Pressure Cooker Vegetable Biryani Recipe

Veg biryani in a pressure cooker is an easy one-pot vegetable biryani recipe made with basmati rice, mixed vegetables, curd, biryani masala, whole spices, mint, and coriander leaves. This pressure cooker vegetable biryani is flavorful, quick to prepare, and perfect for a weekday lunch, dinner, lunch box, small gathering, or a simple festive meal at home. The recipe uses curd-based marination for the masala, which helps the biryani taste rich and restaurant-style without making the cooking process complicated.

One Pot Vegetable Biryani

This one-pot vegetable biryani is loaded with vegetables and cooked directly in a pressure cooker. It is a convenient recipe when you want a satisfying main course without using multiple pans. The combination of ghee, whole spices, biryani masala, curd, mint, coriander leaves, and saffron gives the biryani a pleasant aroma and delicious flavor. Since everything is cooked together, the rice absorbs the masala well and turns flavorful.

Hung Curd Marination

Thick curd is mixed with biryani masala, chilli powder, turmeric powder, garam masala, and salt to make a flavorful yogurt-based masala. Using thick, non-sour curd gives the best taste and texture. Sour curd can change the flavor of the biryani, so it is better to avoid it. Plain yogurt or sour cream can also be used if needed, but the taste may vary slightly.

Can I Skip the Marination?

Yes, you can add the curd and spices directly to the pressure cooker, but marinating the masala in advance gives a better result. It helps the spices blend well with the curd and reduces the chance of curdling during cooking. The marinated mixture also gives the biryani a deeper flavor.

Always Saute the Yogurt Mixture on Low Flame

After adding the yogurt mixture to the pressure cooker, keep the flame low and saute gently. Cooking curd on high heat can cause it to split or curdle. Once water is added, the mixture can be brought to a boil on medium flame before pressure cooking.

Can I Skip Biryani Masala?

Biryani masala is important for this pressure cooker veg biryani because it gives the dish its signature flavor. You can use homemade biryani masala or store-bought biryani masala. Adjust the quantity according to your spice preference, but do not skip it completely if you want a proper biryani taste.

Rice for Mixed Veg Biryani

Basmati rice works well for this recipe because it gives long, separate grains and a pleasant aroma. You can use another rice variety if you prefer, but the water quantity and cooking time may need adjustment depending on the rice.

Should I Soak Rice?

The basmati rice is soaked for 15 minutes before cooking. Soaking helps the rice cook evenly and gives a better texture. If you use a different rice variety, adjust the soaking time accordingly.

Can I Use Oil for Cooking?

Yes, oil can be used for cooking this biryani. However, ghee adds a rich aroma and enhances the overall taste, so this recipe uses both ghee and peanut oil.

Should I Add Tomato?

Tomato is not needed for this veg biryani because curd gives enough tang and moisture. If you prefer adding tomato, reduce the curd quantity to balance the flavor.

Side Dish for Biryani

Vegetable biryani pairs well with raita varieties, gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan, or any simple yogurt-based side dish. A cooling raita is one of the easiest and most popular choices for this biryani.

Other Vegetables for Biryani

You can use vegetables such as corn, capsicum, mushroom, paneer, cauliflower, beans, carrots, potatoes, and peas. Choose vegetables that cook well in a pressure cooker and cut them into medium-sized pieces so they do not turn mushy.

Can I Cook Cooker Veg Biryani in the Instant Pot?

Yes, this recipe can be adapted for the Instant Pot. For the Instant Pot version, avoid soaking the rice. Use a 1:1 and 1/2 ratio of rice to liquid, including yogurt. Cook for 5 minutes and allow natural pressure release.

Variety Rice

Pressure Cooker Recipes

Curd-Based Recipes

Ingredients

How to Make Veg Biryani in a Pressure Cooker with Step-by-Step Pictures

• Wash the basmati rice well and soak it in enough water for 15 minutes.

• Add all the ingredients listed under “Marinate Masala” to a bowl and mix well until smooth.

Vegetable Biryani

• Add oil and ghee to a pressure cooker.

• Heat the cooker on medium flame.
• Add cashews, bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds. Saute until the cashews turn golden brown.

• Add onion, green chilli, and ginger-garlic paste. Mix well and saute until the onion turns translucent.

• Add carrots, beans, frozen peas, potato, and cauliflower. Mix well and cook for 3 minutes.

• Add turmeric powder and mix well. Scrape the bottom gently to make sure nothing is stuck to the cooker.

• Turn the flame to low.

• Add the prepared yogurt masala mixture and saute gently for 2 minutes on low flame.

• Add mint and coriander leaves. Mix gently.

• Drain the soaked rice and add it to the cooker. Spread it evenly, but avoid mixing too much.

• Add water, biryani masala, saffron, and sesame oil. Bring the mixture to a light frothy boil.

• Pressure cook for two whistles, then turn off the stove.

• Allow the pressure to release naturally, then open the cooker.

• Gently fluff the rice without breaking the grains. Serve the veg biryani hot with raita or your preferred side dish.

Veg Biryani in Pressure Cooker

A flavorful one-pot vegetable biryani recipe made in a pressure cooker.

Ingredients

To Soak

• 1 cup + 1/2 cup basmati rice
• Water, as needed

Marinate Masala

• 1 cup thick curd
• Salt, as required
• 1 tablespoon biryani masala
• 1/2 teaspoon Kashmiri chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala

For the Biryani

• 2 tablespoons ghee
• 1 tablespoon peanut oil
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon poppy seeds
• 1 clove
• A few mint and coriander leaves
• 1 cardamom
• Small piece of cinnamon
• 1 bay leaf
• 1/4 teaspoon biryani masala
• A pinch of saffron
• Mixed vegetables: carrot, beans, potato, peas, and cauliflower
• 1 teaspoon sesame oil
• 2 cups water

Instructions

Soak

• Wash and soak the rice for 15 minutes.

Yogurt Marination

• Mix all the marination ingredients in a bowl and keep it ready.

Vegetable Biryani

• Heat ghee and oil in a pressure cooker.
• Add the whole spices and saute until aromatic.
• Add onion, green chilli, and ginger-garlic paste. Saute until the onion turns translucent.
• Add the vegetables and cook for 3 minutes.
• Add turmeric powder and mix well.
• Reduce the flame and add the yogurt masala. Saute gently for 2 minutes.
• Add mint and coriander leaves.
• Add the soaked and drained rice. Spread evenly without overmixing.
• Add water, biryani masala, saffron, and sesame oil. Bring it to a light boil.
• Pressure cook for two whistles and turn off the stove.
• Let the pressure release naturally.
• Open the cooker and gently fluff the rice before serving.