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Instant Pot Vegetable Biryani
4.8 from 342 votes

Instant Pot Vegetable Biryani

This vegetable biryani is a layered rice dish cooked in an Instant Pot, combining soaked basmati rice with a mix of vegetables, whole and ground spices, and garnishes like fried onions, mint, and saffron-soaked milk. The method preserves texture and flavor by layering vegetables and rice without stirring, allowing aromatic steam cooking. It suits those wanting a fragrant, colorful vegetarian one-pot meal.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 458 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
  2. Warm the milk slightly and soak the saffron in it.
  3. 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.
  4. Add all the whole spices and saute for 30 seconds.
  5. 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.
  6. Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.
  7. Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.
  8. Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
  9. Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 458

% 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.