vegetable biryani pressure cooker method /veg biriyani recipe

You will never miss this recipe,its very popular celebrity lunch item . I mean it by saying that it is celebrity item because it is “that” popular. In most functions they will almost fix this as a principle item in their functional menu. Its a usual trademark common variety rice item here in South India.Mostly for this they usually use basmati rice . But ,here I have used seeraga samba rice.This seeraga samba is a personal favourite for me because of its unique flavour.You can always use basmati rice instead of seeraga samba. You can use any vegetable that is available but not all veggies can be used. I have used ginger garlic paste as I was having it handy.But,you can use chopped ginger and garlic for grinding. After finishing the process lastly fluff up the rice with a fork.Lastly add few drops of ghee and mix for more flavour,if required.This vegetable biryani pressure cooker method is one of the easiest version to do.

vegetable biryani pressure cooker method /veg biriyani recipe

INGREDIENTS:

Seeraga samba rice or basmati rice – 11/2 cup
Carrot,potatoes,cauliflower,potatoes(mixed and cut into big chunks) – 1 cup
Big onion – 1(chopped lengthwise)
Tomatoes(chopped) – 2-3(medium)
Curd/thayir – 2-3 tbsp
Puthina/mint leaves – 2 tbsp
Coriander powder – 1 tbsp
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Lemon juice – 1/2 tsp(optional)

To temper:

Oil and ghee mixed – 5 tbsp
Cinnamom/pattai – 1 stick
Cloves/lavangam – 2-3
Cardamom/elachi – 2-3
Bay leaf – 1

To grind:

Ginger garlic paste(or chopped) – 3 tbsp
Greenchillies 1-2
Coriander leaves – 2 tbsp

METHOD:

KEEP EVERYTHING READY

GRIND TO GRIND INGREDIENTS

MAKE A PASTE

MAKE TEMPERING

ADD ONIONS

WITH BAY LEAF

ADD GREEN PASTE

THEN TOMATOES

THEN ADD VEGGIES AND SAUTE

ADD ALL SPICE POWDERS WITH SALT

THEN CURD

ADD WATER AND MINT LEAVES

WHEN BOILING ADD SOAKED RICE

ADD LEMON JUICE

PRESSURE COOK

READY

1.Wash and soak rice for 30 minutes.
2.Cut veggies and keep all ingredients(do the grinding).
3.In a pressure cooker add cinnamom,cloves and cardamom.
4.Then add chopped onions cook till golden ,add bay leaf also.
5.Add ground mix to it saute till rawness goes off.
6.Add tomatoes and stir.
7.Add all the chopped veggies .
8.After stirring the veggies nicely add turmeric,salt,chilli and coriander powders.
9.When the rawness of spice powder goes off add water.
10.Add 23/4 cups of water and let it boil.
11.Check for salt if needed add now.
12.Add rice stir in and let it boil till water absorbs rice half way(when some water left).
13.Now close the cooker and keep for one whistle then keep the flame low for 5 minutes.
14.Switch off open cooker after 30 minutes,fluff up the rice ,serve with any raita.

vegetable biryani pressure cooker method /veg biriyani recipe

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Total Time 50 minutes mins

Ingredients

  

• Seeraga samba rice or basmati rice - 11/2 cup
• Carrot potatoes,cauliflower,potatoes(mixed and cut into big chunks) - 1 cup
• Big onion - 1 chopped lengthwise
• Tomatoes chopped - 2-3(medium)
• Curd/thayir - 2-3 tbsp
• Puthina/mint leaves - 2 tbsp
• Coriander powder - 1 tbsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Lemon juice - 1/2 tsp optional

To temper:

• Oil and ghee mixed - 5 tbsp
• Cinnamom/pattai - 1 stick
• Cloves/lavangam - 2-3
• Cardamom/elachi - 2-3
• Bay leaf - 1

To grind:

• Ginger garlic paste or chopped - 3 tbsp
• Greenchillies 1-2
• Coriander leaves - 2 tbsp

Instructions

 

• Wash and soak rice for 30 minutes.
• Cut veggies and keep all ingredients(do the grinding).
• In a pressure cooker add cinnamom,cloves and cardamom.
• Then add chopped onions cook till golden ,add bay leaf also.
• Add ground mix to it saute till rawness goes off.
• Add tomatoes and stir.
• Add all the chopped veggies .
• After stirring the veggies nicely add turmeric,salt,chilli and coriander powders.
• When the rawness of spice powder goes off add water.
• Add 23/4 cups of water and let it boil.
• Check for salt if needed add now.
• Add rice stir in and let it boil till water absorbs rice half way(when some water left).
• Now close the cooker and keep for one whistle then keep the flame low for 5 minutes.
• Switch off open cooker after 30 minutes,fluff up the rice ,serve with any raita.
  

Notes

Adding lemon juice is optional.
If in season add green peas also.
If you have large burner keep the flame medium to avoid burning.
I have added ginger garlic paste for grinding you can add chopped ginger garlic also to grind.

Variety rice:

Kuska biriyani

Brinjal rice

Bisibele rice

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