Vegetable Biryani in Pressure Cooker
Recipe type: Rice, Main Dish
Cuisine: South Indian, Tamilnadu
Prep time: 
Cook time: 
Total time: 
Serves: 3
Recipe for making Vegetable Biryani in Pressure Cooker / Rice Cooker. South Indian Tamilnadu style biryani using seeraga samba rice. Step by step method.
For Rice
  • 1 cup (250 ml) Seeraga Samba / Basmati Rice
  • 1½ cups (375 ml) water
For Biryani Masala Paste
  • 1 medium sized onion
  • 6 cloves garlic
  • 1 inch ginger
  • 3 green chillies (Add more if you want it really spicy)
  • 2" piece cinnamon
  • 2 cloves
  • 1 cardamom
  • ⅓ cup water to grind
Other Ingredients
  • 1 tablespoon Ghee
  • 1 tablespoon Vegetable oil
  • 3 cloves
  • 1 medium sized onion, sliced
  • 1 tomato, chopped
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 15 mint leaves
  • 3-4 stalks coriander leaves
Vegetables for the biryani
  • 2 Carrots
  • 1 potato
  • ½ cup peas
  • 7-8 Beans
  1. Soak the Seeraga samba / Basmati rice in water and set aside.
  2. Heat oil and ghee in a pan and add in 2-3 cloves. Add in the sliced onions and fry till the onions are soft. No need to brown the onions.
  3. When the onions are soft, add in the chopped tomatoes. Fry till the tomatoes are cooked and oil floats on top.
  4. Make a paste out of the ingredients listed under biryani masala. Add it to the pan and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
  5. Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute more.
  6. Add 1.5 cups of water for one cup of rice. Add in the water and let it come to a roaring boil.
  7. Once the water is boiling, add in the rice and let the mixture come to a boil again. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
  8. Vegetable Biryani is ready. Serve hot with kurma or raita.
Recipe by Kannamma Cooks at