Instant Pot Vegetable Biryani - This Pressure Cooker version is so easy.SO GOOD. Loaded with veggies, Indian spices and a yogurt! Sure to be a weeknight favorite!
Jump to:
- Why make Instant Pot Veg Biryani?
- What's the difference between Biryani & Pulav
- Ingredients for Instant Pot Vegetable Biryani
- How to Make Vegetable Biryani in Instant Pot
- Variations
- How to Serve Vegetable Biryani
- Tips & Tricks
- Storing Leftovers
- More Indian Instant Pot Rice Recipes
- Instant Pot Vegetable Biryani
- FAQs on Vegetable Biryani
Cuisine : Indian
Spice Level: Adjustable
TEXTURE: El dente Rice with crisp vegetables
EASE: Super Easy!
This is a quicker, shorter and more hands off method of making the Indian classic dish- biryani.
Biryani is the best form of rice ever! I mean if you want to cook something Indian that can impress the socks out of anyone.. then biryani is what you should be making!
Biryani is also made with chicken or Mutton. Here is a recipe for Instant Pot Chicken Biryani. This recipe though is a vegetarian biryani recipe made with spices and vegetables.
Usually a biryani can take anywhere between 2-3 hours. This recipe though is a quicker version of biryani that can be made within 30-40 minutes. And most of that time is just hands-off!
That's why this veg biryani recipe is perfect! You can make it when you are planning an indian party or when you want to make a fancy indian dinner. But that's not all, because this biryani takes so little effort, it's a great weekday meal too!
This Vegetable biryani is
- Gluten Free
- Vegetarian
- To make it Vegan and Dairy Free- Use coconut milk instead of yogurt.
Here is what we will do to make our Instant Pot Vegetable Biryani
- Brown the Onions
- Add rest of the ingredients
- And Pressure Cook! That's all.
Why make Instant Pot Veg Biryani?
If you follow the recipe exactly, you should be able to make a vegetable biryani where the basmati rice is fluffy and each grain is separate, the vegetables still have a bite to them and the spices are on point.
This Biryani comes out perfect every time. I have taken the guess work out of making biryani at home by perfecting this recipe in Instant Pot.
Here are my top reasons to make biryani in the instant pot
- It's quicker and easier
- It's a one pot method
- "Keep warm" option will keep your biryani warm for upto 3-4 hours.
- You can make large quantities
What's the difference between Biryani & Pulav
Both are rice dishes. In the case of vegetable biryani, both have vegetables so what's the difference between biryani and pulav
- Spices: Biryani is known for it's complex mix of spices, including cumin, cardamom, cinnamon, cloves, and bay leaves, among others. Pulav, on the other hand, usually has a milder mix of spices, often including cumin, coriander, and turmeric.
- Cooked in layers- This is not the case here in our shortcut biryani but traditionally biryani is cooked in layers.
- Fried Onions, Mint & Coriander leaves are usually added to biryani and not pulavs.
Here is a recipe of Vegetable Pulav made in the instant pot.See how it is so different from the biryani?
Ingredients for Instant Pot Vegetable Biryani
Here is what you need to make this biryani
- Ghee or Oil
- Basmati Rice
- Yogurt
- Mint and coriander leaves
- Ginger and Garlic
- Onions
- Vegetables
- Spices
Optional Elements
- Nuts
- Raisins
- Saffron
Ghee
Ghee or clarified butter adds a gorgeous aroma and taste to the biryani.
Though to make this biryani vegan, use a netural oil like groundnut or vegetable oil
Basmati Rice
This recipe hinges on the time and liquid it takes to cook basmati rice.So any other rice will not work here.
If I am making this for a everyday lunch, I use a cheaper basmati rice. But if it's for a party or if I am simply looking to impress, I would buy the best basmati I can get my hands on. Definitely do not use short grain rice like sona masoori for this.
