Multi-Cooker Vegetable Biryani
Fragrant basmati rice cooked with mixed vegetables and aromatic spices in a multi-cooker.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 cups basmati rice
- 1 cup mixed vegetables (carrots, peas, beans, cauliflower)
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup plain yogurt
- 2 tbsp biryani masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 inch ginger, grated
- 4 garlic cloves, minced
- 2 green chilies, slit
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 tbsp ghee or oil
- 4 cups water
- Salt to taste
Nutrition Facts
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Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Set the multi-cooker to sauté mode. Heat ghee/oil and add sliced onions. Cook until golden brown, then remove half for garnish.
Add ginger, garlic, and green chilies to the remaining onions. Sauté for 1 minute until fragrant.
Add chopped tomatoes and cook until soft. Stir in yogurt, biryani masala, turmeric, red chili powder, and salt. Mix well.
Add the mixed vegetables and sauté for 2-3 minutes. Layer the drained rice evenly over the vegetables.
Pour 4 cups of water over the rice. Sprinkle garam masala, mint, and coriander leaves. Close the lid and set to rice mode or manual pressure cook for 10 minutes.
Once done, let the pressure release naturally for 10 minutes. Fluff the biryani gently with a fork.
Garnish with reserved fried onions and serve hot with raita or curry.
Chef's Tips
- Rice Quality: Always use aged basmati rice for the best texture and aroma.
- Layering: For extra flavor, layer the rice and vegetables with fried onions and herbs.
- Spice Level: Adjust green chilies and red chili powder according to your preference.
- Saffron: For a richer color, soak a pinch of saffron in warm milk and drizzle over the rice before cooking.
- Resting Time: Let the biryani rest for 10 minutes after cooking to allow flavors to meld.
- Vegetable Options: Add paneer or boiled eggs for extra protein.
