Pressure cooker Vegetable biryani recipe with step by step photos and tips – sharing an easy and quick method of preparing delicious vegetable biryani in a pressure cooker. No pre-cooking of veggies and rice.
This vegetable biryani recipe is too good for a pressure-cooked version and does not taste like a Pulao. its not like you put everything in a cooker and pressure cook for 2 whistles and call it a biryani recipe. This biryani has the flavors of biryani and it tastes awesome.
- So is it possible to make layered vegetable biryani in a pressure cooker?
- One which does not taste like a pulao or a mishmash of spiced rice with veggies but comes very close to the taste of biryani
- And where you do not have to pre-cook the rice or veggies and yet get a distinct flavorful biryani
Yes it is possible. the recipe method I am sharing is a result of a lot of trials… A Lot of trials, I emphasize. The recipe posted here is too good and I have also adapted this recipe to make:
Basically, When one is looking or searching for a pressure cooker vegetable biryani, it means that the person wants to save time in making biryani and yet make a really good flavorful recipe. Making biryani takes time and what better than get a recipe which gives maximum taste with minimum work 🙂
I had got many requests for sharing a version of the pressure cooker veg biryani recipe. I tried different ways of making vegetable biryani in the pressure cooker. with freshly ground biryani masala powder, with cooking the veggie gravy first and then adding rice and pressure cooking and so forth so on.
The end result would always be a spiced pulao. Not a biryani but a tasty pulao. I did not want to share such a recipe method as I thought it is not right for me to name it as a biryani because the taste and texture do not even come close to a biryani. So then began my next round of developing the pressure cooking biryani recipe. A recipe that comes close to the taste and texture of biryani. I was pleased that finally, I made a pressure-cooked vegetable biryani recipe, which has its flavor & tastes similar to biryani and not a pulao.
While searching on the web, I discovered the OPOS (one pot one shot) method of cooking. I tried a couple of other recipes with this method and they worked very well for me. But when I tried the waterless veg biryani, the rice was undercooked. The OPOS waterless biryani had the same flavors that a biryani ideally has, but the raw uncooked rice let me down.
Okay. So I thought it would be due to the quality of the organic rice I use. So I gave a try with a different brand of basmati rice. Again the same issue. Then again I tried with another type of rice. Bummer… The same thing happening again and again. I followed the method to perfection at all times, but the under cooked rice would be an issue always. And if you are wondering, what I would do with the half-cooked rice biryani. I would add some water and pressure cook. Final result would be a pulao. Thus no food wastage.
So I worked around this OPOS method and came to this fool proof recipe. food proof as I have tried it a couple of times and it has always given me excellent results. The only time taking part in the preparation – soaking of rice (30 mins), chopping veggies etc and frying the onions. The assembling is easy and the cooking is also easy. Well a bit of effort in getting a flavorful biryani 🙂
In this vegetable biryani in pressure cooker
- The veggies are not pre-cooked.
- The rice is not pre-cooked.
- There are layers made of the veggie mixture and rice.
- And the biryani is made in a pressure cooker and cooked for 20 to 25 minutes.
- Fried onions (birista) are added to give that typical biryani flavor.
So basically you just need to saute the onions. You don’t need to saute or cook veggies or the rice. So half of the work is reduced.
The end result of this recipe tastes very close to the biryani which is dum cooked. Not similar or exact, but close. So if you want an easy method, try this pressure cooker method. And if you want the real deal, then take some time out to make this authentic Dum cooked veg biryani.
For the veggie layer, you can use two main base ingredients – thick coconut milk or fresh curd. I have made this recipe with both of them. In the recipe post I am using coconut milk, but I have also shared a few pics of the veggie mixture with curd. Like most mix veg recipes, even here you can use your choice of veggies. You can add nuts and dry fruits too.
Best is to use fresh coconut milk as otherwise, the coconut milk can curdle while making the biryani. if you are using store brought one, then make sure the coconut milk is in its shelf period. The recipe I have followed is the way I make Veg Hyderabadi biryani recipe.
