veg biryani in cooker, how to make vegetable biryani recipe in cooker
A quick and easy pressure cooker veg biryani made by quickly mixing rice and vegetables and pressure cooking them together.
Ingredients
- 2 tablespoon oil
- 1 bay leaf
- whole garam masala 1 cinnamon stick, 4 cloves, 1 cardamom
- ½ teaspoon shahi zeera caraway seeds
- 2 onions finely sliced
- 3-4 green chillies slit and cut into long pieces
- salt - to taste
- 1 teaspoon ginger garlic paste
- 1 potato peeled and cut into cubes
- 1 carrot peeled and cut into small slices
- 6-7 green beans chopped into long pieces
- ½ cup green peas/matar
- 1 to mato chopped into pieces
- 2 tablespoon beaten yogurt/curd
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon black pepper corn powder
- 3.5 cups water 250 gms
- 2 tablespoon freshlly chopped coriander leaves
- 1 tablespoon mint leaves/pudina
- 2 cups ordinary rice
Instructions
- Take a pressure cooker, add 2 tablespoon oil and heat it.
- Add a bay leaf, whole garam masala that is cinnamon stick, cardamom and cloves, shahi zeera and saute for few seconds.
- Add sliced onions and cook them until onions turn soft.
- Add chopped green chillies, cook the onions until they turn slight golden color.
- Add ginger garlic paste and saute for few minutes on low flame until raw smell disappears.
- Add the potato cubes, carrot slices, green beans, matar, mix and saute well for few minutes.
- Add the tomato pieces, mix and cook until the tomatoes get soft.
- Add the curd, mix and cook until oil starts releasing.
- Add red chilli powder, turmeric powder, garam masala powder, black pepper powder.
- Mix and cook until the masala is cooked well and until oil starts releasing at the sides.
- Add 3.5 cups of water, add chopped coriander leaves, mint leaves, mix well.
- Add 2 cups rice, mix well.
- Add salt if required and give a mix.
- Cover the lid of the pressure cooker.
- Pressure cook for 3 whistles on medium flame.
- Reduce the steam.
- Remove the lid.
- Veg biryani in cooker is ready to be served.
- Serve hot with raita or any biryani side dish.
Notes
1. Saute the vegetables until there is a slight color change in them or until all the raw smell from the veggies disappear.
2. Sauteing well gives a real good taste to the veggies in pressure cooking method.
3. Using high flame burns the biryani at the base and please be careful and do not use low flame or high flame.
4. If basmati rice is used then, soak the basmati rice for 30 minutes before adding them into the cooker.
5. Additional veggies like cauliflower and paneer too can be added along with the other veggies.
2. Sauteing well gives a real good taste to the veggies in pressure cooking method.
3. Using high flame burns the biryani at the base and please be careful and do not use low flame or high flame.
4. If basmati rice is used then, soak the basmati rice for 30 minutes before adding them into the cooker.
5. Additional veggies like cauliflower and paneer too can be added along with the other veggies.
Nutrition
Nutrition Facts
veg biryani in cooker, how to make vegetable biryani recipe in cooker
Amount Per Serving
Calories 182
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 29mg1%
Potassium 313mg9%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 6g7%
Protein 2g4%
Vitamin A 518IU10%
Vitamin C 17mg21%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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