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Quick Pressure Cooker Vegetable Biryani
45 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
480 kcalCalories
12 gProtein
55 gCarbs
20 gFat

Per serving · Approximate values estimated by AI

IndianOne-Pot MealsVegetarian

Quick Pressure Cooker Vegetable Biryani

70% authentic · Indian

A simplified version of vegetable biryani that significantly cuts down cooking time by using a pressure cooker. All ingredients are cooked together in one pot, making it a convenient weeknight meal.

Ingredients

Servings4
  • Basmati rice1.5 cups
  • Mixed vegetables (peas, carrots, beans, potatoes)2 cups, chopped
  • Oil or ghee3 tbsp
  • Onions, sliced1 large
  • Ginger-garlic paste1 tbsp
  • Tomatoes, chopped1 medium
  • Biryani masala or garam masala1.5 tbsp
  • Turmeric powder1/2 tsp
  • Whole spices (cardamom, cloves, bay leaf)1 tsp
  • Water2.5 cups
  • Saltto taste
  • Fresh cilantro, chopped2 tbsp

Steps

  1. 1

    Rinse basmati rice and set aside.

  2. 2

    Heat oil/ghee in a pressure cooker. Add whole spices and sauté for 30 seconds.

  3. 3

    Add sliced onions and fry until translucent. Add ginger-garlic paste and sauté for 1 minute.

  4. 4

    Add chopped tomatoes, biryani masala, turmeric, and salt. Cook for 2 minutes.

  5. 5

    Add mixed vegetables and rinsed rice to the pressure cooker. Stir gently to combine.

  6. 6

    Pour in water. Stir and check seasoning.

  7. 7

    Close the pressure cooker and cook for 2-3 whistles on medium heat. Let the pressure release naturally.

  8. 8

    Once pressure is released, open the cooker, fluff the biryani with a fork, and garnish with fresh cilantro.

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