Name: Instant pot Vegetable Biryani
Prep time: 3 min
Cook time: 12 min
Total time: 25 min
Ingredients: 2 tbsp Clarified Butter / Ghee; 1 cup Long grain Basmati Rice (rinsed and soaked for 20 mins); 2 cups Frozen Mixed Vegetables; 1 cup Onion, sliced; 1/2 cup Tomato; 1/2 tbsp Ginger Garlic Paste; 1/4 cup Yogurt / Curd; 1 tsp Lemon Juice; 2 tbsp Finely Chopped Mint leaves; 2 tbsp Finely Chopped Cilantro / Coriander leaves; 7 to 9 Raw Cashew Nuts; 1 tsp Salt (as required); 1 Bay leaf; 1 small Cinnamon stick; 3 Cloves; 2 Green Cardamom; 1/2 tsp Cumin seeds; 1/4 tsp Turmeric powder; 1/2 tsp Chili Powder; 1 tsp Coriander powder; 1/2 tsp Garam masala

A simple, easy, and flavorful vegetable biryani recipe can be made in 15 mins using your Instant pot. Perfect meal for a weeknight dinner.

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MAIN INGREDIENTS

Rice – 1 cup Long grain Basmati Rice, rinsed and soaked for 20 mins. I have used khazana basmati rice from Costco

Vegetables – 2 cups of Frozen Mixed vegetables (carrot, beans and corn)

Onion – 1 cup sliced Onion

Tomato – 1/2 cup chopped tomato

Ginger Garlic paste – 1/2 tablespoon Ginger and Garlic paste

Yogurt – 1/4 cup Thick Yogurt / Curd

Spices – Turmeric, chili powder, coriander powder, garam masala

Whole Masala – Bay leaf, cinnamon stick, cloves, green cardamom, cumin seeds

Lemon – 1 teaspoon of Lemon juice

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

Set Instant pot to saute high. Once heated,add 2 tablespoon of clarified butter / ghee, whole spices, cashew nuts and saute for few seconds.

STEP 2 :

Add sliced onions and saute until golden brown, then add ginger garlic paste and saute until raw smell goes away (1 minute)
Now add tomatoes and cook until mushy.

STEP 3 :

Switch off the heat.
Add frozen vegetables, yogurt, spices, salt, chopped mint leaves, chopped cilantro (coriander leaves), mix well and make sure no browning sticking to the inner pot.

STEP 4 :

Add drained basmati rice, 1 and 1/4 cups water and lemon juice. Ratio – 1 cup soaked and drained rice : 1 & 1/4 cups water
Mix gently and make sure all the rice are submerged in water.

STEP 5 : Final Preparation

Close Instant pot with lid, pressure cook high for 4 mins and allow 10 mins of natural pressure release (NPR).
Then do a quick pressure release.
Carefully open the lid, gently fluff up the rice using fork or spatula.

STEP 6 : Serving

Delicious vegetable biryani is read. Enjoy it hot with raita.

TIPS AND TRICKS

Substitute: If you don’t have frozen vegetables, use 2 cups of freshly chopped vegetables like carrots, beans, cauliflower, potato, green peas.

Storage: Store leftovers, covered in an airtight container for 3-4 days in the fridge. Before serving heat for 1 min in microwave or cook for 2 mins in saute pan.

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Instant pot Vegetable Biryani

Author: Chili in a pod Cooking Method:Pressure cooking Cuisine:Indian Courses:Lunch, Dinner Recipe Keys: V Vegetarian L Lunch box recipes B Biriyani

Difficulty:BeginnerPrep time: 3 minutesCook time: 12 minutesNatural pressure release: 10 minutesTotal time: 25 minutesServings:2 servings Best Season:Suitable throughout the year

Description

A simple, easy, and flavorful vegetable biryani recipe can be made in 15 mins using your Instant pot. Perfect meal for a weeknight dinner.

Ingredients

2 tbsp Clarified Butter / Ghee
1 cup Long grain Basmati Rice (rinsed and soaked for 20 mins)
2 cups Frozen Mixed Vegetables
1 cup Onion, sliced
1/2 cup Tomato
1/2 tbsp Ginger Garlic Paste
1/4 cup Yogurt / Curd
1 tsp Lemon Juice
2 tbsp Finely Chopped Mint leaves
2 tbsp Finely Chopped Cilantro / Coriander leaves
7 to 9 Raw Cashew Nuts
1 tsp Salt (as required)

Whole masala:

1 Bay leaf
1 small Cinnamon stick
3 Cloves
2 Green Cardamom
1/2 tsp Cumin seeds

Ground Spices:

1/4 tsp Turmeric powder
1/2 tsp Chili Powder
1 tsp Coriander powder
1/2 tsp Garam masala

Instructions

Set Instant pot to saute high. Once heated,add 2 tablespoon of clarified butter / ghee, whole spices, cashew nuts and saute for few seconds.
Add sliced onions and saute until golden brown, then add ginger garlic paste and saute until raw smell goes away (1 minute).
Now add tomatoes and cook until mushy.
Switch off the heat (press cancel).
Add frozen vegetables, yogurt, spices, salt, chopped mint leaves, chopped cilantro (coriander leaves), mix well and make sure no browning sticking to the inner pot.
Add drained basmati rice, 1 & 1/4 cups water and lemon juice.
Mix gently and make sure all the rice are submerged in water.
Close Instant pot with lid, pressure cook high for 4 mins and allow 10 mins of natural pressure release (NPR).
Then do a quick pressure release.
Carefully open the lid, gently fluff up the rice using fork or spatula.

Serving

Delicious vegetable biryani is read. Enjoy it hot with raita.

ASMR Cooking Video

Notes & Tips

Substitute: If you don’t have frozen vegetables, use 2 cups of freshly chopped vegetables like carrots, beans, cauliflower, potato, green peas.
Storage: Store leftovers, covered in an airtight container for 3-4 days in the fridge. Before serving heat for 1 min in microwave or cook for 2 mins in saute pan.

Keywords:Instant pot vegetarian recipes, Indian Instant pot recipes, Lunch box recipes for kids, Quick dinner recipes, Vegetable biryani, Easy instant pot recipes for beginners