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Vegetable Biryani In Rice Cooker
Richa Gupta
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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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Served As
Brunch
,
Dinner
,
Lunch
Recipe Cuisine Type
Biryani
,
Brunch
,
Indian
Servings
4
Calories
430
kcal
Ingredients
1x
2x
3x
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
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
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
Keyword
biryani recipe
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