Pressure Cooker Biryani Veg Recipes Of India

A simple, easy, and flavorful vegetable biryani recipe made in the Instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice. This delicious Veg Biryani recipe can be made in less than 45 minutes and is perfect for a weeknight dinner.

Oh My God! You can’t get over the taste of that delightful Veg Biryani from your favorite Restaurant? You are dying to make it at your home but found the numerous online recipes overwhelmingly complicated & decided to give up?

If this sounds like You, then here is your easy guide to making a mouth-watering One-pot Veg Biryani recipe in the comfort of your home. All you need is your magical Instant Pot & 30 minutes to win over your family 🙂

Soya Chunks Pulao

In addition, See the Veg Biryani Video here to get a better idea of how to cook vegetable dum biryani on Instant Pot.

Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker likeMealthy Multipot.

Biryani, also known as beriani, birianiis amixed rice dishwith its origins among the Muslims of the Indian subcontinent. It is made withIndian spices, rice, meat, and/or vegetablesin certain regional varieties. - Source Wiki

Instant Pot Vegetable Biryani

A lot of people get confused about the difference between Biryani and Pulao. In the traditionalBiryani recipe, rice and meat or vegetables are cooked separately, assembled in layers, and then cooked on low flame (dum style) so that all the flavors are infused during the slow cooking. As a result, it is much richer due to ghee, fried onions, and more spices. Whereas Pulaois a medley of rice with either vegetables or meat, and both these things are cooked together with a mixture of spices.

Classic Hyderabadi vegetable biryani is made using basmati rice. This rice is thinner and longer than traditional rice. I prefer Daawat Traditional Basmati Rice or Tilda Legendary Rice Pure Original Basmati brands.

To make Vegan Vegetable Biryani, replace ghee with any neutral oil and yogurt with coconut cream or plant-based plain yogurt. You can replace the paneer with the pan-fried tofu or skip that. Replace milk to soak saffron with plant-based milk or water.

Vegetable Biryani Recipe

Ensure to Deglaze the bottom of the pot using liquids from vegetables to remove any stuck bits to avoid a BURN alert.

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A simple, easy and flavorful vegetable biryani recipe made in the Instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions and basmati rice.

Restaurant Style Pressure Cooker Egg Biryani

Calories: 432 kcal Carbohydrates: 70 g Protein: 10 g Fat: 17 g Cholesterol: 14 mg Sodium: 700 mg Potassium: 695 mg Fiber: 8 g Sugar: 6 g Vitamin A: 3892 IU Vitamin C: 56 mg Calcium: 118 mg Iron: 5 mgThis Hyderabadi Veg Biryani recipe is an authentic Indian vegetarian dish packed full of your favorite rice, veggies, and spices. Made with patience and lots of love, this delicious veg dum biryani requires both care and attention to detail. The savory flavors in your first bite are well worth the time and effort spent in the kitchen.

Biryani also spelled as Biriyani is a popular dish not only in India but in South Asia as well. In simple words Biryani is a rice and curry casserole. The curry can be meat based or vegetable based and also made with mushrooms, soy chunks or paneer.

Though mostly biryani is layered and cooked there are several one-pot biryani dishes, specifically in the Southern parts of India where the biryani is cooked much like the way a pulao is made by adding all the ingredients in a pot and dum cooking them.

Jeera Rice Veg Biryani

Biryani, though usually made with meat is also made with seafood, eggs, paneer (Indian cottage cheese), mushrooms, unripe jackfruit and vegetables. In some versions of biryani, the curry or gravy is made with both eggs and vegetables or meat and vegetables.

The spices, aromatics, flavoring ingredients also differ widely from state to state in India. Example in South India you will see the addition of curry leaves, black pepper, coconut milk, cilantro etc. So no two biryani dishes will taste the same.

Sometimes biryani is made using a special type of ground spice blend known as the Biryani Masala. This spice blend is made by grinding whole spices that are usually added to a biryani. In this recipe you don’t need to add biryani masala. Just the whole spices are enough.

Easy Vegetable Biryani Recipe, Rice Cooker Method

It is a technique or method of slow cooking food in tightly sealed earthen pots. The various layers of food or the ingredients are kept in a clay pan or pot which is then sealed tightly using wheat flour dough.

