Homestyle One-Pot Vegetable BiryaniVeg
Enjoy a restaurant-style Vegetable Biryani made easy right in your pressure cooker! This fragrant, one-pot dish combines aromatic Basmati rice with a colorful medley of fresh vegetables, including cauliflower, carrots, potatoes, and peas. Infused with a special spice blend, creamy yogurt, and fresh herbs, this recipe is perfect for a quick yet flavorful meal. Serve it hot with a side of cool raita for the ultimate comfort food experience that the whole family will love.
Ingredients
Rice and Base:
1 cups Basmati Rice
1 cups Water
1 tbsp Clarified Butter (Ghee)
Vegetables:
2 medium Onion (sliced)
2 medium Tomato (chopped)
1 medium Potato (peeled & chopped)
Cauliflower: 1/4 head, cut into florets
1 no. Carrot (chopped)
Beans: A few, cut into small pieces
1 no. Green Capsicum (chopped)
A few Green Peas
Flavorings & Aromatics:
Vegetable Biryani Masala Mix: 2 tbsp
1 cup Curd
2 nos. Green Chilli
handful Coriander Leaves (chopped)
A handful Mint Leaves (chopped)
1 small Cinnamon Stick
2 nos. Green Cardamoms
few Cloves
to taste Salt
Instructions
1
Soak the Basmati rice in water for about 30 to 40 minutes.
2
Heat the ghee in a pressure cooker. Add the whole spices—cinnamon, cardamom, and cloves. Then, add the sliced onions and green chilies, sautéing until the onions turn lightly brown.
3
Add the tomatoes, potatoes, carrots, beans, and cauliflower to the cooker.
4
Add the Vegetable Biryani Masala Mix and mix thoroughly.
5
Stir in the capsicum, peas, coriander leaves, mint leaves, and salt. Finally, pour in the curd (yogurt) and mix well.
6
Allow the vegetables to cook in the pressure cooker for about 15 minutes.
7
Drain the water from the soaked Basmati rice and add it to the vegetable mixture. Add the water (maintaining a 1:1 ratio) and stir gently. Place the lid on the pressure cooker and cook on medium-low flame for exactly 10 minutes.
8
Once done, turn off the stove and your fragrant Vegetable Biryani is ready to serve.
Nutrition Facts
2 servings per recipe
