Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani is a one-pot meal. This vegetarian dish is made with basmati rice, mixed vegetables, and aromatic spices.

Course Main Course

Cuisine Indian

Keyword indian, instant pot, rice

Prep Time 5

Cook Time 26

Pressure Cooking Time 8

Total Time 31

Servings

Calories 199kcal

Author Chhavi

Equipment

Instant Pot

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

Sliced Onions*

The thinner the onions sliced, faster and better the caramelization.

Vegetables**

Cut the vegetables like Carrot and beans into 1 inch thick pieces.This will ensure they do not disintegrate in the biryani.

Spices**

Though it would be great if you can get all the spices listed but if you can't then use what you have.
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