As the pot is tightly sealed, steam cannot escape from it. The result is that the food ingredients or layers are slow cooked in the steam emanating in the pot and in their own juices which makes the food very flavorful.

Traditionally clay pots are used while making dum biryani. Nutrients are not lost in this process and thus dum cooked food is nutritious.

Veg Biryani / Vegetable Biryani In Pressure Cooker

This Hyderabadi veg biryani is one of the best vegetarian biryani recipe I make – loved by friends, family, and readers alike for more than 10 years.

There are hundreds of different variations for making a veg biryani recipe, each having their own unique tastes, ingredients, and flavors – but my tried and true recipe is loosely inspired from my mom’s version and a Jigg Kalra’s book that I had purchased decades back.

Over the years, I have experimented with this veg biryani recipe with different ratios of ingredients. And finally I came to the perfect recipe that is insanely delicious and keeps you asking for more.

Instant Pot Vegetable Biryani • Simple Sumptuous Cooking

I have forgotten the number of times I have made this veg dum biryani recipe for family, friends and get-togethers. It has always been a much loved dish on the dining table.

This version of veg dum biryani is light, a bit spicy and super delicious. The subtle flavors of the garam masala, caramelized onions and yogurt are perfectly infused in the vegetable chunks.

Each bite has the taste, flavor and aroma of the masala, as well as the unique taste of the vegetables. It truly is a perfectly balanced dish.

Restaurant Style Vegetable Biryani, Hotel Vegetable Biryani

Water: For soaking rice and for cooking the vegetable gravy and rice. You will also need kewra water (pandanus extract)or rose water for layering the dish.

Veggies: Veg biryani can actually be made with just one vegetable or several different kinds of of veggies. I like to add a variety of vegetables when making this vegetarian dish. In this recipe, I have added a mix of cauliflower, onions, potatoes, carrots, french beans, bell pepper (capsicum), button mushrooms and green peas. You can even add aubergines, cabbage, broccoli, spinach and kale in your veg dum biryani.

Seasonings: Cardamoms, cloves, cinnamon, tej patta (Indian bay leaf), mace and saffron strands, salt, turmeric powder, red chili powderor cayenne pepper or paprika

Veg Biryani In Pressure Cooker, Quick Biryani Recipe

1. First, rinse 1.5 cups of basmati rice (300 grams) in clean water until the water runs clear of starch. You can use a bowl or colander to rinse the rice. Make sure you soak the rice grains in water for 30 minutes after rinsing them.

3. While the basmati rice is soaking, use that time to prep the other ingredients. First, you will want to rinse, peel and chop all of the veggies. This will make the process of cooking go by much quicker.

What to use: I have used 3 cups mixed veggies including green peas. You can use your choice of mixed vegetables for your veg dum biryani.

Mushroom Biryani Recipe

4. After you have organized and chopped all of your vegetables, it is time to cook the basmati rice. You can use any method to cook your rice – microwave, pressure cooking, instant pot or cooking in a pot.

5. When the water is hot, add all the spices and 1 teaspoon salt. Here’s what you want to include for your veg dum biryani in this step:

8. Gently stir with a spoon or fork after you add the soaked basmati rice. Check the taste of water and ensure it is slightly salty.

Pressure Cooker Biryani Recipe

11. Drain the semi-cooked rice in a colander. You can also rinse them gently with water so that the grains stop cooking.

12. In a 2-litre pressure cooker or a pan, heat 3 tablespoons of ghee, then add the following spices. Sauté the whole spices until they crackle. You can make the vegetable gravy in a pan as well.

14. Stir and sauté the onions on a low to medium heat. Onions can take a long time to cook, so add a pinch of salt to quicken the cooking process. Stirring often sauté the onions, so that they cook evenly.

Veg Biryani Recipe (hyderabadi Vegetable Dum Biryani)

16. When the onions are cooking, take 1 cup fresh curd or yogurt in a bowl. Beat the curd with a spoon or whisk until it becomes smooth.

23. Then add ½ cup of water in the pressure cooker. If you decide to cook