Veg Biryani in Cooker | Quick & Easy Vegetable Biryani
For Marination
For Biryani
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 .
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. for until the spices are fragrant and cashews turn light golden brown.
Cook Onions and Ginger-Garlic Paste
Add sliced onions to the cooker and until they turn translucent, about . Then, add the ginger garlic green chilli paste and cook for another until the raw smell disappears.
Add Marinated Vegetables and Tomatoes
Add the vegetable mixture to the cooker. Stir well to combine with the aromatics. Next, add the chopped tomatoes and a few more fresh mint leaves. Mix everything and for , allowing the flavors to meld.
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.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Variations
Simple ways to adapt this recipe.
- Add paneer cubes for a richer biryaniCustomise
- Include other vegetables like mushrooms or cauliflower
- For a vegan versionDietary option
Replace curd with a plant-based yogurt and ghee with oil.
Helpful Tips
Small details that can improve the final result.
Your Notes
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