Instant Pot Vegetable Biryani | Video Recipe

Name: Instant Pot Vegetable Biryani
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 cups Basmati rice (or any long grained rice); 1/4 cup Milk (Warm milk (to soak the saffron)); 4 strands Saffron; 1.5 tsp salt; 2 cups Mixed Veggies (I used Beans, Cauliflower, potato, Carrots); 1/2 cup Fried Onions (Homemade Birista - recipe coming up soon); 2 Onions; 2 Green Chillies (adjust to taste); 1 inch Ginger; 4 Garlic pods; 1 inch Cinnamon; 1 Green Cardamom; 1 Black Cardamom; 2 Bay leaf; 1.5 tsp Cumin seeds (jeera); 2 cloves; 2 tsp Ghee (clarified butter - skip for vegan and sub with 2 tsp oil extra); 1/4 cup Mint Leaves (sorted and washed); 1/4 cup Green coriander leaves (sorted and washed, chopped coarse - opt.); 2 tsp Biryani Masala; 1 tsp Garam Masala; 1 TBSP Coriander Powder; 1 tsp Red Chilli Powder; 1/2 cup Yoghurt; 3 TBSP Oil (any neutral oil)

Published: Oct 1, 2021 · Modified: Apr 12, 2022 by Kalyani · This post may contain affiliate links · 34 Comments

Jump to Recipe Jump to Video Print Recipe

Instant Pot Vegetable Biryani

A delicious Veg Biryani made in Instant Pot. Biryani is usually served with Raita or Salna as a Main Course in Indian Cuisine

By now, the readers of the blog and my dear family) would know my love for kitchen friendly gadgets that save time, fuel and cost, yet are efficient. While the pressure cooker can never be replaced in an Indian Kitchen, the IP (Instant Pot) comes pretty close with so many settings. Amongst the Instant Pot recipes tried out - this biryani was highly liked by one and all for a leisurely Sunday Brunch. If you like One Pot meals like these, why don't you check out this super delish, No onion, no garlic Allahabad ki Tehri (Veg Tehri)

Paired with Raita and salad with Roasted papad, it was a sellout success with the kids going for seconds.

A delicious Veg Biryani made in Instant Pot. Biryani is usually served with Raita or Salna as a Main Course in Indian Cuisine

Tips to make a great Instant Pot (IP) Vegetable Biryani

Does it come close to the real deal ? The aromas and texture are especially great with this IP method. Of course, nothing can replace the Dum method and layering. But this comes pretty close.

Is this spicy ? Well, as we made it for my little one too, we kept the spice level low.

What veggies can be used? Basically Cauliflower, potato, beans, carrots and peas can be used. Additionally Soya can be used too to replicate mock meat texture , but we didn’t add.

Can this be made without ghee ? A good biryani relies heavily on flavour. If you aren’t vegan, don’t skip the ghee for it adds oomph and aroma.

Can I skip the Birista (fried onions) in this recipe? Fried Onions or Birista elevates this dish, would highly recommend NOT to skip it.

Do we need only Basmati Rice for biryani? I made use of locally sourced “Biryani rice” which resembled Basmati (bot not so heavy on the wallet). You can use short grained rice, but we prefer long grained for the North Indian (this) style of Biryani. For the South Indian style Dindigul Thalapakatti Biryani, we prefer short grained rice.

Other Biryani varieties you might like on the blog:

Middle Eastern Machboos

Lucknowi Veg Biryani

Andhra Style Uluva Chaaru Biryani (Horse gram broth biryani)

Shahi Qabooli Veg Biryani

Let’s get to make Instant Pot Vegetable Biryani

Prep time - 30 mins , Cook time in IP (depends on the method used) - 20 mins ; Serves - 4 to 5 generously

What you need to make the Instant Pot Veg Biryani

2 cups Basmati rice (or any long grained rice)
¼ cup warm milk (to soak the saffron)
4 strands saffron
1 teaspoon salt
2 cups Mixed Veggies (I used Beans, Cauliflower, potato, Carrots)
½ cup Fried Onions (Homemade Birista) - recipe coming up soon
1.5 teaspoon salt
2 Onions
2 green chillies (adjust to taste)
1 inch ginger
4 garlic pods
1 inch cinnamon
1 Green Cardamom
1 Black Cardamom
2 bay leaf
1.5 teaspoon Cumin seeds (jeera)
2 cloves
2 teaspoon ghee- skip for vegan and sub with 2 teaspoon oil extra
¼ cup Mint leaves (sorted and washed)
¼ cup Coriander leaves (sorted and washed, chopped coarse) - opt.
2 teaspoon Biryani Masala
1 teaspoon Garam Masala
1 tablespoon Coriander powder
1 teaspoon Red Chilli powder
½ cup Yoghurt
3 tablespoon Oil (any neutral oil)

How to make Instant Pot Vegetable Biryani

Prep work:

