Vegetable Biryani (Instant Pot)
This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.
Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.
Hope you enjoy!
This recipe will serve 3
- 1 cup long grain rice (I preferred Basmati Rice)
- 3 Tbsp Milk
- 1 pinch Saffron (Kesar few strands)
- 2 Tbsp oil or ghee
- ¼ cup cashews
- 15 Raisins
- 1 Tbsp ginger (thinly sliced)
- 2 cup mixed vegetables (cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets)
- ¼ cup Plain Yogurt (whisked)
- ¼ cup Mint leaves (Pudhina finely chopped)
- 1 ¼ cup Water
Spices
- 3 whole Green Cardamom (Elaichi)
- 6 Cloves Laung
- 8 Black Peppercorns
- 1 inch long cinnamon stick (Dalchini)
- 2 Bay leaf (Tej Patta)
- 1 tsp Cumin seeds (Jeera)
- 1 tsp coriander powder
- 1 tsp fennel seed powder
- 1 tsp red chili powder (adjust to taste)
- ¼ tsp Turmeric (Haldi)
- 1 tsp Salt (adjust to taste)
- In warm milk soak the saffron and keep aside.
- Soak the rice for about 10 minutes, then drain the water and keep aside.
- Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
- Add all the whole spices and sauté for 30 seconds, they will become aromatic.
- Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
- Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
- Add the water for cooking on top of the rice. Rice should be just immersed under water.
- You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
- Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
- After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
- Open the pot and fluff the rice gently with a fork.
Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi
Making Vegan:
This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.
Vegetable Biryani (Instant Pot): A Flavorful One-Pot Meal
Vegetable Biryani is a delightful and aromatic rice dish filled with a variety of vegetables, fragrant spices, and long-grain basmati rice. Typically cooked slowly, preparing Vegetable Biryani can be quite time-consuming.
Nevertheless, thanks to the Instant Pot, you can savor this tasty one-pot meal with ease and in a shorter amount of time. This piece will delve into the advantages, different versions, suggestions, and frequently asked questions related to Vegetable Biryani made in an Instant Pot.
Benefits of Vegetable Biryani (Instant Pot):
- Time-Saving: Using the Instant Pot significantly reduces cooking time required to make Vegetable Biryani compared to traditional stovetop methods. With the Instant Pot's pressure cooking function, you can enjoy a flavorful biryani in less than half the time.
- One-Pot Meal: Vegetable Biryani cooked in an Instant Pot is a complete one-pot meal that's packed with vegetables, rice, and spices. This makes it convenient for busy weeknights or when you're craving a satisfying meal without the hassle of preparing multiple dishes.
- Retained Nutrients: According to recent research pressure cooking in the form of instant pot cooking helps in retaining the nutritional value of the food with its vitamins and minerals upto 90-95%.
- Customizable: Vegetable Biryani is highly customizable, allowing one to tailor the ingredients and spices to suit your taste preferences. Whether you prefer it spicy, mild, or packed with your favourite vegetables, one can easily adjust the recipe to create a biryani that's perfect for you.
Variations of Rice:
- Sweet Saffron Rice: It's a nice rice based dessert delicacy which has an infused flavour and color of saffron along with its sweet flavour making it sweet and yet lighter to one’s palette.
- Shahi Pulao (Vegetable Pulao): Shahi Pulao or Vegetable Pulao is an exotic rice dish that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish.
- Tawa Pulao Mumbai Style: Tawa Pulao is a popular street dish of Mumbai that is very similar in style to Pav Bhaji. The secret behind this flavorful Tawa Pulao is that it's a mixture of spices that creates the perfect balance of flavors..
- Paneer Pulao: Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.
Tips for Making Perfect Vegetable Biryani (Instant Pot):
- Use Basmati Rice: Basmati rice is the preferred choice for making Vegetable Biryani due to its long grains, delicate aroma, and fluffy texture. Rinse the rice thoroughly before adding it to the Instant Pot to remove excess starch and prevent it from becoming sticky.
- Layering Technique: Layering the ingredients in the Instant Pot is crucial for ensuring even cooking and preventing the biryani from sticking to the bottom. Start by layering the vegetables at the bottom, followed by the rice, and then the spices and seasoning on top.
- Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 5-10 minutes after cooking to ensure that the biryani continues to cook gently and the flavors meld together. Quick release of pressure may result in unevenly cooked rice or vegetables.
