Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Vegetable Biryani with Coconut Milk (Pressure Cooker Method)

October 1, 2020 by Suguna Vinodh 4 Comments

Jump to Recipe·Print Recipe

vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-3
Recipe for Vegetable biryani made with the addition of coconut milk. Biryani made in the pressure cooker. Recipe with step by step pictures and video.

Here is a simple one pot biryani recipe made with the addition of coconut milk. The coconut milk adds a nice richness and flavour to the rice. I have used ready made biryani masala today to make it a bachelor friendly version. One can use home made masala too. The brand of rice I use, masala etc. have been mentioned in the post here. Read along.

Here are some of the tips while making biryani in a pressure cooker.
1. Soaking the rice – Soak the rice just before starting to cook (about 20 minutes). The rice will absorb some of the water and will nicely fluff up while cooking without becoming mushy or gummy. After the said time, drain the rice in a colander and set aside.
2. Using the right kind / size pressure cooker is important. Using a very big cooker for a small quantity of rice is one of the main reasons for burning / charring at the bottom. For this recipe, a 5-6 liter cooker works best.
3. Readymade biryani masalas usually has added salt. So go easy on salt and adjust the seasoning later if need be. I use Kohinoor brand biryani masala.
4. Sauté the spice powders and masala powders for a minute to extract the flavors of the spices. Do not add it directly to water.
5. Add the rice only after the water / liquid comes to a rolling boil. This is very important for the rice to stay fluffy.
6. I use 1 rice : 1.5 water for cooking the biryani. I like to use the brands Daawat / Lal Qila. These are the brands I use at home too.
7. 1:2 rice vs veggie ratio. If you use one cup of rice, use two cup of veggies. Use firm veggies that will retain its shape after cooking. Vegetables like Carrot, Beans, Green Peas, Potato, Baby Corn, Mushroom, Paneer all works well.
8. Canned coconut milk works perfectly fine for this recipe.

Here are other biryani recipes from the site
Biryani Recipes

Here is the video of how to make Vegetable Biryani with Coconut Milk (Pressure Cooker Method)

Here is how to do Vegetable Biryani with Coconut Milk (Pressure Cooker Method)
Before starting to cook, wash and soak the rice in water. I like to use the following brands of rice.

vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-5

Make a masala paste with garlic, ginger, green chillies and shallots. Add a little water while grinding. Grind to a really fine paste. Set aside.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-7

Heat ghee and oil in a pressure pan. I have used a 5 liter pressure cooker for making the Vegetable Biryani with Coconut Milk today. Using the right kind / size pressure cooker is important. Using a very big cooker for a small quantity of rice is one of the main reasons for burning / charring at the bottom. Add in the sliced onions and cook till the onions are soft.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-6

Add in the ground paste and the salt. I have used only 3/4 teaspoon of salt for the whole dish as the biryani masala (readymade) that we will be adding later consists added salt. So go easy on the salt. We can adjust the seasoning later if need be.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-8

Cook for a few minutes.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-9

Add in the finely chopped tomatoes. If you cannot chop the tomatoes fine, you can grate the tomatoes and add instead. Cook till the tomatoes are mushy.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-10

Add in the ready made biryani masala. Sauté for a minute. I like to use the Kohinoor brand as it has the right spice and flavour and works really well for this recipe. Ready made biryani masala – Click here to buy online
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-11

Add in the chopped coriander leaves and mint leaves. Sauté for a minute.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-12

Add in the veggies and toss well to coat.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-13

Add in the coconut milk and water. I like to use 1 rice : 1.5 liquid for making this recipe. I have used 200 ml canned coconut milk. To that, I have added 350 ml water.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-14

Mix well and let everything come to a rolling boil.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-15

Its very important to add the rice only after the liquid comes to a rolling boil. Drain the rice and add it to the pan.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-16

Cover and cook for two whistles. About 7-8 minutes on medium flame. After the said time / whistles, switch off the flame and allow the pressure to settle naturally. Open and gently fluff up the rice.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-17

Vegetable biryani with rich addition of coconut milk is ready. You can just serve as is. You dont even need any side dish for this recipe. You can serve it with a simple raita. This is a perfect lunch box dish as it stays very moist and delicious even when cold.
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-4

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegetable-biryani-with-coconut-milk-pressure-cooker-recipe-1-4

Vegetable Biryani with Coconut Milk (Pressure Cooker Method)


★★★★★

5 from 1 reviews

  • Author: Suguna Vinodh
  • Total Time: 30m
  • Yield: 3-4 servings 1x
Print Recipe
Pin Recipe

Description

Recipe for Vegetable biryani made with the addition of coconut milk. Biryani made in the pressure cooker. Recipe with step by step pictures and video.


