30-Minute Instant Pot Vegetable Biryani

A steel plate with instant pot biryani, seasoned yogurt and chopped beetroots with more sides placed on a black board.

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5 from 1 vote

30-Minute Instant Pot Vegetable Biryani

Ready in under 30 minutes, this Instant Pot Vegetable Biryani is flavorful, delicious and easy to make.

Full of vegetables, long grain rice and Indian spices, this quick recipe is definitely a keeper.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 398kcal

Author: Smruti

Ingredients

1 cup Basmati Rice
1 medium Carrot
5-6 Green Beans
½ medium Potato
1 cup Cauliflower Florets
½ cup Green Peas
1-2 cloves Garlic (minced)
1 teaspoon Ginger Chili paste
1 medium Onion (chopped)
½ medium Green Pepper (chopped)
1½ medium Tomatoes (diced)
2 Bay leaves
3-4 Cloves
3-4 Black Peppercorns
1 Star Anise
½ teaspoon Mustard Seeds
½ teaspoon Cumin seeds
1 teaspoon Red Chili Powder
1 teaspoon Turmeric Powder
1½ teaspoon Biryani Masala
¼ cup Yogurt
2 tablespoon Ghee
1 teaspoon Salt
½ teaspoon Lemon Juice
4-5 stalks Cilantro (to top)

Instructions

Wash and soak the rice in 2 cups of water for 30 minutes and set aside.
1 cup Basmati Rice
In the base of the Instant pot add ghee. Set the pot to saute mode and select normal. Wait till the display reads 'Hot'.
2 tablespoon Ghee
Add the whole spices and mustard seeds.
3-4 Cloves, 1 Star Anise, ½ teaspoon Mustard Seeds, 3-4 Black Peppercorns
Let them pop and add the remaining spices.
½ teaspoon Cumin seeds, 2 Bay leaves
In a minute, add garlic and ginger chili paste. Sauté for a minute.
1-2 cloves Garlic, 1 teaspoon Ginger Chili paste
Add onion and pepper and saute for a couple of minutes.
1 medium Onion, ½ medium Green Pepper
Add in tomatoes and mix well. Cook till the tomatoes are mushy.
1½ medium Tomatoes
Whip the yogurt. Add the spices and mix well.
1 teaspoon Red Chili Powder, 1½ teaspoon Biryani Masala, ¼ cup Yogurt, 1 teaspoon Salt, 1 teaspoon Turmeric Powder
Add this mix to the instant pot. Also add ¼ cup water.
Mix well and add the diced vegetables.
1 medium Carrot, 5-6 Green Beans, ½ medium Potato, 1 cup Cauliflower Florets, ½ cup Green Peas
Cook for a couple of minutes and add drained rice and 1 cup water.
Close the lid, set the mode to Pressure Cook. Set the time to 6 minutes and Pressure level to high. Close the lid and set the vent to sealing.
Once the cooking process is complete, let the pressure release naturally for 2 minutes, then do a quick release.
Open the Instant pot, add cilantro and lemon juice.
½ teaspoon Lemon Juice, 4-5 stalks Cilantro
Mix well and serve with Mixed vegetable raita and salad.

Notes

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition