one pot vegetable BIRYANI
loaded with vegetables one pot pressure cooker biryani is so flavorful. Perfect for a weekday meal. It is also a tasty main course for get together, dinner parties, etc.
Hung curd marination
Masala marinated in thick curd makes pressure cooker vegetable biryani so flavorful. always use non-sour curd. You can also use sour cream or plain yogurt.
CAN I SKIP THE MARINATION?
Yes, you can mix all the masala after adding curd in the pressure cooker but marinating in advance avoid curdling and makes it flavorful.
ALWAYS SAUTE yogurt mixture IN LOW FLAME
To avoid curdling always saute on low flame. After adding water, you can boil on a medium flame.
CAN I SKIP BIRYANI MASALA
Biryani masala is a must, it gives a good flavor to the one-pot vegetable biryani. You can prepare homemade biryani masala or store brought biryani masala. Adjust the masala according to your taste but don’t skip it.
RICE FOR mixed veg BRIYANI
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.
SHOULD I SOAK RICE?
I soaked rice for 15 minutes. adjust the soaking time according to the rice variety you use.
CAN I USE OIL FOR COOKING?
yes, you can use oil. Ghee gives amazing flavor to the biryani so I use prefer using it.
Should I add tomato?
No, curd is enough for the veg biryani. if you are using tomato, reduce curd
SIDE DISH FOR BIRYANI
Biryani goes well with raita varieties, gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan and raita
OTHER VEGETABLES FOR briyani
you can use vegetables like corn, capsicum, mushroom, paneer, etc for biryani.
CAN I COOK cooker veg biryani IN THE INSTANT POT?
Yes, for the instant pot version avoid soaking the rice. Add 1: 1 + 1/2 liquid (including yogurt), cook for 5 minutes and do natural pressure release.
VARIETY RICE
PRESSURE COOKER RECIPES
CURD BASED RECIPES IN TMF
Ingredients
water to soak
Marinate masala
1 cup thick curd required salt 1 tablespoon biryani masala 1/2 teaspoon Kashmiri chilli powder 1/4 teaspoon turmeric powder 1/2 teaspoon garam masala 1 tablespoon peanut oil 1/2 teaspoon fennel seeds 1/4 teaspoon turmeric powder 1/2 teaspoon Poppy seeds 1 clove mint and coriander leaves few 1 cardamom small piece cinnamon 1 bay leaf 1/4 teaspoon biryani masala saffron pinch mixed vegetables ( carrot 1, beans 10, potato 1, 3 tablespoon peas, 1/2 cup of cauliflower) Water 2 cups 1 teaspoon sesame oil
how to make veg biryani in a pressure cooker with step-by-step pictures
First, wash and soak for 15 minutes
Add the ingredients mentioned under “marinate masala” and mix well
Vegetable Biryani
Add oil and ghee to the pressure cooker
Turn on the stove to medium flame and heat Add cashews, bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; saute till cashew turn golden brown
Furthermore, add onion, green chili, and ginger garlic paste; mix well and saute till onion turns translucent
Add carrots, beans, frozen peas, and potato; mix well and cook for 3 minutes
Furthermore, add turmeric powder; mix well and make sure nothing is stuck to the pan
Turn down to low flame
Add yogurt mixture and saute for 2 minutes
Furthermore, add mint and coriander leaves; mix well
Add rice; spread but avoid mixing
Furthermore add water, biryani masala, saffron and sesame oil; bring to a frothy boil
pressure cook for two whistles; turn off the stove
After the pressure subsides naturally, open the cooker
Gently fluff the rice
