How to make a vegetable biryani using an electric rice cooker

Biryani is a popular dish not only in our country but also in many parts of the world. It is a delicious spicy preparation and this article gives a step by step method of making vegetable biryani using an electric rice cooker.


Biryani is a very popular dish all across our country and also being served in the restaurants and hotels in many foreign countries. It has got acceptance at an international level and is considered as a cuisine for parties and special occasions.

Biryani has become so much popular that it has got many versions starting from non-veg to veg one. Traditionally, biryani is cooked in low heat in a sealed container so that its flavour are absorbed in the dish itself while cooking. This method is called 'dum' cooking. However it is possible to prepare it quickly in an electric rice cooker or pressure cooker getting the almost similar taste. In this article we will be learning how to quickly prepare the simple version of the vegetable Biryani.

We will now be going through the steps for preparing the vegetable biryani. For making the biryani we will be using an electric rice cooker for cooking it. The quantity of ingredients is accordingly mentioned below. The total time to prepare the dish is about 40 minutes.


The quantity of ingredients mentioned below will be sufficient to prepare biryani for 3-4 persons while taken with other items during main meals.
  • Basmati long rice - 1-1/4 cup.
  • Water - 2-1/2 cup.
  • Cauliflower - about 1/8 bulb or 100 gm.
  • Carrots - 1 medium size or 100 gm.
  • Green beans - 6 Nos. or 50 gm.
  • Green peas - 1/2 cup.
  • Potato - 1 to 2 numbers medium sized.
  • Green Chillies (preferably medium sized and less hot) - 1 to 2 numbers.
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1 tsp
  • Cumins seeds - 1/4 tsp
  • Ginger - 1 inch piece.
  • Cinnamon - 1 inch piece.
  • Bayleaf (Tejpatta) - 1 No.
  • Big Cardamom - 2 Nos.
  • Small Cardamom - 3 Nos.
  • Cloves - 6 Nos.
  • Black pepper powder - 2 tsp.
  • Sultanas - 1 tbsp.
  • Cashewnuts - 8-10 numbers.
  • Onion - 3 Nos. (2 for biryani, 1 for garnishing).
  • Cucumber - 1 No. (for garnishing).
  • Garlic - 6 to 8 cloves.
  • Nutmeg (Jaiphal) powder - 1/4 tsp.
  • Ghee - 3 tbsp.
  • Yoghurt (beaten Curd) - 1/2 cup.
  • Tomato - 1 No.
  • Green coriander leaves - 1/2 cup.
  • Mint leaves - 1 tbsp.
  • Cream - 2 tbsp
  • Salt - as per taste.


Wash the rice in water thoroughly and soak in 2-1/2 cups of water for at least half an hour. Wash all the vegetables (cauliflower, carrot, potato and beans) and cut them in small pieces. Keep aside. Chop onions and make a paste of garlic, ginger and green chillies. Break cashew nuts in two pieces each. Cut cinnamon in small pieces.

Cut the cucumber, one onion and tomato in flat circular rings for decoration and garnishing once the biryani is cooked.


Keep a flat pan on the stove in medium heat and pour the ghee in it. Once it is heated up add black pepper powder, tejpatta, cloves, big cardamom, small cardamom, cinnamon pieces, nutmeg (jaiphal) powder, cumin seeds and saute for a minute.

Now add coriander powder, chopped onion, garlic ginger paste, mint leaves and half of the green coriander leaves and saute for some time so that the smell of the flavour of spices starts coming. Add the chopped vegetables, green peas, sultanas, cashew nuts and cream and saute for a while so that spices are well mixed with the vegetables. Add salt to taste.

Now add rice soaked in water along with the water and mix it and add yoghurt to it and put the rice cooker on. When the biryani is cooked, the electrical rice cooker will go in warm mode and keep the biryani warm for quite some time till the cooker is switched off.

Garnishing and Serving

Keep the biryani in a flat tray and garnish with the flat round pieces of cucumber, onion, tomato and green coriander leaves.


In case, electrical cooker is not available then one can use the pressure cooker also but the quantity of the water to be mixed with rice is to be reduced from 2-1/2 cups to 1-3/4 cups. Some people like biryani slightly less cooked as compared to the fully cooked rice so they can either reduce the water a little or put off the rice cooker a few minutes earlier or use the pressure cooker for a lesser time.

Those who like eggs can toss boiled eggs, cut in half, in the biryani. Eggs go well with it.


Biryani is a very popular dish in our country and is now available almost everywhere. One can prepare it in house with this quick method especially on some occasions or holidays.

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Author: Umesh30 Mar 2019 Member Level: Platinum   Points : 2

It is a nice article for making Biryani using an electric rice cooker. These cookers are very popular in households nowadays as they have a lot of facilities to leave it on and get warm food when you return home in the evening.

Biryani has many versions and it is said that the taste of Biryani is in the way it is made. In that respect the dum biryani which is made in low flame in a conventional sealed container has an unparalleled taste and flavor. The expert cooks will have their own time tested recipes and selection of ingredients which gives the Biryani its unique flavor.

Hyderabad and Lucknow are two places which are traditionally known for the delicious Biryani though nowadays it is being prepared everywhere. A housewife can make Biryani in an electric rice cooker or pressure cooker or sealed container etc depending on her convenience and time available.

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