Wash the rice 3-4 times till the water turns clear. Soak it in water for minimum 20 mins.
Make a paste of the onions, green chillies, garlic and ginger without adding any additional water.
In the meanwhile, wash and chop the veggies (keep the veg chunks fairly large for a nice bite).
Soak the potato chunks in water till used.
Soak the saffron strands in the warm milk while the veggies are being chopped
Wash mint and coriander leaves

Assemble all the ingredients for the recipe from the list given above.
Follow the video for the detailed instructions along with tips and tricks on how to make this.
Head to the video embedded here for the method.
Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don't forget to hit like ,and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton

Cooking the Instant Pot (IP) Vegetable Biryani

Set IP to SAUTE mode.
Once hot, add oil +ghee (reserving a bit for later), add the whole spices
Saute for 30 seconds
Add the onion paste and saute for 2-3 mins till raw smell disappears.
Now add the spice powders + salt. Saute for another 2 minutes till it coats the onions evenly.
Add the veggies one by one into the Instant Pot.
Saute the veggies well till the masala coats it evenly.
Add the washed and drained mint (and coriander if using) leaves, reserving a few till the end
Add the washed and drained rice and gently mix, taking care not to break the grains.
Now add the yogurt and gently mix so the yoghurt is covered with the masala
Add the rest of the mint leaves now
Add half the saffron soaked milk and gently mix
Tip in the rest of the ghee and oil now
Top with half of the birista and the rest of the saffron milk now
Add water as required . Mix gently
Top with the rest of the birista
Deglaze the pan really well
Cancel SAUTE mode.
Set to PRESSURE COOK (LOW) for 5 mins
Once Pressure drops, do a quick release
When the pin falls, wait for 4-5 more mins and open the lid.
Fluff up the biryani with a fork / light ladle.
Serve hot / warm with some raita / papad on the side.

Instant Pot Vegetable Biryani

Kalyani

A delicious Veg Biryani made in Instant Pot. Biryani is usually served with Raita or Salna as a Main Course in Indian Cuisine

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Bakes, Main Course

Cuisine Indian, North Indian

Servings people

Equipment

Instant Pot
Knife
Wet Blender

Ingredients

2 cups Basmati rice or any long grained rice
¼ cup Milk Warm milk (to soak the saffron)
4 strands Saffron
1.5 teaspoon salt
2 cups Mixed Veggies I used Beans, Cauliflower, potato, Carrots
½ cup Fried Onions Homemade Birista - recipe coming up soon
2 Onions
2 Green Chillies adjust to taste
1 inch Ginger
4 Garlic pods
1 inch Cinnamon
1 Green Cardamom
1 Black Cardamom
2 Bay leaf
1.5 teaspoon Cumin seeds jeera
2 cloves
2 teaspoon Ghee clarified butter - skip for vegan and sub with 2 teaspoon oil extra
¼ cup Mint Leaves sorted and washed
¼ cup Green coriander leaves sorted and washed, chopped coarse - opt.
2 teaspoon Biryani Masala
1 teaspoon Garam Masala
1 tablespoon Coriander Powder
1 teaspoon Red Chilli Powder
½ cup Yoghurt
3 tablespoon Oil any neutral oil

Instructions

Make a paste of the onions, green chillies, garlic and ginger without adding any additional water.
In the meanwhile, wash and chop the veggies (keep the veg chunks fairly large for a nice bite).
Soak the potato chunks in water till used.
Soak the saffron strands in the warm milk while the veggies are being chopped
Wash mint and coriander leaves
Set IP to SAUTE mode.
Once hot, add oil +ghee (reserving a bit for later), add the whole spices
Saute for 30 seconds
Add the onion paste and saute for 2-3 mins till raw smell disappears.
Now add the spice powders + salt. Saute for another 2 minutes till it coats the onions evenly.
Add the veggies one by one into the Instant Pot.
Saute the veggies well till the masala coats it evenly.
Add the washed and drained mint (and coriander if using) leaves, reserving a few till the end
Add the washed and drained rice and gently mix, taking care not to break the grains.
Now add the yogurt and gently mix so the yoghurt is covered with the masala
Add the rest of the mint leaves now
Add half the saffron soaked milk and gently mix
Tip in the rest of the ghee and oil now
Top with half of the birista and the rest of the saffron milk now
Add water as required . Mix gently
Top with the rest of the birista
Deglaze the pan really well
Cancel SAUTE mode.
Set to PRESSURE COOK (LOW) for 5 mins
Once Pressure drops, do a quick release
When the pin falls, wait for 4-5 more mins and open the lid.
Fluff up the biryani with a fork / light ladle.
Serve hot / warm with some raita / papad on the side.

Video

Keyword Basmati Rice, Biryani, Gluten Free, Instant Pot Biryani, Instant Pot Recipes, Main Course, Party Ideas, Quick Biryani, Rice dishes, Variety Rice, Veg Biryani

Tried this recipe?Let us know how it was!

Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!