Easy Pressure Cooker Veg Biryani | Easy One Pot Meal

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.

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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)
• ½ cup Yogurt (homemade is the best - click here for the recipe, sub with vegan curd if needed)
• 1.5 teaspoon Salt
• 1 tablespoon Biryani Masala 
• 1 Tomato (ripe, large)
• 1 Onion (large, sliced)
• 4 teaspoon mint
• ½ teaspoon turmeric (optional)
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander powder 
• 1 green chilli (adjust spice)
• 2 tablespoon Oil / Ghee (skip ghee for the vegan version)
• 1 teaspoon ginger garlic paste 
• 1 tablespoon Fried Onions (Birista)
• 2 tablespoon 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 

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How to make Pressure Cooker Veg Biryani

1. Wash, rinse the basmati rice in several changes of water till it turns clear. 
2. Soak the rice in filtered water for 15 mins.
3. Meanwhile, peel and prep the veggies into equal sized pieces (a bit chunky)
4. Fry half of the onions in 2 teaspoon oil till crispy (I baked them in air fryer previously till crispy)
5. Soak the saffron strands in the warm milk till the rice soaks.
6. In a pressure cooker, add the ghee / oil. Add the whole spices,
7. Immediately add the remaining onion and saute well
8. Now when the onions turn translucent, add the chopped chillies and tomatoes.
9. Saute till tomatoes till slightly mushy.
10. Now Lower the heat, and add the whisked yogurt.
11. Add all the dry masala powders including salt at this stage
12. Let the gravy leave the oil at the sides (takes about 2-3 mins)
13. Now add half of the mint and mix well
14. Add the veggies and toss them in the sauce.
15. Once they are well coated, add the soaked (AND DRAINED) rice. 
16. Gently mix taking care not to break the grains
17. Add the water (I used 1.5 cups for 1 cup rice)
18. Add the soaked saffron milk and mix gently.
19. Let it simmer on low heat for 3-4 mins.
20. Now add the rest of the  mint, fried onions and mix gently
21. Pressure cook for 2 whistles on medium heat.
22. Give it a standing time of 10 mins and then open the lid
23. Using a fork or a spatula, mix gently
24. Delicious Pressure Cooker Veg Biryani is ready !

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Easy Pressure Cooker Veg Biryani | Quick One Pot meals

Kalyani

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 ! 

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course, RIce

Cuisine Indian, North Indian

Servings 3 servings

Equipment

• Pressure Cooker
• Wooden ladle

Ingredients

  

1x2x3x

• 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
• ½ cup Yogurt homemade is the best - click here for the recipe, sub with vegan curd if needed
• 1.5 teaspoon Salt
• 1 tablespoon Biryani Masala
• 1 Tomato ripe, large
• 1 Onion large, sliced
• 4 teaspoon mint
• ½ teaspoon turmeric optional
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander powder
• 1 green chilli adjust spice
• 2 tablespoon Oil / Ghee skip ghee for the vegan version
• 1 teaspoon ginger garlic paste
• 1 tablespoon Fried Onions Birista
• 2 tablespoon 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 teaspoon 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

Keyword Bachelor Recipes, Easy Veg Biryani, Party Main Course, Pressure Cooker Veg Biryani, Quick Biryani, Veg Biryani

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