The biryani made with coconut milk will be rich, slightly sticky and greasy as you can see in the pics. The one made with curd will be not greasy and sticky.
Serve this easy pressure cooker vegetable biryani with your choice of raita, salad or a side gravy or curry.
How to make vegetable biryani in cooker (with coconut milk)
Soaking and marinating rice:
1. Rinse 1 cup of heaped basmati rice (200 grams) in water many times, till you see the water clear of starch. Then soak the rice in enough water for 30 minutes.
2. After 30 minutes, strain the water very well from the rice.
3. Pour 1 tsp of oil in the rice.
4. Add ½ tsp salt.
5. With a spoon or with your hands, mix the salt and oil very well with the rice grains. Keep aside.
Marinating veggies with coconut milk
6. When the rice is soaking, you can chop and prepare the veggie mixture. Take 1 cup thick coconut milk in a pan or a large mixing bowl.
7. Add 1.5 to 2 cups of chopped mixed veggies. Chop the veggies in small sizes so that they cook well.
8. Add ½ tbsp ginger-garlic paste, 3 tbsp chopped coriander leaves, 3 tbsp chopped mint leaves.
9. Add 1 to 2 green chilies (chopped) and spice powders – ½ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala powder (optional). Season with salt as per taste.
10. I forgot to add ⅓ cup green peas. So adding at this step.
11. Mix very well and keep aside. If you want, you can even marinate for 15 to 30 minutes. Check the taste and add more salt if required.
12. With curd – take curd in a bowl and whisk till smooth.
13. Then add the spice powders, chopped green chilies and ginger-garlic paste.
14. Add veggies, coriander + mint leaves and salt.
15. Mix very well. You can even marinate for 15 to 30 minutes.
Sauteing spices and onions
16. Next step is to heat a 3 litre pressure cooker and add 3 tbsp oil. Heat the oil and then add the whole spices and saute till they crackle and become fragrant.
17. Then add 1 cup thinly sliced onions.
18. Stir and begin to saute the onions on a low to medium flame.
19. Cooking onions does take some time, so add a pinch of salt to quicken the cooking process.
20.first the onions will become light golden. Continue to cook them further.
21. When the onions become golden, switch off the flame.
22. Remove the cooker from the stovetop burner and place it on the kitchen tabletop or slab.
23. Remove half of the fried onions on a plate. Keep aside. Some shahjeera will also come with the fried onions. But it is fine. Do not take the other whole spices. Keep them in the cooker.
Layering and pressure cooking vegetable biryani
24. With a spoon, evenly spread the fried onions which are in the cooker.
25. Now with a spoon, pour the veggie mixture evenly.
26. Make an even layer of all the veggie mixture.
27. Next spread all the rice evenly on the veggie mixture layer.
28. Add 2 tbsp chopped coriander leaves, 2 tbsp mint leaves and chopped ginger or ginger julienne evenly all over the rice. At this step add the fried onions also on the layer. I forgot to add and thus used them as a garnish later. You can also dot the rice with some a few teaspoons of oil or ghee if you want.
29. Sprinkle a generous pinch of saffron strands all over.
30. Now sprinkle 1 to 2 tsp rose water or kewra water evenly all over.
31. Now pour 1 to 1.25 cups water gently all around along the sides of the cooker. Don’t add water in the center. 1.25 cups water will make the rice grains more soft.
32. Cover the cooker with its lid with the vent weight/whistle attached to the lid. On a low flame cook the vegetable biryani in the pressure cooker for about 20 to 25 minutes. If the pressure cooker whistles, then its fine.
33. once the pressure settles down, then open the lid.
34. Garnish with the remaining fried onions and Serve pressure cooker vegetable biryani with your favorite raita, salad or a side gravy like biryani shorba or mirchi ka salan.
