Vegetable Biryani Recipe

Name: Vegetable Biryani Recipe | Pressure Cooker Veg Biryani Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 70 min
Ingredients: 2 cups Basmati Rice; 1 tbsp Oil; 1 tbsp +tbsp Ghee; 3 piece Pandan Leaves / Ramba Ilai / Biryani leaf; 1 large sliced thinly Onions; 2 slit Green Chillies; 1 large chopped finely Tomatoes; 3 tbsp or to taste Biryani Masala Powder; Salt to taste; 1 medium size chopped into small piece Carrots; 1/2 cup chopped into bite size florets Cauliflower; 6 chopped Beans; 1/2 cup I used fresh peas Green Peas; 1 tsp Sugar; 10 Cashew nuts; 3 cups Water; To Grind:; 1/2 cup chopped Coriander Leaves; 1/2 cup chopped Mint Leaves; 3 cm piece Ginger; 4 cloves peeled Garlic

September 22, 2022 By Aarthi 50 Comments

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Vegetable Biryani Recipe with step by step pictures. This is made with Basmati Rice , Veggies and Cashew nuts.

TABLE OF CONTENTS

1. 📖 Recipe

2. Vegetable Biryani Recipe Step by Step Pictures

Vegetable Biryani

I can proudly say that this is one of the best veg biryani i ever made. I have posted so many version of biryani in this blog like capsicum biryani, baby corn biryani, paneer biryani, brinji rice and etc. You can check all of them here.. In fact i have a veg biryani recipe too, but not so satisfied with the image.

I wanted to post another version of the best biryani and the biryani like they do in restaurants..I was hunting for the recipe and finally got it, the secret for their biryani is the spice mix. So far i have never add biryani masala in my biryani, i just add normal spice powders. Yesterday i made a amazing homemade biryani masala powder and it turned out great. I used that powder and made biryani and it was simply amazing. So i am sharing that recipe with you all..

Ingredients for Vegetable Biryani

Basmati Rice - 2 cups
Oil - 1 tbsp
Ghee - 1 tbsp+ 1 tbsp
Pandan Leaves / Ramba Ilai / Biryani leaf - 3 piece
Onions - 1 large sliced thinly
Green Chillies - 2 slit
Tomatoes - 1 large chopped finely
Biryani Masala Powder - 3 tbspor to taste
Salt to taste
Carrots - 1 medium size chopped into small piece
Cauliflower - ½ cup chopped into bite size florets
Beans - 6 chopped
Green Peas - ½ cup ( I used fresh peas)
Sugar - 1 tsp
Cashewnuts - 10
Water - 3 cups
To Grind:
Coriander Leaves - ½ cup chopped
Mint Leaves - ½ cup chopped
Ginger - 3 cm piece
Garlic - 4 cloves peeled

So give this a try and let me know how it turned out for you..

How to make Vegetable Biryani Recipe

Wash and soak rice in lots of water for 30 mins. Take the grinding ingredients in a blender and make it into a smooth paste.
Heat oil and 1 tblspn of ghee in a pressure cooker. Add in pandan leaf and fry for 30 sec.
Add in sliced onions and saute till it is brown.
Add in green chillies and ground masala and saute for 2 mins till raw smell leaves from it.
Add in tomatoes and cook for 2 mins or so.
Add in biryani spice mix and salt. Mix well.
Add in chopped veggies and toss well in the masala. Add in soaked drained rice and mix well.
Pour in water and some sugar. Taste and adjust for seasoning.
Bring this to boil, simmer the stove and pressure cook for 15 mins.
Switch off the heat and let the steam go all by itself. Open the cooker.
Now heat 1 tblspn of ghee and fry cashews till it golden, pour this ghee and cashews over the rice and mix well.
Serve.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

📖 Recipe

Vegetable Biryani Recipe Step by Step Pictures

Take all your ingredients

Soak basmati rice for 30 mins

wash and chop your veggies

take garlic, ginger, coriander leaves and mint leaves in a blender

make it into a fine puree

Heat ghee and oil in a pressure cooker

Add in cut up pandan leaves or we call it as ramba ilai / biryani ilai

let it fry for few sec..

