Tamil Nadu Style Veg Biryani is a South Indian vegetable biryani recipe prepared using basmati or seeraga samba rice in Instant Pot Pressure Cooker or Stove top.This recipe shows preparing biryani using homemade biryani masala paste.
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WHAT TO SERVE WITH SOUTH INDIAN VEGETABLE BIRYANI?
Veg Biryani can be served with any kurma or also just serve this with a side of yogurt or raita.
HOW TO MAKE TAMILNADU STYLE VEGETABLE BIRYANI IN INSTANT POT STEP BY STEP
- Make a paste out of the ingredients listed under biryani masala and keep aside.
- Press SAUTE mode on Instant Pot. Add ghee/oil in to the POT and add Bay leaf,star anise.
- 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 and cook till they are soft.
- Add biryani masala paste to the POT and cook for a minute. Add in the turmeric powder and salt and saute for another minute.
- Next add chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute.
- Add water, rinsed Basmati Rice, salt and give a stir.
- Close the lid on the pot, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK(High Pressure) and set timer to 6 minutes
- Once the pot beeps,Do a QUICK RELEASE(QR).
- Remove lid away from you,mix well and fluff with a fork or spoon.
- Instant Pot Pressure Cooker Vegetable Biryani is ready. Serve hot with kurma or raita or yogurt.
CHECKOUT OTHER INSTANT POT RECIPES
Tamil Nadu Style Veg Biryani|South Indian Biryani Video Recipe
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Tamil Nadu Style Veg Biryani|South Indian Biryani Recipe
Ingredients
- Measuring cup used 1 cup = 250 ml
For Biryani Masala Paste
- 6-7 Shallots OR ½ medium sized onion
- 3 cloves garlic
- 1 inch ginger
- 3 green or dry red chillies Add more if you want it really spicy
- 1 inch cinnamon
- 3 cloves
- 2 cardamom
- 1 teaspoon Cumin/Jeera
- ½ tablespoon fennel seeds/Saunf
- 5 cashew nuts optional
- ¼ cup water to grind
Other Ingredients
- 1 Bayleaf
- 1 Star Anise
- 2 tablespoon Ghee/Clarified butter OR Coconut Oil
- 1 medium onion, thinly sliced
- 1 medium tomato ,finely chopped
- 2 cups mix vegetables (carrot, beans, cauliflower, potato)
- ½ teaspoon turmeric powder
- 2 tablespoon Yogurt/Curd
- ¼ cup Mint/Pudina Leaves chopped
- ¼ cup Cilantro/coriander leaves chopped
- 1 cup Basmati Rice OR Seeraga samba
- 1.5 cups water
- salt as per taste
Instructions
INSTANT POT METHOD
- Make a paste out of the ingredients listed under biryani masala and keep aside.
- Press SAUTE mode on Instant Pot. Add ghee/oil in to the POT and add Bay leaf,star anise.
- 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. Fry till the tomatoes are cooked and mushy.
- Add biryani masala paste to the POT and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
- Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute.
- Add water,washed Basmati Rice,salt and give a stir.
- Press CANCEL button on Instant Pot
- Close the lid on the pot, and turn valve from VENTING to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK(High Pressure) and set timer to 6 minutes
- Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
- Remove lid away from you,mix well and fluff with a fork or spoon.
- Vegetable Biryani is ready. Serve hot with kurma or raita or yogurt.
INDIAN PRESSURE COOKER METHOD
- Make a paste out of the ingredients listed under biryani masala and keep aside.
- Heat oil and ghee in a pressure cooker, add Bay leaf,star anise.
- 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. Fry till the tomatoes are cooked and mushy.
- Add biryani masala paste to the POT and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
- 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.
- Add water,washed Basmati rice/Seeraga samba ,salt and give a stir.
- Close the lid place a whistle and cook for 2 whistles on medium flame.
- Switch off the flame and let the pressure from the cooker release naturally.
- Vegetable Biryani is ready. Serve hot with kurma or raita or yogurt.
Notes
- VEGANS can replace Ghee/Clarified butter with Coconut oil or any vegetable oil.
- VEGANS can replace yogurt/curd with plant based curd or 1 tablespoon of lime juice.
- This recipe shows preparing biryani using homemade biryani masala paste.
- If you already have BIRYANI MASALA POWDER then grind together onion,ginger,garlic,red or green chillies and 2 teaspoon of biryani powder together with little water.
- You can add vegetables of your choice like green peas,beets,capsicum.
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
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Excellent recipe! Followed your recipe to the T, and it was awesome! Thank you!
thank you
Hi I tried this recipe today in instant pot with seeraga samba rice... the taste was amazing... but IP showed burnt symbol so I added water again and again to cook the rice... finally I got smashed rice... so where did I go wrong... I used the same method as like in the recipe and also scraped the bottom before closing the lid...Do I have to increase water from 1.5 cups for seeraga samba rice
sorry to hear that,i havent tried making with seeraga samba rice ,but i guess its with rice and water ratio.Do try next with 1:1.5 (rice to water) ..hope this helps.