Instant-Pot Vegetable Biryani

Author:

Soniya Saluja

Fragrant, spicy, delicious, and full of flavors is how I will define Instant-Pot Vegetable Biryani. This Instant-Pot 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.

4.75 from 4 votes

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: instant pot biryani

Prep Time: 15

Cook Time: 4

Total Time: 16

Servings:

4 people

Calories:

689kcal

Ingredients

1 cup basmati rice soaked 10 minutes
2 tablespoon Ghee Vegan version Olive oil or coconut oil
2 cardamom pods
3 whole cloves
1 bay leaf
1 inch cinnamon stick
1 teaspoon cumin seeds
1 large onion/sliced
1 tablespoon ginger & garlic paste
salt to taste
1 teaspoon red chiili powder
1 teaspoon garam masala
¼ teaspoon turmeric
½ cup cauliflower florets
½ cup carrots/diced
½ cup peas
½ cup green beans
2 small tomatoes / chopped
1 small gold potatoes / diced
1 cup water
2 tablespoon Cilantro leaves/chopped
1 tablespoon Mint leaves/ chopped
8-10 cashews Raisins, optional (Skip if you want nut free)
¼ cup yogurt
1 cup water

US Customary - Metric

Instructions

Soak the basmati rice in cold water for 10 minutes. Drain, rinse and set aside.
Press saute button
Add the ghee to the pot.
When heated, add the cashew and raisins and roast it for a minute. Remove it in a bowl. we will be adding it after the biryani is cooked.
Add the whole spices and the sliced onions and sauté till the onions turn golden brown it will take 3-5 mins. Remove ¼ of the caramelized onion in a small bowl and keep it aside.
Add the garlic & ginger paste and stir well.
Add all the veggies and the yogurt and mix it well. add in the salt, red chilli powder, Turmeric and Garam masala.
Sprinkle the caramelized onion that we removed and the chopped cilantro, mint.
Add rice and water.
Close the lid, close the pressure valve and cook for 4 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). Sprinkle the roasted cashew and raisin and garnish it with more cilantro and mint.
Serve it with cold Yogurt Relish / Raita .

Video

Notes

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.

Nutrition