Add in sliced onions and saute till golden

Now it is golden

Add in ground masala and green chillies

saute for a min

add in tomatoes

cook for couple of mins

take your biryani masala powder

add some in

add in some salt

mix that well

add in all veggies

toss well in the masala

add in soaked rice

mix well with the masala

add in water

mix well

add in some sugar, this is my secret touch

now taste some water and check for seasoning

bring everything to a good boil

simmer the flame

cover and pressure cook

now rice is done

heat ghee in a small pan

add in cashews

fry till golden

pour this over the biryani

mix well

serve

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Comments

Mohanapriya

at

Wow!! Masala u prepared must be smelling awesome....I'm going to prepare tat masala powder first up and then the briyani.

Reply
sindhuja

at

Wow super I can feel the aroma here....

Reply
Shalini Ayush

at

Where do we get the Briyani leaves???? Can we substitute that with anything else???

Reply
Aarthi

at

@Shalini AyushYou can skip that

Reply
Krisshaa Chinni

at

Aarthi, whenever I make biriyani in pressure cooker it always end up with black roasted layer at the bottom of pressure cooker.any suggestions to avoid this??

Reply
Aarthi

at

@Krisshaa ChinniIt is because you are cooking it on high flame. Once you add everything to pressure cooker, bring it to a boil, then lower the heat to the lowest possible and cover the cooker and cook it only for 12 to 15 mins. Now turn off the heat and let the steam go all by itself. Now open the cooker and fluff it up

Reply
- Krisshaa Chinni
  
  at
  
  Thnx Aarthi.i will try again with your suggestion
  
  Reply
Anonymous

at

Aarthi, I have once basic question, what is the water level. You mentioned 2 cups rice and 3 cups water. If I add vegetables bit more how can i messure the water level.

Thanks
Vasantha

Reply
Aarthi

at

@AnonymousYou have to use same amount of water. The ratio is 1 part rice and 1.5 cup water

Reply
Aruna

at

Your most of them recipes little bit sugar add them.. Why sugar add them?? ? Plz tell arthi

Reply
Aarthi

at

@ArunaI usually add sugar in the recipes which has tomatoes. Because sugar balances everything and makes everything taste better.

Reply
- Lasya
  
  at
  
  Hello! I loved your egg biriyani, I used the spices proportions to make a veg biriyani! It was great ( in fact I dont have a pressure cooker so I manage differently; I like to cook the veggies separately, especially the carrots, (I start with that, I cut them slanted like short sticks and I cook them for LOOONG time covered on very low fire, They become like candies!!! and i cook the other veggies with vapor and incorporate them later to the sauce and I cook the rice separately) I leave in Paris, I am french and love to cook indian for my friends who love that too! Today I did your massala biriyani powder, it smells gorgeous! I called about 5 o 6 shops to find the "pandand leaves" I had never heard about it. They dont have it in the indian area ( close by!) but they have it in a chinese shop ( close by too!) I am hapy I moved to this area as I can get everything! from indian to chinese oriental african and more! I am going to try that biriyani today to get used to it as I am cooking saturday for 20 friends! After reading your blog I also discovered the stone flowers" which I found in the indian area and the man at the casher asked me "what is this",,,? He doesn't know all the spices in the shop pavam! " As a very knowledgeable french indian cook I answered proudly' for cooking biriyani lol!
  By the way I just wanted to say that I too have a sweet tooth but I avoid totally white sugar I am a health food nut (that is how i discored you 'brown rice" egg biriyani.) I replace refined white sugar with something very trendy now it is called coconut flower sugar . It tates a bit like jaggery. It has many good ingredients in it like potassium calcium and iron... Whereas white sugar as no nutrition value and is said to be carcinogenic...
  Wish me good luck for saturday and thank you for your great blog!
  
