Name: Vegetable Biryani (Tehri)
Prep time: 15 min
Cook time: 16 min
Total time: 51 min
Ingredients: 2 cups long-grain white rice; 3 tablespoons vegetable oil; 1 large onion, thinly sliced; 0.5 teaspoon cumin seeds; 2 bay leaves, broken in half; 2 potatoes, quartered; 2 carrots, quartered; 1.5 teaspoons ground turmeric; 1 teaspoon chile powder, or more to taste; 0.5 teaspoon ground coriander; 2.5 cups water; 1 cup shelled peas; 1.5 teaspoons salt, or to taste; 1 teaspoon butter; 0.5 teaspoon garam masala

Cook Time: 16 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

2 cups long-grain white rice
3 tablespoons vegetable oil
1 large onion, thinly sliced
teaspoon cumin seeds
2 bay leaves, broken in half
2 potatoes, quartered
2 carrots, quartered
1 teaspoons ground turmeric
1 teaspoon chile powder, or more to taste
teaspoon ground coriander
2 cups water
1 cup shelled peas
1 teaspoons salt, or to taste
1 teaspoon butter
teaspoon garam masala

Directions

Step 1: Place rice in a large and cover with several inches of cool water. Let it soak for 20 minutes, then drain.

Step 2: Heat the oil in a pressure cooker over medium heat. Add the onion, cumin seeds, and bay leaves. Cook and stir until the onion becomes translucent, about 5 minutes.

Step 3: Stir in the potatoes and carrots, and cook until they are lightly browned, about 5 minutes.

Step 4: Add the turmeric, chile powder, and coriander. Cook for about 1 minute or until fragrant.

Step 5: Gently stir in the soaked rice until it is evenly coated with the oil and spices.

Step 6: Pour in the water and add the peas. Stir in the salt, butter, and garam masala.

Step 7: Seal the cooker and bring to high pressure according to the manufacturer's instructions. Cook for 5 minutes.

Step 8: Remove from heat and release the pressure naturally according to the manufacturer's instructions. Fluff the rice with a fork before serving.

Cook's Notes

Substitute 1 cup cauliflower florets for the carrots if desired.
Substitute ghee for the butter if preferred.

Nutrition Facts

Per Serving	Amount
Calories	389
Total Fat	8g (11% DV)
Saturated Fat	2g (9% DV)
Cholesterol	2mg (1% DV)
Sodium	616mg (27% DV)
Total Carbohydrate	71g (26% DV)
Dietary Fiber	5g (18% DV)
Total Sugars	3g
Protein	8g (16% DV)
Vitamin C	27mg (30% DV)
Calcium	54mg (4% DV)
Iron	4mg (23% DV)
Potassium	563mg (12% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Comments

Helen Thompson

10/03/2025 08:56:53 PM

This dish has the potential to be excellent, but it falls short in depth of flavor. I suggest using chicken broth instead of water and increasing the amount of spices by almost double for a more flavorful experience.

Jason Gonzalez

10/06/2025 12:00:47 PM

I personally enjoyed it, but unfortunately, my family, who are big fans of biryani, did not share the same sentiment. In my opinion, the flavors were not as pronounced as they could have been. It's worth mentioning that this was my first attempt at making biryani, and my reference point is restaurant-quality biryani. Overall, the dish seemed to lack the diverse flavors and textures that we are used to experiencing in a traditional biryani.

Raymond Parker

10/04/2025 09:17:46 AM

My husband and I absolutely loved this dish! It was simple and quick to prepare, and we were pleasantly surprised by the generous portion it yielded. I will undoubtedly be making this again, and next time I might throw in some paneer for an extra protein boost. I believe adding it with the onions and cumin seeds will allow it to soak up those delicious flavors. I opted for Basmati rice instead of the usual long-grain variety, and I used a handful of whole baby carrots and 5 small, peeled and forked potatoes in place of the suggested 2 large carrots and potatoes, simply because that's what I had at home.