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Vegetable and Paneer Biryani - Instant Pot
4.7 from 453 votes

Vegetable and Paneer Biryani - Instant Pot

This Vegetable and Paneer Biryani incorporates basmati rice, mixed vegetables, and paneer cooked together in an Instant Pot with whole spices like cumin, cardamom, cloves, and bay leaves. The rice is soaked and then cooked with sautéed onions, ginger, garlic, turmeric, Kashmiri red chili, and garam masala, resulting in a fragrant and colorful one-pot meal with tender paneer cubes and crisp-tender vegetables.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Calories: 453 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Rinse and soak the rice in water for 20 minutes. Drain water after 20 minutes. 
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 453

% 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.