Spices
Whole spices like cardamom, cinnamon, star anise add a lot of flavour and aroma.if you cant get your hands on some or all, use biryani masala or garam masala instead.
Yogurt
I have used homemade curd or yogurt here.It has been whisked to creamy perfection.
Secret Grandmas TIP- Do not forget to to whisk the yogurt, otherwise you will find big visible pieces of white yogurt in the biryani. Though the taste wont be off, the look will be completely off. So this for any indian recipe that calls for yogurt!
Spices
Spices like Turmeric, chili powder ,cumin and coriander are all basic Indian spices. You can use curry powder instead but in my experience, you loose control over the taste with it.
But if you are new to Indian cuisine, go ahead and use a tablespoon of the curry powder.Make sure to check how spicy it is before you add too much.
The whole spices add a whole new flavor and dimension to the biryani. Infact that's what makes the biryani. Use whatever you have on hand. If the only spice you have is black pepper and cinnamon, then use that.
How to Make Vegetable Biryani in Instant Pot
Here is a step by step method of making this Pressure Cooked Vegetable Biryani. Measure your ingredients. When cooking in pressure cooker, it's important that we measure the rice, water ,veggies and yogurt out.
Step 1: Soak the Rice
Start by washing and Soaking the rice while you get everything else measured and prepped.
While this isn't necessary, in my experience, the rice is better cooked when soaked for a bit.
I usually do this first, prep everything else, so that when it's time to add the rice, its nice and soaked.
Step 2: Cut the Vegetables
Next, Cut the vegetables in 1 inch pieces. This will make sure that they don’t become a mushy while cooking in the instant pot.
Smaller pieces of vegetables and frozen vegetables will get softer faster.If you arent bothered about that, then use frozen vegetables to reduce the "cooking" time.
Step 3: Brown the Onions
Select the SAUTE mode. Add the Ghee and whole Spices. If you can’t get hold of the spices, you may skip them.
Add the onions and Brown them for about 15-17 minutes. Reserve half the onions .
TOP TIP : Brown or fry the onions in the air fryer. Not only is it faster but it will also have a better taste.
Or you can deep fry them too.
Another great shortcut is store bought brown fried onions.They work very well too!
Step 4: Pressure Cook
Add the Vegetables, ginger, garlic ,green chili and dry spices- Turmeric, coriander powder, Biryani Masala.
Mix in Half the whisked yogurt. Make sure you scrape the bottom of the inner pot. This is crucial to avoid the BURN notice. Add rest of the Yogurt.
Dump in the Rice ,Coriander and Mint Leaves, Water and gently mix it all together.
Cancel the SAUTE, Select PRESSURE COOK/MANUAL at LOW pressure for 6 minutes with the valve at SEALING position.
If you like your biryani softer- add ¼ cup more water and cook at low pressure for 8 minutes instead.
Step 5: Pressure Release
Let the Pressure escape on it's own for about 10-11 minutes.
Open and garnish with the reserved brown onions and coriander leaves.
Variations
You could always make this a Chicken biryani.Here is a tried and tested recipe of chicken biryani made in the instant pot.
Here are some more Vegetarian options
Mock Meat - You can use any mock meat available along with the vegetables.Soy chunks, Vegan "Chicken" , firm Tofu, Paneer, all of these can go into the pressure cooker along with the vegetables.
Jackfruit - Jackfruit biryani is such a famous version of vegetable biryani.You can use precooked tender jackfruit along with the vegetables.
Green Biryani - Instead of using water, you can add a thin puree of spinach or coriander instead.
How to Serve Vegetable Biryani
Biryani is best when served straight out of the instant pot. Piping hot.
I would serve a Biryani along with special onion Biryani Raita and a simple cucumber salad.
Frankly, this is a dish on it's own and doesn’t need anything else but you could serve this with a panner curry like Paneer Butter Masala or a milder Methi Malai Paneer
Vegetable Biryani is a great side for parties and picnics. I usually make double the biryani when I have guests over.
