veg biryani in cooker | how to make vegetable biryani recipe in cooker | Veg biryani recipe in Kannada

Preparation time     30 minutes
Cooking time            30 minutes
Serves 4

Ingredients

Basmathi rice              4 cups
Ghee                              4 tablespoon
Groundnut oil              1 cup
Thick fresh curd          1 big cup
Pulav patta                   2-3
Cinnamon                     2-3 small pieces
Cardamom                    5
Black pepper                ½ teaspoon
Jeera                               1 teaspoon

Clove                              5
Saffron strands soaked in water .       a few

Vegetables

Fresh peas or dry pieces soaked overnight          1 small cup
Cubed potatoes                                                1/2 cup
Carrots cut into long pieces.                              ½ 
Beans cut into long pieces                                ½  cup
Cauliflower florets                                            ½   cup
Finely chopped onion                                       1    cup
Onions cut into long pieces                               2    cups
Finely chopped coriander                                  a few
Coarsely chopped mint leaves                           20-25

Spices

Garlic Ginger paste                                         1 tablespoon
Jeera powder                                                1 tablespoon
Red chilli power                                             1 tablespoon
Biriyani masala powder                                   1 tablespoon
Turmeric                                                      ½ tablespoon
Salt to taste

Recipe video :

Preparation  :

Caramelising the onions : 

• Heat groundnut oil in a thick bottomed pan
• Add the long pieces of onions and fry on a low flame
• Keep stirring regularly
• When the onions turn golden brown strain them out.
• Let them cool by spreading them loosely on tissue paper.

Biryani preparation :

• Veg Biriyani needs water in the ratio of 1:1.3 so that the grains are cooked separately.
• Wash the basmati rice, strain water and keep for 30 minutes.
• The veg biriyani has to be cooked directly in cooker on a very low heat.
• Heat the cooker
• Put 3 tablespoons of ghee
• Put Bay leaf, cinnamon, cardamom, cloves, black pepper and jeera and saute for a few seconds
• Add finely chopped onions and saute till onions become translucent
• Add garlic Ginger paste and mix well
• Put in all the vegetables including peas and saute for a few minutes
• When the veggies become a little soft, add curds.

• Then add red chilli powder, jeera power, turmeric powder, biriyani masala powder, salt and mix well and spread evenly.
• Put in half of the caramelised onion, finely chopped coriander, coarsely chopped mint leaves.
• Now spread the soaked basmati rice evenly covering the vegetables.
• Sprinkle a teaspoon on biriyani masala, balance half of the caramelised onion, 1 tablespoon of ghee, few more coriander and mint leaves, pour water into the cooker on all sides, add soaked saffron and cover the lid and put the weight.
• Cook for about 20 to 25 minutes on a very low heat. There is no need to wait for the whistles or cook on high heat as it will burn the biriyani in the bottom.
• When steam clears, mix the biriyani well and serve hot with raita.