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Veg Biryani
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Instant Veg Biryani

This is a rich dish prepared quickly in pressure cooker.
Prep Time10 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Dish, Rice & Biryani
Cuisine: Indian, North Indian
Keyword: Indian Rice Pulao, Instant Vegetable Biryani
Servings: 4 Servings
Calories: 425kcal
Author: Ipsa Faujdar

Equipment

Ingredients

  • 2 tbsp Ghee
  • 1 cup Rice
  • 100 gms Paneer 10 - 15 bite sized pieces.
  • ½ cup Cauliflower florets 8 - 10 florets
  • ½ cup Carrots 1 medium size diced into bite-sized
  • ½ 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)
  • ¼ 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 ¼ tsp powder)
  • ½ inch Cinnamon stick (or ¼ tsp powder)
  • 10 - 12 Black pepper (or ½ tsp powder)
  • 4 - 5 Cloves
  • 1 Star Anise
  • 1 tsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • ½ 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 ¼ 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

Serving: 1g | Calories: 425kcal