Fragrant, spicy, delicious, and full of flavors is how I will define Instant-Pot Vegan Vegetable Biryani. This Instant-Pot Vegan Vegetable Biryani is perfect to serve as a main course meal or a side dish at get-togethers or potlucks. It’s studded with dry fruits, colorful veggies and super fragrant from aromatic whole spices. This Instant-Pot Vegetable Biryani will be a hit all around will have everyone clambering for more.
Check out the video for this Instant pot Vegan Vegetable Biryani below!
I’m just starting to realize that I may have an obsession of cooking with my Instant- Pot. Not every obsession is a bad thing, right? I feel like this is a very good and very justified obsession. We use this Instant pot for all our instant-pot meals.
A flavorful one-pot rice dish, packed with amazing flavors and other aromatic ingredients. The perfect dish your family would love.
It’s kind of nostalgic for me since I remember my mom making rice quite frequently for lunch & dinners when I was a kid. I was not a picky eater ( these are my MOMs words :P ) and enjoyed all the different veggies.. I still do and I am so happy to say the same for both my boys R2 and R3 but I am not so sure about R1 my hubby ;). If veggies are added to the biryani, my whole family loves it and I love how quick and easy it is to make!
I love that this Instant- Pot Vegetable Biryani doesn’t take long and that it doesn’t require me making too much of a mess. Sometimes after making lunch /dinner I look around and wonder when this war happened in my kitchen. So definitely its a winner with me. This restaurant-style Vegetable Biryani recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious! This Bejeweled Rice Will steal the show and your friend’s & family will be so impressed!
If you’re looking for a delicious side dish in a hurry, this Easy Instant-Pot Vegetable Biryani is a definite winner!
Ok, let’s get right to it. Here are the important things I have learned over the years about how to make the best Instant pot biryani.
What rice should I use to make Biryani?
Use good quality long grain basmati Rice: Rice is the main and key ingredient in this Instant pot vegetable biryani. I would recommend using good quality long grain basmati rice. We prefer using Royal Basmati Rice over other brands of Basmati rice available in the market.
Can I mix & match ingredients?
Use Nuts/ Dry- fruits-You can stud this Instant-pot vegan vegetable Biryani with your choice of nut? dry-fruits, it usually has Cashews and Raisins, but I decided to go with dried cranberries and dried apricots. You can also use prunes. Cranberries and apricot really went well in this dish especially if you’re serving this at Thanksgiving. If you want to nut free, feel free to omit it :)
Use veggies: In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to the Biryani. Like in your local restaurant I have added mostly all the veggies too. But feel free to modernize this recipe with some other delicious Biryani veggies as well! Whatever you love, from fresh to frozen. Mixed vegetables, peas, carrots, cauliflower, broccoli, edamame, zucchini, yellow squash, sweet potatoes. All you have to make sure to do is know how much time your veggies are needed to cook to know when to add them in so they don’t overcook. This dish does not discriminate :P
Can I make this Instant pot Vegetable biryani recipe Vegan?
Yes, you can use coconut oil or good olive oil instead of the ghee and the biryani will still be as flavorful and yummylicious .
Can I use a Pressure cooker for preparing this Vegetable Biryani recipe?
Yes, you can use a pressure cooker or make it on a stove top too. Check out the recipe card below for details.
Do check out the video below for Instant-pot Vegetable Biryani
Quick tip on maintaining your instant-pot smell free
For those who are wondering how to avoid your silicone ring from bad smell; this is how I always store my pot cover side up. I’ve cooked chili, curry, soups, and no smell.
lunch/Dinner is done.
Ready to serve. And just about only 1 dish to be washed up!!
Thank me later!!
- 1 cup basmati rice , soaked 10 minutes
- 2 tbsp Ghee/( Vegan version Olive oil or coconut oil)
- 3 cardamom pods
- 3 whole cloves
- 2 Star Anise
- 1 mace
- 2 bay leaf
- 1 cinnamon stick
- 1 Tsp cumin seeds
- 1 onion/sliced
- 1 Tbsp ginger & garlic paste
- salt to taste
- 1 Tsp red chiili powder
- 1 Tsp garam masala
- 1/2 Tsp ground cumin
- 1/4 Tsp turmeric
- 1 cup carrots/diced
- 1 cup peas
- 1/2 cup green beans
- 1 gold potatoes / diced
- 1 cup water
- Cilantro leaves/chopped
- Mint leaves/ chopped
- roasted cashews , Dried cranberry and dried apricots, optional( Skip if you want nut free)
- Soak the basmati rice in cold water for 10 minutes. Drain, rinse and set aside.
- Press the saute
- Add the oil to the pot.
- When heated,add the whole spices ans cashews and stir.
- Add the onions and all the chopped vegetables .Stir-fry for few mins.
- Add the garlic & ginger paste and stir well.
- add in the salt, red chilli powder, Turmeric and Garam masala.
- Add chopped cilantro, mint .
- Add rice, the dried cranberries and dried apricots and water to the pot and stir.
- Close the lid, close the pressure valve and cook for 5 minutes at high pressure.
- when done , release pressure , open the valve to release remaining pressure.( Do not let the biryani sit in the instant pot after its done , coz you will get mushy rice)
- Serve it with coll Yogurt Relish / Raita .
Pressure cooking instructions :
In a pressure cooker , heat ghee, add all the whole spices and cumin seeds Saute for a few seconds.
Add thinly sliced onions, green chilli and cashews and stir well. Add all the Veggies and stir well. Add in the chopped MInt and cilantro. add in the rice and dry fruits. add the water and bring it to a boil on high flame.cover the cooker and simmer for 20 minutes or till the rice cooks well.