Instant Pot Vegetable Biryani
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Vegetable Biryani
Description
Instant Pot Vegetable Biryani uses soaked basmati rice combined with a mixture of vegetables including potato chunks, green peas, cauliflower florets, red bell pepper slices, carrot strips, and green beans. Whole spices like cardamom, cloves, black peppercorns, cinnamon, bay leaf, and cumin seeds are sautéed with onions, garlic, and ginger to build the aromatic base. The vegetables are mixed with yogurt and ground spices including Kashmiri red chili, turmeric, garam masala, and salt, then layered in the pot with mint leaves and fried onions.
The rice is spread atop the vegetables, and saffron-infused milk is drizzled over it, but ingredients are not stirred together to maintain distinct layers during cooking. Water is added just enough to cover the rice. This layering technique and pressure cooking produce a biryani with separate, fluffy rice grains alongside cooked vegetables, accented by a balance of spice and fragrant herbs.
The biryani is versatile in vegetable choices, and frying or caramelizing onions adds sweetness and depth. Soaking the rice beforehand ensures proper cooking without mushiness. The resulting dish is great as a main or accompaniment, offering diverse textures and a complex flavor profile.
Substitutions include using plant-based yogurt and oil for vegan versions, and gluten-free adjustments for fried onions. Careful vegetable sizing prevents overcooking.
Ingredients
- 1 cup basmati rice long grain, soaked for 20 minutes in 2 cups water
- 3 tablespoon milk (use water for vegan)
- 1 pinch saffron few strands, aka Kesar
- 1 1/2 tablespoon ghee (use oil for vegan)
- 10 cashews
- 10 raisins
- 1/2 onion large size, finely sliced, about 1.25 cup
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1/4 cup PLAIN yogurt whisked (skip for vegan or use vegan yogurt)
- 2 tablespoon mint finely chopped, leaves, Pudhina
- 1/4 cup onion divided (skip for gluten-free or use gluten-free fried onions, fried
- 1 1/4 cup water
- 2 tablespoon cilantro finely chopped, leaves
Whole Spices
- 3 green cardamom aka Elaichi
- 4 cloves aka Laung
- 8 black peppercorns
- 1 tick cassia cinnamon 1 inch long, aka Dalchini
- 1 bay leaf Tej Patta
- 1 teaspoon cumin seeds aka Jeera
Vegetables
- 1 potato medium sized, cut in 3/4 inch chunks, about 1 cup.
- 1/2 cup green peas fresh or frozen
- 1 cup cauliflower cut in large florets about 1.5-2 inch
- 1/2 cup red bell pepper sliced about 1 inch lengthwise
- 1/2 cup carrot sliced in thin strips
- 1/2 cup green beans cut in 1 inch pieces
Ground Spices
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Instructions
- Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
- Warm the milk slightly and soak the saffron in it.
- Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.
- Add all the whole spices and saute for 30 seconds.
- Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.
- Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.
- Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.
- Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
- Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
- Add the water for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.
- Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Cover with the lid and let it rest for 5 more minutes.
- Serve hot with yogurt or raita and a squeeze of fresh lemon juice.
Notes
- Cut cauliflower and potatoes in large chunks to prevent overcooking during pressure cooking.
- Vegetable choices can be varied; adjust cut sizes to match cooking times when using different vegetables.
- If fried onions are unavailable, caramelize extra onions during sautéing and reserve half for garnish.
- For vegan versions, substitute ghee with plant-based oil and use plant-based yogurt or omit it.
- Use gluten-free fried onions or omit to maintain gluten-free status.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 17mg | 6% |
| Sodium | 763mg | 32% |
| Potassium | 695mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 3894IU | 78% |
| Vitamin C | 59mg | 66% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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