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Instant Pot Vegetable Biryani - Aromatic, Flavourfull,One Pot Indian Rice dish made with Basmati rice,Vegetables and indian spices. #biryani #vegetablebiryani #rice #indianrice #instantpotrice #indianinstantpot #recipes #pressurecooker #instantpotrecipes
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Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani - Aromatic, Flavourfull,One Pot Indian Rice dish made with Basmati rice,Vegetables and indian spices.
Course Main Course
Cuisine Indian
Keyword indian, instant pot, rice
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings 4
Calories 264kcal

Equipment

Ingredients

  • 1 tbsp Ghee or Oil
  • 1.5 Cup Sliced Onions*
  • 1 Cup Basmati Rice
  • 1/2 Cup Yogurt
  • 1/2 Cup Water
  • 1 Green Chilli or Jalapeno
  • 1 tbsp Ginger Crushed
  • 1 tbsp Garlic Crushed
  • 1/2 Cup Coriander Leaves
  • 1/4 Cup Mint Leaves
  • Salt to taste

Vegetables*

  • 1/2 Cup Potatoes-cubed
  • 1/2 Cup Carrots
  • 1/4 Cup Peas
  • 1/4 Cup Beans

Spices***(Read the note on spices below)

Instructions

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 17-18 minutes till they are caramelised and look brown.(Not Black but like a goldenish to chocolate brown colour).Reserve 1/2 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.Add Salt to the water.
  • Dump in the rice along with the salted water and 1/4 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 1/2 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 rice along with 1.5 Cups of water and 1/4 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 caramelisation.
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 tbsp of Curry Powder or Biryani powder of your choice instead.
Cooking Time***
If you like your biryani soft- add 1/4 cup more water and cook at low pressure for 8 minutes instead.

Nutrition

Calories: 264kcal | Carbohydrates: 49.3g | Protein: 6.6g | Fat: 4g | Saturated Fat: 2.4g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 345mg | Fiber: 3g | Sugar: 5.6g | Calcium: 91mg | Iron: 1mg