- Garnish with Fresh Herbs: Garnish the Vegetable Biryani with fresh cilantro (coriander) leaves, mint leaves before serving to add a burst of freshness and flavor. These aromatic herbs enhance the visual appeal of the dish and elevate its taste to new heights.
FAQs about Vegetable Biryani (Instant Pot):
Can I make Vegetable Biryani without an Instant Pot?
Yes, you can make Vegetable Biryani using traditional stovetop methods or in a rice cooker. However, the cooking time may vary, and you'll need to adjust the water-to-rice ratio accordingly.
Can I add yogurt to Vegetable Biryani?
Yes, you can add yogurt to Vegetable Biryani to enhance its flavor and add a creamy texture. Mix plain yogurt with spices and herbs before adding it to the biryani mixture for best results.
Can I make Vegetable Biryani ahead of time?
Yes, Vegetable Biryani can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2-3 days. Reheat the biryani gently in the microwave or on the stovetop before serving.
Is Vegetable Biryani gluten-free?
Yes, Vegetable Biryani cooked with gluten-free ingredients such as basmati rice, vegetables, and spices is naturally gluten-free. Be sure to check the labels of any packaged ingredients to ensure they are gluten-free.
Vegetable Biryani cooked in an Instant Pot is a convenient and delicious one-pot meal that's perfect for busy weeknights or special occasions. With its rich flavors, aromatic spices, and customizable variations, Vegetable Biryani is sure to become a staple in your culinary repertoire.
Whether enjoyed on its own or paired with raita (yogurt dip) and pickles, Vegetable Biryani is a comforting and satisfying dish that's loved by all.
Comments
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Leigh-Anne
September 14, 2021 at 1:38 amThanks Manjula. My family always appreciates your recipes. Thank you for experimenting with the IP for the rest of us 🙂
Annette
November 20, 2020 at 6:32 pmMade it this evening, and used extra potatoes instead of cauliflower. It is fantastic! Very tasty, and very filling, even for two guys and me. It was fun to use the instant pot, too. 🙂 Thanks,Manjula!
Manjula Jain
November 20, 2020 at 7:48 pmThank you Anita, it is always good to hear that
Annette Laing
November 18, 2020 at 12:04 pmExcited to try this! Did you use fresh or frozen cauliflower?
Annette Laing
November 17, 2020 at 4:15 pmPlanning this for dinner! Is the cauliflower you used fresh or frozen? I have cooked your recipes for years, and now own an instant pot! Thanks, Manjula!
Karishma
November 10, 2020 at 11:51 pmGreetings from Australia ☺️ It looks so good, But I don’t have an instant pot nor a pressure cooker. Can I make this on a stove top?
Manjula Jain
November 11, 2020 at 11:50 amyes you can make this on a stove top
Usan
September 14, 2020 at 6:28 pmThis is awesome, I tried few time with chicken but it always over cooked. Thx for sharing vegetarian briyani time. I am going to try. I love your recipe since 2016. I am been following. Usan
Anu
August 26, 2020 at 11:20 amHi Manjula aunty, Thank you for thus awesome biriyani recipe. Its on my list for this weekend.
I have a question about your Zucchini rice, can it be made in the instant pot and what adjustments do I need to make?
I have been making that recipe for years and my family loves it,but wanted to adapt it to the IP as I use my instant pot to cook mostly these days.
Thank you so much for sharing your wonderful recipes!
Desicar
July 8, 2020 at 2:31 amVery nice recipe. We have to try. So easy, flavorful and delicious.
Helen Louise
June 11, 2020 at 7:57 pmThank you so much! Is the ginger added with whole spices?
Sudha
June 11, 2020 at 1:54 pmI followed the instructions step by step. Came out extemely well. Thank you very much!
Manjula Jain
June 11, 2020 at 11:25 pmSudha, Thanks, It is always good to hear that.
India lover
June 11, 2020 at 3:13 amHi from England. I hope you and your family are safe and well at this difficult time.
I’ve been cooking your recipes for many years now and love them!
I don’t have an instant pit but could I make this in a pressure cooker using the same cooking times?
Manjula Jain
June 11, 2020 at 11:26 pmyes, that will work.
Sudha
June 10, 2020 at 3:26 pmThanks for giving us a onion and garlic free recipe for biryani !
Didina
June 5, 2020 at 8:03 amWow looks great! I don’t have an Instant Pot but if I did I would try this recipe immediately.
Do you also have some tips for converting your recipes (like curries and soups) to a slow cooker?
Thanks, Didina