Veg Biryani in Electrical Rice Cooker

The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, one could conclude that the biryani originated in Iran (modern day Persia).  Actually, the origin of biryani is disputed some give credit to the Mughals, many claim it was present much before the Mughals, but whatever it's wonderful dish which every should can enjoy. Was contemplating to cook the dish in in single pot, got the idea of making it in electrical cooker, the venture was successful… …. here is how to make Veg Biryani in Electric Rice Cooker.

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings 4
Author Kalyon Subbarao



  • 2 cups Long Grain Rice / Basmati Rice
  • 350 gms Veggies Mix of Cauliflower, Beans, Green Peas, Carrot
  • 2 tsp Biryani Powder Any Brand
  • ¼ tsp Turmeric Powder
  • ½ cup Curd
  • 2 tsp Ghee

For Masala Paste

  • 4 sprigs Pudina
  • 2 to 3 sprigs of Coriander Leaves
  • 3 nos’ – Green Chillies
  • 1 /4 tsp Saunf
  • ¼ tsp Jeera

Whole Garam Masala

  • 2 Cloves
  • 5 to 6 Pepper Corns
  • 2 Bay Leaves
  • 2 Star Anise
  • 1- inch Cinnamon stick
  • 3 Elachi pods
  • ¼ tsp Jeera



  1. Wash the rice thoroughly and soak it for at least for 30 minutes.

  2. Cut the veggies into small bits so it is easy to cook, as it is in an electrical cooker.
  3. Start the Rice Cooker and keep it in cooking mode, put 1 ½ tsp of ghee and wait till it melts and put the whole garam masalas in the vessel and fry them till they start to release an aroma.
  4. Now add the chopped onion, tomato and the ginger garlic paste and fry some time. Once tomatoes are fully cooked add the masala paste to it and fry for some time.
  5. Now add curd, turmeric and the biryani masala and cook for some time. Now remove the water from the rice and put the soaked rice in and cook for some time.
  6. Now add water to the whole mix, I have used the ration of 1 rice : 1 ¼ water , it all depends on the rice we use.
  7. Cook it further, the beauty in rice cooker one does not need to determine when to switch of the heat, it automatically switches off and goes into warming mode, which aids in getting rid of the excess moisture in the rice.
  8. And it keeps the biryani warm till you want serve. It can be served along with boondi raita and carrot cucumber sticks. Please click here for the recipe of Boondi raita.

Recipe Notes

Note: Many Basmati Packets have instruction on the pack one could use those as some rough guidelines. Carrot Cucumber sticks are very simple, cut carrot and cucumber into vertical sticks and chop them into sizes you want. Sprinkle chat masala, salt and toss them gently, and serve them along with the biryani and raitha.