Instant Pot Vegetable Biryani
Instant Pot Vegetable Biryani Recipe - Traditional Indian main course rice dish made with mixed vegetables, Basmati Rice and spices in an electric pressure cooker. Serve with raita, pickles and papad.
Servings 4 people
Equipment
- Instant Pot
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml, 1 tsp is 5 ml
- 1 ½ cups Basmati Rice to be soaked for atleast 20 mins
- ¾ cup Green Peas frozen used here
- 10 French Beans stringed and cut into 1 inch thick pieces
- 1 Potato (medium size) peeled and chopped into big chunks
- 2 Carrots cut lengthwise
- ¼ cup Thick Curd or Yogurt
- 1 ½ tablespoon Olive Oil
- 2 teaspoon Ghee
- ½ teaspoon Jeera or Cumin Seeds
- 1 Onion sliced
- 1 tbsp Ginger Garlic Paste
- ½ teaspoon Kashmiri Red Chilli Powder optional
- ½ teaspoon Turmeric Powder
- 2 tablespoon Biryani Masala
- 1 ½ cup Water
- salt to taste
- 1 tablespoon Coriander and Mint Leaves finely chopped
For Garnish
- 2 tablespoon Air Fried Onions or Birista
- Few Coriander and Mint Leaves as required
Instructions
- Wash and soak the Basmati Rice for atleast 20 minutes in 2 cups of water. After 20 minutes, drain the water, rinse and keep aside.
- Switch on the Instant Pot. Press "SAUTE" mode and once it displays "HOT" or "ON", add oil and jeera or cumin seeds.
- Once the cumin roasts slightly, add one finely sliced onion and saute for a couple of minutes.
- Add 1 tbsp of onion garlic paste and the mixed vegetables.
- Now add turmeric powder, kashmiri red chilli powder, Biryani Masala and yogurt. Mix well.
- Add the soaked and drained rice and finely chopped coriander (cilantro) and mint leaves. Mix gently.
- Add 1 and 1/2 cups of water and salt to taste. Mix well and ensure the rice is at the bottom. Scrape all the rice, vegetables and masala stuck on the sides of the instant pot. Add 2 tsp of ghee.
- CANCEL "SAUTE" MODE. Close the Instant Pot Lid, set the pressure release valve to SEALING.
- Select "PRESSURE COOK" at "LOW PRESSURE" for 6 minutes. Once pressure cooking is done, manually release the pressure (move the pressure release valve to VENTING). This helps in preventing the rice from overcooking and fluff up easily.
- Once the float valve (shiny silver object) comes down, you can open the lid and remove the steel insert using mittens. You can now switch off the Instant Pot.
- Allow the Biryani to rest for 5 minutes before you fluff the rice.
Notes
- Wash your basmati rice couple of times and soak it for atleast 20 minutes. It helps the rice to cook evenly and fluff up easily. Excess starch in rice causes it to stick so rinsing and draining helps.
- Always cut your vegetables into thick pieces. Instead of adding thin carrot julienne's, add thick pieces that will retain its shape after cooking. Same is the case for potatoes. If adding cauliflower or broccoli florets, add a thick floret instead of a tiny one.
- Do a manual pressure release to avoid the rice grains from overcooking.