Who doesn’t love a vegetable biryani? It’s aromatic and delicious–a sumptuous, cozy meal if there ever was one. And here’s one way to make it even faster, in a pressure cooker: this delicious pressure cooker veg biryani. This pressure cooker biryani is that it is every bit as rich and luscious as you’d expect a biryani to be. Even when you just put in half the work and a fraction of the time. It takes me under 30 minutes to make it, and that includes cooking time. And I actually prep and chop the vegetables. If you use frozen veggies that are already chopped, I would have just this to say to you: aren’t you the smart one? For this pressure cooker biryani, forget mise en place or any hoity toity ideas of doing things just so: instead, prep as you go. I heat the oil, add the onions, chop up the rest of the veggies while the onions cook, get the final ingredients ready while the veggies cook, and then all I need to do is lock up the pressure cooker and watch television while the biryani gets done. Like most people who adore Indian food, I am a huge fan of biryanis. They are indulgent and flavorful and they make any meal extra-special. When made in a pressure cooker, they are also extra-healthy. The pressure cooking preserves valuable nutrients in the food, which would leach away on the stovetop, and it makes all of the vegetables perfectly tender without overcooking them. A huge bonus: you won’t believe the aroma that wafts through every nook and cranny of your home and lingers for hours afterwards, making you want to stuff your mouth full of biryani. Use a good homemade biryani masala or a store-bought one for the best flavors. Check to get new recipe updates by email.
I used a stovetop pressure cooker for this biryani, but if an electric one is what you have, read the instructions at the very end for how to do this in an electric pressure cooker.
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