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Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani


  • Author: My Heart Beets

Ingredients

  • 1 cup basmati rice (love this brand), soaked 15 minutes
  • 2 tablespoons oil

Whole Spices:

  • 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

Ground Spices:

  • 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

Vegetables:

  • 1 bell pepper, cut into strips
  • 1 cup baby carrots (approx 9-10 baby carrots), cut into 4 strips
  • 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

Instructions

  1. Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  2. 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.
  3. Add the garlic, ginger, ground spices and stir.
  4. Add rice, vegetables and water to the pot and stir (the veggies don’t have to be submerged, they will cook in the steam).
  5. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  6. Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.
  7. Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.

To Make Ghee-Coated Cashews/Raisins:

  1. 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.
  2. Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.

Notes

  • 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.