Vegetable and Paneer Biryani - Instant Pot
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Calories
453 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable and Paneer Biryani - Instant Pot
Description
The Vegetable and Paneer Biryani is prepared by soaking basmati rice, then cooking it in the Instant Pot along with a blend of whole spices including cumin seeds, green cardamom, cloves, black peppercorns, and bay leaves. Thinly sliced onions are caramelized in ghee before adding these spices and vegetables such as carrots, green beans, mushrooms, red pepper, corn, and paneer cubes. Ginger, garlic, turmeric, Kashmiri chili powder, garam masala, fresh mint, and cilantro are layered to build complex flavors.
The method uses the Instant Pot’s sauté function to caramelize onions and toast spices, followed by pressure cooking at low pressure (5 minutes) to maintain tender paneer without toughening. After cooking, the biryani is garnished with reserved caramelized onions and chopped cilantro. The dish offers a blend of tender grains infused with the spices, soft paneer, and slightly crunchy vegetables.
It is commonly served hot alongside raita or yogurt, balancing the spices and adding creaminess. For variation, the recipe notes suggest using an air fryer for perfectly golden fried onions and offer a vegan version substituting coconut oil for ghee and firm tofu for paneer. The biryani can also be adjusted for pressure settings to avoid chewy paneer depending on the Instant Pot model.
Ingredients
- 2 cups basmati rice extra long grain
- 2 cups water for soaking
- 3 tablespoons ghee divided
- 1 large yellow onion thinly sliced
- 1 teaspoon cumin seeds
- 4 green cardamom whole
- 4 cloves
- 10 black peppercorns whole
- 2 bay leaf
- 1 cup carrot chopped lengthwise into 1-inch x ¼ inch strips
- 1 cup green beans chopped into 1-inch pieces
- 1 cup white mushrooms halved
- ½ cup red pepper chopped into 1-inch x ½ inch strips
- ½ cup corn
- 1 cup paneer cubed into ½ inch cubes
- ½ tablespoon ginger grated
- ½ tablespoon garlic minced
- ¼ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 3 teaspoons kosher salt divided
- 2 cups water for cooking
- 2 tablespoons mint fresh, chopped
- ½ cup cilantro chopped
Instructions
- Rinse and soak the rice in water for 20 minutes. Drain water after 20 minutes.
- Set the Instant Pot to Saute(More) mode and heat half of the ghee. Add sliced onions and cook for 5-7 minutes or until the onions are lightly caramelized. Take half of the onions out and reserve for garnish.
- Add remaining ghee, cumin seeds, cardamom, cloves, black peppers, and bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Press cancel and deglaze the pot removing any browning. Use 1 to 2 tablespoons of water if needed.
- Add ginger, garlic, turmeric, red chili powder, garam masala, and half of the salt. mix well. Add mint, rice, and remaining salt. Add water. Mix well, making sure most of the rice is underwater.
- Close the Instant Pot with pressure valve to sealing. Pressure Cook(low-pressure) for 5 minutes followed by Quick release. Open the Instant Pot. Garnish with caramelized onions and cilantro. Serve hot with Raita or yogurt.
Notes
- Use an air fryer to make crispy fried onions instead of caramelizing them in the Instant Pot if preferred.
- Deglaze the pot with vegetable liquid or water to avoid the Instant Pot 'BURN' error and ensure proper pressure cooking.
- For a vegan version, substitute ghee with coconut oil and paneer with extra-firm tofu.
- Cook at low pressure for 5 minutes to keep paneer tender; if low pressure is unavailable, cook at high pressure for 6 minutes and add paneer at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 1200mg | 50% |
| Potassium | 365mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4460IU | 89% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 233mg | 23% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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