What is Seeraga Samba Rice?
Ingredients
How to Make Tamil Nadu Style Vegetable Biryani in Instant Pot
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 a 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 disappears. 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 ladle. Instant Pot Pressure Cooker Vegetable Biryani is ready. Serve hot with kurma or raita, or yogurt.
Indian Pressure Cooker Method
Follow the same steps as the Instant pot, for the Stovetop Pressure cooker, Close the lid, place a whistle, and cook for 2 whistles on medium flame. Rest all the steps remain the same.
What to Serve with South Indian Vegetable Biryani?
Serve Veg Biryani with any kurma, or serve this with a side of yogurt or raita.
Tips & Variations
More Instant Pot Rice Recipes
Bisibelebath/Hot Lentil Rice Chickpea/Chole Biryani Vegetable Pulav Beetroot Rice Soya Chunks Biryani Tomato Rice Lemon Rice
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