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    Home » Vegan Asian Recipes

    Rice Cooker Vegetable Biryani

    Published: Sep 5, 2023 by Jim Mee Sha · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Aromatic, savory, and packed with flavors, this rice cooker biryani will be a crowd-pleaser! It is fuss-free, easy to make, and ready in an hour. A hearty and satisfying dish that is perfect for weeknight dinners. 

    A plate of biryani served with a spoon with 2 glasses of water beside.

    The authentic version of biryani can be challenging and time-consuming to make and often requires hours in the kitchen. Hence, I came out with this rice cooker biryani that is beginner-friendly! Once the spices and vegetables have been sautéed, we can transfer everything to a rice cooker, allowing you to focus on other tasks while the rice cooks. 

    I love serving this dish with vegan raita and Indian main dishes like soya chunk Manchurian and vegetable madras curry. 

    💚Why you will love this recipe 

    • A much simpler version of biryani that is made in the rice cooker and ready in an hour
    • Healthy, packed with veggies, and lower in fat than restaurant-made biryani 
    • Stores well and is freezable, making it great for meal prep 
    • Highly customizable to suit your taste preference 

    🤔What is biryani 

    Biryani is a popular Indian rice-based dish that features rice cooked with various spices and aromatics like cumin, cardamom, cinnamon, and cloves. Some biryani (like vegetable biryani) is made without meat, while others include animal protein, the most common being chicken and mutton. 

    Traditionally, biryani is cooked by layering partially cooked rice, meat or veggies, and aromatics. The rice mixture is then baked or cooked on the stove before serving.  However, in this rice cooker biryani, we combine all ingredients to simplify the cooking process. 

    Biryani is commonly served as a main dish alongside raita, an Indian yogurt-based condiment, curries, or gravy. 

    🍚What you will need 

    Spices needed like cinnamon, bay leaves, cardamom, star anise, cloves, cumin, and other spices.
    Ingredients needed like rice, onion, yogurt, pepper, peas, ginger, garlic, carrot, and potato.

    📃Ingredients notes and substitution 

    • Basmati rice - Long-grain basmati rice works best in this vegetable biryani. You can substitute it with brown basmati rice. 
    • Spices - The different spices used in this dish give biryani flavor. If you do not have these spices on hand and don’t want to purchase them individually, I highly recommend using a biryani masala, around 4-5 tablespoons. You can get it in your local Asian grocery or through an online retailer. 
    • Yogurt - You can use plain or Greek yogurt or a plant-based alternative like soy or coconut yogurt. Ensure an unsweetened and unflavored yogurt is used. 

    🔪How to make 

    Sauteing the spice - Heat a tablespoon of oil in a non-stick pan or wok. Add cumin seeds, cardamom, star anise, bay leaves, and cinnamon stick to the pan. Saute for 1-2 minutes over medium heat or until the spices start to sizzle. 

    Toasting cinnamon stick, bay leaves, cumin, cardamom, and star anise in a non-stick pan.

    Cooking aromatics - Add onion to the pan, and cook until translucent. Stir in ginger and garlic, frying for an additional minute. Then, add chili powder, coriander powder, and ground turmeric and cook until fragrant. 

    Adding ginger and garlic to a pan of cooked onion and toasted spices.
    Adding chili powder, coriander powder, and ground turmeric in a non-stick pan on a white checkered cloth.

    Adding veggies - Next up, add potato, green peas, green bell pepper, and peas to the pan. Stir-fry for 3-4 minutes or until the veggies are slightly charred. 

    Veggies, toasted spices, onion, garlic and ginger in a non-stick pan.

    Cooking in the rice cooker - Transfer veggies and spice mixture, water, basmati rice, yogurt, and salt to the rice cooker. Give everything a quick stir and cook until the switch goes off. Fluff your biryani with a fork and top with cashews and raisins. 

    Uncooked biryani in a rice cooker on a grey background.
    Cooked biryani in a rice cooker.

    ✅Helpful tips 

    • Rinse rice thoroughly - This removes excess starch on the rice, which will cause the rice to turn sticky and mushy. I recommend rinsing it at least 2 times. 
    • Slice veggies into small, even cubes - This ensures that the veggies are thoroughly cooked. 
    • Adjust the amount of spices used - This rice cooker biryani is on the milder side, so feel free to increase the amount of spices used if you prefer a stronger flavor. 
    • Sauteing in the rice cooker - If you have a more sophisticated rice cooker that has a saute function, you can saute your spices and aromatics in the rice cooker instead of on the stove. 

    ✨Variations and add-ins 

    Veggies - The veg used in this recipe can be substituted with other kinds of vegetables like chopped mushrooms, broccoli, cauliflower, and green beans. Do chop them into small pieces to ensure they are thoroughly cooked. 

    Spices - The spices used in biryani vary from recipe to recipe, so feel free to play around with it! Other spices that work in this recipe are garam masala, saffron milk (a pinch of crushed saffron soaked in 3 tablespoons of warm milk), and black pepper. 

    As mentioned above, if all the different spices seem overwhelming, substitute them with 4-5 tablespoons of biryani masala instead. 

    Toppings - Besides raisins and cashews, you can also use chopped herbs like cilantro, mint, parsley, dates, and almonds. 

