Easy Veg Biryani Recipe in a Pressure Cooker

Veg Biryani Recipe – This pressure cooker method is perfect for you. Made with fresh vegetables, aromatic spices, and fragrant basmati rice, this recipe gives you a tasty and nutritious meal. Whether you are a beginner or an experienced cook, this easy guide will help you make delicious veg biryani quickly.

Ingredients

• 2 tbsp oil
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• ½ tsp black pepper
• 5 green cardamom pods
• 5 cloves
• 1 black cardamom pod
• 1 piece of mace (javitri)
• 1 onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 carrot, chopped
• 1 potato, chopped
• 5 beans, chopped
• 3 tbsp green peas
• 5 cauliflower florets
• ½ capsicum, cubed
• 1 tsp salt
• 1 cup curd
• 2 tsp biryani masala powder
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 2 tbsp chopped mint leaves
• 2 tbsp chopped coriander leaves
• 2 tbsp fried onions
• 1½ cups basmati rice, soaked for 30 minutes
• 2½ cups water
• 2 tbsp turmeric milk (milk mixed with a pinch of turmeric)

Instructions

1. Heat 2 tbsp oil and 2 tbsp ghee in a pressure cooker. Add cumin seeds, bay leaf, cinnamon, black pepper, green cardamom, cloves, black cardamom, and mace. Sauté until aromatic.
2. Add the sliced onion and ginger-garlic paste. Cook until the onion turns golden brown.
3. Add chopped carrot, potato, beans, green peas, cauliflower florets, and capsicum. Sprinkle 1 tsp salt and stir-fry for 2 minutes until the vegetables are slightly tender.
4. Add 1 cup of curd and mix well. Cook for another minute.
5. Add 2 tsp biryani masala powder, 1 tsp red chilli powder, and ½ tsp turmeric powder. Cook until the oil separates from the sides.
6. Pour in 1 cup of water, then add chopped mint leaves, coriander leaves, and fried onions.
7. Spread the soaked basmati rice evenly over the vegetable mixture, forming layers.
8. Layer with additional rice, coriander, mint, and fried onions. Sprinkle 1 tsp biryani masala powder and 1 tsp ghee on top.
9. Pour the remaining 1½ cups of water and turmeric milk from the sides.
10. Cover the pressure cooker and cook on medium flame for 2 whistles.
11. Once the pressure settles, gently fluff the rice with a fork or transfer it to a large serving dish to prevent it from becoming mushy at the bottom.
12. Serve your delicious Veg Biryani with raita and salan.

Nutrition Information

• Calories: 663 kcal
• Carbohydrates: 91 g
• Protein: 17 g
• Fat: 26 g
• Saturated Fat: 8 g
• Polyunsaturated Fat: 6 g
• Monounsaturated Fat: 10 g
• Trans Fat: 0.04 g
• Cholesterol: 26 mg
• Sodium: 849 mg
• Potassium: 472 mg
• Fiber: 7 g
• Sugar: 5 g
• Vitamin A: 4565 IU
• Vitamin C: 45 mg
• Calcium: 212 mg
• Iron: 4 mg

Tips for Perfect Veg Biryani

• Use good quality basmati rice for the best aroma and texture. Soaking the rice before cooking helps it cook evenly.
• Fresh and varied vegetables add more flavor and nutrition to the biryani.
• Adjust the spice levels according to your taste. If you prefer less spicy food, reduce the amount of chilli powder.
• Layering the rice and vegetables properly is key to a well-cooked biryani. Make sure to spread the rice evenly.
• Allow the pressure to release naturally before opening the cooker to avoid overcooking the rice.
• Garnish with extra fried onions, mint, and coriander leaves for an added burst of flavor.

Enjoy this flavorful and aromatic Veg Biryani made effortlessly in a pressure cooker. It’s perfect for a family meal or a special occasion.