Vegetable Biryani in Rice Cooker

A few years back,Rice cooker was something which I thought was a seldom used appliance in the kitchen.But now I feel it is an integral part of my kitchen.The Pulao,Biryani or any rice dish comes out perfect in a rice cooker and best part is,once we switch it on,we can completely forget about it and go about our work.Isn't that great?

I haven't tried cooking anything other than rice dishes in it but I see so many people use it to make payasam,halwa etc.Someday:)

Today I'm posting a weekend staple in our kitchen,Vegetable Biryani.I know,many people would disagree about the Vegetable in Biryani and some would believe only Dum Biryani is authentic.I believe as long as it tastes good and the family loves it,you can name it anything :)I add lots of vegetables and if time permits,add some stir fried bread croutons too.Paired with a Raita and some papad,this makes for a delicious meal:)

Vegetable Biryani in Rice Cooker

Ingredients

Oil+Ghee - 3 tbsp

Cardamom - 2

Cloves - 3

Cinnamon - 1" stick

Onion - 1,thinly sliced

Ginger garlic paste - 1/2 tsp

Red Chilly powder - 1 tsp

Coriander powder - 1 tsp

Haldi - 1/4 tsp

Garam masala - 1/2 tsp

Tomato - 1,chopped

Beans - 3-4,chopped diagonally

Carrot - 1 medium,chopped

Green peas - 1/4 cup

Cauliflower - 3-4 florets,chopped

Curd - 1 tbsp

Basmati rice -1 cup

Salt to taste

For Garnish

Onion - 1,thinly sliced

Raisins and cashews - a handful

Bread slices- 3,chopped into cubes

Oil+Ghee - 3 tbsp

Method

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

Step by Step Tutorial

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.

Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.

Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

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Paneer Biryani | Pressure Cooker Paneer Biryani

Every time I sit down to compile a Biryani post(there are many here!)I remember what my friend always used to tell me-There's only ONE Biryani and that is Mutton Biryani,the rest are all Pulaos.However,as a staunch vegetarian,I beg to differ.That may be true partially but the vegetarian counterparts are a class of their own.Of course you are welcome to disagree but hey,I'm entitled to my opinion :)

The whole process of making a Biryani intrigues me.I've watched endless videos of how the Biryani is layered and then sealed and cooked on Dum.Earlier days,making Biryani was such a task but now with several innovative recipes like this,you can make it in just a few minutes if you keep the ingredients ready.

A while back,I had posted a recipe for Vegetable Dum Biryani made in a Pressure cooker.This is a very similar recipe with few changes.I had bookmarked this recipe long back from Dassana's blog and waited for a special occasion to make it but as always that special occasion did not come and the Biryani took a long time to appear in my kitchen and then on the blog :)

With few ingredients,one pressure cooker and a passion for cooking,you could make this Paneer Biryani in a jiffy and surprise your loved ones.I made this for a potluck and needless to say,this one was loved by one and all.I was bombarded on whatsapp for the recipe and without any further delay,here it is.

Paneer Biryani | Pressure Cooker Paneer Biryani

Ingredients

For marinating Paneer

Paneer/Cottage cheese - 200 gms
Curd - 1/2 cup
Ginger garlic paste - 2 tsp
Green chillies - 2,chopped
Coriander leaves - 2 tbsp,chopped
Mint leaves - 1 tbsp,chopped
Haldi - 1/4 tsp
Kashmiri Chilli powder - 1/2 tsp
Biryani Masala OR Garam masala - 1/2 tsp
Coriander powder - 1 tsp

For the rice

Basmati Rice - 1 cup
Ghee - 1/2 tbsp
Salt - 1/2 tsp

Ghee - 3 tbsp
Onion - 1 large,thinly sliced
Tej patta - 1
Cinnamon - 1' piece
Cloves - 2-3
Green cardamom - 2-3

Saffron - a pinch,soaked in 1 tbsp warm milk
Coriander leaves - 1 tbsp,chopped
Water - 1 cup to 1.25 cups*

For garnish

Some grated paneer
Fried onions
Chopped coriander

Method

For marinating paneer - In a bowl take the curd and whisk till smooth.
Add the spice powders,herbs and salt.Mix well.
Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.
Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.

In a 3 ltr pressure cooker heat the ghee.Add the spices - tej patta,cloves,cardamom and cinnamon.
Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.
Once the onions turn golden brown,switch off the cooker and remove from the counter top.
Remove half of the fried onions on a plate.

For layering the Biryani - With a spoon layer the rest of the onions and spices in the cooker well.
Now layer whole of the marinated Paneer.
On top of the Paneer marinade evenly layer all of the rice.
Now layer the fried onions on top(keep a tbsp aside for garnish).
Sprinkle the soaked saffron milk and chopped coriander leaves on top.
Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.
Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.
Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.


Step by Step Pictorial

For marinating paneer - 

In a bowl take the curd and whisk till smooth.

Add the herbs,

spice powders 

and salt.

Mix well.

Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.

If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.

Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.

Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.

Soak saffron in warm milk for about 10 minutes.

In a 3 ltr pressure cooker heat the ghee.

Add the spices - 

tej patta,cloves,cardamom and cinnamon.

Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.

Once the onions turn golden brown,switch off the cooker and remove from the counter top.

Remove half of the fried onions on a plate.

For layering the Biryani - 

With a spoon layer the rest of the onions and spices in the cooker well.

Now layer whole of the marinated Paneer.

On top of the Paneer marinade evenly layer all of the rice.

Now layer the fried onions on top(keep a tbsp aside for garnish).

Sprinkle the soaked saffron milk and chopped coriander leaves on top.

Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.

I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.

Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.

Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.

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Beetroot-Peas Biryani | Easy Rice Recipes

Beetroot was never my favorite vegetable to eat while growing up but I loved it in my lunchbox.I remember specifically asking amma to pack Beetroot thoran/upkari {curry} on top of white rice and NOT mix it.The anticipation of waiting till lunch time was so exciting and that particular moment,when I opened my lunch box and saw my pristine white rice stained pink,ah thank goodness such nostalgic memories never ever fade away from my mind.

Like with many other vegetables slowly I developed a fondness for beetroot too.Peas on the other hand is one of our favorites.Come season of Fresh peas and all I can think of is how to freeze the maximum amount of peas I can for the following year.I love the combination of beetroot and peas.Both slightly sweet and earthy and pairs beautifully.

I've been wanting to make this Biryani for a long time.A simple masala paired up with fresh beetroot and peas and fragrant Basmati,this makes for a very fulfilling,delicious and nutritious meal.

Check out some more Biryani recipes here on the blog - 

Vegetable Dum Biryani
Chettinad Mushroom Biryani
Quick Masala Biryani
Cauliflower Biryani
Baby Potato Biryani
Tomato Biryani

Beetroot-Peas Biryani

Ingredients

Rice - 1 1/2 cups
Salt to taste
Water - 3 cups
Oil/Ghee - 2 tbsp
Cashewnuts - 4-5,chopped
Raisins - 4-5
Saunf - 1/2 tsp
Cardamom - 2
Clove - 3-4
Cinnamon - 1' stick
Star Anise - 1
Onion - 1/2 of 1 medium sized,sliced thin
Haldi/turmeric - 1/2 tsp
Beetroot - 1 cup,roughly packed
Fresh peas - 1 cup,roughly packed
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup

For the Masala

Onion - 1/2 of 1 medium sized onion,sliced
Tomato - 1,chopped
Green chilly - 1
Ginger garlic paste - 1 tsp
Coriander - 1 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp

Method

Wash and soak the basmati rice for about 20 minutes.

Grind to a paste the ingredients for the masala and keep aside.

Add ghee/oil to your pressure cooker(I used my 3 ltr handi cooker)and saute cashewnuts and raisins till golden brown,drain and keep aside.

Now add the saunf,whole garam masalas,onion and saute well.

Mix in the haldi and the ground masala and saute till the masala dries up a bit and loses the raw smell.

Mix in the beetroot,peas,rice,coriander leaves,mint,cashewnuts,raisins and salt to taste.

Add water and check the seasoning.Close the cooker and cook for exactly ONE whistle and switch off the flame.

Let the cooker cool down and then remove the lid and fluff up the rice using a fork.

Serve with some raita,papad and pickle.

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