VEGETABLE BIRYANI IN PRESSURE COOKER| BIRYANI RECIPES

If you are looking for an easy biryani recipe which can  be made in a jiffy and can be made for lunch box too, then i can say this is the best tasty biryani which can be quickly done in pressure cooker . Generally biryani means Dum biryani , which is an elaborate procedure but i know it is worth trying out Dum biryani too. But this pressure cooker biryani do taste equally well. I make this once a week as it is an easy one pot meal . Some times even for a weeknight dinner also i make this vegetable biryani . So try out this easy Vegetable Biryani – made in pressure cooker.

Vegetable Biryani with video

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 2-3

    Basmati Rice  1 cup
    Mixed veggies*  1 and 1/2 cup
    Water  1 and 1/4 cup
    Red chili powder  3/4 tsp
    Ginger  a small piece
    Garlic  3-4 pods
    Mint leaves   a handful 
    Sombu | fennel  1/4 tsp
    Bay leaf | cardamom 1
    Onion  1
    Tomato  1/2
     Oil   2 tblsp
     Ghee  1/2 tsp
     Salt  as needed
*I used carrot, beans, green  peas and potato. You can add cauliflower, frozen corn, broccoli,butter beans and capsicum too.
     

Method:

• Wash the rice and soak it for 20 minutes in 1 and 1/4 cup of water. 
• Mean time chop the veggies and slice the onions and tomatoes.
• Grind the mint leaves, fennel , ginger, and garlic into a very fine paste.( use little water from the soaked water in the rice for grinding. Do not add extra water.)

• In a pressure cooker add oil and ghee and add in the cardamom pods and add the sliced onions.
• When it turns translucent add in the tomatoes. Saute for a few minutes .

• Add the ground mint paste and saute for few minutes in a low flame . Let the raw smell of the garlic disappear.
• Add the chopped veggies and mix well so that the masala will get coated to the veggies nicely.

• Add in the red chilli powder, turmeric powder, and salt. You can use sambar powder too instead of red chilli powder.
• Mix well. Keep the soaked water aside and add the rice only and saute for 2 minutes.

• Now add in the water and keep the cooker closed. Let this cook till one whistle and after that keep it in a very low flame for 5 to 7  minutes. Biryani will be ready.

• Fluff it up with fork and serve hot with any raitha of your choice. I highly recommend to enjoy this biryani with Kothamalli thokku or Pudina Thogayal.

Note:

• You can replace red chilli powder with sambar powder.
• My mom grinds 2-3 green chillies along with the mint leaves and don’t add red chilli powder or sambar powder.
• You can skip adding turmeric powder too.
• My mom grind few coriander leaves too.
• Bay leaves can be added while adding cardamom.

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