Biryani is a popular one-pot dish in the Indian Subcontinent. It was developed in the Royal Kitchen of the Mughal Empire. The preparation method is different in different parts. In North India, Mughlai Biryani and Awadhi Biryani are very famous varieties. Similarly, in the Southern part, Hyderabadi Biryani has gained fame.
Dum Biryani is another popular biryani with different cooking methods. However, this instant veg biryani is a quicker version of traditional biryani.
Instant Vegetable Biryani
This vegetable biryani is a one-pot dish prepared by mixing vegetables and rice cooked in one pot.
Ingredients -
Long grain Basmati rice
Veggies - potatoes, carrots, french beans, cauliflower florets, green peas
Protein - paneer
Curd or yogurt
Ghee or clarified butter - can be substituted with vegetable oil, but ghee adds flavor to the biryani.
Onions - for caramelized and sauteing
Ginger and garlic paste (crushed)
Whole Spices - Bay leaf, cardamom, cinnamon, star anise, clove, black pepper, cumin seeds
Ground spices - coriander powder, cumin powder, turmeric powder, red chili powder
Salt and crushed black pepper to taste
How to make instant veg biryani?
- Wash & soak rice for 20 minutes.
- In the meantime, heat the oil in a pan. Add sliced onions to hot oil and fry until the onions are caramelized and start changing to brown.
- Heat ghee in a pressure cooker. Add bay leaf, cloves, cardamom, star anise, and black peppers, and saute till they are aromatic.
- Add chopped onions and green chilies and saute till translucent. Then add ginger garlic paste till it leaves a raw, pungent smell.
- Add all ground spices (except salt) and mix well. Cook for 5 minutes on low flame.
- Add chopped vegetables and paneer cubes. Gently stir the veggies.
- Add hung curd and stir well. Stir until all spices are cooked and start releasing oil.
- Simmer for 2 minutes. Add soaked rice, salt, chopped coriander, mint, and brown onions.
- Add water (double the amount of rice). Pressure cook for two whistles.
- Turn off the gas and wait till the lid opens.
- Once the pressure is released, remove the lid and fluff the rice with a spoon or fork.
- Garnish with chopped coriander leaves, mint leaves, and onion browns.
- Serve hot with curd or raita.
Tips to make perfect veg biryani in pressure cooker
1 Use lots of veggies for the biryani.
2. Soak rice for 10 minutes before cooking. Use long-grain or basmati rice to make biryani
3. The ratio of rice to water should be 1 : 2. Even if you add lots of vegetables, it won't require extra water.
4. Use ghee in place of refined oil.
5. It is essential to add curd to bring out that flavor of spices.
6. Used good biryani masala or home made biryani masala.
7. Add some browned onion slices to the biryani for garnishing.
8. Add whole spices in this preparation.
Similar recipes:
Also, read my best rice recipes collection and best raita recipes here.
What to serve with biryani?
Raita is the best accompaniment for any biryani. Read my best 9 types of raita recipes to accompany your biryani dishes.
Another one is salan like mirchi ka salan, bagara baingan, bhindi salan or dahi baingan goes well with biryani.
Instant Veg Biryani
Equipment
- 1 Spatula
Ingredients
- 2 tbsp Ghee
- 1 cup Rice
- 100 gms Paneer 10 - 15 bite sized pieces.
- ยฝ cup Cauliflower florets 8 - 10 florets
- ยฝ cup Carrots 1 medium size diced into bite-sized
- ยฝ cup Green Beans
- 2 medium Potatoes
- 2 Green Chillies
- 2 + 1 large Onions (1 sliced and fried to browns)
- 1 tbsp Ginger Garlic Paste (1 tbsp = 3 tsp)
- ยผ cup Curd (Hung/ Thick) (3 - 4 Tbsp)
- 1 tsp Salt (or as per taste)
- 2 tsp Biryani Masala
- 1 Bay Leaf
- 4 Green Cardamom (or ยผ tsp powder)
- ยฝ inch Cinnamon stick (or ยผ tsp powder)
- 10 - 12 Black pepper (or ยฝ tsp powder)
- 4 - 5 Cloves
- 1 Star Anise
- 1 tsp Red Chilli Powder
- 1 tbsp Coriander Powder
- ยฝ tsp Turmeric powder
- 3 tbsp Corinader leaves Finely chopped
- 1 tbsp Mint Leaves Chopped
- 3 cup Water
Instructions
- Wash & soak rice for 20 minutes.
- Heat ghee in a pressure cooker. Add bay leaf, cloves, cardamom, star anise, black peppers and saute till they are aromatic.
- Add chopped onions and green chillies and saute till translucent. Add ginger garlic paste till they leave raw pungent smell.
- Add chopped vegetables and stir well.
- add all ground spices (except salt) and mix well. Cook for 5 minutes on low flame.
- Add hung curd and stir well.
- Simmer for 2 minutes. Add soaked rice. Add in salt, chopped coriander leaves, mint leaves, brown onions.
- Add water 2 ยผ cups (double amount of rice). Pressure cook for 2 whistles.
- Turn off gas and wait till lid opens.
- Garnish with chopped coriander leaves, mint leaves and onion browns.
- Serve hot with curd or raita.
Nutrition
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