Monday, February 1, 2016

Easy Pressure Cooker Biryani-How to prepare Vegetable Biryani in Pressure Cooker

Biryani has always been one of my most favorite dish. It is easy to make and taste very delicious. The procedures are also very simple. I have already posted Veg Biryani in rice cooker, today we will learn how to make veg biryani in pressure cooker with step wise pictures.

Vegetable Biryani in Pressure Cooker

Vegetable Biryani in Pressure Cooker-Easy Biryani Recipes

Veg Biryani in Pressure Cooker

 Prep Time : 20 mins
 Cook Time : 20 mins 
 Serves: 3 - 4
 Recipe CategoryRice-Biryani
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Basmati Rice - 1 1/2 cup
   Water - 3 cups
   Fresh lemon juice - 1 tbsp
   Onion - 2 medium size
   Green chilli - 2
   Ginger garlic paste - 1 1/2  tsp
   Tomato - 1
   Salt to taste
   Mint leaves - fistful
   Coriander leaves - 2 tbsp chopped

   Carrot - 1 big
   Beans - 6-8
   Cauliflower florets - 10-12
   Fresh/frozen peas - 1/3 cup
   Capsicum - 1/3 cup chopped

   Spice powder

   Chilli Powder - 3/4 tsp
   Coriander powder - 1 tsp
   Biryani Masala powder- 2 tsp flat (available readymade)
   Turmeric powder - 1/4 tsp

   For the Seasoning

   Oil - 2 tbsp
   Ghee - 1 tbsp
   Cloves - 4-5
   Cinnamon - 2 (1 inch piece)
   Cardamom - 2
   Bay leaf -1
   Stone flower- 1-2 (optional)
   Fennel seeds (sombu) or Shahjeera - 1 tsp

   For Garnishing

   Coriander leaves - 1 tbsp finely chopped
   Ghee/Clarified butter - 1-2 tsp
   Cashew nuts - 6


Preparation

Wash and soak basmati rice for half an hour. Drain the rice and keep it aside.

Cut onions thinly lengthwise. Slit green chillies. Wash, cut cauliflower into florets and put the florets in salted hot water for 4-5 minutes. Drain the water and keep it aside. Cut carrot and bean into small pieces or lengthwise (as you like).

Blanch the peas and keep it ready. If using frozen peas, skip this step. I parboiled the beans and carrot a little, though it is not necessary if you cut it into small pieces.

veg biryani in pressure cooker-1

Method

In a pressure cooker or pressure pan, heat oil + ghee, add all the ingredients mentioned under seasoning. If you like fennel flavor, you can add otherwise add shahjeera (royal cumin seeds) instead of fennel seeds. Saute for a few seconds.

cooker biryani-1

When it sizzles, add thinly sliced onions and green chilli.

cooker biryani-2

Saute until onions turn translucent.

cooker biryani-3

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Saute until the raw flavor goes.

cooker biryani-5

Add chopped tomatoes.

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Saute the tomatoes for a few seconds.

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Add turmeric powder, chilli powder, coriander powder, little salt and biryani masala.

cooker biryani-8

Saute until the tomato becomes mushy and the raw smell of the spice powder goes.

cooker biryani-9

Add half of the mint and all the coriander leaves.

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Add all the vegetables.

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Mix well and saute for 2-3 minutes.

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Add soaked and drained basmati rice.

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Mix well.

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Add 3 cups of hot water. Add salt needed (remember we have already added a little salt).Taste the water and adjust spice powder and salt.

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Add the rest of the mint leaves and squeeze juice of half a lemon.

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Mix well and bring it to boil.

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When water starts boiling, reduce the heat to low and close the cooker. Do not put the whistle/weight, instead I inverted a small cup on the vent to prevent steam from escaping.

cooker biryani-19

Cook on very low heat for 5-6 minutes or until all the water has evaporated. Switch off the heat. Open the cooker after 5 minutes and fluff the rice with a fork.

Heat 1-2 tsp of ghee and saute the cashew nuts until golden brown. Add to the biryani and mix gently.

Garnish with finely chopped coriander leaves and enjoy it with onion raita or carrot raita or cucumber pachadi. It makes a perfect one pot meal. It can also be packed for lunch.

cooker biryani-20

Notes -You may add 2 tsp of thick curd when adding the spice powder. I did not add.

You may adjust spice powder according to your taste.

If you have cut the vegetable into bigger pieces, you can par boil it and add. If you have cut it into smaller pieces, no need to parboil the vegetables.

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23 comments:

  1. hi
    very nice
    love your cooking ,,
    your face book id plz ,,
    warm regards
    azad

    ReplyDelete
  2. Wow it's very colourful and delicious dish.mouthwatering also.very neat and clear pictorial explanation. It's very useful for me. Please give the onion and Tomotto in measure.

    ReplyDelete
    Replies
    1. Thank you Kamalaveni. Onions will be approximately 1/2 cup thinly sliced and tomatoes around 1/3 cup.

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  3. Replies
    1. You can use garam masala but I recommend biryani masala for best results. When using garam masala, use less. Biryani masala is available ready made in small packets.

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  4. My very first attempt at Biryani was 100% successful, thanks to your wonderful recipe and helpful pictures. Added a small modification of cashew paste right after the tomatoes. Delicious and my cooking pro relatives approved also. Thank you!

    ReplyDelete
  5. Thank you for your wonderful pictorial recipe. The biryani tasted awesome ��������

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  6. Biriyani turned out awesome . Never made biriyani but first attempt largely successful

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  7. No whistle...will rice cook properly?

    ReplyDelete
    Replies
    1. As we have soaked the rice for 30 minutes, it will get cooked well. No problem.

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  8. Thanks a lot for explaining in detail. It came out really well today at our home. Thanks for all your hard work & effort

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  9. Is is ok to put the whistle on the cooker and use the same method of removing it after 5 minutes on very low heat please?

    ReplyDelete
    Replies
    1. It is ok but see it it that it does not get burnt. Even if you do not put the whistle, the rice will get cooked as we have soaked the rice for 30 minutes.

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  10. Madam is it necessary to add biriyani masala

    ReplyDelete
    Replies
    1. It is the biryani masala which takes the biryani to the next level. You can use coriander powder, chilli powder and garam masala powder but I prefer to use biryani masala powder for biryani. You get small ready made packets.

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  11. Hi Padhu , Thank you for explaining in detail . for remaining Recipes also please keep the Pictures so by that it is so much helpfull.

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  12. Hi
    Can we make this Biryani in Rice Cooker instead of Pressure cooker?.

    ReplyDelete
    Replies
    1. Of course, you can make it. Follow the same method. After the biryani is done, transfer it to a casserole, as if it is in rice cooker, it tends to dry due to the heat.

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  13. Thanks Padhu Shankar,tried it in the rice cooker....turned out awesome!.Regards-Renu.

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  14. shall we use prestige handi for this biriyani and close with the lid padhu?

    ReplyDelete
  15. Yes, you can use prestige handi and follow the same method.

    ReplyDelete
  16. Thanks a lot for this recipe.

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  17. Thanks for the lucid presentation. Tried it and it is a hit.

    ReplyDelete

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