cooker from the flame and let the pressure goes naturally. Open the lid and serve the veg biryani hot.
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If you love veg biryani recipe in cooker then I am sure you would love the Veg biryani recipe made using dum.
Homemade biryani masala
You can use grinder or mixer to make fine powder . Seal in a air tight jar and use whenever you're making biryani
- 7 - 8 green cardamoms.
- 1 black Cardamom
- 5 - 6 bay leaf
- 2 inch Cinnamon stick
- 1/2 teaspoon whole black pepper
- 1/2 teaspoon cloves
- 2 Mace blades
- 1 Nutmeg
- 1/2 teaspoon Caraway seeds
- 1/2 teaspoon fennel seeds
You can use grinder or mixer to make fine powder . Seal in a air tight jar and use whenever you're making biryani
If you love the recipe then I am sure you would love the recipe of chicken triple rice as well made with long grain basmati rice.
Vegetable biryani recipe in cooker
Veg biryani recipe in cooker is a aromatic rice preparation in pressure cooker where long grain basmati rice are flavoured with spices and mixed vegetables.
Prep time cooking time serving
10 min. 30 min 2
Author Mobasir hassan
Ingredients
Preparation
Author Mobasir hassan
Ingredients
- 1 cup long grain basmati rice
- 1/2 cup chopped french beans
- 1/3 cup chopped carrots( medium chunks)
- 1/3 cup green peas
- 1/3 cup cauliflower cut into small chunks
- 2 green Cardamom ( choti elaichi)
- 1 bay leave ( tez Patta)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon biryani masala
- 1/2 teaspoon red chilli powder
- 1/3 teaspoon turmeric powder (haldi)
- 3 large onions ( finely sliced)
- 2 teaspoon ginger garlic paste
- 2 green chillies ( slits)
- 3 tablespoon pure ghee (Desi ghee)
- Few saffron stands ( kesar) soaked in warm milk
- 2 tablespoon beaten yogurt (curd)
- 1/2 cup chopped coriander leafs
- 1/4 cup chopped mint leafs
- 1 teaspoon salt or as per taste
- 2 tablespoon cooking oil
Preparation
- Wash the rice nicely and soak for 30 minutes under water.
- Heat 2 teaspoon cooking oil with one teaspoon ghee in a cooker on medium flame heat.
- Add 2/3 rd of the slice onions and fry till light golden brown. Remove them in a absorbent paper to absorb any excess oil.
- Make a fine paste using the half of the fried onions adding little water. Keep rest of fried onions to use later.
- Add one teaspoon more ghee in the cooker and fry the remaining slice onions till light brown.
- Add the ginger garlic paste, elaichi and tez patta. Fry till the raw smell of ginger garlic paste goes off.
- Add red chilli powder, cumin powder, turmeric powder and biryani masala and stir for 30 seconds.
- Add the beaten curd and fried onion paste. Mix and stir for one minute.
- Add the chopped vegetables and salt. Give a nice mix to everything.
- Now sprinkle chopped coriander leaves, mint leaves and half of the fried onions over the vegetables.
- Drain the rice and place them over the vegetables carefully so the they cover them.
- Again sprinkle rest of the coriander leaves, mint leaves and fried onions over the rice.
- You can pour saffron soaked milk and one teaspoon ghee as well over the rice.
- Pour 1 cup water by the side of the cooker without disturbing the rice and vegetables layer.
- Keep the water level 1/2 inch above the rice.
- Cover the cooker with the lid and cooke for 8 - 9 minutes under medium high flame or for two whistles.
- Remove the cooker and let the pressure goes off naturally.
- Open the lid and pour one teaspoon ghee by the sides of the cooker and serve the biryani.
- Calories :- 566 kcal | Total fats :- 16 g
- Total protein :- 11 g. | Dietary fiber :- 7
- Total carbohydrate:- 93 g
- Veg biryani is served with raita and papad( papadum). Raita can be of mix vegetable raita , boondi raita, pineapple raita or cucumber raita.You can served fried papad or roasted papad with biryani.
- Mirch ka salan is another well known dish from Hyderabad which is served along with biryani
- A good green salad with slice of onions, cucumbers and carrots can be served with a biryani.
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