A classic Indian vegetable biryani is a perfect dish for any occasion. It is one of the most wanted party recipes. It is a hit in Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses.
Whole spices, fragrant rice, nutritious veggies, and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a good dum biryani. The traditional clay pot that takes hours for the dum to build and the biryani itself to cook, but it tastes mind-blowing. This method shows how to make vegetable biryani in a pressure cooker.
Tried, tested and loved by several of our viewers this one is well worth a try.
Detailed Vegetable Biryani Recipe is below
Course: Lunch, Dinner
Skill Level: Medium
Ingredients for Vegetable Biryani recipe
To make Vegetable Biryani
- 2 cups rice (preferably basmati)
- 5 cups water or vegetable stock
- 2 to 2 1/2 tablespoon oil
- bay leaf (tej patta)
- 1-star anise (Chakri phool)
- 1 strand mace (javitri)
- 1/2 teaspoon shahi jeera (jeera)
- 4 to 6 green cardamoms (elaichi)
- 4 to 6 cloves (laung)
- 1 two-inch cinnamon stick (dalchini)
- 1/2 cup onion thinly sliced (or about 1 medium)
- 1 tablespoon ginger garlic paste
- 1/2 cup chopped tomato (or about 1 large. deseeded)
- Salt as needed
- 1/4 teaspoon turmeric powder(Haldi)
- 1/2 to 3/4 tsp red chilli powder (Lal Mirch powder)
- handful mint (pudina)
- 1 to 1 1/2 teaspoon biryani masala powder (optional)
- 1/4 cup fresh curd or yoghurt
- Vegetable raita
Preparation of Vegetable Biryani Recipe
To make Vegetable Biryani
- Wash and soak rice for about 20 to 30 mins. Meanwhile, prepare the onions and tomatoes. After 30 mins drain the rice completely in a colander. Set this aside. Heat oil in a pot or pressure cooker. Add bay leaf, star anise, cardamoms, cloves, cinnamon, shahi jeera and mace. Sauté until the shahi jeera splutters.
- Add sliced 3/4 cup onions and fry until golden. Add ginger garlic paste and fry until it smells good.
- Make sure the raw smell of garlic goes away. Add tomatoes and yoghurt. Stir to prevent burning.
- Add 1/2 to 3/4 teaspoon red chilli powder, a little turmeric powder, a handful of mint, coriander, salt and 1 teaspoon biryani masala powder (optional). For the kuska rice, most people do not use biryani masala powder.
- Cook until the tomatoes turn mushy and oil begins to separate. Add 3 1/2 cups water. Bring it to a boil.
- Add drained rice. Mix well. Cook on a medium flame until very little water is left. Refer the picture. Lower the flame completely. Cover the pot or pressure cooker with a lid and cook for exactly 5 to 6 mins. I used a pressure cooker.
- When the rice is done, open the lid and fluff up.
- Serve the Biryani with raita and enjoy this royal dish.
- Do not use sour curd to make the biryani.
“Enjoy your Path to Mom. Relish every moment!”