Let’s make this delicious and quick Pressure Cooker Veg Biryani that goes so well with raita / salad / papad for brunch or office / school lunchboxes too. Or a #potluck too !
Sometimes, the best of plans get the better of us. When that happens, stay Calm and Eat Biryani – this is what my “biryani loving’ friend advised me … In most part, he was absolutely right – food IS an emotion and can cure anything.. Especially this easy peasy Pressure Cooker Veg Biryani. I have made the Instant Pot Veg Biryani earlier, but found this super easy , and with some prep work, this is as easy as 1-2-3.
Yes, yes Veg Biryani is an anathema of sorts, especially for Biryani fans. But this quick to make Pressure Cooker Veg Biryani makes a delish meal to put together to school / office lunchboxes with most of the flavour compacted in under 20 mins of cooking.
Other quick One Pot meals / Biryanis you may like on the blog:
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Prep time – 15 mins, Cook time – 15 mins ; Serves – 3
What you need for Pressure Cooker Veg Biryani
- 1 cup mixed vegetables (I used a mix of carrot ,beans , peas, potato, cauliflower)
- 1 cup Basmati rice (washed, rinsed well and soaked for 15 mins)
- 1/2 cup Yogurt (homemade is the best – click here for the recipe, sub with vegan curd if needed)
- 1.5 tsp Salt
- 1 TBSP Biryani Masala
- 1 Tomato (ripe, large)
- 1 Onion (large, sliced)
- 4 tsp mint
- 1/2 tsp turmeric (optional)
- 1 tsp Red chilli powder
- 1 TBSP Coriander powder
- 1 green chilli (adjust spice)
- 2 TBSP Oil / Ghee (skip ghee for the vegan version)
- 1 tsp ginger garlic paste
- 1 TBSP Fried Onions (Birista)
- 2 TBSP warm milk
- 1 pinch Saffron strands
Whole spices:
- 1 bay leaf
- 1 inch Cinnamon
- 2 cloves
- 1 cardamom (green)
- 1 black cardamom
- How to make Pressure Cooker Veg Biryani
How to make Pressure Cooker Veg Biryani
- Wash, rinse the basmati rice in several changes of water till it turns clear.
- Soak the rice in filtered water for 15 mins.
- Meanwhile, peel and prep the veggies into equal sized pieces (a bit chunky)
- Fry half of the onions in 2 tsp oil till crispy (I baked them in air fryer previously till crispy)
- Soak the saffron strands in the warm milk till the rice soaks.
- In a pressure cooker, add the ghee / oil. Add the whole spices,
- Immediately add the remaining onion and saute well
- Now when the onions turn translucent, add the chopped chillies and tomatoes.
- Saute till tomatoes till slightly mushy.
- Now Lower the heat, and add the whisked yogurt.
- Add all the dry masala powders including salt at this stage
- Let the gravy leave the oil at the sides (takes about 2-3 mins)
- Now add half of the mint and mix well
- Add the veggies and toss them in the sauce.
- Once they are well coated, add the soaked (AND DRAINED) rice.
- Gently mix taking care not to break the grains
- Add the water (I used 1.5 cups for 1 cup rice)
- Add the soaked saffron milk and mix gently.
- Let it simmer on low heat for 3-4 mins.
- Now add the rest of the mint, fried onions and mix gently
- Pressure cook for 2 whistles on medium heat.
- Give it a standing time of 10 mins and then open the lid
- Using a fork or a spatula, mix gently
- Delicious Pressure Cooker Veg Biryani is ready !
Easy Pressure Cooker Veg Biryani | Quick One Pot meals
Let’s make this delicious and quick Pressure Cooker Veg Biryani that goes so well with raita / salad / papad for brunch or office / school lunchboxes too. Or a #potluck too !
Equipment
- Pressure Cooker
- Wooden ladle
Ingredients
- 1 cup mixed vegetables I used a mix of carrot ,beans , peas, potato, cauliflower
- 1 cup Basmati rice washed, rinsed well and soaked for 15 mins
- 1/2 cup Yogurt homemade is the best – click here for the recipe, sub with vegan curd if needed
- 1.5 tsp Salt
- 1 TBSP Biryani Masala
- 1 Tomato ripe, large
- 1 Onion large, sliced
- 4 tsp mint
- 1/2 tsp turmeric optional
- 1 tsp Red chilli powder
- 1 TBSP Coriander powder
- 1 green chilli adjust spice
- 2 TBSP Oil / Ghee skip ghee for the vegan version
- 1 tsp ginger garlic paste
- 1 TBSP Fried Onions Birista
- 2 TBSP warm milk
Whole Spices:
- 1 bay leaf
- 1 inch Cinnamon
- 2 cloves
- 1 cardamom green
- 1 black cardamom
- 1 pinch Saffron strands
Instructions
- Wash, rinse the basmati rice in several changes of water till it turns clear.
- Soak the rice in filtered water for 15 mins.
- Meanwhile, peel and prep the veggies into equal sized pieces (a bit chunky)
- Fry half of the onions in 2 tsp oil till crispy (I baked them in air fryer previously till crispy)
- Soak the saffron strands in the warm milk till the rice soaks.
- In a pressure cooker, add the ghee / oil. Add the whole spices,
- Immediately add the remaining onion and saute well
- Now when the onions turn translucent, add the chopped chillies and tomatoes.
- Saute till tomatoes till slightly mushy.
- Now Lower the heat, and add the whisked yogurt.
- Add all the dry masala powders including salt at this stage
- Let the gravy leave the oil at the sides (takes about 2-3 mins)
- Now add half of the mint and mix well
- Add the veggies and toss them in the sauce.
- Once they are well coated, add the soaked (AND DRAINED) rice.
- Gently mix taking care not to break the grains
- Add the water (I used 1.5 cups for 1 cup rice)
- Add the soaked saffron milk and mix gently.
- Let it simmer on low heat for 3-4 mins.
- Now add the rest of the mint, fried onions and mix gently
- Pressure cook for 2 whistles on medium heat.
- Give it a standing time of 10 mins and then open the lid
- Using a fork or a spatula, mix gently
- Delicious Pressure Cooker Veg Biryani is ready !
Video
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Quick and easy vegetable Biryani. This is best for lunchbox and a good lunch meal. Video recipe helps.
Thanks Renu