Tamil Nadu Style Veg Biryani

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

Bisibelebath/Hot Lentil Rice

Chickpea/Chole Biryani

Vegetable Pulav

Beetroot Rice

Soya Chunks Biryani

Tamil Nadu Style Veg Biryani|South Indian Biryani Video Recipe

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Tamil Nadu Style Veg Biryani|South Indian Biryani Recipe

bhavana

South Indian Tamilnadu style biryani using basmati or seeraga samba rice

4.25 from 4 votes

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Servings: 3

Course: Main Course

Cuisine: Indian, South Indian, Tamil Nadu

Prep Time : 15 minutes

Cook Time : 10 minutes

Total Time : 25 minutes

Ingredients

  

1x2x3x

• 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

1. VEGANS can replace Ghee/Clarified butter with Coconut oil or any vegetable oil.
2. VEGANS can replace yogurt/curd with plant based curd or 1 tablespoon of lime juice.
3. This recipe shows preparing biryani using homemade biryani masala paste.
4. 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.
5. You can add vegetables of your choice like green peas,beets,capsicum.
6. I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Keyword instant pot, veg biryani

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