Veg Biryani in Pressure Cooker

How To Make Vegetable Biryani In Cooker (With Coconut Milk)

Soaking and marinating rice:

1. Rinse 1 cup of basmati rice (200 grams) in water 5-6 times, till you see the water clear of starch. Then soak the rice in enough water for 30 minutes.
   
   
2. After 30 minutes, strain the water well from the rice.
   
   
3. Add 1 tsp of oil in the rice.
   
   
   
4. Add ½ tsp salt.
   
   
5. With a spoon or with your hands, mix the salt and oil very well with the rice grains. Keep aside.
   
   

Marinating Veggies With Coconut Milk

6. While the rice is soaking, you can chop and prepare the vegetable mixture. Take 1 cup thick coconut milk in a pan or a large mixing bowl.
   
   
   
7. Add 1.5 to 2 cups of chopped mixed veggies. Chop the veggies very finely so that they cook well.
   
   
8. Add ½ tbsp ginger-garlic paste, 3 tbsp chopped coriander leaves, 3 tbsp chopped mint leaves.
   
   
9. Add 1 to 2 green chilies (chopped) and spices – ½ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala powder (optional). Season with salt as per taste.
   
   
10. Mix very well and keep aside. If you want, you can even marinate for 15 to 30 minutes. Check the taste and add more salt if required.
    
    
11. With curd – take curd in a bowl and whisk till smooth.
    
    
12. Then add the spice powders, chopped green chilies and ginger-garlic paste.
    
    
13. Add veggies, coriander + mint leaves and salt.
    
    
14. Mix very well. You can even marinate for 15 to 30 minutes.
    
    

Sauteing spices and onions

Next step is to heat a 3 litre pressure cooker and add 3 tbsp oil. Heat the oil and then add the whole spices and saute till they crackle and become fragrant.

16. Then add 1 cup thinly sliced onions.
    
    
17. Stir and begin to saute the onions on a low to medium flame.
    Cooking onions does take some time, so add a pinch of salt to quicken the cooking process.
    
18. First the onions will become light golden. Continue to cook them further.
    

21. When the onions become golden, switch off the flame.
    
    
22. Remove the cooker from the stovetop burner and place it on the kitchen tabletop or slab.Remove half of the fried onions on a plate. Keep aside. Some shahjeera will also come with the fried onions.
    
    

Layering And Pressure Cooking Vegetable Biryani

24. With a spoon, evenly spread the fried onions which are in the cooker.
    
    
25. Now with a spoon, pour the veggie mixture evenly.
    
    
26. Make an even layer of all the veggie mixture.
    
    
27. Next spread all the rice evenly on the veggie mixture layer.
    
    
28. Add 2 tbsp chopped coriander leaves, 2 tbsp mint leaves and chopped ginger or ginger julienne evenly all over the rice. At this step add the fried onions also on the layer.
    
    
29. Sprinkle a generous pinch of saffron strands all over.
    
    
30. Now sprinkle 1 to 2 tsp rose water or kewra water evenly all over.
    
    
31. Now pour 1 to 1.25 cups water gently all around along the sides of the
    cooker. Don’t add water in the center.
    
    
32. Cover the cooker with its lid with the vent weight/whistle attached to the lid. On a low flame cook the vegetable biryani in the pressure cooker for about 20 to 25 minutes. 
    
    
33. once the pressure settles down, then open the lid.
    
    
34. Garnish with the remaining fried onions and Serve pressure cooker vegetable biryani with your favorite raita, salad or a side gravy like biryani shorba or mirchi ka salan.