    🍛How to serve 

    Although this vegetable biryani is pretty hearty on its own, I love serving it with the below dishes to enhance the dining experience:

    • Raita - A yogurt-based condiment. Any raita will work, but tomato raita and onion raita go exceptionally well with it. 
    • Side dishes - Try making some vegan momos or this simple Indian vegetable stir fry. 
    • Curries - This rice cooker biryani goes well with curries like my moong masoor dal and cabbage curry. 
    • Indian flatbreads - Use naan, roti, or paratha as a scoop to scoop up the rice and curry gravy served! 
    • Papadum - Crush some Indian fried crackers and add them to your rice to give it some crunch! 
    A plate of biryani with a spoon.

    ❄️Storing suggestions 

    Fridge - Rice can be refrigerated in a sealed container for up to 5 days. 

    Freezer - Portion rice cooker biryani into individual portions using small containers and freeze it for up to 3 months. 

    Reheating - Allow frozen rice to thaw overnight in the fridge. You can then reheat it in the microwave or a pan, adding a splash of water if the mixture gets too dry. 

    ❔Commonly asked questions

    Is vegetable biryani vegan?

    Biryani, including vegetable biryani, is often not vegan. This dish often adds yogurt, milk, and ghee (clarify butter).

    However, this dish can be made vegan by using a plant-based yogurt.

    Is biryani spicy?

    Most biryani are mildly spicy and are tolerable by most. You can make it spice-free by omitting the chili powder. On the other hand, to dial up the heat, add more chili powder or fresh chilies like green or red chilies.

    Can I make biryani without yogurt?

    Yogurt adds creaminess and richness to the biryani. Although you can make biryani without yogurt, it will be less creamy and smooth. Alternatively, you can substitute it with non-dairy yogurts like coconut or soy yogurt.

    A plate of vegetable biryani with 2 spoons and 2 glasses of water in the background.

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    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Plate of biryani served with spoon.

    Rice Cooker Vegetable Biryani

    Meesha
    Aromatic, savory, and packed with flavors, this rice cooker biryani will be a crowd-pleaser! It is fuss-free, easy to make, and ready in an hour. A hearty and satisfying dish that is perfect for weeknight dinners. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course, Side Dish
    Cuisine Indian
    Servings 8 servings
    Calories 260 kcal

    Ingredients
      

    Spices and aromatics

    • 1 cinnamon stick
    • 5 green cardamom pods
    • 3 star anise
    • 5 cloves
    • 2 bay leaves
    • 1 teaspoon cumin seeds
    • 1 red onion
    • 2 teaspoon grated ginger
    • 3 cloves garlic minced
    • 2 teaspoons coriander powder
    • 1 teaspoon chili powder
    • ½ teaspoon ground turmeric

    Vegetables

    • 1 small potato diced
    • 1 green bell pepper chopped
    • ½ cup peas
    • ½ medium carrot diced

    Rest of the ingredients

    • 3 ½ cups water 850ml
    • 2 cups basmati rice uncooked, drained and rinsed (370g)
    • ½ cup soy yogurt or greek/plain/coconut (125g)
    • 1 teaspoon salt

    Toppings (optional)

    • ¼ cup roasted cashews
    • 2 tablespoons raisins or sultanas
    • 1 stalk cilantro chopped
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    Instructions
     

    • Heat a tablespoon of oil in a non-stick pan or wok over medium-high heat. Add all spices to the pan. Saute for 1-2 minutes over medium heat or until the spices start to sizzle.
      1 cinnamon stick, 5 green cardamom pods, 3 star anise, 5 cloves, 2 bay leaves, 1 teaspoon cumin seeds
    • Add onion to the pan, and cook until translucent. Stir in ginger and garlic, frying for an additional minute.
      1 red onion, 2 teaspoon grated ginger, 3 cloves garlic
    • Dial the heat down to low and add coriander powder, chili powder, and ground turmeric. Cook until fragrant, around 1 minute.
      2 teaspoons coriander powder, 1 teaspoon chili powder, ½ teaspoon ground turmeric
    • Next up, add all veggies to the pan. Stir-fry for 3-4 minutes or until the veggies are slightly charred.
      1 small potato, 1 green bell pepper, ½ cup peas, ½ medium carrot
    • Transfer veggies and spice mixture, water, basmati rice, yogurt, and salt to the rice cooker. Give everything a quick stir and start to cook until the switch goes off.
      3 ½ cups water, 2 cups basmati rice, ½ cup soy yogurt, 1 teaspoon salt
    • Fluff your biryani with a fork and top with roasted cashews, raisins, cilantro, or whatever you fancy!
      ¼ cup roasted cashews, 2 tablespoons raisins, 1 stalk cilantro

    Notes

    Helpful tips 
    • Rinse rice thoroughly - This removes excess starch on the rice, which will cause the rice to turn sticky and mushy. I recommend rinsing it at least 2 times. 
    • Slice veggies into small, even cubes - This ensures that the veggies are thoroughly cooked. 
    • Adjust the amount of spices used - This rice cooker biryani is on the milder side, so feel free to increase the amount of spices used if you prefer a stronger flavor. 
    • Sauteing in the rice cooker - If you have a more sophisticated rice cooker that has a saute function, you can saute your spices and aromatics in the rice cooker instead of on the stove. 
     
    Storing suggestions 
    • Biryani can be refrigerated for 5 days, or frozen for 3 months. 
    • To reheat, allow frozen rice to thaw overnight in the fridge. Proceed with heating it in the microwave, adding a splash of water if the mixture gets too dry. 

    Nutrition

    Calories: 260kcalCarbohydrates: 53gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 313mgPotassium: 325mgFiber: 4gSugar: 3gVitamin A: 852IUVitamin C: 24mgCalcium: 70mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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