Rice Cooker Vegetable Biryani
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.
Servings: 8 servings
Calories: 260kcal
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
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.
- 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: 260kcal | Carbohydrates: 53g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 313mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 852IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 2mg
