How to Make Veg Biryani in Pressure Cooker or Kadai (Step-by-Step Recipe)

If you're craving a comforting, flavourful rice dish packed with vegetables and spices, then a homemade veg biryani is the perfect choice. Often seen as a celebration dish, biryani is rich, aromatic, and filling, yet it’s surprisingly easy to make at home.

In this blog, you’ll learn how to make veg biryani in two simple ways, using a pressure cooker or a kadai (deep pan). Whether you're new to cooking or a regular in the kitchen, this is an easy biryani recipe that doesn’t need dum cooking or complicated steps. Just wholesome ingredients and a little patience.

Why Try Veg Biryani at Home?

• Quick and easy to prepare
• Uses basic ingredients available in every Indian kitchen
• Can be made in one pot
• No special equipment needed, just a cooker or a kadai
• A great option for lunch, dinner, lunchboxes, or potluck meals

Let’s get into the full step-by-step guide to making delicious veg biryani in cooker or kadai.

What is Veg Biryani?

Veg biryani is a rice dish made by cooking basmati rice with mixed vegetables, whole spices, and biryani masala. Though traditionally biryani is made with meat, vegetarian versions like Hyderabadi veg biryani are just as flavourful, loved by vegetarians and non-vegetarians alike.

While traditional dum biryani is slow-cooked with layers of rice and gravy, this one pot biryani version is perfect for busy days. It saves time without compromising on taste or aroma.

Ingredients for Veg Biryani

Vegetables:

• 1 cup carrots (diced)
• ½ cup green peas
• ½ cup beans (chopped)
• 1 large potato (diced)
• 1 onion (sliced thin)
• 1 tomato (chopped)
• ½ capsicum (optional)

Rice:

• 1 cup basmati rice (soaked for 30 minutes)

Whole Spices:

• 2 green cardamoms
• 4 cloves
• 1 bay leaf
• 1 small cinnamon stick
• 1 star anise (optional)
• 1 tsp cumin seeds

Others:

• 2 tbsp ghee or oil
• 1 tbsp ginger-garlic paste
• 2 green chillies (slit)
• ½ cup curd (whisked)
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp garam masala or biryani masala
• Salt to taste
• 2 tbsp chopped coriander and mint leaves
• 2 cups water (for cooker) / 2¼ cups (for kadai)

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Step-by-Step: How to Make Veg Biryani

Here’s a full breakdown on how to make veg biryani in a pressure cooker or kadai.

Step 1: Soak the Rice

Wash and soak 1 cup of basmati rice for at least 30 minutes. This step ensures long, fluffy grains and helps the rice cook evenly without turning mushy.

Step 2: Prep the Veggies

• Chop all the vegetables evenly.
• Beat the curd and keep it ready.
• Slice onions thin for faster browning.

Step 3: Make the Masala Base

• In a pressure cooker or kadai, heat ghee or oil.
• Add whole spices and let them crackle.
• Add sliced onions and sauté till golden brown.
• Add ginger-garlic paste and cook until raw smell disappears.
• Add chopped tomatoes and green chillies. Cook until soft.
• Add turmeric, red chilli powder, and garam masala or biryani masala.
• Add curd and mix everything well. Cook for 2 minutes on low flame.

Step 4: Add Veggies and Rice

• Add chopped vegetables and sauté for 2–3 minutes.
• Drain soaked rice and add it to the pan.
• Mix gently to avoid breaking the rice grains.
• Add coriander and mint leaves for freshness and aroma.

Method 1: Veg Biryani in Pressure Cooker

• Add 2 cups of water and salt. Mix well.
• Close the lid and pressure cook for 1 whistle on high flame, then lower the flame and cook for 5 minutes.
• Switch off and let the pressure release naturally.
• Open, fluff with a fork, and serve.

Method 2: Veg Biryani in Kadai (Without Pressure Cooker)

• Add 2¼ cups of water to the kadai. Add salt.
• Cover with a tight-fitting lid.
• Cook on low flame for 12–15 minutes. Check at 12 minutes.
• Once water is absorbed and rice is cooked, switch off.
• Let it rest for 5 minutes before fluffing.

Step 5: Garnish and Serve

• Fried onions (birista)
• Roasted cashews or raisins in ghee
• Saffron milk for rich aroma (optional)

What to Serve with Veg Biryani?

• Cucumber or boondi raita
• Mint or coriander chutney
• Lachha onion salad with lemon
• Pickles or roasted papad

Tips to Make the Best Veg Biryani

• Always soak rice for at least 30 minutes before cooking.
• Use thick curd to prevent curdling.
• Do not overcook vegetables, they should retain shape.
• Use homemade biryani masala or trusted brands.
• For extra aroma, add a dash of rose water or kewra water at the end.

Recipe Variations to Try

• Paneer Veg Biryani – Add sautéed paneer along with veggies.
• Mughlai Veg Biryani – Use cashew paste and saffron for a royal flavour.
• Brown Rice Biryani – A healthier twist, though cooking time will be longer.
• Layered Biryani – Cook rice and masala separately, then layer in a pot and slow cook for 10 mins.

Final Thoughts

Now that you know how to make veg biryani, you can skip the food delivery apps and prepare this royal dish at home. Whether you’re making veg biryani in cooker or a kadai, this one-pot dish is full of aroma, taste, and colour. Perfect for Sunday meals, special dinners, or even everyday lunch, this easy biryani recipe is a keeper. Soak the rice, prep your veggies, and bring the magic of Hyderabadi veg biryani to your table.

FAQs

Q1. What is veg biryani made of?
Ans: Veg biryani is made using basmati rice, mixed vegetables, curd, and Indian spices. Everything is cooked together in one pot with herbs and masala to create a flavourful and aromatic rice dish loved across India.

Q2. Which rice is best for veg biryani?
Ans: Long-grain basmati rice is ideal for veg biryani. It remains fluffy and fragrant after cooking. Soaking the rice for 30 minutes before cooking helps in achieving perfect, non-sticky biryani grains every time.

Q3. Can I make biryani without a pressure cooker?
Ans: Yes, you can cook veg biryani in a kadai or heavy-bottomed pan. Just use a tight-fitting lid and cook on a low flame. It may take slightly longer, but the results are equally flavourful and satisfying. At TGCA, students learn both pressure and open-pot biryani techniques for versatility.

Q4. How much water should I use for biryani?
Ans: For pressure cooker, use 2 cups of water for 1 cup rice. For kadai, use around 2¼ cups. Too much water can make it mushy; too little can leave rice undercooked. Adjust carefully.

Q5. Can I add paneer to this veg biryani?
Ans: Yes, adding paneer makes it richer and more filling. Sauté paneer cubes separately and mix them in at the end or with the vegetables. It’s a great variation of classic one pot biryani. TEDCO’s culinary modules also explore protein-rich vegetarian twists like this. This is one of the first lessons covered during rice cookery sessions at TGCA.

Q6. What sides go well with veg biryani?
Ans: Serve biryani with onion raita, cucumber raita, papad, salad, or pickles. These sides balance the spices and enhance the biryani experience, especially during family meals or festive occasions.

Q7. Can I make veg biryani without curd?
Ans: Yes, but curd adds creaminess and balances spices. Depending on preference, you can substitute with coconut milk, cashew paste, or tomato puree. It slightly changes the taste but still works well.

Q8. How do I prevent mushy biryani?
Ans: To avoid mushy rice, always soak basmati rice, use the correct water ratio, and avoid overcooking. Let it rest for 5 minutes before fluffing with a fork to separate the grains properly.

Author: Tedco

Tedco