Veg Biryani | Pressure Cooker Veg Biryani | Vegetable Biryani (VIDEO)
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Veg Biryani is favourite for most of us but unfortunately Veg biryani is looked down upon. I have heard people saying once we taste chicken biryani or lamb biryani, we never feel like tasting the veg version but its not true. I love eating both veg and non veg biryani. I make veg biryani very often, its easy way to feed vegetables to children. Veg biryani is loaded with different vegetables, aromatic spices, herbs like mint and coriander, which enhances the taste.
Biryani is a rice with loads of veggies and spices which is served with raita or salan. Biryani has numerous ways of making, each person has different method and spices used in biryani. The word biryani is derived from a Persian word “Birian” meaning fried before cooking. It is very famous in royal kitchens of Mughal empire.
Biryani has more strong spices compare to Pulao. We don’t add all these ingredients in Pulao but it is also very famous among people. Pulao is milder in taste compare to Biryani. Biryani is cooked with almost all the meat. We have Chicken, Lamb or Mutton, Veg, Mushroom, Prawn, Egg, Fish, Beef, etc. Usually we marinate meat for few hours before we make chicken or lamb biryani but there is no margination required for veg biryani.
Veg Biryani can also be made using dum method but today we are going to learn the pressure cooker method. This dish is flavourful on its own but I always prefer to serve them with Raita or Salan. Choose the right rice when you prepare biryani or pulao because rice plays a major role in getting the real taste of the dish.
Ingredients
- Basmati Rice – 1 ½ cup
- Onion – 2 numbers (chopped)
- Tomato – 1 large (chopped)
- Green Peas – ½ cup
- Carrot – 1 large (cubed)
- Beans – ½ cup
- Bread – 1 slice (cubed)
- Turmeric – ½ tsp
- Green Chillies – 3 numbers
- Salt, to taste
- Yogurt/Curd – 1 cup
- Bay Leaf – 1 number
- Cinnamon – 2 sticks
- Star Anise – 2 numbers
- Cloves – 7 to 8 numbers
- Cardamom – 5 to 6 numbers
- Garlic – 5 cloves
- Ginger – 2 small pieces
- Mint Leaves – ¼ cup
- Coriander Leaves – 1 cup
- Oil/Ghee – 5 tbsp
Method
- Take 2 tbsp oil in a small frying pan, add the cubed bread pieces and fry them till golden brown.
- Take Ginger, Garlic and Green Chillies in a blender and grind it to a coarse paste.
- Remove fried bread pieces and keep it aside.
- Take a pressure cooker and add 2 tbsp oil/ghee.
- Add all the spices (cinnamon, bay leaf, cardamom, cloves, star anise)
- Then add the chopped onions and sauté well.
- Now add in the coarsely grinded paste and sauté for a minute.
- Then add chopped tomatoes and cook well with onions.
- Add little water to speed up the cooking process.
- Once the onions and tomatoes are combined well, add mint and coriander leaves and cook for few minutes.
- Add turmeric, salt and 1 tbsp oil (optional) if the masala is too dry.
- Then add all the vegetables and mix well with the masala.
- Now add in Yogurt/Curd and combine everything well.
- Then add the soaked rice and give it a quick mix.
- Adjust the salt according to your taste.
- Add 2 ½ cup water and add fried bread pieces on the top and cover the cooker and cook for 2 whistles.
- Once the pressure settles naturally, open the cooker and mix gently.
- Serve hot with raita or any sides of your choice.
- You can even add other vegetables like cauliflower, panner, potato or mushroom.
- I have used oil but ghee will give more flavour to the rice.
- You can also sprinkle some lemon at the end but its optional.
- Adding bread piece is optional but I like the look and flavour of bread added in the biryani.
- I have added 2 ½ cup but you can reduce or increase water according to your cooker and rice.
- I cooked for 2 whistles but you can cook according to your cooker instructions.
3 Comments
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Thank you. Glad you like our post 🙂