Pressure Cooker Vegetable Biryani  

Recipe of Pressure Cooker Vegetable Biryani

Posted Date : February 26,2019
Time to make : 30 to 35 Minutes
Instruction for Pressure Cooker Vegetable Biryani
  • In the stovetop pressure cooker (mine is a 4-quart one), heat the oil.
  • Add the black cumin, cloves, cardamom, star anise and bay leaves and saute, stirring, for about a minute over medium-high heat.
  • Add the onions and saute until they start to change color and turn lightly golden.
  • Add the ginger and garlic and saute for a minute.
  • Add the potatoes, then the carrots, cauliflower, and green beans. Mix well and cook, stirring occasionally, about 3 minutes over medium heat. Add the fried onions and stir well.
  • Add the biryani masala and the coconut milk along with the mint and coriander leaves. Mix well.
  • Add the water and salt to taste. You need to add enough salt at this time because you won't be able to mix in the salt after the biryani cooks.
  • Add the lemon juice and the rice. Mix well.
  • Pop on the pressure cooker lid, make sure it's set to pressure-cook (and not to steam), and let it come to pressure. (On my Fagor pressure cooker, there's a little yellow button that pops up when the cooker reaches pressure).
  • After pressure is reached, cook for three more minutes, then take the pressure cooker off heat.
  • Wait for the pressure to be released, and then slide open the lid carefully. Be sure you follow manufacturer instructions for your cooker.
  • Fluff the rice with a spoon and serve hot with some raita.
Ingredients of Pressure Cooker Vegetable Biryani
  • 2 cups rice
  • 1 1/2 cups coconut milk
  • 1 1/2 cups water
  • 1 tbsp coconut oil
  • 1 medium onion, thinly sliced
  • 5 cloves of garlic, minced or grated
  • 1 inch piece of ginger, grated
  • 1 small head of cauliflower, separated into florets
  • 1 large carrot, cut into one-inch pieces
  • 2 large or 3 small potatoes, cut into one-inch chunks
  • 1 cup green beans
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 1/4 cup fried onions (like French's, or you can also find a version at Indian grocery stores. You can skip these, but a biryani really needs some fried onions for the perfect flavor.)
  • 1 tsp black cumin or shah jeera, can substitute with regular cumin if hard to find
  • 5 green cardamom pods
  • 3 cloves
  • 2-3 dry bay leaves
  • 1 star anise
  • 2 tsp biryani masala, buy this at the Indian store or online
  • Juice of 1/2 lemon
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