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Easy Tamilnadu Vegetable Biryani Using Pressure Cooker

July 15, 2015 by Suguna Vinodh 72 Comments

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Recipe for making Vegetable Biryani in Pressure Cooker / Rice Cooker. South Indian Tamilnadu style biryani using seeraga samba rice. Step by step method.

This is a very easy to do vegetable biryani recipe that is made using the pressure cooker. I have used Seeraga Samba Rice to make this biryani. If you do not have Seeraga Samba Rice, you can substitute Basmati Rice. The whole recipe can be put together in less than an hour. Here is how to do an easy and quick vegetable biryani.

Soak the Seeraga samba / Basmati rice in water and set aside.
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. When the onions are soft, add in the chopped tomatoes.

South-Indian-Vegetable-Biryani-In-Cooker-Recipe-Tamilnadu-Style-tempering

Fry till the tomatoes are cooked and oil floats on top. 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.

South-Indian-Vegetable-Biryani-In-Cooker-Recipe-Tamilnadu-Style-cooker-masala

Add in the chopped veggies. For every cup of rice, use two cup of vegetables ( I used carrots, beans, potatoes and peas) and fry for 2-3 minutes. . Add in the chopped coriander leaves and mint leaves. Fry for a minute more. Now we need to add water. Add 1.5 cups of water for one cup of rice. Add in the water and let it come to a roaring boil.

South-Indian-Vegetable-Biryani-In-Cooker-Recipe-Tamilnadu-Style-Add-Veggies

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.

South-Indian-Vegetable-Biryani-In-Cooker-Recipe-Tamilnadu-Style-cooker

Vegetable Biryani is ready. Serve hot with kurma or raita.

South-Indian-Vegetable-Biryani-In-Cooker-Recipe-Tamilnadu-Style-using-Seeraga-samba-rice

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Vegetable Biryani in Pressure Cooker


★★★★★

4.9 from 19 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 3 1x
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Description

Recipe for making Vegetable Biryani in Pressure Cooker / Rice Cooker. South Indian Tamilnadu style biryani using seeraga samba rice. Step by step method.


Ingredients

Scale

For Rice

  • 1 cup (250 ml) Seeraga Samba / Basmati Rice
  • 1 1/2 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
  • 1/3 cup water to grind

Other Ingredients

  • 1 tablespoon Ghee
  • 1 tablespoon Vegetable oil
  • 3 cloves
  • 1 medium sized onion, sliced
  • 1 tomato, chopped
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 15 mint leaves
  • 3–4 stalks coriander leaves

Vegetables for the biryani

  • 2 Carrots
  • 1 potato
  • 1/2 cup peas
  • 7–8 Beans

Instructions

  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.
  • Category: Rice, Main Dish
  • Cuisine: South Indian, Tamilnadu

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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.

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Comments

  1. Arlie Mathew says

    September 27, 2020 at 1:24 pm

    Ur recipes are super easy and yummy… Keep posting…

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 27, 2020 at 11:12 pm

      Thank you

      Reply
  2. Radhika Madhav says

    August 16, 2020 at 1:08 pm

    Absolutely finger licking.. Your recipes never go wrong..U are simply superb

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 16, 2020 at 5:25 pm

      Thank you so much. Glad you liked the recipe.

      Reply
  3. Nivashini says

    July 27, 2020 at 8:41 pm

    Tried and it was finger licking good. Thank you for this recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 28, 2020 at 12:24 am

      Thank you so much!

      Reply
  4. Nithya says

    June 29, 2020 at 5:19 pm

    Such an easy and delicious recipe. I loved it.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 29, 2020 at 10:52 pm

      Thank you so much. Glad you liked the vegetable biryani.

      Reply
  5. Sharanya says

    June 20, 2020 at 2:44 am

    Wow Semmaya irundhuchu.. Thank you so much 🥰

    Reply
    • Suguna Vinodh says

      June 21, 2020 at 1:21 am

      Thank you. Happy you liked the vegetable biryani.

