pressure cooker biryani

A simple ,easy and flavorful vegetable biryani recipe made in the Instant pot pressure cooker with layers of spiced vegetables ,warm spices ,herbs like mint and cilantro, fried onions and basmati rice.

Easy Vegetable Biryani (Instant Pot &amp; Stove Top)

thick yogurt (hung curd) ((thick coconut milk

ginger garlic paste

carrot (diced ,(about 1 cup))

green beans (cut

cauliflower (cut in large florets about 1.5-2 inch)

paneer (cubed into ½ inch cubes)

turmeric powder

red chilli powder

biryani masala powder

lemon juice

salt (adjust

bay leaf

cinnamon stick

cloves

cardamom

star anise

mace

shah jeera (cumin seeds)

basmati rice (rinsed & soaked for 20 minutes)

ghee ((use oil

onion (thinly sliced (about 1 cup))

mint leaves (pudina) (chopped)

coriander leaves(cilantro) ( finely chopped)

onions

milk ((use water

saffron(kesar) (few strands)

ghee (optional)

water

Rinse the basmati rice and soak for 20 minutes. Drain and keep aside.

Add warmed milk in a bowl and soak the saffron in it.Keep aside.

Pre Preparation:

Take yogurt(curd) ,ginger-garlic paste, turmeric powder, red chilli powder, biryani masala powder, lemon juice ,salt in a large mixing bowl.Mix well.Vegans can use thick coconut milk instead of yogurt.

Now add the chopped vegetables ,mix very well and marinate for at-least 15 to 20 minutes.

Marinating the Vegetables:

Press SAUTE mode on Instant Pot. Add ghee or oil in to the POT .Add all the whole spices and saute for 30 seconds.

Add in the sliced onions and saute till the onions caramelize or turn light golden brown.

Add the marinated vegetables into the pot.Mix everything well and saute for 1 minute.

Top with half of the coriander leaves, mint leaves and fried onions. Do not mix.

Spread the soaked basmati rice evenly over the veggies.

Now again top with leftover coriander leaves, mint leaves and fried onions.Sprinkle saffron milk on top of the rice.Do not mix.

Add water gently all around along the sides of the pot. Don’t add water in the center.Make sure rice is just immersed under water.Do not mix the ingredients.Also add 1 tablespoon of ghee over the rice,this is optional.

Press &quot;Warm / Cancel&quot; button and then select &quot;MANUAL/PRESSURE COOK&quot; (LOW Pressure) Adjust the time to 6 minutes and set the pressure selection at &#039;low&#039;.

After the pot beeps ,Quick Pressure Release to stop overcooking the rice and the vegetables

Lastly ,Open the pot and fluff up the rice.Garnish with some more fried onions and coriander leaves.Also take out the steel insert ,prevents the rice at the bottom from over cooking.Let the biryani rest for another 5 minutes.Serve the Vegetable Biryani with your favorite raita, salad or kurma.

Instant Pot Method:

Follow the same steps as Instant Pot .Close the pressure cooker lid and cook on lowest flame for about 20 to 25 minutes. Even if the pressure cooker whistles, then its fine.

Stovetop Pressure Cooker Method:

One-pot Vegetable Biryani made in the instant pot, is so easy to cook with the same authentic flavors! Fragrant basmati rice cooked with lots of vegetables, and aromatic whole spices and herbs. This delicious flavorful Veg Biryani ready in less than 30 minutes, and is perfect for a weeknight dinner with a side of raita or for special occasions. 

Instant Pot Vegetable Biryani

Basmati Rice (long grain, soaked

Milk ((use water

Saffron (Kesar) (few strands)

Ghee ((use oil

Cashews

Raisins

Onion (large size, finely sliced, about 1.25 cup)

Garlic (minced)

Ginger (grated)

Plain Yogurt (whisked (skip

Mint leaves (Pudhina) (finely chopped)

Fried Onions (divided (skip

Water

Cilantro leaves (finely chopped)

Green Cardamom (Elaichi)

Cloves (Laung)

Black Peppercorns

Cinnamon (Dalchini) (1 inch long)

Bay leaf (Tej Patta)

Cumin seeds (Jeera)

Potato ( medium sized, cut in 3/4 inch chunks, about 1 cup.)

Green Peas (fresh

Cauliflower (cut in large florets about 1.5-2 inch)

Red bell pepper (sliced about 1 inch lengthwise)

Carrots (sliced in thin strips)

Beans

Kashmiri red chili powder (adjust to taste)

Ground Turmeric (Haldi powder)

Garam Masala

Salt (adjust

Rinse the rice and soaking for 20 minutes. Then drain and keep aside.

Warm the milk slightly and soak the saffron in it.

Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.

Add all the whole spices and saute for 30 seconds.

Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.

Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.

Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.

Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.

Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.

Add the water for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.

Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.

Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Cover with the lid and let it rest for 5 more minutes.

Serve hot with yogurt or raita and a squeeze of fresh lemon juice.

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Easy Vegetable Biryani (Instant Pot...

Instant Pot Vegetable Biryani

Top 2 pressure cooker biryani recipes from across the web

The most viewed pressure cooker biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegetable Biryani (Instant Pot...

Instant Pot Vegetable Biryani

The most viewed pressure cooker biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine