vegetable biryani recipe in cooker, south indian vegetable biryani recipe,
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5 from 3 votes

south indian vegetable biryani recipe

south indian veg biryani recipe - aromatic and spiced south indian style veg biryani made in pressure cooker
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: south indian, tamil nadu
Servings: 4
Calories: 507kcal
Author: Dassana Amit


main ingredients for vegetable biryani

  • 1.5 cups seeraga samba rice OR 300 grams seeraga samba rice
  • 3 cups chopped mixed vegetables - like cauliflower (gobi), carrot, potato, french beans, capsicum (shimla mirch), mushrooms, baby corn
  • cup green peas (matar)
  • 4 tablespoons oil, can also use ghee
  • ½ teaspoon cumin seeds (jeera)
  • 1 sprig curry leaves OR 10 to 12 curry leaves (kadi patta)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon kashmiri red chilli powder OR ½ teaspoon red chilli powder (lal mirch powder)
  • 2.75 to 3 cups water
  • salt as required

for masala paste

  • 1 inch cinnamon (dalchini)
  • 3 green cardamoms (choti elaichi)
  • 3 cloves (lavang)
  • 1 small piece of stone flower (dagad phool) - OPTIONAL
  • ¼ teaspoon whole black peppers (sabut kali mirch)
  • ½ teaspoon fennel seeds (saunf)
  • 1 teaspoon coriander seeds (sabut dhania)
  • 1.25 cups roughly chopped onions OR 2 medium to large onions, roughly chopped OR 130 grams chopped onions
  • ¾ cup roughly chopped tomatoes OR 1 large tomato, roughly chopped OR 100 grams roughly chopped tomato
  • ½ tablespoon roughly chopped ginger (adrak)
  • ½ tablespoon roughly chopped garlic (lahsun)
  • ½ tablespoon roughly chopped green chillies (hari mirch)
  • 3 tablespoons roughly chopped coriander leaves (dhania patta)
  • 3 tablespoons mint leaves (pudina patta)


preparation for south indian vegetable biryani

  • rinse a couple of times and then soak 1.5 cups seeraga samba rice OR 300 grams seeraga samba rice in enough water for 30 minutes.
  • meanwhile in a grinder jar, take all spices. 
  • add roughly chopped onions, roughly chopped tomatoes, chopped ginger, chopped garlic, chopped green chillies, roughly chopped coriander leaves and mint leaves.
  • without adding any water, grind to a smooth paste. keep aside. 
  • also chop all the veggies and keep aside. you will need 3 cups chopped mixed vegetables. you can use veggies like cauliflower, carrots, potatoes, french beans, capsicum, mushrooms, baby corn.

making south indian vegetable biryani

  • heat 4 tablespoons oil in a 3 litre pressure cooker. you can also use ghee instead of oil. add ½ teaspoon cumin seeds and let them splutter.
  • then add 10 to 12 curry leaves and stir.
  • add the ground masala paste. the mixture might splutter, so be careful while adding.
  • stir very well and sauté the masala on low flame till you see oil releasing from the sides. stir often while sautéing the masala.
  • then add ½ teaspoon turmeric powder (haldi) and 1 teaspoon kashmiri red chilli powder. if not using kashmiri red chilli powder, then add ½ teaspoon red chilli powder.
  • mix both these spice powders very well.
  • now add the chopped mix veggies. also add ⅓ cup of green peas.
  • mix the veggies with the masala and sauté for a minute.
  • add the soaked rice and gently mix the rice with the veggies.
  • add 2.75 to 3 cups water. if using basmati rice, then depending on the quality of rice, you can add 2.5 to 2.75 cups rice.
  • then add 1 teaspoon lemon juice.
  • season with salt as per taste and mix well. check the taste of the water and it should taste slightly salty.
  • pressure cook vegetable biryani for 2 to 3 whistles or for 9 to 10 minutes on medium flame.
  • when the pressure settles down on its own, remove the lid. fluff the vegetable biryani and then serve.
  • serve south indian vegetable biryani made in pressure cooker with raita or salad or pickle.


Calories: 507kcal | Carbohydrates: 83g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Sodium: 674mg | Potassium: 542mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7580IU | Vitamin C: 76.9mg | Calcium: 106mg | Iron: 3mg