  Reply
  - Sheeba
    
    at
    
    Hello Las9ya... Hope you had a great Saturday with your friends
    
    Reply
Anonymous

at

What is biryani leave?
Can I replace it with sm other thngs?
Plz tell me marathi name of that.
Reply must.

Reply
Aarthi

at

@AnonymousYou can skip that...It looks like this
http://www.thehindu.com/thehindu/mp/2002/04/30/images/2002043000370301.jpg

Reply
Anonymous

at

I tried did...its awesome 🙂 tanks Aarthi for your perfect recipe 🙂

Reply
Anonymous

at

Can i use normal rice for cooking biryani instead of BASMATI

Reply
Aarthi

at

@Anonymousyes u can use normal rice. just increase the water level

Reply
Hally

at

I made this today in my electric pressure cooker. Absolutely lovely, thank you for such a great easy recipe. I left out a couple of ingredients but still great. Will look at some of your other recipes. Thank you again

Reply
Nammude Ormakal

at

hai Aarthi... i tried this recipe... so yummy... thank you so much...

Reply
SUJA

at

NO WHISTLES? OR JUST PRESSURE COOK

Reply
Aarthi

at

@SUJAdont worry about whistle. just cover and cook for the mentioned time in a simmer.

Reply
Anonymous

at

Hi Arthi when yu say one cup of rice do you mean 1 aazhaaku. ?

Reply
Aarthi

at

@Anonymousyes small ones

Reply
Anjana Mohan

at

Hiii I just tried this biriyani today..it was awesome.. Thank you so much for the great recipe

Reply
info

at

"Wow, great blog article.Really thank you! Veg Biryani

Reply
Srija

at

Dear Aarthi
Thanks for the recipe. Tried and came out very well. All my guest and hubby appreciated me.
Have to say u r one osm gal.

Reply
Abinaya

at

Hi Aarthi if I use normal rice how long should I soak it and for each cup normal rice how much water should I pour?

Reply
Aarthi

at

@Abinayasoak normal rice for 30 mins, add 2 cup to 2.5 cups of water for every 1 cup of rice

Reply
Rashmi

at

Tried your recipe. Amazing!!! Skipped few ingredients due to unavailability, still came out great. Thank you 🙂

Reply
Anonymous

at

When I cook pulau in pressure cooker, its never more than 5-6 minutes with the top on. So I am very surprised how u are saying 10-15 mins, it will become over cooked at this rate.

Also 1 cup ordinary rice to 2.5 cups water is really way too much, even though we have lots of veg inside....

Reply
Aarthi

at

@Anonymousfor basmati rice i use 1.5 cup of water for 1 cup of rice and for normal rice, use 2.5 cup of water for 1 cup of rice. water level depends on each rice.

Reply
archana rajendran

at

Hi do we hav to put the weight of pressure cooker..

Reply
Pri

at

Hi Aarthi.. just wanted to thank you for this site.. You have no idea how much it has helped me.. I only started cooking after I got married and moved to UK last year. I have tried many other sites, but somehow, only your recipes have come out really well..
And about this recipe, I was initially a little skeptical cause I always burn the bottom of my pressure cooker.. But I read your reply to someone's comment about the same and followed your instructions and voila! no more burnt rice at the bottom!! 😀 Thank you so much for this site again!!!

Reply
Pri

at

Oh also.. my husband also knows your site well now.. Whenever I can't cook and he has to, I always tell him to look at YummyTummyAarthi recipe and do it that way.. 🙂

Reply
Unknown

at

Awesome dish you teach to every one, I also try to make this dish when I will be alone in my house.
Really thanks to you for sharing this yummy dish to all new visitors.
http://ecommercephotography.in/

Reply
Anonymous

at

Thank you so much for this delicious recipe. Your blog has given me the confidence to cook. It turned out really well.

