Instant Pot Vegetable Biryani

Instant pot vegetable biryani is a one pot aromatic rice dish made with an assortment of vegetables, Indian spices, yogurt, saffron, and basmati rice.

Prep Time20

Cook Time20

Total Time40

Course: rice

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 2470kcal

Author: Geetha

Equipment

1 Instant Pot duo 7 in 1 electric cooker
1 Mixing Bowl
1 Spoon

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Marination

3 Tablespoons Yogurt
1 Teaspoon Turmeric Powder
1.5 Teaspoons Red Chilli Powder
2 Teaspoons Coriander Powder
Salt as required
45 gms (or) 3 Carrots wash, peel and cut each into half length wise and then cut each half into an inch pieces.
70 gms (or) 12 Green Beans wash, trim edges and cut into an inch pieces
250 gms (or) 5 small Potatoes wash, peel and cut each half length wise and then cut each again half length wise into 2-3 pieces and then each into big chunks.
125 gms (or) ¾ cup Frozen Green Peas thaw in water
Half a bunch Fresh Coriander Leaves wash and chop finely
Half a bunch Fresh Mint Leaves wash and chop finely
Juice from 1 Lemon
2 Teaspoons Ginger Garlic Paste

For Biryani

3 Tablespoons Oil
2 Teaspoons Ghee
200 gms (or) 2 medium Onions peel and slice thinly
10 Cashews
2 Green Chillies slit each into two
670 gms (or) 3 cups Long Grain Basmati Rice
6-7 Saffron Strands
2 Tablespoons Milk
Half bunch Fresh Coriander Leaves wash and chop finely
Half bunch Fresh Mint Leaves wash and chop finely
1.5 Teaspoons Shahi Jeera
3 Green Cardamom
1 Bay Leaf
5 Cloves
1 Mace
1.5 inch Cassia (Dalchini)
1 Star Anise
4.5 cups Water
Salt as required

Get Recipe Ingredients

Instructions

Place the rice in a deep-bottomed bowl and rinse it with cold tap water 2-3 times until the water runs clear.
670 gms (or) 3 cups Long Grain Basmati Rice
Soak the rice in fresh water for 15 minutes.
Soak the saffron strands in 2 tablespoons of milk in a small bowl.
6-7 Saffron Strands, 2 Tablespoons Milk
In the meantime, assemble the chopped vegetables and remaining ingredients on the kitchen counter.
Combine biryani masala, turmeric, red chili powder, coriander powder, ginger garlic paste, mint, coriander leaves, salt, yogurt, and lemon juice in a mixing bowl and stir until thoroughly combined.
3 Tablespoons Yogurt, 1 Teaspoon Turmeric Powder, 1.5 Teaspoons Red Chilli Powder, 2 Teaspoons Coriander Powder, Half a bunch Fresh Coriander Leaves, Half a bunch Fresh Mint Leaves, Juice from 1 Lemon, 2 Teaspoons Ginger Garlic Paste, Salt
Now add chopped vegetables, stir until vegetables are coated with spiced yogurt mixture.
45 gms (or) 3 Carrots, 70 gms (or) 12 Green Beans, 250 gms (or) 5 small Potatoes, 125 gms (or) ¾ cup Frozen Green Peas
Close the bowl with a plate or clingwrap and marinate for 15 minutes.
Meanwhile, plug in the instant pot pressure cooker, turn the sauté mode ON and add oil.
3 Tablespoons Oil
Fry sliced onions until they turn brown for about 10-12 minutes. Prevent them from sticking to the pot's base by stirring regularly.
200 gms (or) 2 medium Onions
Remove the fried onions from the steel pot and transfer them onto a kitchen towel-covered plate.
Add ghee to the steel pot now.
2 Teaspoons Ghee
After melting the ghee, add bay leaves, cassia, cloves, mace, star anise, green cardamom and fry until they release their aroma.
1 Bay Leaf, 5 Cloves, 1 Mace, 1.5 inch Cassia (Dalchini), 1 Star Anise, 3 Green Cardamom
Add the shahi jeera and let it splutter for half a minute.
1.5 Teaspoons Shahi Jeera
Add the cashews, green chillies and sauté for a minute.
2 Green Chillies, 10 Cashews
Mix marinated veggies, fried onions and stir thoroughly.
Drain the water from the soaked basmati rice while the vegetables are cooking
Now press the CANCEL button.
Gently stir together soaked rice, water, coriander, mint, and saffron milk. Taste it and add more salt if needed.
Half bunch Fresh Coriander Leaves, Half bunch Fresh Mint Leaves, 4.5 cups Water, Salt
Place the lid on the pot and secure it, then set the pressure valve to SEALING.
Set the timer for 4 minutes after pressing the PRESSURE COOK/MANUAL button.
Initially, the instant pot shows ON and starts the timer countdown once the pressure is built up.
After the timer goes off, wait for 10 minutes to let the pressure release naturally.
Turn the pressure valve to VENT position after 10 minutes, wait until the pressure is released completely and the small knob located next to the pressure valve goes down.
Take the lid off the pot, wait for 5 minutes and then fluff the rice with a fork.
Serve instant pot vegetable biryani steaming hot alongside cucumber raita or a side dish of your choice.

Notes

Rinse and wash the rice under cold running water at least 3-4 times until the water runs clear.

The ratio of rice to water may change depending on the quality and age of the rice. Follow the instructions on the packet for the rice-to-water ratio. To cook the extra long grain basmati rice, I added 1.5 cups of water for every 1 cup of rice (so 4.5 cups water for 3 cups basmati rice).

Soak the rice for 15 minutes before prepping vegetables to reduce pressure cooking time and save time. In case you soak the rice for more than 20 minutes, make sure to reduce the liquid slightly to avoid it turning mushy.

Keep stirring the onions while frying to prevent them from sticking to the pot. Stirring is necessary for even browning and to avoid charring.

To maintain the delicious flavour and aroma of the biryani, make sure to remove the whole spices as they are used for infusing. These spices have a strong taste that leaves an unpleasant aftertaste when bitten.

Ensure the onion is sliced uniformly and thinly.

Nutrition