If you are making a north indian menu, you can serve this biryani with Boondi Raita instead.
If you see I have added some fried onions on top as a garnish. You can either fry sliced onions in oil or toss them in oil and Air fry them!
Tips & Tricks
- Use good quality aged basmati rice- I usually use Daawat Basmati Rice.
- Slice the onions very thin and uniform.This will make sure they brown fast.You could also make the fried onions in the airfryer and save time and calories!
- Reduce the heat of the biryani by halving the biryani masala and skipping the green Chilli.
Storing Leftovers
So, after you've enjoyed your vegetable biryani, let it cool down to room temperature before storing it. Once it's cooled down, transfer it to an airtight container with a tight-fitting lid. You can cover the biryani with aluminum foil or plastic wrap before placing the lid on the container, as this will help keep it fresh and prevent it from drying out.
You can store the biryani in the refrigerator for up to 4-5 days.
When you're ready to enjoy your leftover biryani, you can reheat it in the microwave or on the stovetop. If it seems a little dry, you can add some water or vegetable broth to help moisten it up.
More Indian Instant Pot Rice Recipes
Instant Pot Chicken Biryani - One pot chicken biryani
Instant Pot Jeera Rice - simple cumin rice
Instant Pot Ghee Rice - Kerala style decadent ghee rice with onions, cashews and nuts
Instant Pot Pulao
Instant Pot Fried Rice
Instant Pot Kheer - End your meal with this amazing rice pudding!
Here are some indian side dishes & condiments to serve along with the biryani
Indian Mint Chutney- Green Chutney
Kurkuri Bhindi Fry |Crispy Fried Ladies Finger
Instant Pot Bombay Potatoes
Also, read about my experiment with making perfect Indian Sona Masoori rice in Instant Pot.
If you make this easy peesy Instant Pot Vegetable Biryani, do leave me a rating and a comment. I would love to hear from you!
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Equipment Needed
Ingredients
- 1 tablespoon Ghee or Oil
- 1.5 Cup Onion Sliced thin
- 1 Cup Basmati Rice
- ½ Cup Yogurt
- ½ Cup Water
- 1 Green Chilli or Jalapeno or skip
- 1 tablespoon Ginger Crushed
- 1 tablespoon Garlic Crushed
- ½ Cup Coriander Leaves
- ¼ Cup Mint Leaves
- Salt to taste
Vegetables*
- ½ Cup Potatoes -cubed
- ½ Cup Carrots
- ¼ Cup Peas
- ¼ Cup Beans
Spices***(Read the note on spices below)
- 2 Green Cardamom
- 1 inch Cinnamon stick
- 1 Star Anise
- 1 Mace
- 1 Bay Leaf
- 1 teaspoon Turmeric
- 1 tablespoon Biryani Masala Optional
- 1 tablespoon Coriander Powder Optional
Instructions
- Wash the Rice under water. Soak and set aside while complete the rest of the steps
- Slice the onions very thin. Cut the vegetables into 1 inch pieces.
Instant Pot Method
- Choose the SAUTE setting and Once the pot says "HOT" Add Ghee/Oil to the inner pot of instant pot.
- To the hot oil, add the whole spices- Bay leaf, Star anise, Cinnamon stick & Green Cardamom.
- Add the sliced onions and brown them for 10-15 minutes till they are caramelized and look brown.(Not Black but like a goldenish to chocolate brown colour).Reserve ½ of the onions for later.
- Next, Add the Green Chilli,Ginger and Garlic.Saute for 30 seconds and add the vegetables, give it a mix.
- To this, add in the ground spices - Turmeric, Coriander powder, Biryani Masala.Add half the yogurt and give it a mix.
- Add rest of the yogurt and mix.Add Salt to the water.
- Drain and Dump in the rice along with the salt, water and ¼ Cup of coriander leaves and mint leaves. Give it a mix. Make sure all(most) rice is below the water.
