Veg Biryani
Aromatic vegetable rice dish crafted from 8 ingredient pouches, delivering restaurant-quality flavors with zero prep.
🤍 Aromatic & flavorful rice dish
IN-BOX
Your complete meal kit arrives with 8 carefully portioned pouches ready for cooking
🫒 Oil/Ghee
🍳 Cooking fat for sautéing
🍛 Veg-Biryani Mix
🌶️ Spiced vegetable blend
🥛 Curd (Yogurt)
🤍 Creamy tangy base
🔥 Biryani Masala
🌿 Secret spice blend
🌿 Coriander (Fresh)
🤍 Fresh herb garnish
🥬 Cut Veggies
🤍 Mixed vegetables
📏 Measuring Cup
💧 Water measuring tool
🍚 Rice (Basmati)
🍚 Pre-measured rice grain
Whenever we reference a numbered pouch, we're telling you which in-box pouch to use for that ingredient. For example: "Take 3/4 oil from pouch 1 (Oil/Ghee) into the cooker" means use pouch 1 from your kit.
Instructions
🔥 Heat the Oil ← Prep ↓
Take ¾ amount of oil from 📦 packet 1 and add it into the cooker pot. Heat on medium flame until the oil shimmers (about 1 minute). This indicates the oil is ready for sautéing.
🍳 Fry the Veg Mix ← Cook ↓
Add 📦 packet 2 to the hot oil. Stir continuously to avoid sticking. Keep stirring to release the aromatic spices and let the vegetables get a light sautéed color.
🤍 Add Curd & Spice Mix ← Mix & Cook ↓
Add 📦 packet 3 and 📦 packet 4. Mix thoroughly so the curd blends smoothly with the vegetables and spices. Cook for 1 minute to let the flavors meld together before adding rice.
🌿 Add Coriander & Veggies ← Add Fresh ↓
Add chopped coriander (📦 packet 5) and cut vegetables (📦 packet 6). Sauté for 2–3 minutes until the vegetables are slightly tender but not fully cooked. They'll finish cooking with the rice.
🍚 Drain Rice & Fold in ← Handle Gently ↓
Take the rice from 📦 packet 8 and drain any excess water into the sink. Add the drained rice into the cooker. Gently fold the rice with the masala-veg mixture so grains are evenly coated without breaking them.
💧 Add Water & Salt ← 💧 Liquid ↓
Pour measured water (1½ cups) into the cooker using the measuring cup. Adjust salt to the amount you like. Give a gentle stir to combine everything without disturbing the rice grains.
🔔 Seal & Cook on Pressure Cooker ← Pressure Cook ↓
Close the cooker lid properly and cook on medium heat until you hear 2 whistles. Then reduce to low heat and cook for 5 more minutes (this is like the 3 whistle method). Once done, turn off the heat and let the pressure release naturally for 5–7 minutes before opening the lid.
🔔 Quick Tips:
- If you prefer aromatic biryani, add a small pinch of garam masala or whole cloves/cinnamon while heating the oil.
- Don't over-stir after adding rice to keep grains intact for fluffy texture.
- Adjust water slightly depending on rice type—soaked rice needs slightly less water.
- For a richer taste, replace part of the water with warm stock or add a small knob of butter/ghee.
Finish & Serve
Open the cooker once pressure has released naturally. Gently fluff the rice with a fork to separate the grains. Taste and adjust seasoning if needed. Garnish with extra coriander from 📦 packet 5 if desired and serve the biryani hot with raita, salad, or naan/roti.
👏 Quick Tips ✅
🌶️ Aromatic Option
Add garam masala or whole spices (clove, cinnamon, cardamom) while heating oil for authentic restaurant aroma.
💛 Richer Taste
Swap part of water with warm stock or add a knob of butter/ghee for creamier, more luxurious biryani.
🥄 Don't Over-stir
Once rice is added, fold gently to avoid breaking grains. This keeps the texture fluffy and separate.
💧 Water Adjustment
Adjust water based on rice type. Soaked rice absorbs less water, so use slightly less water.