Instant Pot Veg Biryani - Quick & Easy Vegetarian Biryani made with Basmati rice, Vegetables and spices.
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!
Usually biryani is 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, its a great weekday meal too!
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
Ingredients for Vegetable Biryani
- Ghee or Oil
- Basmati Rice
- Yogurt
- Mint and coriander leaves
- Ginger and Garlic
- Onions
- Vegetables
- Spices
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- If i am making this for a everyday lunch, i use a cheaper basmati rice.But if its 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.
How to Make Veg Biryani in Instant Pot
Here is a step by step method of making this Pressure Cooked Vegetable Biryani
Step 1 : Cut the vegetables in 1 inch pieces. This will make sure that they don’t become a mush while cooking in the instant pot.
Step 2: Soak the Basmati Rice while you prepare the rest.
Step 3: Select the SAUTE mode. Add the Ghee and whole Spices. If you can’t get hold of the spices, you may skip this step. That said, spices add a beautiful aroma and taste to this dish.(1)
Step 4: Add the onions and Brown them for about 15-17 minutes.Reserve half the onions This step can be done in Instant Pot or stove top or even Air Fryer.
Making brown onions in air fryer will not only reduce the total time it takes to make this biryani but also reduce the calories.(2,3)
Step 5:Add the Vegetables,ginger,garlic ,green chilli and dry spices- Turmeric, coriander powder, Biryani Masala.(4,5)
Step 6: 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.(6 & 7)
Step 7: Dump in the Rice,Coriander and Mint Leaves,Water and gently mix it all together.(8)
Step 8: Cancel the SAUTE, Select PRESSURE COOK/MANUAL at LOW pressure for 6 minutes with the valve at SEALING position.
If you like your biryani soft- add ¼ cup more water and cook at low pressure for 8 minutes instead.
Step 9:Let the Pressure escape on it's own. About 10-11 minutes.
Step 10:Open and garnish with the reserved brown onions and coriander leaves.
How to Serve Vegetable Biryani
I would serve a Biryani along with 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.
Tips & Tricks to make Instant Pot Veg Biryani
- Use good quality aged basmati rice- I usually use Daawat Basmati Rice.
- Slice the onions very thin.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.
This Vegetable biryani is
- Gluten Free
- Vegetarian
- To make it Vegan and Dairy Free- Use coconut milk instead of yogurt.
FAQs on Vegetable Biryani
Why is my biryani undercooked.
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.
Can I use other kinds of rice to make Biryani
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.
Why is my biryani mushy and overcooked?
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.
Can I freeze vegetable Biryani
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.
Can I make the vegetable Biryani Vegan
Absolutely.Use any oil instead of ghee.Substitute the yogurt with equal amount of coconut milk.
Here are some More Indian Instant Pot Rice Recipes
Instant Pot Chicken Biryani
Instant Pot Jeera Rice
Instant Pot Ghee Rice
Instant Pot Kheer
Also, read about my experiment with making perfect Indian Sona Masoori rice in Instant Pot.
Equipment Needed
Ingredients
- 1 tablespoon Ghee or Oil
- 1.5 Cup Sliced Onions*
- 1 Cup Basmati Rice
- ½ Cup Yogurt
- ½ Cup Water
- 1 Green Chilli or Jalapeno
- 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
- 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.
Nutrition
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..