Pressure Cooker Biryani (Vegetarian)
User Reviews
4.5
42 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
3
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Calories
534 kcal
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Course
Main Course
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Cuisine
Indian
Pressure Cooker Biryani (Vegetarian)
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Pressure Cooker Biryani with vegetables is an easy and quick method of preparing a delicious biryani in one of the most common cooking equipment in our kitchens - the stovetop pressure cooker. In this recipe, there is also no requirement of pre-cooking the vegetables and rice.
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Ingredients
For rice marination
- 1 cup basmati rice - heaped, 190 grams
- 1 teaspoon oil
- ½ teaspoon salt
Veggie marination
- 1 cup curd (yogurt), 200 grams; or swap with 1 cup thick coconut milk
- 1 to 2 green chilies - chopped
- ½ tablespoon ginger garlic paste or 4 to 5 garlic and ¾ inch ginger - crushed to a paste in mortar-pestle
- ½ cup carrots - cubed or chopped, 90 to 100 grams
- ¾ to 1 cup potatoes - peeled & chopped, 90 to 100 grams
- ½ cup capsicum - chopped
- ⅓ cup green peas - fresh or frozen
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala (optional)
- 1 teaspoon coriander powder
- 3 tablespoons Coriander leaves - chopped
- 3 tablespoons mint leaves - chopped
- salt as required
For frying onions
- 3 tablespoons oil or ghee
- 1 cup onions - thinly sliced, 165 to 175 grams
Whole spices
- 1 inch cinnamon
- 3 cloves
- 3 green cardamoms
- 1 black cardamom
- 2 thin single strands of mace
- ½ teaspoon shahi jeera (caraway seeds)
- 5 to 6 black peppercorns
For layering biryani
- 2 tablespoons Coriander leaves - chopped
- 2 tablespoons mint leaves - chopped
- 1 generous pinch saffron
- ½ inch ginger - julienne or chopped
- 1 to 2 teaspoons rose water or kewra water (pandanus water)
- 1 to 1.25 cups water
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Instructions
Soaking and marinating rice
- Rinse rice in water many times, till you see the water clear of starch. Then soak the rice in enough water for 30 minutes.
- After 30 minutes, drain the water very well from the rice.
- Add 1 teaspoon of oil and salt to the rice.
- With a spoon or with your fingers, mix the salt and oil evenly with the rice grains. Keep aside.
Preparing the veggie mixture
With coconut milk
- When the rice is soaking, you can chop and prepare the veggie mixture.
- Take 1 cup thick coconut milk in a pan or a large mixing bowl.
- Add the chopped veggies and green peas. Remember to chop the veggies in small sizes so that they cook well.
- Add ginger-garlic paste, green chilies, chopped coriander and mint leaves.
- Add the spice powders - turmeric powder, red chilli powder, garam masala powder, coriander powder. Season with salt too.
- Mix very well and set aside. If you want, you can marinate for 15 to 30 minutes.
With curd or yogurt
- Take curd in a bowl and whisk till smooth.
- Then add the ground spice powders, green chilies and ginger-garlic paste. Use the same amount as mentioned in the recipe.
- Add the mix vegetables, coriander leaves, mint leaves and salt.
- Mix very well and set aside. You can even marinate for 15 to 30 minutes.
Sautéing onions
- Next step is to heat a 3 litre pressure cooker and add 3 tablespoons oil. Add all the whole spices mentioned above in the list. Sauté until they crackle and become fragrant.
- Then add sliced onions.
- Stir and begin to sauté the onions on a low to medium heat.
- Cooking onions does take some time, so add a pinch of salt to quicken the cooking process.
- Continue to sauté until the onions turn a light golden.
- When the onions become golden, turn off the the heat.
- Remove the cooker from the stovetop burner and place it on the kitchen table top or countertop.
- Remove half of the fried onions in a plate and set aside. Some shahi jeera will also come with the fried onions and its alright. But do not take the other whole spices and keep them in the cooker.
Layering vegetable biryani
- With a spoon, evenly spread the remaining fried onions which are in the cooker.
- Now with a spoon, pour the veggie mixture evenly; whether you have made it with curd or thick coconut milk.
- Make an even layer of all the veggie mixture.
- Next spread all the rice evenly on the veggie mixture layer.
- Spread the fried onions which we kept aside evenly on the rice.
- Add chopped coriander leaves, mint leaves and chopped ginger or ginger julienne.
- Sprinkle saffron threads.
- Now sprinkle rose water or kewra water evenly all over.
- Next pour water along the sides of the cooker. Don't add water in the center. Make a note that 1.25 cups water will make the rice grains more soft.
Pressure cooking vegetable biryani
- Cover the cooker with its lid and the vent weight/whistle attached to the lid.
- On a low heat cook the vegetable biryani for about 20 to 25 minutes. If the pressure cooker whistles, then its alright.
- Once the pressure settles down or drops naturally in the cooker, then only open the lid and serve the Pressure Cooker Biryani with your favorite raita, salad or a side gravy.
Notes
- Make the pressure cooker biryani with your preferred vegetables.
- Ensure to chop the veggies to small cubes or pieces, so that they cook well.
- Use a 3 litre stovetop pressure cooker to get the best results. If you use any other sized cooker, you may need to add less or more water.
- I strongly recommend to sauté the onions until golden and add it to the biryani. This helps in making the pressure cooker biryani taste similar to the traditionally made one.
- You could either use coconut milk or curd. The biryani tastes good with either. For a plant based variation, make the biryani with thick coconut milk and oil.
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
80g
(27%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
14g
Cholesterol
11mg
(4%)
Sodium
904mg
(38%)
Potassium
784mg
(22%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
5056IU
(101%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.3mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
0.3µg
Vitamin C
60mg
(67%)
Vitamin D
0.1µg
Vitamin E
7mg
Vitamin K
13µg
Calcium
198mg
(20%)
Vitamin B9 (Folate)
66µg
Iron
3mg
(17%)
Magnesium
75mg
Phosphorus
246mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 80g | 27% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 11mg | 4% |
| Sodium | 904mg | 38% |
| Potassium | 784mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 5056IU | 101% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.3mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 0.3µg | 13% |
| Vitamin C | 60mg | 67% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 7mg | |
| Vitamin K | 13µg | |
| Calcium | 198mg | 20% |
| Vitamin B9 (Folate) | 66µg | |
| Iron | 3mg | 17% |
| Magnesium | 75mg | 19% |
| Phosphorus | 246mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
42 reviews
Excellent
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