      Reply
  6. Ash says

    April 16, 2020 at 4:24 pm

    Hi, Suguna,

    I made this Biryani today. The whole house smelled like a veg restaurant on a busy afternoon! Came out super good and delicious.

    ★★★★★

    Reply
  7. Thava says

    January 13, 2019 at 6:15 pm

    I tried and it came out so well..thank you so much

    Reply
  8. Darshini says

    December 10, 2018 at 10:12 am

    Hi Kannamma, how can I make this without using a pressure cooker? Thank you

    Reply
  9. Sasi says

    September 5, 2018 at 11:46 pm

    Hi mam,1st time my veg biryani came out very well..my Daughter enjoyed.Recently I started to tried ur recipes.All recipe r very tasty.thank u so much…keep going mam.

    ★★★★★

    Reply
  10. Krishnan says

    May 27, 2018 at 7:44 am

    Hi Suguna,
    I follow your recepies regularly and I can’t thank you enough. They are all very simple and easy to follow. They are tasty too and that is testament of your receipies.

    Thank You for doing this!!

    Truly,
    Krish.

    Reply
    • Suguna Vinodh says

      May 30, 2018 at 11:18 am

      Thank you!

      Reply
  11. Sruthi Radhakrishnan says

    May 1, 2018 at 11:18 am

    Hi, I came across your site (it’s awesome) and found this recipe just as I was planning to use seeraga samba for the first time. I have a doubt, though. Do you dry roast the ingredients for biryani masala?

    Reply
    • Suguna Vinodh says

      May 2, 2018 at 1:59 pm

      For this recipe, no need to dry roast spices.

      Reply
  12. Sahiba says

    April 9, 2018 at 3:02 am

    I’m so intrigued by this recipe. Sounds really really yummm. I’m planning to make it for my mom soon. Plz guide me, should I be frying the biriyani paste or just grind it raw and use it? Thanks in advance 🙂

    Reply
    • Suguna Vinodh says

      April 10, 2018 at 12:17 pm

      Hi Sahiba, You can saute the masala for a few minutes so it gets cooked.

      Reply
  13. Ashok says

    March 2, 2018 at 6:23 am

    Can we add meal maker with the vegetables?

    Reply
    • Suguna Vinodh says

      March 3, 2018 at 1:39 am

      Sure you can Ashok.

      Reply
      • Ashok says

        March 7, 2018 at 7:35 am

        Thank you mam.. I tried last week and first time in history veg biriyani came out well for me 😊 my friends appreciated.. but I personally felt like garlic taste went high..so to avoid that in future can i use ginger garlic paste and if yes what should be the quantity 1.5 tsp ?

        ★★★★★

        Reply
        • Suguna Vinodh says

          March 7, 2018 at 6:29 pm

          Thank you so much! Sure you can use the paste. 1.5 – 2 tsp will work.

          Reply
  14. Vijaya says

    October 9, 2017 at 1:01 am

    Veg biryani came out superb. Also tried veg kuruma. Was really delicious. My son loved having his lunch. Thank you so much for this recipe. Please post more such recipes

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 9, 2017 at 1:07 am

      Thank you so much

      Reply
  15. anand says

    October 3, 2017 at 12:07 pm

    Mam shall i add coconut along with a ginger garlic paste

    ★★★★

    Reply
  16. Senthurselvi says

    September 10, 2017 at 10:40 am

    Hi Suguna..I made this Briyani and it was so tasty and also very easy to cook..Thanks for the recipe..

    Reply
    • Suguna Vinodh says

      September 12, 2017 at 2:54 pm

      Thank you!

      Reply
  17. EssKay says

    September 9, 2017 at 4:38 am

    To make for 2 or 3 times the quantity. Can we just increase the ingredients?. Any other changes needs to adapted. Please let me know

    Reply
    • Suguna Vinodh says

      September 9, 2017 at 11:43 pm

      Sure. you can increase the ingredients . If bigger batch, do in a bigger cooker and reduce the water quantity a little.

