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one pot vegetable BIRYANI

loaded with vegetables one pot pressure cooker biryani is so flavorful. Perfect for a weekday meal. It is also a tasty main course for get together, dinner parties, etc.

Hung curd marination

Masala marinated in thick curd makes pressure cooker vegetable biryani so flavorful. always use non-sour curd. You can also use sour cream or plain yogurt.

CAN I SKIP THE MARINATION?

Yes, you can mix all the masala after adding curd in the pressure cooker but marinating in advance avoid curdling and makes it flavorful.

ALWAYS SAUTE yogurt mixture IN LOW FLAME

To avoid curdling always saute on low flame. After adding water, you can boil on a medium flame.

CAN I SKIP BIRYANI MASALA

Biryani masala is a must, it gives a good flavor to the one-pot vegetable biryani. You can prepare homemade biryani masala or store brought biryani masala. Adjust the masala according to your taste but don't skip it.

RICE FOR mixed veg BRIYANI

I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.

SHOULD I SOAK RICE?

I soaked rice for 15 minutes. adjust the soaking time according to the rice variety you use.

CAN I USE OIL FOR COOKING?

yes, you can use oil. Ghee gives amazing flavor to the biryani so I use prefer using it.

Should I add tomato?

No, curd is enough for the veg biryani. if you are using tomato, reduce curd

SIDE DISH FOR BIRYANI

Biryani goes well with raita varieties, gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan and raita

OTHER VEGETABLES FOR briyani

you can use vegetables like corn, capsicum, mushroom, paneer, etc for biryani.

CAN I COOK cooker veg biryani IN THE INSTANT POT?

Yes, for the instant pot version avoid soaking the rice. Add 1: 1 + 1/2 liquid (including yogurt), cook for 5 minutes and do natural pressure release.

Ingredients

To soak

1 cup + 1/2 cup basmati rice

water to soak

Marinate masala

1 cup thick curd

required salt

1 tablespoon biryani masala

1/2 teaspoon Kashmiri chilli powder

1/4 teaspoon turmeric powder

1/2 teaspoon garam masala

vegetable biryani in a pressure cooker

2 tablespoon ghee

1 tablespoon peanut oil

1/2 teaspoon fennel seeds

1/4 teaspoon turmeric powder

1/2 teaspoon Poppy seeds

1 clove

mint and coriander leaves few

1 cardamom

small piece cinnamon

1 bay leaf

1/4 teaspoon biryani masala

saffron pinch

mixed vegetables ( carrot 1, beans 10, potato 1, 3 tablespoon peas, 1/2 cup of cauliflower)

Water 2 cups

1 teaspoon sesame oil

how to make veg biryani in a pressure cooker with step-by-step pictures

First, wash and soak for 15 minutes

Add the ingredients mentioned under "marinate masala" and mix well

Vegetable Biryani

Add oil and ghee to the pressure cooker

Turn on the stove to medium flame and heat
Add cashews, bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; saute till cashew turn golden brown

Furthermore, add onion, green chili, and ginger garlic paste; mix well and saute till onion turns translucent

Add carrots, beans, frozen peas, and potato; mix well and cook for 3 minutes

Furthermore, add turmeric powder; mix well and make sure nothing is stuck to the pan

Turn down to low flame

Add yogurt mixture and saute for 2 minutes

Furthermore, add mint and coriander leaves; mix well

Add rice; spread but avoid mixing

Furthermore add water, biryani masala, saffron and sesame oil; bring to a frothy boil

pressure cook for two whistles; turn off the stove

After the pressure subsides naturally, open the cooker

Gently fluff the rice