This vegetable-packed biryani is a one-pot dish that’s aromatic, flavorful and super tasty.
You are going to love this vegetarian biryani recipe! It is so flavorful and aromatic! It’s loaded with veggies like: carrots, bell pepper, potatoes, corn and peas. You can make this a vegan recipe too if you omit the ghee-coated cashews and raisins.
So… I think it’s official. I have a biryani problem.
I already have several different types of biryani on my blog and you can expect several more varieties to come soon. I have so many biryani recipe ideas floating around in my head. And by floating, I mean dancing. All of these biryani ideas are basically doing bhangra in my mind. Biryani Bhangra.💃🏽 hoi! bruahhh!
Anyway… the point is that we have been eating biryani at least once a week lately (Biryani Fridays!) and I can’t wait to eventually share all of my biryani recipes with you.
This veggie dish is normally reserved for special occasions but thanks to the instant pot, it’s now simple enough to make on a busy weeknight. It’s easy and also impressive so this dish works for dinner parties too. In fact, if you’re looking for a fancy vegetarian recipe to serve your guests then look no further. Okay actually do consider making my vegetable korma too. You can serve both of these at a dinner party and your vegetarian/vegan friends will love you forever!
One last thing… when you’re making biryani, you should be using good biryani rice. I highly recommend using this brand of basmati rice in this dish and in all of my rice dishes. I love the extra long grains and in my opinion, no other basmati rice compares to it. I’m always open to learning about new varieties/brands though so leave a comment if there’s another one you prefer!
Enjoy this dish! And if you like it, be sure to check out one of my other biryani recipes 🙂Print
- 1 cup basmati rice (love this brand), soaked 15 minutes
- 2 tablespoons oil
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 ½ teaspoons salt
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne, adjust to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 bell pepper, cut into strips
- 1 cup baby carrots (approx 9-10 baby carrots), cut in half
- 2 cups (frozen) veggies (I use 1 cup corn and 1 cup peas)
- 4 small gold potatoes (approx. ½ pound), cut in half
- 1 cup water
- Cilantro leaves, chopped
- Mint leaves, chopped
- Ghee coated cashews and raisins, optional
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
- Add the garlic, ginger, ground spices and stir.
- Add rice, vegetables and water to the pot and stir (the veggies don’t have to be submerged, they will cook in the steam).
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.
- Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.
To Make Ghee-Coated Cashews/Raisins:
- Melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.
- Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.
- You should be able to substitute vegetables but keep the cook time in mind (e.g. if using cauliflower keep the pieces fairly large). I was able to use frozen broccoli (in place of the bell pepper) with success. Let us know what veggies you try!
- Most Indians grow up knowing to eat around the whole spices but you can also always remove them prior to serving if you or your guests are not accustomed to this.