      Reply
  18. Pushpalatha says

    August 27, 2017 at 4:33 pm

    Hi kannama mam…blog name s juz amazing.. Glad found ur website.. Im a beginner at cooking..ur website helps me a lot.. Plzz tel me d water quantity fr briyani rice?

    Reply
  19. Sowmiya says

    March 2, 2017 at 12:56 am

    Hi Suguna
    I tried your veg biryani and it was so yummy. I do do this for all party’s and every time people say it is so yummy. Thanks a lot for this receipe. It comes so perfect.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 2:04 am

      Thank you so much.

      Reply
  20. Dhivya says

    February 7, 2017 at 10:03 am

    Tried this recipe with Seeraga samba rice and it tasted great 🙂 Thank you 🙂

    Reply
    • Suguna Vinodh says

      February 7, 2017 at 11:01 am

      Thanks Dhivya.

      Reply
  21. Reni says

    January 20, 2017 at 11:59 pm

    Hi I’m Reni.. today was the happiest day because I tried your veg biryani recipe and it came out really well.. Being a beginner in cooking I am so happy that it was a success.. If it was a Chicken biryani , could u pls tell me in which step I should include ?

    Thanks

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 21, 2017 at 10:26 am

      please check http://www.kannammacooks.com/pressure-cooker-chicken-biryani-easy-cooker-biryani-recipe/

      Reply
  22. Gayathri says

    January 7, 2017 at 7:22 pm

    It came very well mam.. everybody appreciated mam..thanks mam

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 7, 2017 at 7:28 pm

      So nice Gayathri. Thank you!

      Reply
  23. Bhavani says

    December 20, 2016 at 4:10 pm

    Just tried ur biriyani…. came out superb

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 20, 2016 at 7:05 pm

      Thank you!

      Reply
  24. Jaya says

    November 22, 2016 at 11:10 pm

    Can I use normal rice instead of basmati rice.

    Reply
    • Suguna Vinodh says

      November 22, 2016 at 11:54 pm

      Sure, but increase water qty. for sona masuri, 1 cup rice : 2 to 2.5 cups water.

      Reply
  25. Sakthi says

    September 22, 2016 at 11:16 pm

    I tried this – taste was good but lot of rice were burnt – i followed the steps exactly – and used 1 and half cup of water for 1 cup rice…wat could be the issue? dont we add additonal 1/4 to 1/2 water for veggies to cook?

    Reply
    • Suguna Vinodh says

      September 23, 2016 at 12:27 am

      This recipe has been tested by many of our readers to good results.
      The problem might be in the following areas
      # did you soak the rice
      # cook for 2 whistles in medium flame and not high
      # hope you did not use a cooker that was more than 3 or 4 litres for this quantity. That is one cup rice. Big cookers tend to burn if small quantity is cooked.

      Reply
  26. Kavitha says

    September 15, 2016 at 12:55 pm

    Hai Kannamma Ma’m,Sema super recepie.I was thinking that without curd how it’ll be.but it’seems yummy. ….. thank u so. ..much.all my hubby’so friends loved it.thanks.

    Reply
    • Suguna Vinodh says

      September 15, 2016 at 9:16 pm

      Thank you Kavita.

      Reply
  27. Sangeetha says

    September 7, 2016 at 10:12 pm

    Such a awesomatic mouth watering recipe. Thanks a ton kannama.. came out very well… i loved it to the core… the ingredients measurement are pakka…. i felt as if i was a great chef today…

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 8, 2016 at 8:52 am

      Thank you so much Sangeetha. Glad you liked the recipe. You are a great chef everyday!

      Reply
  28. Vaishnavi Mani says

    September 6, 2016 at 3:29 pm

    Hey,
    thank you for this awesome recipe. Whichever way i used to prepare, the masala either went way too overboard or too mellow. this time i followed your recipe and my husband couldnt help taking those extra serves and was all praises. Finally got in niche with the dish. Thank you once again! ??

