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Veg biryani recipe

Easy and simple Pressure cooker veg biryani recipe 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: biryani recipe, leftover rice recipes, lunch box ideas, vegetable rice
Servings: 4 servings
Author: Jinoo Jayakrishnan
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Ingredients

  • 1 cup basmati rice
  • 1 tbsp oil
  • 1 tsp ghee
  • 1 long bay leaf - broken
  • 1 inch cinnamon
  • 5 no cloves
  • 3 no cardamom
  • 1 no black cardamom
  • 1 tsp shahi jeera
  • 1 tbsp curd
  • 2 nos onion - thinly sliced
  • 1 tbsp ginger garlic paste
  • 1 no carrot - finely chopped
  • 5-6 no beans - finely chopped
  • 2 no green chilli - slit
  • 1 medium potato - finely chopped
  • 1/2 cup cauliflower - florets
  • salt to taste
  • 2 tbsp green peas
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp Biryani masala
  • 1/8 cup curd
  • 1.25 cups water
  • 1 handful coriander and mint leaves - chopped
  • 1/8 tsp rose water
  • 1 tbsp ghee

Instructions

  • Soak the basmati rice in water for 15 minutes or before you start cooking the dish. 
  • heat oil+ ghee in a cooker and add in all the whole spices from bay leaf to shahi jeera and add curd to it. 
  • stir it quickly and add sliced onions immediately. Fry till transparent and add ginger garlic paste to fry till brown. 
  • Further, add all the vegetables along with salt and fry for a minute or two until slightly roasted. 
  • goes in all the spice powders: turmeric, chilli, coriander powder, and biryani masala. Mix well and fry for a minute. 
  • To the vegetable curry, add curd and mix well. 
  • Measure 1.25 cups water and add it to the cooker. 
  • Mix well and further adjust salt, add coriander+ mint leaves and also the drained rice. 
  • mix once and lastly top with a tbsp of ghee. 
  • close and pressure cook in simmer for 10 minutes. put off the flame. open only after 15 minutes. 
  • fluff the rice and serve hot with raita. 

Video