Traditional Biryani varieties
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Pressure Cooker Vegetable Biryani (With coconut Milk)
for rice marination
- 1 cup heaped basmati rice or 200 grams basmati rice
- 1 teaspoon oil
- ½ teaspoon salt
veggie marination for biryani
- 1 cup curd (yogurt) or 200 grams curd or 1 cup thick coconut milk or 250 ml thick coconut milk
- 1 to 2 green chilies, chopped
- ½ tablespoon ginger-garlic paste or 4 to 5 garlic and ¾ inch ginger - crushed to a paste in mortar-pestle
- 90 to 100 grams carrots or 1 medium to large carrot or ½ cup chopped carrots
- 90 to 100 grams potatoes or 3 small potatoes or 2 medium potatoes or ¾ to 1 cup chopped potatoes
- 1 medium capsicum or ½ cup chopped capsicum
- ⅓ cup green peas, fresh or frozen
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder (optional)
- 1 teaspoon coriander powder
- 3 tablespoon chopped coriander leaves
- 3 tablespoon chopped mint leaves
- salt as required
for frying onions
- 3 tablespoon oil or ghee
- 165 to 175 grams onions or 1 large onion, sliced or 1 cup sliced onions
- 1 inch cinnamon
- 3 cloves
- 3 green cardamoms
- 1 black cardamom
- 2 single strands of mace
- ½ teaspoon shah jeera (caraway seeds)
- 5 to 6 black peppers
for layering biryani
- 2 tablespoon chopped coriander leaves
- 2 tablespoon chopped mint leaves
- a generous pinch of saffron
- ½ inch ginger, julienne or chopped
- 1 to 2 teaspoon kewra water or rose water
- 1 to 1.25 cups water
soaking and marinating rice
- Rinse rice in water many times, till you see the water clear of starch. Then soak the rice in enough water for 30 minutes.
- After 30 minutes, strain the water very well from the rice.
- Add 1 tsp of oil and salt to the rice.
- With a spoon or with your hands, mix the salt and oil very well with the rice grains. Keep aside.
preparing the veggie mixture
- When the rice is soaking, you can chop and prepare the veggie mixture.
- Take 1 cup thick coconut milk in a pan or a large mixing bowl.
- Add the chopped veggies and green peas. Chop the veggies in small sizes so that they cook well.
- Add ginger-garlic paste, green chilies and chopped coriander + mint leaves.
- Add the spice powders - turmeric powder, red chilli powder, garam masala powder, coriander powder. Season with salt too.
- Mix very well and keep aside. If you want, you can marinate for 15 to 30 minutes.
- With curd - take curd in a bowl and whisk till smooth.
- Then add the spices, green chilies and ginger-garlic paste.
- Add veggies, coriander + mint leaves and salt.
- Mix very well and keep aside. You can even marinate for 15 to 30 minutes.
- Next step is to heat a pressure cooker and add 3 tbsp oil. Add all he whole spices mentioned above in the list. Saute till they crackle and become fragrant.
- Then add sliced onions.
- Stir and begin to saute the onions on a low to medium flame.
- Cooking onions does take some time, so add a pinch of salt to quicken the cooking process.
- Continue to saute till the onions turn a light golden.
- When the onions become golden, switch off the flame.
- Remove the cooker from the stove top burner and place it on the kitchen table top or slab.
- Remove half of the fried onions in a plate. Keep aside. Some shahjeera will also come with the fried onions. But its fine. Do not take the other whole spices. Keep them in the cooker.
layering vegetable biryani
- With a spoon, evenly spread the fried onions which are in the cooker.
- Now with a spoon, pour the veggie mixture evenly.
- Make an even layer of all the veggie mixture.
- Next spread all the rice evenly on the veggie mixture layer.
- Spread the fried onions which we kept aside evenly on the rice.
- Add chopped coriander leaves, mint leaves and chopped ginger or ginger julienne.
- Sprinkle saffron threads.
- Now sprinkle rose water or kewra water evenly all over.
- Now pour water along the sides of the cooker. Don't add water in the center. 1.25 cups water will make the rice grains more soft.
pressure cooking vegetable biryani
- Cover the cooker with its lid and the vent weight/whistle attached to the lid.
- On a low flame cook the vegetable biryani for about 20 to 25 minutes. If the pressure cooker whistles, then its fine.
- Once the pressure settles down, then open the lid and serve the pressure cooker vegetable biryani with your favorite raita, salad or a side gravy.
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