- Cancel the SAUTE function. Select PRESSURE COOK at LOW for 6 minutes with the Pressure valve at SEALED position.****
- Let the pressure release naturally.
- Open the pot, garnish with coriander and reserved onions.Serve with Raita.
Stove Top Method
- Heat a large pot.Add Ghee/Oil
- To the hot oil, add the whole spices- Bay leaf, Star anise, Cinnamon stick & Green Cardamom.
- Add the sliced onions and brown them for 12-15 minutes till they are caramelised and look brown.(Not Black but like a goldenish to chocolate brown colour).Reserve ½ of the onions for later.
- Next, Add the Green Chilli,Ginger and Garlic.Saute for 30 seconds and add the vegetables, give it a mix.
- Sprinkle in the ground spices - Turmeric, Coriander powder, Biryani Masala.Add half the yogurt and give it a mix.
- Add rest of the yogurt and mix.
- Dump in the drained rice along with 1.5 Cups of water and ¼ Cup of coriander leaves and mint leaves. Give it a mix(Make sure all(most) rice is below the water.Add Salt.
- Cover and cook on medium low flame for 15 minutes.
- Garnish with coriander and reserved onions.Serve with Raita.
Video
Notes
Do not let the list of spices ,stop you from making the biryani.If you don't have them or do not want to buy them, I suggest you use 1 tablespoon of Curry Powder or Biryani powder of your choice instead. Cooking Time*** If you like your biryani soft- add ¼ cup more water and cook at low pressure for 8 minutes instead. To double the recipe, simply double the proportions keep the pressure cooking time same. The only difference is the amount of time the instant pot takes to come to pressure.
Nutrition
FAQs on Vegetable Biryani
Not all rice are made equal.Based on the variety, age and husking , some need more water than others.If you are using Sona masoori rice to make the biryani- you will need at least 1.25 cups of water.
This recipe is specific to Indian basmati rice.
To troubleshoot, sprinkle the biryani with water, Microwave covered for 10 minutes.
This recipe is made with Basmati rice.If you are new to instant pot and cooking in general, I suggest you stick to the recipe.But if you are an experienced cook, go ahead change the rice.You could use jeera Samba or Sona Masoori rice.These rice varieties need more water.
Add 1.25 cups of water instead of ½ cup and cook the rice for 10 minutes on low.
The only reason biryani is mushy and overcooked can be because the measurement of liquids was not right.
Other reason could be the type of vegetable used.Vegetables like pumpkin, zuchinni and tomato become mushy and release a lot of water.
The texture of the vegetables will change when frozen but if you don't mind that, go ahead and freeze the biryani upto 2-3 months.
Absolutely.Use any oil instead of ghee.Substitute the yogurt with equal amount of coconut milk.
Snigdha Chavan says
Hi.. Absolutely loved this recipe too.. The biryani was just perfect!
You have not mentioned Coriander powder in the ingredient list. Maybe measurement for that needs to be mentioned too.
No salt mentioned too.
I remember in chicken biryani u have asked to mix salt in the water and then add to the rice..
chhavi says
Hey Snigdha..Thankyou!
Salt is usually a personal preference and the strength changes with the type of salt..I suggest you add as mush as you like in the water so that it gets distributed evenly.
Nareesha says
Hello, please can you tell me if you soak your rice first and then add to the pot and if you do for how long do you soak rice or if you just rinse your rice and add it. Thanks.
chhavi says
Hi Nareesha,
I start with washing and soaking the rice. Then finish rest of the cuttting, sauteing etc and add the rice after.
It only soaks till i finish rest of my work.
hope that helps..
EV says
I look forward to trying your recipe using the Instant Pot. What modifications would I need to make in order to double the recipe?
chhavi says
Just double the ingredients, keep the cooking time same.
Make sure the food doesnt cross your "MAX" limit on the instant pot