Ingredients

Scale

Main Ingredients for Vegetable biryani made with coconut milk

1.5 cups (350 ml) basmati rice
1 tablespoon ghee
2 tablespoon vegetable oil
1.5 cups onions, sliced
3/4 teaspoon salt
1.5 cups tomatoes, finely chopped
15 grams readymade biryani masala
1/2 cup coriander leaves, chopped
1/2 cup mint leaves, chopped
200 ml coconut milk
350 ml water

For the Vegetable biryani paste

1 pod garlic (about 10 cloves)
2 inch piece ginger, chopped
5 green chillies
6 Indian shallots / small onions
1/4 cup water


Instructions

Here is how to do Vegetable Biryani with Coconut Milk (Pressure Cooker Method)

Before starting to cook, wash and soak the rice in water.

Make a masala paste with garlic, ginger, green chillies and shallots. Add a little water while grinding. Grind to a really fine paste. Set aside.

Heat ghee and oil in a pressure pan. Add in the sliced onions and cook till the onions are soft.

Add in the ground paste and the salt. I have used only 3/4 teaspoon of salt for the whole dish as the biryani masala (readymade) that we will be adding later consists added salt. So go easy on the salt. We can adjust the seasoning later if need be. Cook for a few minutes. Add in the finely chopped tomatoes. If you cannot chop the tomatoes fine, you can grate the tomatoes and add instead. Cook till the tomatoes are mushy. Add in the ready made biryani masala. Sauté for a minute.

Add in the chopped coriander leaves and mint leaves. Sauté for a minute. Add in the veggies and toss well to coat. Add in the coconut milk and water. I like to use 1 rice : 1.5 liquid for making this recipe. I have used 200 ml canned coconut milk. To that, I have added 350 ml water. Mix well and let everything come to a rolling boil. Drain the rice and add it to the pan.

Cover and cook for two whistles. About 7-8 minutes on medium flame. After the said time / whistles, switch off the flame and allow the pressure to settle naturally. Open and gently fluff up the rice.

 

Notes

Here are some of the tips while making biryani in a pressure cooker.
1. Soaking the rice – Soak the rice just before starting to cook (about 20 minutes). The rice will absorb some of the water and will nicely fluff up while cooking without becoming mushy or gummy. After the said time, drain the rice in a colander and set aside.
2. Using the right kind / size pressure cooker is important. Using a very big cooker for a small quantity of rice is one of the main reasons for burning / charring at the bottom. For this recipe, a 5-6 liter cooker works best.
3. Readymade biryani masalas usually has added salt. So go easy on salt and adjust the seasoning later if need be. I use Kohinoor brand biryani masala.
4. Sauté the spice powders and masala powders for a minute to extract the flavors of the spices. Do not add it directly to water.
5. Add the rice only after the water / liquid comes to a rolling boil. This is very important for the rice to stay fluffy. The hot water kind of shocks the rice and immediately starts to cook.
6. I use 1 rice : 1.5 water for cooking the biryani. I like to use the brands Daawat / Lal Qila. These are the brands I use at home too.
7. 1:2 rice vs veggie ratio. If you use one cup of rice, use two cup of veggies. Use firm veggies that will retain its shape after cooking. Vegetables like Carrot, Beans, Green Peas, Potato, Baby Corn, Mushroom, Paneer all works well.
8. Canned coconut milk works perfectly fine for this recipe.

  • Prep Time: 10m
  • Cook Time: 20m

Keywords: vegetable biryani with coconut milk

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post Channa Kurma, Kondakadalai Kurma Recipe
Next Post → Andhra Chilli Chicken Recipe – Bangalore Restaurant Style Andhra Green Chilli Chicken Recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Desicart says

    October 5, 2020 at 3:06 pm

    Thank you for sharing that lovely food recipe.
    so yummy!! i love it! i ll definitely try it!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 6, 2020 at 9:11 pm

      Thank you so much 🙂

      Reply
  2. SHREE says

    October 5, 2020 at 5:58 am

    Can u plz tell me 15 gm biryani masala quantity in spoon? Going to try today

    Thanks in advance

    Reply
    • Suguna Vinodh says

      October 6, 2020 at 9:12 pm

      You can use upto heaping 1 – 1.5 tablespoon of the masala.

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (31)
  • Appetizers / Tea Time snacks (104)
  • Asian Flavors (47)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (28)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (58)
  • Combo Meals (2)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (80)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (32)
  • Equipment (1)
  • Fish / Seafood Recipes (48)
  • Gluten Free (15)
  • Healthy Meals (16)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (52)
  • Indian Recipes (568)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (102)
  • Kurma Dishes (50)
  • Lunch Box Ideas (31)
  • Masala Powder/Chutney Powder/Pastes (18)
  • Middle Eastern Recipes (4)
  • Millet Recipes (18)
  • Misc (52)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (128)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (63)
  • Rasam Varieties (17)
  • Recipes (742)
  • Research work (2)
  • Rice Dishes (49)
  • Roti / Chapati / Paratha (17)
  • Salad (3)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (48)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design