Quick Vegetable biryani with winter vegetables in cooker


Winter is here and so are the winter vegetables that make for the most delicious dishes. For a quick, easy, and healthy weeknight dinner, this vegetable biryani with winter vegetables cooked in a pressure cooker is just perfect. In this blog post, we will show you how to make this classic Indian biryani recipe in minutes using ingredients available in your pantry. We’ll also share some helpful tips on how to customize the ingredients to suit your taste and budget. So, let’s get cooking!

What is Biryani?

Biryani is a rice dish that is typically made with spices, meat, and vegetables. It is believed to have originated in India, and it is now popular in many South Asian countries. Biryani can be made with various ingredients, but the most common ones are rice, meat (usually chicken or lamb), and vegetables. The dish is usually cooked in a pot or a pressure cooker.

There are many regional variations of biryani, but the most common ones are from India, Pakistan, and Bangladesh. Indian biryani is usually made with basmati rice, while Pakistani and Bangladeshi biryanis are made with long-grain rice. The meats used in biryani can also vary depending on the region; lamb is commonly used in Indian and Pakistani biryanis, while chicken is more common in Bangladeshi versions.

Vegetables are often used as a substitute for meat in biryani. Common vegetables that are used include potatoes, peas, carrots, and cauliflower. Biryani can also be made with just vegetables, without any meat or fish.

The word “biryani” comes from the Persian word “biryan”, which means “fried” or “roasted”. It is thought that the dish was originally created by the Mughals in India during the 16th century. Biryani has since become a popular dish all over South Asia and beyond.

The history of Biryani

Biryani is a rice dish that originates from India. It is typically made with spices, rice, and meat or vegetables. There are many different regional variations of biryani, each with its own unique flavor.

The history of biryani is believed to date back to the Mughal era in India. The dish was supposedly created by the Mughal Emperor Akbar. Biryani gained popularity in the royal courts and eventually spread to the masses.

Today, biryani remains a popular dish in India and across the globe. It can be made with any number of ingredients, making it a versatile and delicious option for any occasion.

Different types of Biryani

Different types of Biryani:

Biryani is a traditional dish originating from the Indian subcontinent. It is made with rice, spices and either chicken, lamb or vegetables. The dish can be served with raita (a yogurt-based sauce), salad and pickles on the side.

There are many different types of biryani, each with its own unique flavor and ingredients. Some of the most popular varieties include:

1. Hyderabadi Biryani: This variety originates from Hyderabad, India and is known for its rich, flavorful gravy. Hyderabadi biryani is typically made with chicken or lamb, but can also be made with vegetables.

2. Kachi Ghorhi Biryani: This type of biryani originates from Karachi, Pakistan and is known for its tender meat and aromatic spices. Kachi Ghorhi biryani is usually made with chicken or beef.

3. Sindhi Biryani: This variety originates from Sindh, Pakistan and is characterized by its use of potatoes in the rice layer. Sindhi biryani can be made with either chicken or beef as the main protein source.

4. Lucknowi Biryani: This type of biryani originates from Lucknow, India and is known for its delicate flavors and fragrant rice. Lucknowi biryani is typically made with chicken or lamb as the main protein

Quick Vegetable Biryani recipe


2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon ground ginger
1 bay leaf
1 cinnamon stick
2 cups white basmati rice, rinsed and drained
4 cups vegetable broth
2 tablespoons tomato paste
3-4 cups mixed chopped winter vegetables (such as carrots, sweet potatoes, parsnips, turnips, rutabaga)
1 cup frozen peas
1/2 cup raisins or currants (optional)
1/2 cup slivered almonds or cashews, toasted (optional) 1/2 cup chopped fresh cilantro or parsley (optional)


In a large pot or Dutch oven heat the oil over medium heat until hot. Add the onion and garlic and cook until softened, stirring occasionally. Stir in the ginger, bay leaf and cinnamon stick and cook for 1 minute longer. Add the rice and cook for 2 minutes more, stirring to coat with the oil.

Pour in the broth and tomato paste and stir well. Bring to a simmer then cover tightly and reduce the heat to low. Cook for 30 minutes without lifting the lid.

Add the mixed chopped winter vegetables and frozen peas on top of the rice mixture. Cover again and cook until all the liquid has been absorbed and the vegetables are cooked through — about 15 minutes longer. Discard the bay leaf and cinnamon stick

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