Veg Biryani in Cooker | Quick & Easy Vegetable Biryani

Step 1: Prepare the Vegetable Marinade

In a bowl, combine chopped potatoes, carrots, beans, peas, soaked soya chunks, mint leaves, and chopped capsicum. Add curd, turmeric powder, red chilli powder, biryani masala, dhaniya powder, kasuri methi, and 1 teaspoon of salt. Mix all ingredients thoroughly to coat the vegetables evenly. Set aside to marinate.

Step 2: Sauté Aromatics and Spices

Heat 2 tablespoons of oil and 1 tablespoon of ghee in a pressure cooker over medium heat. Add bay leaves, cinnamon stick, cloves, green cardamom, black pepper, star anise, cumin seeds, and cashews. Sauté for 1-2 minutes until the spices are fragrant and cashews turn light golden brown.

Step 3: Cook Onions and Ginger-Garlic Paste

Add sliced onions to the cooker and sauté until they turn translucent, about 3-4 minutes. Then, add the ginger garlic green chilli paste and cook for another 1-2 minutes until the raw smell disappears.

Step 4: Add Marinated Vegetables and Tomatoes

Add the marinated vegetable mixture to the cooker. Stir well to combine with the sautéed aromatics. Next, add the chopped tomatoes and a few more fresh mint leaves. Mix everything and sauté for 3-5 minutes, allowing the flavors to meld.

Step 5: Add Water, Salt, and Lemon Juice

Pour in 3.5 cups of water. Add salt to taste (remembering salt was added during marination) and squeeze in the juice from half a lemon. Bring the mixture to a gentle boil.

Step 6: Add Rice and Pressure Cook

Gently add the washed and soaked basmati rice to the cooker. Stir carefully to distribute the rice evenly without breaking the grains. Close the pressure cooker lid and place the whistle. Cook for 2 whistles on medium heat.

Step 7: Finish and Serve

Once the pressure is naturally released, open the cooker. Add 1 teaspoon of ghee on top for extra flavor and aroma. Gently fluff the biryani with a fork. Serve hot with raita or your favorite side dish.

• Soaking basmati rice for at least 30 minutes before cooking helps achieve longer, fluffier grains.

• Adjust the spice levels according to your preference by increasing or decreasing the red chilli powder and green chillies.

• For extra flavor, you can add a few drops of kewra water or rose water after the biryani is cooked.

• Add paneer cubes for a richer biryani.

• Include other vegetables like mushrooms or cauliflower.

• For a vegan version, replace curd with a plant-based yogurt and ghee with oil.