Pressure Cooker Vegetable Biryani Recipe – Authentic Indian Rice Dish

Last Updated on 2 months by Neha Deshmukh

Pressure Cooker Vegetable Biryani Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. It’s the celebratory dish in India, and for good reason – it’s packed with flavour, incredibly satisfying, and surprisingly easy to make, especially in the pressure cooker! I first made this when I was craving a taste of home while living abroad, and it quickly became a family favourite. Today, I’m sharing my go-to pressure cooker vegetable biryani recipe with you. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This recipe is all about convenience without compromising on taste. Using a pressure cooker drastically cuts down on cooking time, making it perfect for weeknights or when you have guests coming over. It’s also wonderfully adaptable – feel free to swap in your favourite veggies! Plus, it’s a fantastic way to enjoy a hearty, flavourful vegetarian meal.

Ingredients

Here’s what you’ll need to create this delicious biryani:

• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 2 cloves
• 1 bay leaf
• 1 mace flower
• 1 star anise
• 15 black peppercorns
• ½ cup sliced onions
• ½ cup chopped carrots
• ½ cup chopped green beans
• ½ cup peas
• ½ cup lentil sprouts
• 1 teaspoon salt (or to taste)
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon turmeric powder
• ½ teaspoon cinnamon powder
• ½ teaspoon cumin powder
• 1 cup Basmati rice
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon mint leaves, chopped
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your biryani turns out perfectly:

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is essential for that authentic biryani flavour. It adds a richness you just can’t get with regular oil. If you don’t have ghee, you can substitute with vegetable oil, but the flavour won’t be quite the same. (About 15ml ghee = 1 tablespoon)

Spices: Exploring the Aromatic Blend – Cumin, Cloves, Star Anise & Mace

Don’t be intimidated by the spice list! These spices create the signature biryani aroma. Whole spices are best for biryani, as they release their flavour slowly during cooking. If you can, source good quality spices – it makes a huge difference.

Basmati Rice: Choosing the Right Grain for Biryani

Basmati rice is the only way to go for biryani. Its long grains and delicate flavour are perfect. I prefer aged Basmati rice, as it tends to be less sticky. (About 150g Basmati rice = 1 cup)

Lentil Sprouts: A Regional Variation & Nutritional Boost

Lentil sprouts (moong sprouts) add a lovely texture and a nutritional boost. They’re common in South Indian biryanis. If you can’t find them, you can skip them, but they really do add something special!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a pressure cooker over medium heat.
2. Add the cumin seeds and sauté until they crackle – this usually takes about 30 seconds.
3. Now, add the cloves, bay leaf, mace flower, star anise, and black peppercorns. Toast for another 30 seconds until fragrant. Your kitchen should be smelling amazing right about now!
4. Stir in the sliced onions, carrots, green beans, peas, and lentil sprouts. Sauté for 4-5 minutes, until the onions are softened.
5. Add the soaked Basmati rice and gently mix with the vegetables for about 2 minutes. This helps coat the rice with the spices.
6. Season with salt, red chili powder, turmeric powder, cinnamon powder, and cumin powder. Mix everything well, ensuring the rice is evenly coated.
7. Pour in 1 cup of water (about 240ml) and stir to combine all the ingredients.
8. Cover the pressure cooker with the lid and cook on medium heat for 2 whistles.
9. Turn off the heat and let the pressure release naturally for 5 minutes. This is important – don’t force it!
10. Fluff the rice gently with a fork.
11. Garnish with fresh coriander and mint leaves.

Expert Tips

• Soaking the rice: Soaking the Basmati rice for 30 minutes before cooking helps it cook evenly and become fluffier.
• Don’t overcook: Overcooked biryani will be mushy. Keep a close eye on the pressure cooker and adjust the cooking time if needed.
• Gentle fluffing: Be gentle when fluffing the rice to avoid breaking the grains.

Variations

Biryani is incredibly versatile! Here are a few ways to customize it:

Vegan Biryani Adaptation

Simply substitute the ghee with vegetable oil. It won’t have the same richness, but it will still be delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the amount of red chili powder to control the spice level. Start with ½ teaspoon for mild, 1 teaspoon for medium, and 1 ½ – 2 teaspoons for hot.

Festival Adaptations – Biryani for Special Occasions

For special occasions, you can add fried onions (birista) and saffron-infused milk for extra flavour and colour. My grandmother always added a pinch of rose water too!

Serving Suggestions

Serve hot with a side of cooling yogurt (raita) and crispy papadums. A simple salad also complements the biryani beautifully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

What type of rice is best for biryani?

Basmati rice is the only way to go! Its long grains and delicate flavour are perfect for biryani.

Can I make this biryani without a pressure cooker?

Yes, you can! You’ll need to cook it in a heavy-bottomed pot on the stovetop. It will take longer, about 45-60 minutes, and you’ll need to be careful to prevent it from sticking to the bottom.

How can I adjust the spice level of this biryani?

Adjust the amount of red chili powder. Start small and add more to taste.

What are lentil sprouts and where can I find them?

Lentil sprouts (moong sprouts) are germinated lentils. You can find them at Indian grocery stores or make them yourself.

Can I add other vegetables to this biryani?

Absolutely! Feel free to add potatoes, cauliflower, or any other vegetables you like.

How do I prevent the biryani from sticking to the bottom of the pressure cooker?

Make sure you have enough water and that the heat isn’t too high. Using a good quality pressure cooker also helps.

What is the best way to serve biryani for a large gathering?

Serve it in a large serving dish with a side of raita and papadums. You can also set up a biryani station with different toppings and accompaniments.

Enjoy your homemade vegetable biryani! I hope this recipe brings as much joy to your table as it does to mine. Happy cooking!