Vegetable Biryani In Rice Cooker
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Cook vegetable Biryani in Rice Cooker to ease out the process of rice making. Biryani is full of flavor and taste. Rice cooker makes its simpler to make biryani. So take out your rice cooker from store and start cooking 🙂
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Ingredients
- 2 cup Basmati Rice Long Rice
- 1/2 cup Vegetables Onions, Cauliflower, Carrots, Potatoes, Peas, Green Chili - 1/2 cup each
- 1 cup Fresh coriander
- 1 teaspoon Ginger garlic Chopped
- 1 teaspoon Cloves
- 1-2 Green cardamon
- 1-2 Black cardamom
- 1-2 Bay leaf
- 1-2 Black Pepper
- 1-2 Chakli
- 1/2 teaspoon cumin seed
- 1 cup Curd
- 1/2 cup Milk
- Cashew nuts roasted, for garnishing
- Salt as per taste
- Red chili powder as per taste
- Turmeric Powder as per taste
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Instructions
- Dry roast all the spices, cool down and grind to form a powder. Bay leaf and chakli may not be added in the powder.
- Heat 1 tbsp of mustard oil in a kadhai, sauté potatoes and remove from kadhai. Sauté all the vegetables together.
- In a rice cooker, add rice, sauteed vegetables, spices powder, chakli, bay leaf along with all other ingredients.
- Put the rice cooker and cook mode and once the mode changes to warm then hot steaming biryani is ready.
- Garnish with fresh coriander and cashewnuts. Serve curd, papad along with biryani to have a wholesome meal.
Video
Recipe Nutrition
Calories: 430 kcal | Carbohydrates: 81 g | Protein: 14 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Cholesterol: 4 mg | Sodium: 33 mg | Potassium: 243 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 1481 IU | Vitamin C: 4 mg | Calcium: 158 mg | Iron: 2 mg
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