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Veg biryani in pressure cooker

one pot biryani recipe
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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
  • 1 teaspoon sesame oil
  • 2 Cups water



  • First, wash and soak for 15 minutes

Yogurt marination

  • 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
  • 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 slight frothy boil
  • pressure cook for two whistles; turn off the stove
  • After the pressure subsides naturally, open the cooker
  • Gently fluff the rice


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