Veg Biryani Recipe or Easy Veg Biryani in Pressure Cooker is a delicious one pot meal you can make in pressure cooker. With vegetables and spices loaded, this is a wonderful dish to make for a lazy weekend lunch.
I may have a huge collection of vegetable biryanis already shared. However, I went ahead noting down this recipe as I always think even modifying few ingredients makes the biryani taste different.
I got this recipe from my colleague who used to get this packed for lunch. Her biryani always tastes so good and I asked her to get me the recipe.
This Easy Veg Biryani for Kids Lunch Box is almost the same recipe as this as she forgot to mention some ingredients. So she again made it during the lockdown and took a snap for me for confirmation.
This vegetable biryani uses the regular vegetables easily available. Having all the ingredients ready on hand, makes this cooking very easy and quick.
Rice - I have used Basmati Rice for this Biryani. Water is always 1.5 for 1 cup of rice. Since we are using pressure cooker, we can add exact quantity for a perfect grain biryani.
Vegetables - I have used a mix of carrot, beans, potatoes and Peas. You can add other vegetables you have as well.
Herbs - We use both coriander and mint leaves. Using these herbs makes this biryani healthy and very tasty too.
Spices - Apart from green chilies, we also use spice powders for the spice.
See recipe card for quantities.
This vegetable biryani uses a little more than the amount of whole spices than I normally use. On the whole it tastes out of the world and I recommend not to skim on using the amount specified.
Wash and rinse the rice. Soak the rice for 30 mins.
Prep all the vegetables and keep it ready.
Take a pressure cooker and add oil.
Add all the whole spices and saute well.
Next, add chopped onions, saute, then add green chilies. and fry for some time till it turns slightly brown.
Now add the finely chopped tomatoes, saute well.
Add fresh peas, chopped carrots and beans.
Once you combine the vegetables, add the chopped coriander leaves and mint leaves. Cook on high flame, while you keep stirring it.
Add ginger garlic paste, saute well.
Next add the cubed potatoes and fry in the oil for 2 mins.
The vegetables become soft, continue cooking on high while you keep stirring to mix well.
Add the spice powders, salt and mix well.
Simmer for few minutes for all the ingredients to get mixed well.
Now add curds and combine well.
Add water and bring to a boil.
When it starts rolling boil, add drained rice and remaining coriander leaves.
Cover with lid and cook for 3 whistles and turn off the flame.
Let the steam release, open the lid, add ghee and fluff.
Serve with raita.
Substitutions & Variations
You can easily replace or substitute any of the vegetables you want to use in the biryani.
Instead of basmati you can use regular sonna masuri or seeraga samba rice as well.
I used a 5 liter pressure cooker to make this biryani. This is a one pot meal, so all you need is just this pressure cooker for making.
Cut vegetables can be prepared and stored in fridge before making the biryani. Rest of the ingredients has to be prepared when you make the biryani.
Cooked biryani can be refrigerated overnight or for at least 6 hours. Thaw and bring to the room temperature before reheating for serving
Expert Tips for Easy Veg Biryani in Pressure Cooker
Use 1.5 cups water for 1 cup Rice. More will result in rice getting overcooked.
While sauting the vegetables always stir in low flame so that you don't char the vegetables.
Cook for 3 whistles and allow for the pressure to fall down completely.
For the whole Spices
- 4 teaspoon Cooking Oil
- 4 Star Anise
- 10 Cloves
- 9 Cardamom
- 10 inch Cinnamon
- 3 to 4 Bay Leaves
- 3 cups Basmati Rice
- 4.5 cups Water
- 2 cups Onions chopped
- 4 Green chilies
- 3 tablespoon Ginger Garlic Paste
- 1 cup Tomato chopped finely
- 2 cups Mixed Vegetables Carrot, Potato, Beans
- 1 cup Peas
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Turmeric powder
- 2 tablespoon Curds
- Salt to taste
- 1 cup Mint Leaves loosely packed
- 1/2 cup Coriander Leaves loosely packed
- 2 teaspoon Ghee
- Wash and soak the rice for 30 mins
- Take a pressure cooker and add oil.
- Add all the whole spices and saute well
- Next, add chopped onions, saute, then add green chilies. and fry for some time till it turns slightly brown.
- Add ginger garlic paste, saute well.
- Add finely chopped tomatoes and saute for some time till it becomes soft.
- Add the mint leaves along with half of the coriander leaves.
- Saute and add all the chopped vegetable and fry in the oil for 2 mins.
- Cook on high while you keep stirring to mix well.
- Add the spice powders, salt and mix well.
- Now add curds and combine well.
- Add water and bring to a boil.
- When it starts rolling boil, add drained rice and remaining coriander leaves.
- Cover with lid and cook for 3 whistles and turn off the flame.
- Let the steam release, open the lid, add ghee and fluff.
- Serve with raita.