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5 from 6 votes

Tamil Nadu Style Veg Biryani|South Indian Biryani Recipe

South Indian Tamilnadu style biryani seeraga samba rice or basmati rice.
Course Main Course
Cuisine Indian, South Indian, Tamil Nadu
Keyword instant pot, veg biryani
Diet Vegetarian
Method Instant Pot/Pressure Cooker
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Calories 554kcal
Author Bhavana Patil

Ingredients

For Rice

For Biryani Masala Paste

Other Ingredients

  • 1 tablespoon oil
  • 1 tablespoon ghee
  • 1 bay leaf
  • 1 star anise
  • 1 medium onion thinly sliced
  • 1 medium tomato finely chopped
  • 2 cups mix vegetables (carrot, green beans, peas, potato)
  • ¼ cup mint (pudina) chopped
  • ¼ cup coriander leaves chopped
  • 2 tablespoons yogurt (curd)
  • ½ teaspoon turmeric powder
  • salt to taste

Instructions

Instant Pot Method

  • Make a paste out of the ingredients listed under biryani masala and keep it aside.
  • Press SAUTE on Instant Pot. Heat ghee and oil. Add Bay leaf, star anise and fry for few seconds.
  • 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 and mushy.
  • Next, add the ground biryani masala paste, turmeric, salt and cook for 2-3 minutes until the raw smell goes away.
  • Next, add chopped mixed veggies and saute for a minute.
  • Add in the chopped coriander leaves, mint leaves and yogurt (curd). Mix everything well and saute for 1-2 minutes.
  • Then add rinsed rice, water, and give a quick stir.
  • Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
  • When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.
  • Gently fluff up with a fork or laddle. Instant Pot Pressure Cooker 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.
  • In a pressure cooker, Heat ghee and oil. Add Bay leaf, star anise and fry for few seconds.
  • 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 and mushy.
  • Next, add the ground biryani masala paste, turmeric, salt and cook for 2-3 minutes until the raw smell goes away.
  • Next, add chopped mixed veggies and saute for a minute.
  • Add in the chopped coriander leaves, mint leaves and yogurt (curd). Mix everything well and saute for 1-2 minutes.
  • Then add rinsed rice, water, and give a quick 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. Veg Biryani is ready to serve.

Notes

Tips & Variations

    1. Vegans can replace Ghee (clarified butter) with coconut oil or any vegetable and yogurt/curd with plant-based curd or 1 tablespoon of lime juice.
    2. This recipe shows preparing biryani using homemade biryani masala paste.
    3. If you already have Biryani Masala Powder then grind together onion, ginger, garlic, red or green chilies, and 2 teaspoons of biryani powder together with little water.
    4. You can add vegetables of your choice like green peas, beets, capsicum.
    5. I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 554kcal | Carbohydrates: 100g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 241mg | Potassium: 931mg | Fiber: 13g | Sugar: 14g | Vitamin A: 6784IU | Vitamin C: 46mg | Calcium: 167mg | Iron: 4mg