Reply
Anonymous

at

Can this be done in a rice cooker instead of pressure cooker?

Reply
Unknown

at

When I tried this recipe there was a bit of a bitter flavour popping up towards the end...I'm dint burn the spices..What do u think could have caused the bitterness

Reply
Vidya

at

Tried this veg biryani. It was awesome. Thank you for the recipe

Reply
Jeena

at

Hello Arathy,

Thank you for the recepie, Using this recepie i could make veg biriyani for 10 people. My first attempt and everyone liked it. Thanks again dear.

Regards
Jeena

Reply
Leya

at

This recipe has taught me two valuable lessons on making biryani in a pressure cooker..1) cooking on sim to prevent burnt base 2) grinding the herbs along with ginger and garlic...these were the two main differences from the biryani I usually prepare..ur version has helped me make one of the best veg biryanis ever! Thank u Aarthi..u r a 🌟

Reply
Lasya

at

Hello! I loved your egg biriyani, I used the spices proportions to make a veg biriyani! It was great ( in fact I dont have a pressure cooker so I manage differently; I like to cook the veggies separately, especially the carrots, (I start with that, I cut them slanted like short sticks and I cook them for LOOONG time covered on very low fire, They become like candies!!! and i cook the other veggies with vapor and incorporate them later to the sauce and I cook the rice separately) I leave in Paris, I am french and love to cook indian for my friends who love that too! Today I did your massala biriyani powder, it smells gorgeous! I called about 5 o 6 shops to find the "pandand leaves" I had never heard about it. They dont have it in the indian area ( close by!) but they have it in a chinese shop ( close by too!) I am hapy I moved to this area as I can get everything! from indian to chinese oriental african and more! I am going to try that biriyani today to get used to it as I am cooking saturday for 20 friends! After reading your blog I also discovered the stone flowers" which I found in the indian area and the man at the casher asked me "what is this",,,? He doesn't know all the spices in the shop pavam! " As a very knowledgeable french indian cook I answered proudly' for cooking biriyani lol!
By the way I just wanted to say that I too have a sweet tooth but I avoid totally white sugar I am a health food nut (that is how i discored you 'brown rice" egg biriyani.) I replace refined white sugar with something very trendy now it is called coconut flower sugar . It tates a bit like jaggery. It has many good ingredients in it like potassium calcium and iron... Whereas white sugar as no nutrition value and is said to be carcinogenic...
Wish me good luck for saturday and thank you for your great blog!

Reply
Lasya

at

I am doing your brown rice veg biriyani again with the home made massala which smells really lovely. I really like the idea of not putting the whole spices which people who don't know indian food wonder what it is when they bite in it! One question though. 3 Tbsp of that very tasty massala for 2 cups of rice I feel is a littly to much I am doing for 10 people but I put the same amount as in the recipe and still the massala taste is quite predominant. Do you always add 3 Tbsp for 2 cups of rice? Don't you find it a little to strong? Thank you anyway!

Reply
- Aarthi
  
  at
  
  yes it will be perfect. you can reduce it if you want.
  
  Reply
Biryani

at

Garam masala or Biryani masala? Which gives the exact taste of biryani with some spiciness?

Reply
- Aarthi
  
  at
  
  biryani masala
  
  Reply
Karthika

at

Mam if we are using whole spices like only cinnamon,clove and cardamon how much each we have to add in oil,,instead of adding garam masala..

Reply
S

at

Can u delete the advertisement when posting. I am not able to pass on to others.

Reply
Roshni

at

Thankyou so much for sharing this recipe with us

Reply

Vegetable Biryani

Ingredients for Vegetable Biryani

How to make Vegetable Biryani Recipe

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

📖 Recipe

Vegetable Biryani Recipe | Pressure Cooker Veg Biryani Recipe

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Vegetable Biryani Recipe Step by Step Pictures

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