    Reply
    • Suguna Vinodh says

      September 6, 2016 at 6:51 pm

      Thats so nice to know Vaishnavi. Really glad that you liked the recipe.

      Reply
  29. Noreen says

    September 3, 2016 at 11:51 pm

    Hi Kannamma. Thanks once again for an awesome recipe. Made it for my wedding anniversary and my whole family loved it. My hubby kept taking extra serves that he had to skip dinner 😉

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 4, 2016 at 3:59 pm

      wow! that’s so nice Noreen. Belated anniversary wishes. Hope you guys had fun. Really glad you made this recipe for a special occasion. Happy Cooking.

      Reply
  30. Poorni says

    August 10, 2016 at 5:29 am

    How long should we soak the rice?

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:52 am

      About 15-20 minutes is fine.

      Reply
  31. Ambikai says

    July 20, 2016 at 6:10 pm

    I got lot of appreciation from my husband when I tried this briyani. My 2yr old girl loved this food. Thank you so much.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 20, 2016 at 6:53 pm

      Thank you so much.

      Reply
  32. Lucky says

    May 28, 2016 at 4:15 pm

    Hi kannamma,
    This has become our regular Saturday lunch ! On a mission to try every single recipie from your blog ?.
    Lots of love ???,
    Lucky.

    ★★★★

    Reply
    • Suguna Vinodh says

      May 28, 2016 at 8:41 pm

      ???

      Reply
  33. Dawn Budacz says

    May 22, 2016 at 7:13 pm

    What is kurma and raita? If I can not get fresh spices, can I use dry? Also, what is ghee?
    Thank you for your time

    Reply
    • Suguna Vinodh says

      May 22, 2016 at 9:43 pm

      Hi Dawn, kurma is a vegetable gravy and raita is a yogurt salad made with mixing yogurt, cucumber, onion and carrots and salt. Ghee is clarified butter.
      Here is a simple kurma recipe
      http://www.kannammacooks.com/vellai-kurma-restaurant-style-south-indian-white-vegetable-korma/
      Yes. you can use dry spices.

      Reply
  34. Manjula says

    May 11, 2016 at 6:40 pm

    Hi Suguna,
    This recipe turned out so flavorful and yummy. I always had hard time making rice recipes in a cooker. Your recipe helped me get perfectly cooked rice. Thanks a lot for the recipe. My mother liked it too 🙂 I am going to pass her the recipe too.

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 11, 2016 at 7:15 pm

      Thank you so much Manjula!

      Reply
  35. archana says

    April 29, 2016 at 12:10 am

    Very useful thank you ka

    Reply
    • Suguna Vinodh says

      April 29, 2016 at 9:50 am

      Glad you liked it:)

      Reply
  36. Madhumathi says

    April 22, 2016 at 2:23 pm

    Awesome..first time ever I got to cook really delicious vegetable biryani. I am a vegetarian. I always used to envy the flavour of chicken biryani. I have tried different ways to bring about at least half of that in veg biryani but in vain. This recipe almost nailed it. My husband and myself loved this recipe. Thank you so much kannama. Count me in as your ardent fanot.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 22, 2016 at 8:04 pm

      Thats really really nice Madhumathi. Your message made my day! Hi5 from here for the vegetable biryani!

      Reply
  37. kavita says

    July 16, 2015 at 5:41 pm

    U haven’t mentioned the veggies used n qty…request u to plz add

    Reply
    • Suguna Vinodh says

      July 16, 2015 at 7:23 pm

      Thank you so much Kavita for letting me know. Have updated the recipe. Thanks again dear!

      Reply
      • Poorna says

        September 16, 2017 at 10:18 pm

        Hi, tried this veg biriyani this afternoon. It’s very easy and tastes good. Thank you for posting this recipe. Keep writing.

        Reply
        • Suguna Vinodh says

          September 17, 2017 at 2:45 am

          Thank you so much!

          Reply

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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.....

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