Rice Cooker Recipe - Vegetable Biryani

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Rice cooked with vegetables and spicy masala paste.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • Basmati Rice (2 cups)
    • Water (4 cups)
    • Onions (3 - sliced)
    • Bay Leaf (1)
    • Shahjeera (1/2 tsp)
    • Ghee (5 tbsp)
    • Salt - to taste
    • Ginger (3cms)
    • Garlic (8 cloves)
    • Green Chillies (3n)
    • Poppy Seeds (2 tsp)
    • Fennel (2 tsp)
    • Coriander Powder (2 tsp)
    • Chilli Powder (1/2 tsp)
    • Cloves (4)
    • Cardamom pods (4)
    • Cinnamon (5cms)


Pour water into the pan. Add the cleaned rice. Cover with the lid and allow rice to soak for 15 minutes. Then add salt and diced vegetables.

Heat ghee in a frypan. Add shahjeera and bay leaf. Add sliced onion and fry till brown. Add the grounded masala fry for 2 minutes. Add mint and coriander leaves

Remove frypan from heat and add contents to the rice cooker pan. Stir gently and replace lid.

Switch on the rice cooker. When ready, the switch will automatically move to 'keep warm'.

Allow to steam for 10 - 15 minutes before turning off rice cooker and serving.

Additional Notes

Mixed Vegetables Cauliflower, Carrots Beans, Potatoes (1/2 kg)
Mint and coriander (cilantro) Leaves (2 tbsp each - Chopped)
To be ground to a masala paste
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